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For Pedro Parra the purest expression of his passionate devotion to terroir is Clos des Fous, his collaboration with Francois Massoc, Paco Leyton, and Albert Cussen. Although the project is based in Pedro's home region of Bio Bio, 500km south of Santiago, the focus is not limited to making wines from Bio Bio: rather the idea is to discover (or rediscover) and celebrate great unknown terroirs throughout Chile - a vast and endlessly varied country - that is full of the vibrancy, uniqueness, and...
- 95 Points -
Lovely sweet fruit and bright tea and lemon rind follow through to a medium body, fine tannins and a clean finish. Really pretty, balanced red.See detailed press review
- 94 Points -
Tasting the 2014 Pucalan Arenaria Pinot Noir next to the unoaked Subsollum from the same year, you can notice the élevage, which otherwise is imperceptible if tasted in isolation. This is sourced from a vineyard in the Aconcagua Costa appellation some eight kilometers away from the sea. It was planted with 10,000 plants per hectare of Burgundy clones on limestone soils that turned into sandstone that yields 800 grams of grapes per plant. It fermented in concrete vats and matured in new French oak barrels for 18 months, including malolactic. It has a musky nose with some sour cherries and a hint of earth, a very nice interpretation of Pinot Noir. The palate is seamless, with very fine tannins and delicate flavors that linger on your tongue. The texture is velvety and the tannins ultra-fine. Simply superb. I'm dying to see how these wines age, because I think we're still missing the best from them... In any case, I'd wait a little more before pulling the cork.See detailed press review