Cinsault, Pedro Parra, `Hub` Itata Valley, Chile

Tim Atkin MW, Chile 2025 Special Report.
97 points
Pedro Parra claims that there is 'zero market' for this type of wine in Chile, which is a shame given its outstanding quality. At least those of us who live in one of his export markets get to enjoy it. Made with Cinsault from a 48-year-old vineyard in Guarilihue, it has impressive ferrous intensity from red soils, lots of grip, some subtle stony reduction, bramble and black cherry fruit flavours and the backbone to age convincingly in bottle.

Matthew Luczy, Chile: The Southern Limits – Itata, Bio-Bio, Malleco & the Austral, The Wine Advocate.

96 points
The 2022 Hub comes from 40-year-old vines in a high-elevation plot in Guarilihue, located on shallow red granite soils containing a balanced proportion of iron and sand. It opens with a deep, transparent perfume that continually generates additional lift and dimension the longer it remains in the glass. The palate is the quintessence of ethereal, featuring a racy, floating texture that gently grips before fully releasing into a mineral-drenched, layered, refined finish that endlessly regenerates chalky intensity. The purity and power held in the structure of this wine are captivating, and there is no need to cellar it further—although I do not doubt it will develop beautifully over the coming decade.