Pedro Parra y Familia Imaginador Itata Cinsault 2019

MaJ CappS

Smells of sea foam and snickerdoodle Super meaty wine up front - loads of herbs and layers of fruit and herbs, and fruit. Like a savory pastry. Wild - saline, stone fruit (including stone) every drink must be a contemplative sip.

Tom Kobylarz

I will like to see how this evolves in the cellar, right now over 6 hours pop and pour it started with red berries and garden herbs, silky and fine tannin, dense with flavor but light as a feather. It reminded me of a Beaune red Burgundy meets a Chinon. The herbs by hour 4 were well of into the background behind some very perfumed, regal fall like savory red fruits. Very interesting to see Cinsault stripped bare. 30% or so stem inclusion.

Alex Jones

Marketing/Development Kunni/Westerly Wines

Very fresh, strawberry and currant in body but a thin lackluster finish.

Morgan Reese

Bar and garden wine club. Red hots on the cork had me excited, but more fruity on the nose in the glass with some mushrooms. Love a light red, but this was too thin for me. Update: we stopped drinking and decided to cook with it. Andrew said one dimensional. I needed something I liked more today.