Pedro Parra Monk Ladoix layered and fresh with fine

layered and fresh with fine grained tannin and chalky minerality

Its black/blue color is followed by killer aromas and flavors of crème de cassis

The tannin structure is extremely fine

and the acidity is hardly shy either

Pedro Parra Monk Ladoix layered and fresh with finePedro Parra is a PhD in dirt. He spends a great deal of his day down a giant trench (called a calicata) studying the sub soils of different wine regions around the world. "Top soil is unimportant" he says. "Without the rocks and stones underneath, there is no terroir". His single vineyard 'Monk' (named after one of his favourite jazz musicians) is 100% Cinsault from ferrous granite soils in Itata. Fragrant, with rose, sage and bloody notes over clear,