Besides wine and family, Pedro Parra’s other great love is jazz music. His three single-vineyard Cinsault ‘Premier Cru’ wines are aptly named after legendary musicians: Freddie Hubbard, John Coltrane and Thelonious Monk. For these wines, Pedro identified the Itata subregion of Guarilihue. Its elevation (approximately 300 metres above sea level) and very poor soils of granite, quartz and clay, make it ideal for growing premium Cinsault. The elegant 'Trane' Cinsault comes from 70 year old vines grown on shallow granitic soil containing silt and stones. At the winery about 30% whole bunch fruit was used, with fermentation taking place in concrete tanks. Fermentation using natural yeasts took about 10 days, followed by a further 10 days of post fermentation maceration. Most of the wine was transferred to old untoasted foudres for ageing, but some was aged in concrete. After a year the wine was bottled and aged for 8 months before release. The Pedro Parra 'Trane' Cinsault is elegant and perfumed with plush red fruit and herbal characters. Juicy on the palate with soft tannins and vibrant acidity. [#intro]An elegant and juicy 'premier cru' Cinsault with soft tannins & vibrant acidity...[/intro]