Pedro Parra HUB Cinsault 2022

Pedro Parra isa man deeply dedicated to ‘terroir’. He holds a master’s degree in precision agriculture and earned his Ph.D. from the Paris Center of Agriculture for his work in on grape growing environments. As a Doctor of Terroir, Parra’s main research interest is the stone bedrock underlying vineyards - he believes that it has a great effect on the wine. The granite soils that make up the vineyard for “Hub”, for example, impart a certain “raspiness” at the back of the throat, and a certain nervous tension, that red wine enjoyers will love, As a consultant, he collaborates with some of the biggest names in the wine world, including Comando G (Gredos), Jean-Marc Roulot (Meursault), Liger Belair (Vosne-Romanée), Marco Marengo (Barolo).

HUB is alive with dusty, finely grained tannins and elevated acidity. Alongside the strong fruit notes of pomegranate, cherry, and blood orange, it has a creamy aspect, exhibiting notes of yoghurt and crème fraiche. It was fermented on native yeasts, in a concrete tank - no oak was used in the making of “Hub”, resulting in an extremely pure fruit profile.