This Cinsault comes from a single vineyard in coastal Itata’s granite and quartz soils, planted in 1982, own-rooted and dry-farmed. Bunches are destemmed and the whole berries are put into the tinajas for semi-carbonic native fermentation. The free run and pressed wine are blended for a winter stint in the vessels, bottled in late spring without fining or filtration.

So perfumed, with layers of wild plum, peony, iris, boysenberry, wild blueberry, thorns, and tea leaves across a fine, slender, saline palate. Long, lean tannins frame this textural, graceful red, leaving a wake of finely rasped pink peppercorns. Such a gem, drinking beautifully now, and with time ahead.