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For Pedro Parra the purest expression of his passionate devotion to terroir is Clos des Fous, his collaboration with Francois Massoc, Paco Leyton, and Albert Cussen. Although the project is based in Pedro's home region of Bio Bio, 500km south of Santiago, the focus is not limited to making wines from Bio Bio: rather the idea is to discover (or rediscover) and celebrate great unknown terroirs throughout Chile - a vast and endlessly varied country - that is full of the vibrancy, uniqueness, and...
Beautiful ruby red color, with characteristic red fruit nose, predominantly red cherry, raspberries and currants. Complete with a touch of species, black pepper and green tea. Opens in delicate aromas of red fruits and underbrush. Complex and elegant wine, refreshing and persistent finish attack. It has a fresh and balanced acidity that shows great potential in smooth, elegant finish. Cozy wine silky, generous, wide and sweet tannins; flavored with a subtle minerality on the palate.
Subsollum corresponds to a blend of our two main vineyards of pinot noir: Traiguén and Pucalán. Traiguén vineyard is located in the Cordillera de la Costa in the region of Malleco (850 km south of Santiago). This vineyard has a density of 7,900 plants per hectare, planted on volcanic tufa rock. The 9 hectare vineyard is not irrigated. Pucalán vineyard consists of 4 hectares planted with a density of 10,000 plants per hectare and separated by soil type in 13 different parcels, units generating micro vinification of 2000-3000 kilos. Yields are bounded to 800 grams per plant. Pucalán is one of the first 100% Chilean vineyards planted with clonal material of Burgundy (clones of Vosne Romané mass selection, bulk selection of Gevrey Chambertin, 828, 777 and 115). Located 8 miles from the sea in Aconcagua Costa. The ancient soils (Paleozoic) correspond to deposits of marine calcareous sands that have become rock arenaria. Low fertility soil containing clay surface on marine rock.
Harvested by hand from selected grapes of Aconcagua Costa and Malleco. Fermented by the traditional method, low intervention winemaking, long maceration and aging on lees.
- 93 Points -
James Suckling, March 2018
A soft and silky red with strawberry, plum and chocolate character. Some stone, too. Medium body, firm and silky tannins and a long and flavorful finish. Love the focus and balance. Drink now or hold.See detailed press review