Cinsault Tinaja

Cinsault, Itata Valley, Chile

A gorgeously spiced and multi-peppered zero-zero red with an amphora-aged edge. Winemakers Daniela & Pablo of Vinos Mingaco are huge proponents of minimal intervention winemaking, but their goals span much farther than their vineyards – can you say ACTIVE REFORESTATION!? From one of their own regenerative vineyards, the un-grafted cinsault vines are over 30-years-old and positively, aromatically vibrating from the concentrated dry heat and cricket-crooning of the region. Destemmed, the grapes were fermented in ancient Chilean amphoras for four months, before the free run juice and pressed juice were transferred to tanks for eighteen months to evolve in seclusion. Sanguine, cranberry cran-sicle, homemade nacho spice blend - think scorched adobo, paprika, green pepper powder, laying in the shade of a rauli tree & corroded metallic webbing. Enjoy while flipping through your favourite cookbook, if you don’t have one may we suggest taking a look at In Pursuit of Flavour by Edna Lewis, Prune from Gabrielle Hamilton, or our FAVE Colu Cooks by Colu Henry.