I don’t want to overstate the case here, but this could be the start of a Chilean red wine revolution. It’s unusual in at least three respects: it’s made from old vine, unirrigated Cinsault grown in the cool southerly region of Itata, it was fermented in amphorae and it has a lowly (for Chile) 13% alcohol. The result is is a refreshing, juicy, balanced, cherry and raspberry fruity red of great finesse and length. A welcome relief from over-oaked, over-alcoholic Chilean reds.