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BODEGAS PARRA JIMNEZ Gulp/Hablo Fresco
BODEGAS PARRA JIMNEZ Gulp/Hablo Fresco
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$22.00 USD
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$22.00 USD
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Perched on the sun-baked high-desert plateaus of Castilla-La Mancha in central Spain, Bodegas Parra Jiménez's Gulp/Hablo Chilled Red—envisioned as the "Vamos" or "Español" expression in their playful lineup—is a vivacious, low-intervention red blend that captures the brothers'—Francisco, Javier, and Luis Parra—relentless quest for joyful, terroir-rooted wines from their vast 445-acre Demeter-certified biodynamic estate, Europe's largest organic vineyard. Founded in 1993 amid La Mancha's colorful scarplands, where chalky clay soils dusted with heat-trapping pebbles (as in the iconic Cuesta Colorá vineyard) nurture a mosaic of native grapes, this family operation weaves biodynamic harmony with diverse pursuits like sheep-rearing for Manchego cheese and organic garlic fields, creating a self-sustaining cycle that honors the land's arid soul. For the irreverent Gulp/Hablo series—launched in 2021 as a liter-sized tribute to "gulpable" ease—they partner with natural wine maestro Juan Antonio Ponce, hand-harvesting a co-ferment of 16 heirloom varieties (Tempranillo-led with dashes of Morenillo, Garnacha, and beyond) at dawn, foot-treading them whole-cluster, and guiding wild-yeast fermentation in stainless steel and concrete for a fresh, unfiltered snapshot of the vintage at 12.5% ABV, with minimal sulfur to let the grapes' untamed spirit shine—no fining, no filtering, just pure, chillable vitality.Translucent ruby in the glass with a lively sheen, it erupts with an aromatic cascade of vibrant red berries—strawberry and raspberry—mingled with juicy black cherry, fresh herbs like thyme and fennel, and a peppery zing that evokes sun-warmed Mediterranean scrub, all grounded by subtle earthy undertones and chalky minerality. On the palate, it's featherlight yet electrifying—crunchy and low-tannin with a velvety snap of red currant, stone fruit pith, and tart cranberry that surges in bright, quenching acidity, weaving savory liquorice tension and a gritty, saline edge into a moreish, effervescent finish, perfectly suited to a 30-minute fridge chill (12-14°C) for its signature refreshing crunch.
