Leo Erazo started A Los Viñateros Bravos as a tribute to all of the small, brave winemakers in Chile. After working for years at large wineries, Leo started his own project with 1.5 hectares of bush-trained vines in Itata, Chile. He began working with Pedro Parra, the world-renowned terroir specialist, who eventually became his mentor and best friend. Leo farms organically, and many of his vines are over 100 years old. The Granítico Cinsault from A Los Viñateros Bravos is dry-farmed in granite soils and hand-harvested. The wine is fermented with native yeasts in concrete, settles naturally and has a small addition of sulfur prior to bottling. This Cinsault is fresh and vibrant with an abundance of red flower, spice and red cassis fruit flavors with excellent concentration, light, dusty tannins and a refreshing finish. A real treat from a terroir-obsessed grower and winemaker.