Juicy red and black cherries lead the charge here, backed by strawberry, red plum, and a whisper of dried herbs and violets. There’s a lovely earthy undertone - think dried leaves and spice cupboard vibes - with hints of cinnamon, pepper, and a touch of cedar. It's perfumed but grounded, with great flavour concentration and a soft, silky feel. Totally chillable, totally versatile.

Masintin is the kind of winery that reminds you why wine can be so thrilling. Born from the wild idea of four friends exploring Chile in 2017, the project took root in the ancient soils of the Itata Valley - where forgotten bush vines, granite soils, and generations of history quietly produce some of the country’s most soulful fruit. Their mission is simple but bold: make small-batch wines with honesty, elegance, and minimal intervention. They lean into native yeasts, organic farming, and a deep respect for the land to let the terroir do the talking. The result? Wines that are raw, expressive, and full of quiet personality - like their flagship old-vine Cinsault, a beautiful revival of a nearly forgotten Chilean gem. At the heart of the project is winemaker Diego Urra, affectionately known as “Prince Pruning” and “King Compost” by his team. With a background in viticulture, oenology, and permaculture - and a CV that spans from Lapostolle to Germany’s Mosel - Diego brings both science and soul to every bottle. He’s the one hiking into old vineyards, hand-selecting grapes, and letting intuition and experience guide the fermentation. Masintin’s wines feel like a conversation between earth and vine, shaped by Diego’s light touch and a shared passion among friends. It's not just about great wine - it's about rediscovering Chile’s hidden vineyard treasures, and sharing that magic with the rest of us.