Minerality, high acid, soft tannins and low alcohol are in vogue in the world of wine. Wines that are easy to drink, make you salivate and therefore drink more. Wines that allow you to finish the bottle the same evening they are opened. 

We can find this in Burgundy, Jura and also in the Canary Islands. 

These islands are quite unique. Their steep volcanic soils give deep mineral notes, like those of Etna or Santorini. They are also impervious to the phylloxera plague allowing ungrafted vines to reach centenary ages and produce luxuriously concentrated wines. The altitude and the cool Atlantic winds allow perfect ripeness and the preservation of acidity to balance it at these low latitudes. The proximity to the sea is such that some wines present clear saline notes.

The grape varieties found locally are mostly Listán Blanco (Palomino Fino), Listán Prieto (exported to America, known as País in Chile), Baboso Negro, Vijariego Negro, Negramoll (Tinta Negra). The reds have a tendency to develop meaty aromas as those of the northern Rhone. The whites are racy and intensely mineral.

Canarian wine has a long tradition, to the point of having been drunk by Shakespeare and George Washington. The latter even preferred it to beer. However, exports fell after the 18th century and consumption became mainly local. Most vineyards became family run and the harvest would be used to make house wines. Unfortunately, small vineyards in incredibly steep sites translates to a labour intensive job and, in the 21st century, this meant that many centenary plots were being abandoned. It is only thanks to the current wave of new winemakers that many sites have been rediscovered and saved. Our special mention goes to Envínate, Suertes del Marqués and Borja Pérez, who are now making wine of outstanding quality that has provoked excitement in the wine world.

We were especially impressed by Vidonia, Ignios Baboso Negro and Taganan ‘Parcela Margalagua’.

Tasting notes: