Nicholas Pearce presents an opportunity to order the Canary Islands wines of Vinñátigo…
Juan Jesus Mendez’s insatiable curiosity for the minority grape varieties of the Canary Islands led him to analyze and recuperate them through his winery Viñátigo.
With an uncompromising eye on quality, Bodegas Viñátigo has subsequently expanded since the 90’s to recuperate the almost extinct varieties of Gual, Marmajuelo and Vijariego Negro through the elaboration of thrilling wines.
Bodegas Viñátigo’s ethos is respectful of the environment, both in the vineyard where sustainable winegrowing practices are applied, and the winery.
The absence of phylloxera in the Canary Islands has preserved many unique varieties creating an unparalleled viticultural heritage. As a result, all of the vines are ungrafted, allowing for a complete interaction between the plant and a myriad of volcanic soils, which helps to impart the marked minerality in the wines.
The combination of the volcanic soils, the cooling Alisios trade winds and the distinctive microclimates of Tenerife, contributes to the extraordinary personalities of the wines.
Arriving mid July:
Gual 2018 $26.95 12x750mL
Recuperated after being found in El Hierro. It is cultivated near the ocean, below 200 meters. 50% ferments in concrete eggs and 50% in stainless steel tanks.
Tintilla 2017 $26.95 12x750mL
Tintilla from Laderas de Teno plot, at 800 meters above sea level. Macerated for 8 days in stainless steel and aged for 12 months in French oak barrels.
Blanco Clásico de Listán Blanco 2018 $26.95 12x750mL
Old pergola trained vines on young volcanic soils between 500 and 900 meters above sea level. Fermented in stainless steal tanks.
Marmajuelo 2017 $34.95 12x750mL
Recuperated by Juan Jesus Mendez after finding it in the island of El Hierro, Marmajuelo only exists in the Canary Islands. Cultivated below 200 meters with an important marine influence. 85% ferments in stainless steel and 15% in concrete eggs.
Vijariego Blanco 2018 $35.95 12x750mL
The most acidic grape of the Islands with a great adaptability to the environment. To balance this acidity, it ferments and ages in different sized French oak barrels with batônnage.
Malvasía Aromática Afrutado 2018 $34.95 12x750mL
By stopping the fermentation when the residual sugar is around 28 gr/l, we get a beautiful and aromatic off-dry wine.
Ensamblaje Blanco 2018 $42.95 6x750mL
Blend of Marmajuelo, Gual, Vijariego Blanco, Malvasía Aromática and Verdello, all vinified separately and blended differently every vintage.
Elaboraciones Ancestrales Orange 2017 $51.95 6x750mL
100% Gual. Maceration with the skins and later ageing in concrete egg tanks.
Rosado Clásico de Listán Negro 2018 $26.95 12x750mL
Rosé from Listán Negro old pergola trained vines cultivated between 500 and 1000 meters above sea level. 25% is made with bleeding method and 75% as a traditional rosé vinification, macerated for a night.
Tinto Tradicional de Listán Negro 2018 $29.95 12x750mL
Listán Negro from centenarian vines aged 3 months in French oak barrels.
Vijariego Negro 2017 $37.95 12x750mL
Founded in El Hierro islands and recuperated by Juan Jesus Mendez. Cultivated in Laderas de Teno plot, at 800 masl. Macerated for 10 days in stainless steel and aged for 10 months in French oak barrels.
Baboso Negro 2017 $56.95 6x750mL
Founded in El Hierro islands and recuperated by Juan Jesus Mendez. Cultivated in Finca Cabo Verde, at 400 meters. Macerated for 15 days in stainless steel and aged for 12 months in French oak barrels.
Elaboraciones Ancestrales Tinto 2016 $68.95 6x750mL
50% Baboso Negro – 50% Tintilla. Separately, whole cluster fermentation with pigeage in an 1500 laters open wooden vat. Aged for a year in the same vat after blended.
Malvasía Aromática Late Harvest. Naturally sweet 2009 $59.95 6x750mL
Fermentation in stainless steel, stopped with cold when the residual sugar is 68 gr/l. Aged for one year in French oak barrels.
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Tags: Bodegas Viñátigo, Canary Islands, Good Food Fighters, Nicholas Pearce, Wine