2018 Suertes del Marques Vidonia (750ml)
These are some of the very exciting wines coming from Tenerife (Canary Islands). Suertes Del Marques farms their vines organically (very old, pre-phyloxera ungrafted vines braided along steep slopes) and have a "natural" approach to winemaking.
"The estate 2018 Vidonia could possibly be the best vintage so far of their top white, which was produced with Listán Blanco (a.k.a. Palomino) grapes from the central part of the slope, centenary vines pruned in cordón trenzado at 350 to 550 meters in altitude. This wine has a lot more finesse than the Trenzado. The must fermented in used 500-liter oak barrels with indigenous yeasts, where it matured for 11 months. It has 0.6% less alcohol than the 2017 and very good acidity and freshness. It feels austere and closed, very serious, insinuating and subtle. The palate is sharp and electric, with a sensation of liquid stones, beautifully textured and more about the soils than fruit. This has a very elegant profile that's terribly balanced and harmonious, with focused, symmetric and precise flavors, and it's medium-bodied with everything truly integrated. Awesome!! 8,000 bottles produced. It was bottled in September 2019." 95+ points - Luis Gutierrez (Wine Advocate, Aug. 2020)
"Jonatan García has now taken full responsibility for the production of the wines at Suertes del Marqués, and winemaking consultant Luis Seabra from Portugal no longer works with him. García already fermented and aged the 2018s without his advise. He's planting Listán Blanco in the higher part of the property and Vijariego Negro in the middle of the slope. The number of wines don't stop growing! They now own nine hectares, rent a further two and work a further 17 with growers from Los Realejos and La Orotava. Total production is 115,000 bottles. The 2018s have very good ripeness, very complete, but keeping fantastic acidity, which points at wines with very good aging potential. Since 2016, they have been harvesting earlier; they are also controlling the extraction with a softer vinification and use a majority of full clusters for the fermentations." - Luis Gutierrez (Wine Advocate)