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Suertes del Marqués Tenerife Valle de la Orotava Candio 2019

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Suertes del Marqués Tenerife Valle de la Orotava Candio 2019
Producer Suertes del Marqués
Region, Country Canary Islands, Spain
Bottle Size 750ml
Case Size 12
Product Code 23314-750

Vino de parcela. Candio is a single vineyard wine from El Barranco and is home to Suertes’s oldest Listán Negro (planted el córdon trenzado) vines. Winemaker Jonatan García estimates the vineyard’s oldest vines are up to 150 years of age, making the parcels of 80-year-old vines look young by comparison. The second idiosyncrasy is the soil, which has volcanic rock covered by a band of clay. Although the grapes are destemmed, 50% of the stems are added back to the juice, and after a long, warm ferment in concrete, the wine matures for 11 months in French oak demi-muids and large foudre. Bottled unfiltered.

This is one of García's more premium reds–intense and spicy with a lifted perfume of dark inky fruit and earthy depth. There’s plenty of intensity and character and overall, this wine is bright from start to finish. It’s a fine example of why Jane Anson has described Jonatan García as “…a man who has made the wines of Tenerife part of the late-night conversation of sommeliers worldwide”.

Suertes del Marqués Tenerife Valle de la Orotava Candio 2019

Reviews

“The single-vineyard 2019 Candio comes from the ripest vineyard they have, but the wine still kept at 12.7% alcohol. It's an ancient vineyard pruned in the cordón trenzado system, located at 350 to 450 meters in altitude on clay-rich soils. This fermented with 50% full clusters and indigenous yeasts in concrete with a 20-day maceration, and it matured in two used 500-liter barrels and a second-use 2,500-liter oak foudre for 11 months. It has a very medicinal and pungent nose, balsamic and spicy with notes of cloves and more tannin than other wines.”
92+ points, Luis Gutiérrez, The Wine Advocate

Reviews

“The single-vineyard 2019 Candio comes from the ripest vineyard they have, but the wine still kept at 12.7% alcohol. It's an ancient vineyard pruned in the cordón trenzado system, located at 350 to 450 meters in altitude on clay-rich soils. This fermented with 50% full clusters and indigenous yeasts in concrete with a 20-day maceration, and it matured in two used 500-liter barrels and a second-use 2,500-liter oak foudre for 11 months. It has a very medicinal and pungent nose, balsamic and spicy with notes of cloves and more tannin than other wines.”
92+ points, Luis Gutiérrez, The Wine Advocate

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