Ignios Orígenes Listán Negro 2014

Product Line: 
Listán Negro
Canary Islands
Borja Perez Viticultor

100% Listán Negro from 15-40 year old vines planted with native rootstocks. After a careful grape selection in the vineyard and winery, the wine undergoes a cold maceration for three days and then an alcoholic fermentation for two weeks in stainless steel. The malolactic fermentation and aging take place in 228 liter French oak barrels for 12 months, after which it is clarified and bottled without filtration or cold stabilization.

91 points
"The 2014 Ignios Orígenes Listán Negro Vendimia Seleccionada is produced with a grape that, according to Pérez, can produce very drinkable wines as long as you keep yields under control (below the 5,000 kilo per hectare mark). 2014 was quite rainy during the growing season and the harvest saw good weather without excess heat. It's a mixture of grapes from older and younger vineyards in the same zone, Buenavista Norte, at some 380 meters altitude on clay-rich soils. Twenty percent full clusters were used for the maceration and fermentation, which lasted some 19 days. Once fermentation is over, the wine is pressed and transferred to two new 500-liter and third-use 600-liter oak barrels, where it stayed for one year, during which time it went through malolactic fermentation. Open and aromatic, the wine combines notes of flowers, wild berries and a stony finish, almost smoky and definitively volcanic. The palate is quite austere and vertical, with very good acidity. It's very tasty, fresh a wine that makes you long for the next sip. 2,850 bottles were filled unfiltered after a very light fining."
Luis Gutiérrez,
The Wine Advocate
, 29th Jun 2016
"The Canary Islands are a wonderful source for intriguing budget-priced wines. This one, made from listán negro grapes grown in Ycoden Daute Isora, the western region of Tenerife, is reminiscent of good cabernet franc, pure red fruit leavened by the strong presence of herbal flavors. It’s deep, long, brisk and lingering. (David Bowler Wine, New York)"
Eric Asimov,
The New York Times
, The Pour, 6 Oct 2016