Ignios Orígenes Baboso 2013

Product Line: 
Canary Islands
Farming Type: 
Borja Perez Viticultor

100% Baboso Negro. After careful selection in the vineyard and winery, 30% of the grapes are de-stemmed. The fruit is lightly pressed and macerated in small bins for 48 hours. Afterward, the wines undergo a three week fermentation in stainless steel using native yeasts. Manual punch downs are preformed daily. Upon completion of fermentation, the wine is lightly pressed and placed in 228L French oak barrels to undergo malolactic fermentation and then age for 18 months. Lastly, it is clarified and bottled without filtration or cold stabilization.

Baboso Negro is a minor Spanish red variety, growing mainly in provinces in the region of Castilla y León.

91 points
"I found two vintages to taste of the varietal Baboso Negro, starting with the 2013 Ignios Orígenes Baboso Negro, the grape that gives Pérez more work because of its low yields, thin skins and small, tight bunches. They own one hectare of this finicky Portuguese grape (Alfrocheiro Preto), which can go from green to overripe in a matter of a couple of days. Pérez favors 2013 over 2014 and refers to the former as "a very complete year." The grapes go through a cold soak in a stainless steel tank, start fermenting with indigenous yeasts and is then moved to used 228- and 600-liter oak barrels for malolactic fermentation, followed by one year upbringing. However, I find this 2013 slightly riper than the 2014, with some notes of Mediterranean herbs. The palate is quite tasty, with ripe tannins and fruit. I cannot say I prefer one to the other. 2,300 bottles were filled unfiltered in November 2014. "
Luis Gutierrez,
The Wine Advocate
, March 2016