Canary Islands
“The wines from Suertes del Marques prompted me to write this [Wine Advocate] article about wines from the Canary Islands, as I was excited with their marked personality... Their philosophy is to intervene as little as possible, ferment in cement vats with natural yeasts, age in 500-liter barrels (and bigger volumes in the future), and use as little sulphur as possible, respecting the wine and the terroir.”
LUIS GUTIÉRREZ, eRobertParker.com
The painstakingly assembled 9 ha of Suertes del Marqués vineyards are located on a long westward slope down towards the Atlantic with the snowcapped El...
Canary Islands
“The wines from Suertes del Marques prompted me to write this [Wine Advocate] article about wines from the Canary Islands, as I was excited with their marked personality... Their philosophy is to intervene as little as possible, ferment in cement vats with natural yeasts, age in 500-liter barrels (and bigger volumes in the future), and use as little sulphur as possible, respecting the wine and the terroir.”
LUIS GUTIÉRREZ, eRobertParker.com
The painstakingly assembled 9 ha of Suertes del Marqués vineyards are located on a long westward slope down towards the Atlantic with the snowcapped El Teide lurking above. Surrounded by the suburbs of Puerto de la Cruz, this stretch of contiguous plots has taken Jonatan Garcia Lima and his father a quarter of a century to assemble. Most spectacular is the unique trenzado (plaited) training system, once traditional for Malvasia, which fruits only at the end of the canes. Some of these ancient multi-stranded vine tendrils stretch a total of 10 metres both up and down the hillside from the main trunk - very odd. JANCIS ROBINSON MW
I tasted two vintages of the excellent and wide portfolio of Suertes del Marqués, the winery that put the Canary Islands back on the world wine map. The 2016s are already vinified by Portuguese Luis Seabra (ex-Niepoort) and local Loles Pérez (ex-Cráter), while the 2015s—and some late bottled 2014s—were the responsibility of Roberto Santana (Envínate). We were all waiting to see if the profile of the wines would change.... In the end, I think the 2016s have more finesse, clarity and definition.
Despite 2016 being a warm vintage, they reckon it could very well be their freshest year to date, as they adjusted their picking dates and the vinification to counterbalance the warmth and ripeness of the harvest.
2015 was a healthy and "normal" vintage, and the change arrived in 2016. Proprietor Jonatan García explained that as the weather is more stable throughout the year, the ripening process is quite slow and the harvesting window is wider than in most places. It means you can decide to pick earlier without the grapes being green or harvest later without them being overripe and heavy, and it's more of the style you want to make. In 2016 they focused on keeping better acidity in the wines. And, in general, the 2015s feel a little riper and rounder, while the 2016s are fresher, without the alcohol and acidity parameters showing much difference. LUIS GUTIÉRREZ, eRobertParker.com
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