Try searching by keyword, vintage, price, or any combination of the above! You can enter the name of a producer, region, grape, or even an importer or distributor! Advanced: "french pinot noir ". The savings add up! Candela Prol, highly experienced certified wine educator and friend of the shop, is available for tastings and training for private and corporate events.
For rates and other inquiries, please contact her at candelaprol gmail. It was after a tasting at the importer's office, when a trio of unlabeled black bottles appeared, distinguished only by inscrutable cursive markings. First to be poured: the Baboso. In response, a gleaming splash of magenta filled my glass, a multi-sensory onslaught of technicolor fruits, perfumed florals, volcanic grit, and an electrifying charge that transcended the wine's impressive acidity.
This wine, by contrast, was smoldering and exotic, with broad, supple layers of sweet smoke, briny umami, botanicals, and chewy, musky fruits. Years later, the audacity and sophistication of these wines continue to inspire, and they have gained a devoted clientele here at Chambers Street. When talking about Canary Island wines, it is easy to focus on the obscurity of the local varieties, the own-rooted vineyards, and their dramatic volcanic terroirs.
But in the case of Ignios, the wines themselves are equally interesting and beautiful. The wines are simultaneously focused and wild, challenging and pleasurable, with the elusive quality of making foods consumed next to them taste more delicious. Entering the dog days of summer, we welcome the arrival of this unique array of wines, which never fail to to enliven our palates and provoke our imaginations.
We encourage you to pair them with exotic flavors and everything from the grill. And since we weren't quite ready to say goodbye to the sensational vintage, Borja kindly agreed to send us a few magnums of each wine from his personal stash. On a recent trip to Tenerife, in conversation about Ignios, a neighboring winemaker remarked that Borja's wines were immediately recognizable in a lineup, for their effusive aromas and distinctive energy. This is true.
At the same time, they express vintage variation in interesting ways, which makes this opportunity to enjoy two different vintages very exciting. Ariana Rolich. His reds have a devoted fan base here at Chambers Street, so we are especially pleased when we can get some of his white wine as well today, for the first time, in magnum! Made from the local Marmajuelo grape, this exotic white offers contrast between silken tropical aromas of pineapple, aloe, lemon curd, and banana leaf with lip-smacking acidity and salinity on the palate of crisp stone fruit, with rich almond oil, a shake of white pepper, and bitter volcanic earth lacing the long, minerally finish.
Tasting note is from ml. From a striking single vineyard, one-half hectare of vines flanking a banana plantation close to sea level, the grapes are harvested to retain freshness, fermented in stainless steel with native yeasts, and raised in a mix of French oak barrels.
Aromas are cool and exotic, more herbal than spicy - sour cherry, dusty rose, hibiscus, smoky tea, dried herbs and funky earth. Serve with a chill and prepare to be awed. We are excited to have received the vintage of this intriguing wine in magnum. Its heady aromas are typical of Ignios, full of spicy incense, wild rose, salty umeboshi plum, leather, and wild berries; the palate is full and sanguine, with rich red plum, tart berry skins, warm spice, dried oregano, tea leaves, and bitter volcanic earth.
Borja warns that this vineyard will soon produce his top wine. We are sure he is right! Tasting note from 1. Baboso is the most bodacious of the Canary red varieties. Fruit-forward by nature, it takes a special winemaker to temper Baboso's tendency toward boozy exuberance and sappy berry excess. Heady florals, sweet smoke, and clove aromas precede a gushing, fruit-forward palate of black cherry, juicy purple plums, crushed black berries, spicy cloves, black pepper, wild flowers, kirsch, and smoky, volcanic earth.
Careful farming and precise, gentle vinifications render a vivid, vertical expression of this sultry, mind-bending grape! While most reds from the Canary Island pair fabulously with the local supply of fresh fish and crustaceans, Baboso cries out for meals of roasted pork or grilled steak.
Tasting note from ml. As the sun goes down and the fogs roll over Tenerife, there is no better pleasure than to sip a glass of Ignios Marmajuelo alongside local shell fish and fresh mojo Canarian pesto made of herbs, garlic, and plenty of vinegar - email us for recipes! Marmajuelo plantings are rare.
Compared to the s, the '17 vintage clearly shows the dry heat of the year. Northern Tenerife received less than half the typical amount of rain only about mm , and endured a massive heat wave in March. Borja harvested early, and the grapes were perfectly healthy. The resulting wines are particularly intense, even for Ignios: exuberantly aromatic, bright and pure. In the cellar, Borja employs sulfur only at bottling and uses very little.
Today we are excited to offer the full line of wines in both ml and 1. We are also lucky to have a small amount of the Baboso Negro, a favorite from the last vintage. All of these wines are very gastronomically friendly, great with fully flavored fare of all sorts and any and all grilled foods.
In addition, we want to highlight the Artifice wines. Borja Perez's Baboso Negro comes from year-old vines planted on clay and loam soils at m altitude. Fully destemmed, the grapes are fermented in concrete tanks for 18 days and then aged for 11 months in L French oak barrels.
The is a BIG wine Sweet purple fruit on the nose, with significant grip and weight. This should age beautifully. Though we often recommend decanting, I believe it's better to let this one open up in your glass slowly instead of accelerating the aeration in a decanter.
The soils here are rich in iron, and the mineral core of this wine shows a sort of ferrous quality in tension with the ashy or smoky funk emblematic of the volcanic Canary Islands. Bright acidity, tart red fruit, and spice complete the intense, exuberant palate. On the nose, burned Mediterranean herbs, salty sea air, red flowers and tart fruit dominate. If drinking now, open well in advance or decant for the best experience. This is the sort of lighter bodied red that refreshes the palate and complements a heavy meal like Thanksgiving so well, and it has the aromatic and acidic character to hold its own against all of the rich bounty on fall and winter tables.
And who doesn't love to celebrate with a magnum? Ben Fletcher. Perhaps a bit lighter on its feet than previous vintages, the is refreshing, and balanced, with lovely melon and white stone fruit on the palate, subtle oxidative notes, and a predictably mineral finish we are talking Volcanic soils here! Perhaps a bit lighter on its feet than previous vintages, the is refreshing and balanced, with lovely melon and white stone fruit on the palate, subtle oxidative notes, and a predictably mineral finish we are talking Volcanic soils here!
This special red comes from a revived vineyard at m altitude in the shadow of Mount Teide on Tenerife, planted to the distinctive local Canary Island variety Vijariego Negro better known to Spanish wine lovers as Sumoll. Truly a treat on the nose and the palate, with notes of spicy red and black berries, savory herbs, and a dense underpinning of mineral-infused volcanic earth.
In a way, the experience of the Vijariego is much like crossing the Ignios Listan Negro with a fine red Burgundy. A really elegant, albeit young, wine. Should age beautifully, given its tannic structure and mineral depth.
Years ago, Borja told our colleague Ariana Rolich that this vineyard would soon produce his top wine. Though the Baboso is a pretty unforgettable red, this bottling of Vijariego is beginning to prove his words true! Baboso Negro's profile is lean and aromatically intense, shown here with spice, salt, and smoke notes alongside raspberry, blackberry and ripe citrus.
With the additional year in bottle stateside, this should be a real pleasure to open now. The Artifice Tinto is delicious in ! Blood orange and baking spice on the nose, medium weight on the palate, and refreshingly mineral on the finish. Even though the tannins of the stems are intense, he really likes the fruit profile, and we have to say, we love it too! Fermented separately, the wine is then aged for 8 months - a portion of the wine in concrete tanks on the lees and the other in liter barrels - before being blended and bottled with minimal addition of sulfur.
This iteration of the Artifice Blanco sees some skin contact, which adds subtle structure. Tropical aromatics blend with golden fruit and a touch of nuttiness.
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