7 Fuentes, Suertes del Marqués 2019

Country: Canary Islands

Region: Tenerife

Grape: 90% Listán Negro, 10% Castellana Negra

Volume: 75cl

ABV: 12.5%

Vintage: 2019

Suitable for Vegans: Yes 

Suitable for Vegetarians: Yes

Food pairing: Boost the smoky, volcanic qualities of this wine with chargrilled tenderstem broccoli with dark soy sauce, runny honey and toasted sesame seeds or barbecued lamb steaks served medium rare with plenty of garlic, smoked paprika and fresh mint.

Tenerife has a long and fascinating winemaking history, indigenous varieties such as Listán Negro and Blanco, Tintilla and Baboso Negro, can be found growing on 100 year-old own rooted vines. Jonatan Garcia from pioneering Tenerife bodega Suertes del Marqués is part of the growing breed of passionate Spanish producers working on the island, capitalising on the heritage vines, and allowing the volcanic soils to speak through his eloquent, mineral driven wines. Grapes come from the Orotava Valley, on the cooler north side of the island, which features volcanic clay soils and the steep slopes of the Pico del Teide volcano. Many are grown in a traditional trellising system called Cordon Trenzado – vine branches are plaited together and supported on stakes, and eventually grow into gnarly arms sometimes several metres in length. The estate has some incredibly old, low-yielding vines and from these they produce wines that have freshness, balance, purity of fruit, minerality and an authentic terroir character. 

Suertes del Marques refers to the 7 Fuentes as their “village wine” and it’s a good introduction to their reds.  It comes from a blend of several plots (seven – to be precise), all on volcanic soils, at an altitude of 250-750 metres above sea level. The main component is the wildly aromatic Listán Negro, followed by  a small amount Castellana Negra.  A juicy and refreshing wine that showcases the vivid aromas and flavours of Listán Negro.

Viticulture is organic and the vines are between 8 and 100 years old depending

on the plot. The older ones are trained in the traditional cordon system, whilst the youngest are trained in espalier. Fermentation is carried out with wild yeasts. 60% of the wine ages in small concrete tanks for eight to nine months with the remainder spending that time in large french oak barrels.