Volcanic Wines - Mixed Case
Volcanic Wines - Mixed Case
A spectacular mixed case of 'volcanic' wines containing either 1 or 2 bottles of each of the following wines:
Trenzado, Suertes del Marques, Valle de la Orotava, Tenerife 2017 - £21.95
The 2012 vintage of Trenzado was the very first wine we bought when we set up Vin Cognito at the end of 2014. We took a punt on 120 bottles. Some might say it was a bold opening move for a new company, but we bought it because we loved it and we hoped we could communicate that enthusiasm to all the brave souls who had agreed to climb aboard our bandwagon. We have followed every vintage since then and they have all been great, but this vintage, the 2017, is something else altogether. It’s the wine that we suspected had always been waiting in the wings, the understudy-turned-diva, and now, with her voice fully warmed up, she is ready to sing.
What’s the fuss all about? Well, imagine how a great Meursault from someone like Coche Dury or Lucien Le Moine would taste if the vines were planted on the side of a volcano in the Atlantic Ocean, as these are. The aromas are simply mesmerising. So much so that I challenge you not to spend at least five minutes swirling it under your nose before even putting it to your lips. It has the ‘struck flint’ aromas of a reductive white Burgundy (à la Coche-Dury, Leflaive, Roulot, Le Moine etc), but there’s also a sense of the wild, untamed Atlantic and the brooding presence of Tenerife’s mighty volcano, El Teide, so when you put it all together, you get a thrilling, sea-sprayed shipwreck of grapefruits, gunpowder, lemons, pumice, oyster shells and honeysuckle. It shouldn’t work, but it really, really does. The matchstick aromas linger like wispy gunsmoke after a naval skirmish, but they give space for the other flavours to shine too, allowing for a wonderful combination of zesty citrus fruit, saline freshness and granitic minerality.
We make no apologies for loving this style of white wine, and acknowledge that it won’t please every palate, but if, like us, you crave exciting wines informed by their place of origin, then don’t hesitate. Oh, and don’t drink it all on day one, it’s even better on day two and three, becoming even grander (like a Batard-Montrachet made by pirates). It’s made almost entirely from Listan Blanco (95%), but with tiny amounts of other local varieties including Gual, Marmajuelo, Baboso Blanco, Albillo Criollo, Vijariego Blanco and Verdello 13.5% alc. Drink now-2024.
Arinto dos Açores, The Azores Wine Company, Azore Islands, Portugal 2015 - £28.50
Set your sat nav to 'The Beaten Path' and then do a U-Turn. The Azores are a group of volcanic islands that lie about 800 miles west of Lisbon in the Atlantic Ocean and this white wine is made by a young winemaker on a mission to reclaim Pico Island’s dry stone-walled vineyards (well worth checking out on Google Images if you have a moment). For hundreds of years, the volcanic rocks that are scattered across the island have been stacked in a web of corrals (currais) to protect the vines from the wind and sea-spray, and to help the grapes ripen quicker with a little night-time warmth. This here wine is made from Arinto, which is indigenous to the Azore Islands and not the same as the Arinto grape found on mainland Portugal (it’s actually a cross between Verdelho and Serceal). Everything about this wine is extreme (the price too, you might argue), so brace yourself for acidity, minerality, salinity and a great adventure. 13% alc. Drink 2018-2025.
Gaia ‘Wild Ferment’ Assyrtiko , Santorini, Greece 2018 - £26.50
We could write paragraphs about why the Assyrtiko grape deserves to be recognised as a ‘noble’ grape variety alongside the likes of Chardonnay and Riesling, but the market has a shorthand way of saying the same thing by the fact that it has gone up from €0.60 per kilo to €3.00 per kilo in the last 2 years. Gaia’s ‘Wild Ferment’ is the finest expression that we know, a wine with the most extraordinary aromas, thanks to the fact that Gaia source grapes for this cuvée from the upland vineyard of Pyrgos, considered to produce the most aromatic Assyrtiko on Santorini and the fact that each barrel undergoes a wild ferment, meaning that every barrel is slightly different depending on the particular yeast strain that initiates the fermentation, not to mention the fact that the wine is aged in stainless steel, French oak, American oak (some new, some used) and acacia barrels. It’s an astonishingly complex, intense, rich, bone dry and refined white wine that perfectly balances varietal expression with winemaking influence. Yiannis Paraskevopoulos thinks 2016 is the best he has ever produced (the first vintage was 1994).
Etna Rosso Guardoilvento, Pietro Caciorgna, Sicily 2016 - £25.50
There's an integrity to this wine that risks attracting the worst sort of customer: the hipster. If we wanted our virtual shop to be populated by bearded men knitting, then we'd lure them in with low filament light bulbs, but we can't help the fact that this wine ticks the same boxes that bring all the authenticity-hunters to the yard. It's an astonishingly aromatic Nerello Mascalese sourced from pre-phylloxera vines on the slopes of Mount Etna aged for 6 months in French oak. The combination of the altitude (2,000 feet above sea level) and the rich, mineral soil, give the wine extraordinary aromatic lift, suggesting peach fuzz, crushed red cherries, sweet roses and wet stones and the palate is as light and fresh as the pale colour suggests it will be, but there's real fascination and depth in there too, as you might find in a ripe Nebbiolo or a richly-scented Pinot Noir. It's fashionably terroir-driven, proudly true to its origins, and, as such, is bang 'on-trend'. No wait, no it's not, it's really uncool! Hey you, in the ironic t-shirt, get out! 13.5% alc. Drink now-2022. Only 4,000 bottles produced.
Cannonau Riserva, Olianas, Sardinia, Italy 2014 - £24.00
Cannonau is the Italian name for Garnacha (arguably Spain's most important grape variety) and it proliferates in Sardinia, because the Spanish ruled here for nearly four centuries and, you may be surprised to know, Catalan is still spoken in the northwestern Sardinian port of Alghero. This is an expression of Cannonau at its richest and most voluptuous and you can thank Vegas and Dinette for that. They are the two pack horses, who plough the rows of these organic vineyards, ensuring that the plants have to delve deep into the soil to find nutrients. Hard-working vines produce concentrated berries (thicker skins, less pulp) and that translates into a richer wine. This is a full-bodied, oak-aged evocation of inky blackberries, vanilla, blackcurrant cordial, sandalwood and black cherry compote. 18 months in French and Slavonian oak. Organic. 14.5% alc. Drink now-2024
Envinate 'Benje', Tenerife, Spain 2017 - £24.50
Only a few bottles of this graceful beauty have made it to the UK and we put our hands up for as much as we could have. As much as we could have turned out to be 48 bottles, so it's not going to stretch very far, but this is one of the finest reds we have tasted from Tenerife (and, no, that's not like saying he was the best-looking guy in the burns unit). It's incredibly fine, with a real sense of the rocky, volcanic, Atlantic soil, but not in such a way that it smothers the fruit, which is bright and succulent. It's a blend of 98% Listan Prieto and 2% Tintilla from 70 to 120 year-old vines sitting at 1,100 metres altitude on the cliffs of northwestern Tenerife and it has a wonderful freshness and purity and, despite being light-bodied, a fascinating scope of flavours both fruity and mineral. It should appeal to anyone who loves Loire reds, cool climate Pinot Noir, Etna Rosso... that kind of thing. Pale and haunting and very evocative. 12.5% alc. Drink now-2020