Pablo Matallana 2021 Lanzarote (Canary Islands) Pet-Nat Malvasia

This bright, complex Pet-Nat is all Malvasia from one parcel of younger vines planted about 20 years ago. Soils are clay covered in volcanic ash. Grapes were destemmed and fermentation was in stainless steel. Bottling was done before original fermentation and agins was for 13 months before disgorgement. The nose is floral (but not too floral), stony, and very pure, and the palate has impressive length for a Pet-Nat, a category of sparkling wine that is often deemed less complex compared to Traditional method sparklers. // Pablo's Tasting Note: "Our beloved little bubbles, emerged from the beginning of the project in a quest to achieve a wine that was as refreshing as possible without losing complexity along the way. To this end, we decided to make it from a thoughtful blend of Malvasia and Diego fermented together. In the first two editions of 2018 and 2019 it was made from an estate in La Florida that belongs to the Carrasco family, however, due to the drought of recent years we have not been able to harvest enough to do so. Because of this, and after a 2020 without making it, we decided to develop it in a different way. This 2021 was made 100% with Malvasia grown in traditional ditches in La Vegueta. The result is great, and we believe it will meet its hydration needs, but we remain hopeful that the Carrasco family's beloved vines will recover again."

Pablo Matallana 2020 Lanzarote (Canary Islands) Taro Blanco

Pablo's main wine, the Taro Blanco is mostly Listán Blanco and Malvasía with a small percentage of Diego. Grapes are from a few parcels in Lanzarote on mostly clay and limestone soils covered in black volcanic ash. Fermentation is by parcel, grapes are destemmed and fermented in large neutral barrels with short period of skin contact. I have not tried the 2020 in a while, but there was a small amount available to us, so we are pleased to include it. 2020 was so intensely dry, and followed several similarly intense, dry years, so this was the ONLY wine that Pablo produced in 2020.

Pablo Matallana 2021 Lanzarote (Canary Islands) Taro Blanco

Pablo's main wine, the Taro Blanco is mostly Listán Blanco and Malvasía with a small percentage of Diego. Grapes are from a few parcels in Lanzarote on mostly clay and limestone soils covered in black volcanic ash. Fermentation is by parcel, grapes are destemmed and fermented in large neutral barrels with short period of skin contact. This 2021 release is a complete joy to drink. Notes of lemon pith, stones, fleshiness, a beautiful, slightly dense mid-palate, and an intensely dry finish. This begs for food but is extremely easy to drink on its own as well. I can't help mentioning Chablis, because this reminded me of really good Chablis, but let's leave Burgundy out of it. It's an exceptional white wine with perfect length, and a great introduction to the whites of the Canary Islands.  // Pablo's Notes: "Made from a traditional blend of Malvasia, Listán Blanco and Diego from 3 different areas: La Geria, La Vegueta and Juan Bello. One of the plots that make up this wine is located in Montaña Timbaiba. Planted with Malvasia which, with its deeply limestone soils and its proximity to the north coast of the island, brings tension, minerality and salinity to the whole. In La Geria, specifically in Montaña Diama, we harvest Listán blanco and Malvasía relatively early to maintain acidity and freshness. We co-fermented both varieties and thanks to the Listán Blanco we managed to soften the aromatic exuberance of the malvasía, bringing its classic herbaceous and earthy influence to the wine. To finish the blend, a small contribution of Diego from the Juan Bello Mountain, which adds fluidity and a citric touch to the blend. Spontaneous fermentation with its own yeasts in 500/600 L oak barrels, where it rests and refines with its lees for 8 months. Malolactic fermentation develops spontaneously due to the low levels of added sulfur. Bottled unfiltered."

Pablo Matallana 2021 Lanzarote (Canary Islands) Taro 'Frias'

Frias is a parcel of 120+ year old vines on limestone terroir covered in black volcanic ash. A bit more experimental than the Blanco bottling, the Frias is all Listan Blanco that is destemmed and fermented in stainless steel with about 7 days of skin contact. The wine has an alluring aroma, florals and peach skins, a little musky, with stone fruits and lemon pith. The palate is textured, with a combination of mineral and tannic structure that provide delicate grip. Should pair well with crudo and ctirus, grilled veggies, anything with romesco sauce, FISH!, we'll have to ask Pablo what else he likes it with! // Pablo's Tasting Note: "Since we started the project in 2018, we have separately produced and bottled this plot that the Fajardo family has been cultivating for over 100 years, located on the south-west face of the Tisalaya mountain at 300 above sea level. It is a 2.5 hectares vineyard with the peculiarity of being planted mainly with Listán blanco, but also with Malvasía and Diego grapevines. Despite its orientation, this plot has a particularly cool microclimate that makes the ripening process gentle and prolonged over time. Because of this, we usually harvest a little later than the rest of the plots, but we never obtain wines with more than 11.5% alcohol content, always maintaining the freshness and drinkability that characterizes it. This 2021 edition is made in a similar way as in 2019, macerating with the skins. This time a little shorter, around 7 days, looking for more purity, definition and a kinder tactile sensation. It is kept on its fine lees in stainless steel for 10 months until bottling, unfiltered and with very little sulfur."

Pablo Matallana 2021 Lanzarote (Canary Islands) Taro 'La Nave'

La Nave is new bottling for Pablo, all Malvasia from two young parcels that he is very excited about. Soils are clay covered with black volcanic ash, and both parcels are in Lanzarote, albeit at different spots on the island. Each parcel was fermented separately and the wines were then blended. About 25% of the juice saw skin contact for a few days, and the rest was direct press. The small amount of skin contact is a really nice touch with the Malvasia, subduing a bit of the florals and giving fleshiness to the wine. Malvasia has some core characteristics, but from the Canary Islands, it seems to be more earthy and smoky (I wonder if the volcanic ash has anything to do with that?!). A white that would pair well with grilled fish or poultry, but also is fascinating enough to be enjoyed on its own. // Pablo's Notes: "Fascinated by the singular beauty of these "contemporary" buildings, which with modern materials fulfill the functions similar to those of the ancient TAROS, this new wine of malvasias from "new" vineyards is born. The Nave is a tribute to transformation, to change, to the new. However, there is always a look back for true creation. There is no intention of rupture. On the contrary, it is an intimate and visceral understanding. It is to dominate nature by obeying it. It is a universal sensibility. A maximum respect for one's own aesthetics. It is to navigate in the present with inherited knowledge. In this first edition, made from Malvasia grapes from "new" vines from two completely different areas: Los Lajares (Volcán de La Corona) and La Vegueta."  

Pablo Matallana 2021 Lanzarote Taro Tinto

This is the one red that Pablo produced from the Lanzarote vineyards that he works with. All Listán Negro, from younger vines (~20 years old) on clay and limestone terroir that is under a cover of black volcanic ash. The grapes are destemmed, and fermentation is in stainless steel, with about one week of maceration. The Taro Tinto is a delicate and bright, red-fruited wine, a bit less full compared to La Bardona (from Tenerife). A fresh and lovely red that ranks among my favorite Canary red wines. -EL

Pablo Matallana 2021 Tenerife La Bardona Tinto

La Bardona is all Listán Negro from 3 parcels in Tenerife. All of the vineyards are more than 100 years old, and are mostly on volcanic clay. Pablo utilizes partial carbonic maceration here, letting the bunches sit for 5 days before crushing by foot and sitting with skins for 2-3 days before pressing. The wines age in neutral French barrels before being blended and aged for 8 months. Though the wine might be unmistakably revealing a Tenerife profile, with subtle volcanic, smoky notes, it is very approachable on opening. We'd recommend giving it about a half hour to breath for peak enjoyment, but overall, this is a real winner! Congrats, Pablo!  // Pablo's Note: "Viñas del Norte” 2021 99 % Listán negro + 1% Listán blanco from old vines grown on the northern slopes of Tenerife Island. 43 % La Orotava – 350 meters above sea level 39 % La Victoria – 680 meters above sea level 18 % La Matanza – 650 meters above sea level Made from 100% whole bunches and natural fermentation with its own yeasts. Each parcel is made separately and blended just before bottling. After fermentation, the wine rests and refines for 8 months in used French oak neutral barrels. Bottled without filtering or fining and with very little sulfur added, for your greatest enjoyment. 8 Barrels produced / 2300 Bottles of 75 CL / 13% Alc. Drink in moderation as you consider.