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Bimbache, El Hierro Blanco, 2023

White Wine from Canary Islands, Spain
by Bimbache
$21.99
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A white built almost entirely from grapes you will never meet outside the Canary Islands: Verijadiego leads, with Listan Blanco, Marmajuelo, Verdello and Forastera alongside it. It comes from El Hierro, the smallest and least-populated island in the archipelago and barely eighteen miles across, where Rayco Fernandez (co-founder of the Puro Rofe project on Lanzarote) and Silvia Viot started Bimbache in 2018; the name is that of the island's pre-Hispanic inhabitants. They work five hectares of tiny parcels spread across all three of the island's municipalities on iron-rich basalt, farmed organically, and the spread is the whole point: mountain vines at 800 meters in Valverde ripen about six weeks later than the near-desert plots down on the coast. The fruit is pressed whole-cluster into a mix of stainless steel and used French and Austrian oak, fermented on native yeasts, raised twelve months, and bottled unfined and unfiltered. About 5,000 bottles were made.

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Robert Parker

94 points

"The 2023 Bimbache Blanco is a multi-grape blend of Vijariego Blanco, Listán Blanco, Malvasía, Marmajuelo, Verdello and Forastera from different plots in different places, altitudes and expositions, reflecting the El Hierro character. It has a golden color and a ripe nose. It reached 14% alcohol but kept the freshness and poise. For some reason, it reminded me of some ouillé whites from Jura, with some spiciness and a bitter twist in the finish. It has a different profile from other vintages, but I liked it very much. 5,000 bottles produced. It was bottled in June 2024." —Luis Gutiérrez

More about Bimbache

Wine Details

  • Grape Variety

    Listan Blanco

  • Vintage

    2023

  • Size

    750ml

  • Farming Practice

    Organic

  • Style

    Elegant , Juicy , Minerally

  • Sweetness

    Dry

  • Body

    Light Bodied

Flatiron's Take

From the Importer

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Tasting Notes & Food Pairings

Perfect Pairings

Grilled octopus, papas arrugadas with mojo verde, salt-cod fritters, ceviche, or roast chicken with lemon.

Tasting Profile

Dry and medium-bodied, with yellow apple, citrus peel, wild herbs and a smoky volcanic edge. Firm acidity, a light lees-given texture, and a salty, savory finish.