Case of Ignios Origenes Baboso Negro 2020 | $121.0 per bottle

Ignios Orígenes Baboso Negro 2018 | DO Ycoden-Daute-Isora, Tenerife

Around 1,300 bottles are produced, with variation by vintage.

Producer: Borja Pérez Viticultor (Ignios Orígenes)
Region: La Guancha, DO Ycoden-Daute-Isora, Tenerife, Canary Islands, Spain Grape Variety: Baboso Negro (100%) — identical to Alfrocheiro Preto in Portugal; fewer than 10 hectares planted in the Canary Islands
Vineyard: La Vizcondesa, single parcel, ungrafted vines on basaltic clay-loam soils

The Vibe Baboso Negro originates from the remote Canary Island of El Hierro and makes boisterous, acidic, and voluminous wines by nature. It is also nearly extinct — fewer than 10 hectares remain across the entire archipelago. After years of intense work in the vineyard and attention in the cellar, Borja has reined Baboso's natural excess into a precise and elegant wine that is among the rarest bottles in the entire Cosecha portfolio. 

The Taste Immediately characterful and original: beeswax and sweet honeycomb on the nose, layered with dry rose petals and fresh raspberry leaf. As it opens, the minerality sharpens into a lightly smoky black tea character that is entirely its own. The palate is supple and complex — seductive, perfumed, and built on dark fruit and spice, with dusty tannins giving way to a vibrant, citrusy lift of blood orange on the finish. Powerful yet precise. This is a wine that rewards decanting and patience in equal measure.

The Story La Vizcondesa is one of the largest single plots in the area — most parcels in Ycoden-Daute-Isora run between 0.4 and 0.5 hectares. The ungrafted vines grow on clay-loamy volcanic soils, phylloxera-free, at elevations between 600 and 800 metres in Tenerife's northwest. 30% of the grapes are whole-bunch fermented without crushing, followed by cold maceration before stainless steel fermentation with native yeasts. After pressing, the wine is racked into used French oak for 12 months of barrel maturation — bottled without stabilisation or filtration. Due to extreme drought conditions reducing yields further every year, the quantity of Baboso Negro produced is declining — the 2018 may prove to be one of the last vintages available at this volume.

Best Enjoyed With Serve at 15–16°C, decanted for at least 30 minutes. Slow-roasted duck, wild boar, braised oxtail, truffle dishes, or aged Canarian cheese. The combination of power, acidity, and volcanic grip places this among the most serious reds in the portfolio.

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