After studying oeneology in Valencia and working harvests in Chile and Priorat, Pablo Matallana returned to his native Canary Islands, off the coast of Southern Morocco, to start his own winery in 2015. La Bardona comes from 100 year old, organically farmed Listan Negro vines from a vineyard north of Tenerife at an elevation of 720 meters. Whole cluster and semi-carbonic fermentation with native yeast takes place in used French oak barrels, where the wine rests until bottling. It’s light-to-medium bodied, with aromas of fresh red berries, a hint of rosemary and pink peppercorn. The palate follows with wild brambly berries, savory notes of black olive and leather which leads to a dry but not too tannic, flinty finish. Best with a slight chill, it pairs perfectly with poultry or papas arrugadas with a peppery mojo sauce, the Canary Island inspiration to the mojo sauces of the Caribbean and Latin America.