One of last year's buzziest introductions was La Palma's Michael Candelario, whose first-ever wine – a Blanco from older-than-centenarian vines grown above the cloud line in one of Europe's highest vineyards – made him an instant hit on the Spanish mainland.

At the time, only his Tinto made it stateside; a smoky, wild, and outrageously delicious introduction to his work. But his second vintage of both wines is now here, so we're revisiting the work and these exciting bottles below.

THE STORY

Michael is a 4th generation grower on La Palma, the most far-flung, northwestern island of the Canary archipelago.

After some serious mentorship from the islands' most respected growers – including Tenerife icon Iñaki Garrido and the local co-op on La Palma – he brought that knowledge and passion back to his family's two hectares of wines.

At just 24 years old, his first vintage release of just two wines made such a splash in Spain, that the Tinto arrived in the US preceded by his reputation.

THE PLACE

Michael's family vines are located in Puntagorda, one of the island's most northwestern villages and truly, the western boundary of Europe. Extremely exposed and largely above the cloud line at 1400ish meters, it's a place defined by whipping winds, relentless sun and the massive volcanic Caldera de Taburiente: a straight channel to this island's electric energy.

Photos via @bodega_michaelcandelario

The oldest vines here were planted by his great grandfather, some pushing 200 years old, alongside newer plantings as Michael has been working to restore the vineyards.

THE WINES

2024 Michael Candelario Blanco Canary Islands, Spain $57
A blend of Listan Blanco, Albillo Criollo, and Vijariego Blanco, whole cluster pressed and fermented in French oak with full malo, followed by 9 months aging and a touch of SO2 at bottling. A bit more generous than the typical reductive Canary Island style, saline with brisk tropical fruit.

2024 Michael Candelario Tinto Canary Islands, Spain $55
A blend of Negramoll, Listán Negro and Listán Prieto fermented with partial whole clusters in stainless steel, followed by 8 months aing in 300L barrel and a touch of SO2 at bottling. Smoky, saline, herbal and wild.

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