2023 Puro Rofe Tilama

Puro Rofe Tilama 2023 is a striking white wine from the lunar-like landscapes of Lanzarote, crafted entirely from the island’s native Malvasía Volcánica. Born on windswept, Atlantic-facing vineyards, it captures the raw, saline beauty of this extreme terroir in a precise, elegant style. As one of the most distinctive crus in the Puro Rofe range, Tilama has earned enthusiastic international acclaim, including 94/100 points from Robert Parker’s Wine Advocate.

Tasting Notes
In the glass, the 2023 Tilama shows a pale, luminous straw-yellow hue with a subtle greenish tint that hints at its freshness and youth. The nose is immediately maritime and evocative: saline notes and sea spray mingle with hints of iodine, crushed shells, and wet volcanic stone. With a little air, more layers appear—juicy white stone fruits, citrus peel, and a delicate herbal lift, all wrapped in a quietly smoky mineral frame. On the palate, this is brisk, linear, and intensely mineral-driven. Juicy white fruit (pear, white peach) and citrus zest are balanced by vibrant, mouthwatering acidity and a fine, salty edge that carries through to the long finish. The texture is taut yet subtly creamy from the time in barrel, without any heaviness, and the wine remains focused, pure, and energetic. While already very accessible and expressive now, its structure, acidity, and mineral backbone suggest several years of positive development in bottle, gaining complexity and nuance over 3–6 years from the vintage.

Production
Tilama comes from vineyards in the coastal Tilama area of Lanzarote, where vines grow very close to the Atlantic Ocean on sandy soils mixed with limestone and clay of volcanic origin, overlaid with the island’s iconic black ash—puro rofe. This unique terroir, shaped by constant ocean breezes and poor, mineral-rich soils, naturally limits yields and concentrates flavor. The grapes, 100% Malvasía Volcánica, are traditionally farmed and harvested by hand, reflecting the demanding, low-yield conditions of this extreme landscape. In the cellar, the wine is vinified in a traditional, low-intervention manner, without aggressive fining or filtration, allowing the character of site and variety to shine. It then undergoes élevage for around eight months in 228L and 500L barriques, which lends subtle texture and complexity without overwhelming the wine’s saline, mineral core.

Food & Serving
This is a natural partner for dishes that echo its maritime soul: think simply grilled or baked white fish, octopus, razor clams, and shellfish platters, as well as ceviche or crudo with citrus and herbs. It also works beautifully with delicately spiced dishes, tempura, sushi, and vegetable-focused plates such as grilled asparagus, fennel, or artichokes with lemon and olive oil. Serve well-chilled but not ice-cold, around 9–11°C (48–52°F), to allow the aromatics and saline nuance to open up. A brief decant of 15–20 minutes, or simply giving the wine some time in the glass, will help it unfold its full complexity.

Producer
Puro Rofe is the brainchild of Rayco Fernández, a Canary Islands wine distributor who saw the untapped potential of Lanzarote’s ancient, ungrafted vines and dramatic volcanic landscapes. Frustrated that the island was mostly known for simple tourist wines, he gathered a group of like-minded growers and winemakers to create authentic, site-driven wines that speak clearly of their origin. Today, Puro Rofe is at the forefront of Lanzarote’s quality revolution, producing tiny quantities of single-site wines that highlight the diversity of soils, exposures, and microclimates across the island. The collection has been widely praised by the international wine press, with multiple cuvées—including Tilama—regularly scoring well above 90 points and helping cement Lanzarote’s reputation as one of Spain’s most exciting and singular wine regions.

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