Hand harvested, Bimbache Blanco is sourced primarily from vineyards in the north and northeastern part of the island of La Hierro. Like the Tinto, these are from vineyards with a wide range of varieties which include Verijadiego Blanco (the name for Diego on El Hierro), Listán Blanco, Babosa Blanco, Gual, Pedro Ximénez. The main variety in the Blanco is Verijadiego/Diego with smaller percentages of everything else. Following a gentle whole-cluster pressing, the wine ferments by indigenous yeasts in tank then is aged in tank, Stockinger foudre, and a few French oak barrels which develop flor.
91 points, "The entry-level white Bimbache Blanco was produced with a mix of grapes—Verijadiego Blanco, Listán Blanco, Forastera Blanca, Baboso Blanco, Gual, etc.—from different locations and soils (all volcanic in origin) but mostly from the north of the island. It's surprisingly ripe with 14.6% alcohol but equally high acidity (8.5 grams) and extremely low pH (2.9). The grapes were destemmed and pressed and the must let to settle and ferment very slowly with indigenous yeasts, and they had to wait until October 2019 to be able to bottle it. Fifteen percent of the volume was in oak barrel. There are notes of fennel and herbs, beeswax and even some apricots. It's a round and lush white with volume and pungent acidity, a strange combination that leaves a very dry sensation on the palate. The wines from El Hierro are really wild. This first year, they harvested quite late, and the 2019s are less ripe. 2,000 bottles produced." - Wine Advocate