- Envinate Benje Tinto Tenerife 2015 Product #31787 (In Stock)
This very hot collaboration's first red from Tenerife blends 70-120 year-old Listan Prieto with a bit of Tintilla. Pretty much the definition of a "savory" wine here, with tangy cherry, tea, and a bit of funk on the nose and palate, mouthwatering acids and a fine dusting of tannin under the squirt of fresh cherry juicy on the finish. This will shine with mussels, shrimp, or chicken and mushrooms.
- Envinate Lousas de Aldea Ribera Sacra Galicia 2014 Product #31160 (In Stock)
The story is complex, the region obscure, the wine astonishingly good. Four friends who met in wine school formed first a consultancy and then a winery, Envinate. Each partner specializes in wines from different areas of Spain, including the Canary Islands, Tenerife and Ribeira Sacra in Galicia. Lousas is from Ribeira and blends the region's best red grape, Mencia, with 10% of other local varieties (Merenzao, Brancellao, Caíño, Sousón, Mouratón, Alicante Bouschet/Garnacha Tintorera and others). The grapes come from multiple vineyards, are harvested at different times, and ferment and age in a range of well-seasoned casks of all kinds of sizes before blending.
The 2014 is loaded with exotic aromas and flavors - cut flowers and sandalwood spice - to go with the super fresh and ripe red berry fruit. Juicy, pure, complex, and long, this is going to sing with almost anything you put on the table (bet it's delish with fish!) and excite on its own as well. Please, give this a try.
"Their regional wine, the 2014 Lousas Viñas de Aldea is from their third vintage in Ribeira Sacra, and the third cool vintage in a row, with some rain but with healthy grapes. These are wines of freshness and elegance, their best to date. This is mostly Mencía with some 10% other reds (Merenzao, Brancellao, Caíño, Sousón, Mouratón, Alicante Bouschet/Garnacha Tintorera...) from a diversity of vineyards ranging from 15 to 60 years of age, at 400 to 600 meters altitude in different subzones of Ribeira Sacra. The different vineyards had different ways of fermenting, sometimes with full clusters, some not, but always in small open top containers. The wine matured in a collection of well-seasoned 225- , 228-, 350-, 400- and 500-liter oak barrels with the lees for some 11 months without racking. The nose is really open and floral, with notes of acid berries denoting great freshness. The nose unfurls and shows more complexity, dry rose petals, wet stones, and spices. This is a superb example of approachable, drinkable Ribeira Sacra."Wine Advocate 93 points