Envinate Migan 2019 (red)
2019 Envinate Migan
Tenerife, Canary Islands
Grape: Listan Negro
DAME WINE CLUB PICK
FOR PARTY PEOPLE
OCTOBER 2023
The Envinate Migan tastes like early fall—crisp and savory, moody and joyful at the same time. Cuddle up with this complex bottle for our impending sweater weather. On the palate, it opens with red and black fruit, and then moves into black pepper, flowers, and herbs, dark, spicy earth. We love autumn, we love this wine, and we LOVE the two together.
Envínate (which translates as "wine yourself") may not need an introduction, It has become synonymous with cult Canary Island wine. It is often the first wine from the area that folks reference, and it is the standard many newer producers emulate. The project started in 2005 with four friends—winemakers Roberto Santana, Alfonso Torrente, Laura Ramos, and José Martínez.
From José Pastor Selections “This gang of four formed while studying enology at the University of Miguel Hernandez in Alicante. Upon graduation, they formed a winemaking consultancy, which evolved into Envínate, a project that focuses on exploring distinctive parcels mainly in the Atlantic-inflected regions of Ribeira Sacra and the Canary Islands. Their collective aim is to make profoundly pure and authentic wines that express the terruño of each parcel in a clear and concise manner. To this end, no chemicals are used in any of the Envínate vineyards, all parcels are picked by hand, the grapes are foot-trodden, and the wines are fermented exclusively with wild yeasts, with a varying proportion of whole grape clusters included. For aging, the wines are raised in old barrels and concrete, and sulfur is only added at bottling, if needed. The results are some of the most exciting and honest wines being produced in Spain today.
The Migan cuvee is sourced from two very old parcels of Listan Negro. 60% comes from the La Habanera plot on volcanic sand at the highest elevation in the area, and 40% comes from the older San Antonio plot, lower on the slope and with more clay. The plots were hand-harvested, foot-trodden and fermented separately in large concrete vats, then into 228 & 600L old French barrels for malolactic and aging for 11 months. Bottling is without fining or filtration.”
Envinate Migan 2019
Listan Negro
Tenerife, Canary Islands
The Envinate Migan tastes like early fall—crisp and savory, moody and joyful at the same time. Cuddle up with this complex bottle for our impending sweater weather. On the palate, it opens with red and black fruit, and then moves into black pepper, flowers, and herbs, dark, spicy earth. We love autumn, we love this wine, and we LOVE the two together.
Envínate (which translates as "wine yourself") may not need an introduction, It has become synonymous with cult Canary Island wine. It is often the first wine from the area that folks reference, and it is the standard many newer producers emulate. The project started in 2005 with four friends—winemakers Roberto Santana, Alfonso Torrente, Laura Ramos, and José Martínez.
From José Pastor Selections “This gang of four formed while studying enology at the University of Miguel Hernandez in Alicante. Upon graduation, they formed a winemaking consultancy, which evolved into Envínate, a project that focuses on exploring distinctive parcels mainly in the Atlantic-inflected regions of Ribeira Sacra and the Canary Islands. Their collective aim is to make profoundly pure and authentic wines that express the terruño of each parcel in a clear and concise manner. To this end, no chemicals are used in any of the Envínate vineyards, all parcels are picked by hand, the grapes are foot-trodden, and the wines are fermented exclusively with wild yeasts, with a varying proportion of whole grape clusters included. For aging, the wines are raised in old barrels and concrete, and sulfur is only added at bottling, if needed. The results are some of the most exciting and honest wines being produced in Spain today.
The Migan cuvee is sourced from two very old parcels of Listan Negro. 60% comes from the La Habanera plot on volcanic sand at the highest elevation in the area, and 40% comes from the older San Antonio plot, lower on the slope and with more clay. The plots were hand-harvested, foot-trodden and fermented separately in large concrete vats, then into 228 & 600L old French barrels for malolactic and aging for 11 months. Bottling is without fining or filtration.”
