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| Drinking Windows and Values |
| Drinking window: Drink between 2016 and 2021 (based on 37 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 91.5 pts. and median of 91 pts. in 13 notes) - hiding notes with no text | | | Tasted by juffer on 8/26/2021 & rated 93 points: Spicy, very earthy nose with only the very slightest touch of brett which I find pleasant. Surprisingly light, elegant mouth. Maintains earthiness into the finish with moderate acidity. Reminds me somewhat of an Etna Nerello Mascalese but with even a touch more earth and without the sweet cherry notes. Both interesting and extremely enjoyable. (594 views) | | | Tasted by drfloyd on 11/8/2020: No formal note but still alive and kicking. Certainly retains the gun powder note which is distinctive - great acidity and went well with a grilled paella - fun to drink (616 views) | | | Tasted by aekenback on 9/27/2019 & rated 89 points: Had pretty high hopes for how this would age when tasted a few years back. The wine didn’t deliver according to my expectations this time as it has become more one-dimensional and with less complexity now, than four years ago. Still good and with a nice sea/salt/seaweed-charachter, but not as good as I had hoped. (796 views) | | | Tasted by gtilley on 11/19/2016: On this occasion, bretty, reductive, gunpowdery, savoury; paired with Hermitage it could pass for Northern Rhone. (1826 views) | | | Tasted by theronware on 6/16/2016 flawed bottle: Nose obscured by reduction, with strong gunpowder scent. Too bad -- underneath a really pretty, lifted wine with red berries and charcoal on the back end. Distinctive. (1819 views) | | | Tasted by gtilley on 5/26/2016 & rated 93 points: I love this wine - so refreshingly individual. Savoury (white pepper, roast meats), but with enough of a plummy core that it's not austere; medium bodied, rustic, with a rugged crushed-rocks mineral streak. Really characterful. (1796 views) | | | Tasted by pryby on 5/8/2016: Second bottle. First was clearly flawed - second is drinkable but still has some of those same characteristics. Hard to square my experience with the other notes here. Nothing fruity at all. Very minieral, almost a gunpowder struck match note.
Not rating this as I'll assume mine are bad bottles. (1771 views) | | | Tasted by pryby on 1/23/2016 flawed bottle: Dog at the beach + rubber cement.
Badly flawed. (1557 views) | | | Tasted by aekenback on 10/2/2015 & rated 91 points: Bright red fruit, tobacco, herbs, flowers and loads of minerality - gravel, minerals, crushed rock. Hints of reduction that makes you think of poulsard, eventhough the aromatics are different. Lovely wine! (1087 views) | | | Tasted by mychurch on 2/3/2015 & rated 91 points: Wierd Grapes First Get Together (Jelle in Amsterdam): A red field blend, so its hard to tell exactly what grapes we are drinking. Lightest colour of the flight and style wise I have "farmers burg, which a dash of Southern Rhone". This is more refined than the white version, with a touch smokey and animal on the nose, red fruits and medium acidity. We all liked this and it would fit well as a pirate in an Etna tasting (1533 views) | | | Tasted by igaf on 12/22/2014: Violet to raspberry in colour. Very youthful fruity nose with some spice and gum-like (carbonic?) tones, then earth and ash. Good acidity, light on the palate, very lightly tannic, some minerality. I didn't particularly like the almost obtrusive fruity nose, but it's a nice and interesting wine otherwise. Not much concentration you'd expect from such an old vines though. Perhaps, I just didn't get it in a quick tasting. (1205 views) | | | Tasted by davestenton on 12/14/2014: field blend of 15 different varieties from 130 year old vines grown on a cliff above the atlantic. First vintage. An enticingly spicy, spiky nose from the high proportion of whole bunch; and subtle floral background notes that I suspect will come to the fore with more time in bottle. The fruit profile is darker but in the mouth it sets the pulse racing like the silkiest of Volnays. Then there's a distinctly non-Burgundian salinity. So much vitality. Fabulous wine. And this is only the ‘village’?! (1474 views) |
| EnvinateEnvinate - importer description:http://www.josepastorselections.com/envinate.htmlRed Blend.Spain Vinos de España - Wines of Spain (Instituto Español de Comercio Exterior) | Wikipedia
Wine Map on weinlagen-info
Spain is the third largest wine producing nation in the world, occupying the majority of the Iberian Peninsula with vast diversity in climate, culture, and of course, wine. From inky, dark reds of the [Priorat] to dry, white Finos from Andalusia, Spain can easily boast of elaborating a wide variety of notable styles. Within Spain there are currently 62 demarcated wine regions, of which a handful have gained international recognition: [Rioja], Priorat and [Ribera del Duero]. Yet these regions are only a small sample of the high quality wines Spain produces. Regions such as Cava, Penedes, Somontano, Galicia, Rueda and Jerez are only a few of the numerous regions worthy of exploration throughout Spain. Spain can also lay claim to having the most land under vine in the world, growing up to, by some accounts, 600 indigenous varietals of which Tempranillo is their most well known. Other popular varietals include [Garnacha], Bobal and Monastrell for reds and for whites; the infamous [sic] Palomino Fino grape which is used in the production of sherry wine, Pedro Ximenez in Montilla Morilles, Albarino used in the creation of the bright, effervescent wines of Galicia, and Verdejo in Rueda. - Source: - Catavino.net
Spain is not in the forefront of winemaking for its dessert wines, other than for its sweet wines from Sherry country including the highly revered Olorosos (when sweetened). But apart from Sherry Spain has a range of styles of dessert wines, ranging from the those made from the Pedro Ximenez grape primarily in Jerez and Montilla-Moriles) to luscious, red dessert wines made in the Mediterranean from the Garnacha (Grenache) grape. Some good Moscatels are made in Mallorca, Alicante and Navarre. The northwest corner of Spain, Galicia, with its bitter Atlantic climate, is even making dessert wines, called “Tostadillos” in the village of Ribadivia (similar to France’s “Vin de Paille”). The Canary Islands have made interesting dessert wines for centuries (they are mentioned by Shakespeare, for example) and in recent years the quality of winemaking has been improved and the Canary Islands wines are being better marketed now. The winemaking styles for “Vinos Dulces” are also diverse, from “Late Harvest” (Vendimia Tardía) to “Fortified Wines” (Fermentación Parcial). Based on in-spain.info.Canary Islands Vineyards on weinlagen-info |
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