External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2022
2021
2020
2019
2018
2017
2016
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Drinking window: Drink between 2021 and 2031 (based on 5 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 91.8 pts. and median of 93 pts. in 17 notes) - hiding notes with no text | | | Tasted by pcwoz on 6/3/2023 & rated 94 points: Ruby. Red cherry. Raspberries. Strawberries. Mineral. Lovely. Fresh. Great texture and fine boned structure. Brilliant fresh acid core. Some woody notes. Medium body. Complex, long and super interesting. Excellent!! (674 views) | | | Tasted by arvidpalmqvist on 5/7/2023: Slightly peppery, elevated acidity with sour red berries, lots of minerality where you can find both briny sea spray, smoke and darker rocks (lots of people will probably find “volcanic minerality” here, but for me this is just storytelling). Not particularly reductive or funky, this doesn’t scream natural wine at all. It feels very qualitative (not saying there’s a dichotomy between natural and quality, on the contrary). It’s lighter than I thought it would be, since Margalagua is a light cuvée I somehow imagined (perhaps also due to some of the comments here) this should be an inkier meat wine, but it’s not, at least no to me. To me this plays more in the ballpark of a Morgon or something like that (not counting those 14-15% Morgons from hot years, this is by far a superior wine to those), a wine that will be great with a platter of cold-cuts or just by itself. (737 views) | | | Tasted by JohanPe on 12/30/2022 & rated 90 points: Great nose of wild berries, white pepper, dried herbs, iron, seasalt and some smoke. Pretty much in line with last bottle about two years ago. The palate is very bright and austere, a bit thin on the mid palate and forward. Good structure and solid acidity. This wine have developed much faster than I unticipated and was for me in a better place two years ago. Still, a unique expression of terroir, just a bit faded this time. (948 views) | | | Tasted by JohanPe on 9/18/2020 & rated 93 points: Have opened up beautifully since last tasting. Nose is generous and the palate feels in perfect balance at the moment. Bright iron and a sense of sea and salt. Thought this would age slower but was pleasantly surprised, will probably open again in the next 2-3 years. (2064 views) | | | Tasted by Rollerball on 9/20/2019 & rated 93 points: Phenomenal wine. Intriguing, complex, and adventurously balanced; a shimmering hard candy. (3049 views) | | | Tasted by Rollerball on 6/28/2019 & rated 92 points: Nothing to add to jungjejuice’s perfect description below. Vaporize the reduction with a vigorous decant. (2792 views) | | | Tasted by junglejuice on 3/14/2019 & rated 93 points: 100+ year old ungrafted vines from volcanic soil on the Canary Islands. Medium bodied and acid driven with wild red fruit giving way to a smoked herb complexity. The depth and balance of flavor here is striking. Sneaky tannin add structure to the tart smokey finish. Great now with a short decant and will only get better - 93+ (3183 views) | | | Tasted by cdp1276 on 1/18/2019 & rated 90 points: Double decanted but still requires more open time. Very forward peppery, eucalyptus dry floral and herbaceous notes. (3074 views) | | | Tasted by mikelikeswine on 9/20/2018 & rated 93 points: Another beautiful balanced showing from Envinate. Not nearly as peppery/savory as other Listán Negro I’ve had. This wine really shows the elegance of Listán Negro. (2909 views) | | | Tasted by JOsgood on 5/19/2018: Very tasty juice. Light and elegant with a nice spicy finish. So easy to pound. (2491 views) | | | Tasted by chatters on 4/14/2018: Volcanic duo (Prince Sydney, 40 Hansard Street): Baked earth, cherry, touches of crushed rock and spice. The fruit is a little more to the fore initially but is pushed aside by plenty of mouth gripping tannin and bitterness. Meh. (2202 views) | | | Tasted by jrick on 3/31/2018 & rated 90 points: Another winner from Envinate although this shows very young and demands to be drunk with food. Loads of white pepper and some salt, cherry/raspberry/licorice, sulphuric and reductive volcanic feeling to both nose and palate. Tannins are a bit stemmy from the 68% whole bunches. Even so delicious and promising. (1686 views) | | | Tasted by JohanPe on 3/9/2018 & rated 91 points: First vintage of Envínates Migan. Listán Negro. Between 100 and 120 year old vines, ungrafted and trained in the cordon trenzado method. Grapes from two locations, "La Habanera" and "San Antonio", that's fermented separately in concrete. My understanding is that in the 2016 it's 60/40 Habanera/San Antonio. Straight from pnp very aromatic and outgoing. Wild raspberries, liquorice, dried herbs such as drake and rosemary. Blood orange and cherry stones. The palate is far more tightly screwed and super intense. Same notes plus a distinct peppery touch that lingers in the aftertaste. Pronounced acidity, really vibrant and packed with energy. The fruit is cool and fresh with a citrus sting to it. It's a challenging wine at this point but also very intriguing and interesting. Just a baby and will probably need 4-6 years for some development. Recommended. (1121 views) |
| EnvinateEnvinate - importer description:http://www.josepastorselections.com/envinate.htmlSpain 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 |
|
