The Tenerife Odyssey – Tasting the Epic Maiden Release Migan Tinto 2016 from Envinate…

When I visited Tenerife recently, Roberto Envinate introduced me to two exciting new wines in their portfolio. One was the tiny 3 barrel production Vidueno 2016 red made exclusively for the US and Mexican markets, and which I reviewed here recently…

https://gregsherwoodmw.com/2017/12/07/the-unicorn-slayer-came-to-town-today-the-tenerife-odyssey-resurrected-tasting-vidueno-2016/

The other wine was the maiden release of the Envinate Migan 2016 Tinto. The grapes for this special wine come from two terroirs in La Perdoma (La Orotava) grown on ungrafted vines trained in the cordon trenzado method of between 100 and 120 years old.

The grapes from the two terroirs were fermented separately in concrete tanks. The “La Habanera” site’s grapes were fermented with 100% stems including a long maceration. The second terroir, “San Antonio”, was fermented with 20% stems with a 12 day maceration. The wines were then aged in neutral 600 litre barrels for just over 12 months with bottling due to take place in December 2017.

Envinate Migan Tinto 2016, Vinos Atlanticos, 12.5 Abv. (Barrel Sample)

The final blend for this wine is made up of 60% of the Habanera terroir and 40% of the San Antonio terroir. Such a beautiful bright translucent cherry red colour, the nose is a little darker, deeper and slightly broody. Lovely cherry blossom perfume mixes with volcanic basalt minerality, pithy red cherry, red apple skins and subtle sappy stalky spice. The palate is amazingly intense, as you’d expect from fruit from 100+ year old vines. Such crystalline red berry fruits, cherry sherbet nuances, tart electric acids and salty red liquorice complexity. Also super dense, fabulously concentrated and impressively long, with an elegant texture. Very impressive indeed! Possibly one of the best reds I’ve tried from Tenerife yet. Wow!

(Wine Safari Score: 96-97/100 Greg Sherwood MW)

The Unicorn Slayer Came to Town Today ~ The Tenerife Odyssey Resurrected Tasting Vidueno 2016…

I make no secret that I enjoy drinking (slaying) unicorn wines! Some people get annoyed by even the mention of the term but I just love how evocative the word is. Of all Roberto Envinate and his team’s wines, this has got to be the rarest. Only 3 barrels of 228l were produced, all of which went to the USA and Mexico. The fruit all came from one unique terroir and is a blend of all the varieties (vidueno) that are planted in that vineyard, which is how wine was traditionally made.

This is a superb blend of 50% Listan Blanco, 45% Listan Prieto, and 5% Tintilla from vines of over 100 years old. This was bottled in July 2017 with no Sulphur additions.

Vidueno de Santiago del Teide 2016, A Chingao Vineyards & Envinate, DO Ycoden Daute Isora, Tenerife, 12 Abv.

When you know you are drinking a rarity, a wine does perhaps taste even better, or does the anticipation just awaken your taste buds a little? This beautiful blend is an alluring crushed cherry red with a smokey ruby depth. The nose is fairly reserved and restrained at first, even reductive, as you’d expect on an old vine 2016 wine from Tenerife. You do catch glimpses of the volcanic terroir with a dusty sweet cherry nose, crushed basalt and subtle peppery bramble berry spice. The palate is tantalisingly fresh and energetic, like a young tea total yoga instructor ready to put you through your paces at 6.30am in the morning. The texture is sleek, taught, vibrant and slightly lean, but all the better for it. Lovely layers of basalt and crushed gravel minerality melt into a complex pithy cranberry fruit medley with yet more red cherry and sour red plum fruit notes. This wine tastes like summer, even in the depths of winter. It’s so delicious, mouth watering and cool fruited, finishing with a lovely dry powdery chalky tannin grip. Long last since I tasted a wine that excited me this much, not because of its grandeur and flamboyance, but perhaps because of the lack there of. This wine challenges you, asks you questions… and the answers are all positive. Really, really lovely Roberto!

(Wine Safari Score: 95/100 Greg Sherwood MW)

The Tenerife Wine Odyssey ~ Tasting Suertes del Marques Blanco Dulce Solera NV (Nov 2014 Edition)…

Since circa 2011, Suertes del Marques has produced a tiny amount of dessert wine from primarily Listan Blanco. The must is drawn off the other white cuvées and fermented to around 8 or 9 Abv before being fortified with spirit to 15% Abv. Only around 100 x 50cl bottles are produced each year and are marked with the date they were drawn from the Solera. They did not have an accurate spec sheet for the wine when I visited, but based on taste, this wine must have an RS of between 80 and 120 g/l residual sugar(?)


Suertes del Marques Blanco Dulce Solera NV (Nov 2014 Edition), Listan Blanco / Malvasia Aromatica, Valle de la Orotava DO, Tenerife, 15 Abv.

The colour is striking, being a wonderfully translucent shade of old gold and dark straw. On the nose, the senses are assaulted with notes of caramelised nuts, toffee apples, butterscotch, Madagascan vanilla pod, caramelised white peaches and the most vivid Sauternes like notes of dried apricots and bruleed oranges. But this is neither a late harvested wine nor a botrytis wine, and so the fruit aromatics remain pure and intense. The palate reveals great harmony and elegance, superb integration of sweet fruit and vanilla oak spice notes with seamless fresh acids and a long, honied, nutty finish. There are no clawing sugary notes or any tiring jammy fruits. Everything is superbly well proportioned and eminently drinkable. I expressed my dismay that Suertes del Marques don’t commercialise this wine further. It’s so delicious and food friendly (we enjoyed a bottle with Tenerife goats cheese and walnuts) that it would certainly find an instant cult following on the dinner party tables of London. In the past, only a handful of bottles were exported, but hopefully we will see a little more of this wine in London.

(Wine Safari Score: 94/100 Greg Sherwood MW)


The Tenerife Wine Odyssey ~ Tasting the Suertes del Marques Parcela El Ciruelo…

Suertes del Marques is one of the most successful wineries on the Island of Tenerife, not only because of the sizeable production of excellent wines like their Listan Negro blend 7 Fuentes, but primarily because the of the overall high quality of their entire range. But it’s when you start tasting the single parcel or single vineyard wines, that you realise that these are truly world class fine wines in any context.


The Suertes del Marques Vino de Parcela El Ciruelo Listan Negro 2015 at 13.5 Abv, was 100% whole bunch fermented, being foot trodden for one day and then gentle pump overs employed there after. The 2015 is a fantastic vintage and shows a rich expressive nose of liquorice, black berries, black cherry and sappy sweet leafy spice notes. This is an intense, vibrant wine with wonderful complexity, a sappy, saline cassis and bramble berry laden palate, crunchy acids, a deep concentration, and ripe lush fruit notes on a long finish. Incredible intensity and depth make this a very serious offering and one of the best benchmark quality reds on the island. Drink this now with a little decanting and over the next 10 to 15+ years.

(Wine Safari Score: 95/100 Greg Sherwood MW)

The Tenerife Wine Odyssey ~ Tasting the Suertes del Marques Trenzado 2016 Blanco: The Wine That Put Tenerife On the Wine Map…

There is always a moment that you remember as the pivotal point that changed your attitudes, perceptions or understanding of a specific wine or region. For me, and most of the UK fine wine trade, that moment came when we tasted the Suertes Del Marques Trenzado 2011 blanco. Nothing would ever be the same again in regards to perceptions surrounding Tenerife wines.


A blend of Listan Blanco and Vidueno as well as native varieties Marmajuelo, Gual, Vijariego Blanco, Verdello, Pedro Ximenez and Baboso Blanco, you could not conceive of a more indigenous styled Tenerife white blend than that of the Trenzado. The Listan Blanco vines are of course trained in the Cordon Trenzado method with the Vidueno on the Double Royat Cordon. 

The old vines in the Cordon Trenzado trellising method.

Vines are ungrafted and come from multiple plots on volcanic soils, and are fermented using only indigenous wild yeasts. Aging is in concrete tanks, large foudre and some 500 litres used oak barrels. The wine is bottled unfiltered.


Suertes del Marques Trenzado Blanco 2016, Valle de la Orotava, Tenerife, 13 Abv.

An attractively rich, fleshy, yellow fruited nose that is abundantly opulent and open, allowing the aromatics to spill out of the glass, showing white peach, yellow citrus, lime cordial, yellow grapefruit zest and dusty, granitic minerality. The palate is richly textured, revealing impressive depth and subtle tropical fruit nuances. There are layers of tart pineapple, yellow grapefruit, yellow orchard fruits and pristine vibrant acids. The wine has a fleshy breadth and some phenolic grip, but is so characterful and fresh, energetic and crystalline, that this might well be one of the best expressions of the Trenzado white that I have tasted to date. Fantastically delicious, I can’t wait to get my hands on this new release! Drink now to 2024+

(Wine Safari Score: 94+/100 Greg Sherwood MW)

The Tenerife Wine Odyssey ~ Tasting the Second Vintage of Cult Wine Envinate Benje Tinto 2016 Ahead of Its Release…

This is only the second release of the Benje Tinto, made from grapes assembled from 15 growers on the same terroir as the Benje Blanco, in the vineyards of Santiago del Teide. The vineyards have both white and red varieties interplanted, so they are picked separately at optimal ripeness. The red varieties in the vineyards are mostly Listan Prieto (90%) otherwise known as Pais in Chile or Mission in California. The rest of the grapes are Tintilla (aka Maturana de Navarrete in Rioja). 


The grapes from 15 terroirs are vinified separately in concrete tanks and small open top fermenters. The wine is then aged for 8 months in neutral 228 litre barrels and the 2016 was only just bottled in July 2017.



Envinate Benje Tinto 2016, Ycoden-Daute-Isora DO, Tenerife, 12 Abv.

What strikes you instantaneously about this wine is how opulent and expressive it is on both the nose and palate, showing the real generosity of the 2016 vintage. The Taganan 2016 Tinto was also a thoroughly attractive expression, however, the Benje Tinto 2016 is an altogether more serious affair. The nose is rich and opulent with raspberry confit and sweet red cherries personified. Everything about this wine indicates the volume turned up to 10. Such pretty fragrance of violets, sweet cherry blossom and cherry kirsch liquor notes abound. The palate is so noble, elegant, supremely balanced and fresh, with such sour red plum vibrancy, red cranberry and sappy bramble berry red fruit nuances. The wine is both linear, tart, intense and severe, and yet so deliciously attractive and seductive, willing you back constantly for another sip. Probably slightly less crunchy than the 2015, lighter weight but more fleshy and finessed in style, thoroughly ageable and certainly collectable. Drink now to 2030+

(Wine Safari Score: 95/100 Greg Sherwood MW)


Will be available to the UK trade from Indigo Wines and from selected fine wine stockists. 

The Tenerife Wine Odyssey ~ Tasting Envinate’s New Premium Volcanic Benje White…

Earlier this year, I received a hard fought allocation of the “new” Benje Tinto 2015. It was sold out before I could even tell my customers about it. The wine somehow acquired a life and organic PR machine of its very own. 


A year later, the release of the first Benje Blanco is suddenly on the horizon. But as they say, life is all about timing, allowing me to taste the wine one month after bottling while I’m visiting the vineyards of Tenerife. Where ever you may buy your Tenerife and Envinate wines from, request an allocation for this new White wine now and you may get a few bottles and avoid disappointment. It’s sure to be a future unicorn.


Envinate Benje Blanco 2016, Ycoden Daute Isora DO, Tenerife, 12.5% Abv. 

Benje Blanco 2016 is made from vines grown at Santiago del Teide at 1000 metres altitude. Ungrafted and grown in the gobelet system, the vines are sourced from up to 15 different terroirs from 70 to 100 year old vines, 60% of which were fermented and aged in concrete tanks and 40% fermented and aged in neutral barrels of 228 litres. 15% of the grapes were fermented with skin contact. This Benje Blanco 2016 was bottled in July 2017 and judging from the serious aromatics and fruit concentration, will benefit from further time in bottle before showing at its very best. This highly anticipated release is similar but also different to both the Taganan Blanco and the Palo Blanco. They all share elements of intense crushed granite minerality, volcanic basalt notes, rasping salinity, chalky aromatics, and taught linear white citrus tension. The Benje Blanco however seems to have an extra degree of crystalline purity, precision and white citrus fruit intensity, that manifests itself on the palate with greater concentration and a denser, fleshier textural breadth. Picante and pithy, with beguiling dried tangerine peel, the palate has, to use a fellow wine trade colleague’s term, “mesmerising mineral austerity”. A truly beautiful creation, this wine will probably be sold out almost before it’s even released. Drink now to 2030+.

(Wine Safari Score: 95+/100 Greg Sherwood MW)