Envínate Táganan Tinto is one of those wines that seems to taste as dramatic as the place it comes from. Made from a patchwork of ancient indigenous grape varieties growing on steep volcanic slopes above the Atlantic Ocean in north-eastern Tenerife, it is pale, fragrant and incredibly energetic. Wild strawberry, sour cherry and redcurrant sit alongside black pepper, dried flowers and aromatic herbs, while smoky, stony notes bring an unmistakably volcanic feel. The palate is juicy rather than powerful, with bright acidity, fine tannins and a slightly salty edge that makes it almost dangerously drinkable. Despite coming from a warm island, this is not a heavy Mediterranean red; Atlantic winds, elevation and the unusual vineyards of Táganan create something altogether lighter and more lifted. Serve it slightly chilled and it becomes a fascinating alternative for anyone who enjoys Gamay, Nerello Mascalese or savoury, mineral Pinot Noir.
Envínate Táganan Tinto, Producer
Envínate was created by four friends – Roberto Santana, Laura Ramos, José Martínez and Alfonso Torrente – who met while studying oenology at the University of Miguel Hernández in Alicante. The name roughly translates as “wine yourself”, which neatly captures the group’s philosophy: rather than imposing a recognisable house style, they want each vineyard and landscape to speak as clearly as possible through the wine.
Their projects now stretch across several dramatically different Spanish regions. Alfonso focuses on Ribeira Sacra, Laura and José work in Almansa, while Roberto Santana leads the Tenerife projects, including Táganan. Farming and winemaking are deliberately traditional and low-intervention, with an emphasis on indigenous varieties, old vineyards, organic practices and minimal manipulation in the cellar.
Táganan is particularly important within the Envínate story because it represents the recovery of extraordinarily old vineyards in one of Tenerife’s wildest and least accessible wine-growing landscapes.
Envínate Táganan Tinto, Terroir & Winemaking
Táganan lies in the remote north-east of Tenerife, where vineyards cling to dramatically steep slopes of primary volcanic rock immediately above the Atlantic Ocean. The sites used for the wine sit at approximately 100–500 metres above sea level and experience a strong maritime influence.
Many of the vineyards are traditional field blends rather than neatly separated blocks of one grape variety. Listán Negro forms an important part of the wine alongside varieties including Negramoll, Vijariego Negro, Listán Gacho and Malvasía Negra. The precise composition can change because different varieties are interplanted within these old vineyards.
The vines are planted directly into volcanic soils and much of the work must be carried out manually because of the extreme terrain. The Canary Islands also escaped phylloxera, meaning many vineyards retain ungrafted vines planted on their original roots.
Individual parcels are vinified separately. The current importer information describes around 30% whole-bunch fermentation, using a combination of large concrete tanks and small open vessels. After fermentation, the wine spends approximately eight months in neutral 228- and 500-litre oak barrels. The aim is not to introduce obvious oak flavour but to preserve the purity, perfume and savoury volcanic character of the fruit.
Envínate Táganan Tinto, Tasting Notes
Light ruby in colour with an immediately lifted, fragrant nose. Sour cherry, wild strawberry and redcurrant lead the aromas, followed by dried rose petals, black pepper and subtle wild herbs. There is an attractive smoky, earthy note underneath, bringing a darker, distinctly mineral dimension to the bright fruit.
The palate is light to medium-bodied, juicy and incredibly fresh. Red cherry and cranberry-like fruit are carried by vibrant acidity, while fine tannins provide just enough grip. Whole-bunch fermentation contributes a gently sappy, spicy edge without making the wine feel overly herbal.
Towards the finish, pepper, herbs and smoky volcanic notes become more pronounced, joined by a subtle savoury salinity. It is delicate rather than powerful but far from simple, with an unusual combination of fragrance, fruit and mineral intensity.
Envínate Táganan Tinto, Food pairing suggestion: Seared Tuna with Mojo Rojo, Charred Peppers and Crispy Potatoes.
Did you know?
Táganan is the old local name for this rugged vineyard area in north-eastern Tenerife. The vineyards sit on volcanic cliffs overlooking the Atlantic and are so difficult to access that virtually all vineyard work must be done by hand.
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