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Envínate Benje Blanco 2020

We challenge you to dislike this
Palomino
  • $62.00

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Notes: Quince Lemon Brine, Salt Olive, Smoke

Body: Medium

Dryness: Very Dry

Acidity: High

Tannin: Light

Alcohol (%): 12

Origin: Canary Islands, Spain

Maker: Envínate

Grape:

  • Palomino

Fermentation: Organic, Vegan Slight Wood and Concrete

Awards:

Decanting: No

Asian Food Pairing: Japanese seared scallops, seafood ramen, sushi and sashimi

Western Food Pairing: Prawn linguine, crispy roast pork belly

Description

Envínate Benje Blanco 2020

Envínate Benje Blanco is a fascinating volcanic white. Reveals complex and intense aromas of smoky volcanic notes wrapping around a waxy quince, preserved lemon and olive base. The aromas follow through to a brine and salty mineral palate that reveals a zippy acidity.

100% Listán Blanco. The fruit comes from vineyards in Santiago del Teide, high on the northwestern volcanic slopes of Tenerife. These free-standing vines are planted at an altitude around 1,000 metres. The climate is Atlantic with an average rainfall of 550 mm. This enables grapes to ripen to moderate alcohol levels while retaining freshness and good acidity. Viticulture is organic – the soil is worked by hand without using any kind of chemicals.

Harvesting by hand. Separate vinification of each parcel in a mix of concrete tanks and open tub. 75% of the fruit is pressed directly off the skins, 25% undergoes skin contact for between 14–40 days. The wine ages on fine lees for 8 months in 60% concrete and 40% old French barriques. No battonage or sulphur is used. Clarification using a little Bentonite, no filtering before bottling.

AWARDS & ACCOLADES

- 93 POINTS

"2020 was also very dry, like 2019 in Santiago del Teide in the south of Tenerife. The grapes for the 2020 Benje Blanco were picked earlier than ever, starting in mid-August. The wine fermented by plot in concrete with indigenous yeasts, and 20% of the volume matured in an oval 2,500-liter oak foudre and the rest in concrete, where half of it developed a thin layer of flor yeasts that give it a sharper texture rather than aromas or flavors, as these yeasts eat glycerin and make finer wines. So, the flor is only in 40% of the wine, less than in 2019. The difference here is that they stopped controlling the temperature (something they already did with Palo Blanco) and they stopped using 228-liter barrels and moved to 350-liter barrels from Chassagne-Montrachet. It makes the wine more expressive of the soils and with less fruit character. All this has increased clarity and definition in the white wines from Tenerife. This is livelier. 15,000 bottles and 150 magnums were produced. It was bottled in June 2021." — Luis Gutiérrez.

"Dried-apple, pineapple and mango character with some creamy undertones. It’s medium-bodied with a tangy aftertaste. Lots of flavor. Hints of salted nuts at the end. Drink now."