Envínate
Overview
Envínate is one of the reference-point producers of Ribeira Sacra, working from the Amandi sub-region. They produce a range of single-vineyard “Lousas” bottlings — named for the slate soils that typify the ancient Roman-built terraces above the Sil River — and the co-fermented field-blend wine “Misturado de Abeleda.” All Lousas wines are foot-trodden, fermented with indigenous yeasts, typically include 50–100% whole clusters, and are raised in older French oak puncheons and casks for approximately one year. John Gilman views the top Galician producers as the equivalent of early Rhône Valley producers in the 1970s–80s: world-class wines at prices that do not yet reflect their quality.
Appellations
- Ribeira Sacra — Amandi sub-region; Doade village; various slate, gneiss, quartz, and granite terroirs
Key Wines
- Lousas “Viñas de Aldea” — blended bottling from multiple old-vine slate parcels; field blends including 5–10% other local varieties; ~50% whole clusters; raised in older casks ~1 year
- Lousas “Doad” — several parcels in Doade village; mixed soils (schist lower, gneiss/quartz upper); ~100% whole clusters; French oak puncheons and Burgundy casks
- Lousas “Parcela Rosende” — single vineyard on pure granite (unusual for Amandi); 30–60yo vines; 15% Brancellao, Merenzao, Garnacha Tintorera; a “Maserati-like” precision in Gilman’s description
- Lousas “Parcela Seoane” — Doade; ~90yo vines; pure slate; ~90% Mencía + supporting varieties; whole clusters; raised in 500L puncheons; slightly riper than the other Lousas bottlings
- Misturado de Abeleda (with A Chingao Vineyards) — 100+ year-old field blend; ~30% white grapes co-fermented with red; older 300–400L puncheons; the white grape percentage does not diminish the wine’s tannin structure
Style Notes
Wines of striking precision, mineral transparency, and tangy Mencía acidity. Graphite and slate minerality are the defining soil signatures. Whole-cluster fermentation adds savory botanical and spice notes. Despite buried tannins, all the Lousas single-vineyard wines benefit from 8–12+ years of cellaring to allow secondary layers to emerge. The “Viñas de Aldea” blended bottling is the most accessible; the single-vineyard bottlings are long-distance runners.
Tasting Notes from VFTC #110
| Wine | Vintage | Score | Drink Window |
|---|---|---|---|
| Lousas “Viñas de Aldea” | 2022 | 93+ | 2030–2070 |
| Lousas “Doad” | 2022 | 93+ | 2034–2075 |
| Lousas “Parcela Rosende” | 2022 | 94 | 2032–2075 |
| Lousas “Parcela Seoane” | 2022 | 96 | 2034–2075+ |
| Misturado de Abeleda | 2022 | 93+ | 2032–2075 |
My Tastings
(none yet)
Sources
sources/articles/VFTC/VFTC March-April 2024 #110.txt— Spain/Portugal section (pages 44–85); 2022 Lousas range and 2022 Misturado de Abeleda