Here Today, Gone Tomorrow Part Three:
2018 Envínate Táganan Tinto

Posted by Joe Salamone

"The best wines they have produced to date." - Luis Gutiérrez

It's been over five years since we've been able to offer the Táganan. Back then, Envínate was relatively unknown. These days, being able to offer Táganan feels miraculous. 

The fact we're able to offer the 2018 Táganan makes it an even bigger stroke of good fortune. It's a stunning wine. The always sharp Luis Gutiérrez says that the Envínate 2018 wines from the northern section of Tenerife, which includes Táganan, are the best he's tasted. 

Táganan originates from terraced volcanic vineyards that overlook the Atlantic Ocean. The vines are between 50-150 years old and are composed mainly of Listán Negro and Negramoll, with even more obscure varietals included in small quantities (Mulata, Listán Gacho, and Malvasía Rosada).

The 2018 is nimble and packed with minerality. There's plenty of freshness with spice, smoke, red fruits, and saline notes. Everything is beautifully delineated and amazingly pure. 

I'm very happy to be able to offer the 2018 Táganan. I doubt that I'll have another opportunity to offer the wine again any time soon. I strongly suggest that you take advantage of this opportunity. 

To order, email or call the store at (212) 980-9463.

Joe Salamone
Wine Buyer
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Luis Gutiérrez, Wine Advocate: "A village red from Taganana, the 2018 Táganan Tinto mixes grapes from different vineyards and altitudes ranging between 75 and 400 meters, from vines that are 50 to 150 yeas of age planted on old basalt soils. 2018 was a truly Atlantic vintage they consider an exceptional year with textbook conditions to achieve homogeneous and optimal ripeness of the grapes. That doesn't happen every year, because it's a blend of mostly Listán Negro and Negramoll but also some Mulata, Listán Gacho (pink/rosé) and Malvasía Rosada. The wine is only 12% alcohol and has notable acidity. It fermented with some stems depending on the plot (in general less than 50%), and the wine matured in well-seasoned, neural 228-liter oak barrels for one year. This is impressively floral and elegant, with tantalizing aromas of spice, volcanic rock, wild herbs and a faint touch of sea breeze. The palate is an explosion of flavors, pungent, medium-bodied, with very fine tannins and a dry, slightly salty finish. A cool-climate red from a subtropical island. 5,200 bottles produced."