Envinate Education Hour// Producer Highlight

Envinate Education Hour// Producer Highlight


We have been obsessed with the stunning wines of Envinate (“wine yourself” lol) since first trying them many moons ago c/o our very favourite Spanish low-intervention wine importer Cosecha. These sell out instantly and are staples at the best restaurants around the world. We were so thrilled to hear two of their winemakers were visiting Ontario for the first time. We have snagged an hour and a bit of their time for a very special education hour. These wines are fancy as heck, rare beautiful creatures and it is a great honour to share them with you! Please join us for our Envinate Education Hour on Tuesday May 21st from 7-8:30 pm for a deep dive of Spanish and Canary Island treasures. See below for more on Envinate, the wines and details! One session only. Great article here in Punch and notes from our fave Jamie Goode here.

Envinate Education Hour

Tuesday May 21st 7-8:30

201 Geary Avenue

Tasting of six natural wines from Spain and the Canary Islands with the winemakers themselves

Wines to be tasted:

2017 Palo Blanco, Canary Islands, $54

2017 Albahra, Almansa region, $25

2017 Lousas Viño de Aldea, Ribeira Sacra, $40

2017 Benje Tinto, Canary Islands, $40

2017 Migan Tinto, Canary Islands, $54

2017 Táganan Margalagua, Canary Islands, $54


Envínate ("Wine Yourself") is the brainchild of four friends, winemakers Roberto Santana, Alfonso Torrente, Laura Ramos, and José Martínez.

This gang of four formed back in 2005 while studying enology at the University of Miguel Hernandez in Alicante. Upon graduation, they started a winemaking consultancy, which evolved into Envínate: a project that focuses on exploring distinctive parcels in the Atlantic-inflected regions of Ribeira Sacra and the Canary Islands and the Almansa region near the Mediterranean.

Their collective aim is to make profoundly pure and authentic wines that express the terroir of each parcel in a clear and concise manner.

To this end, no chemicals are used in any of the Envínate vineyards. All parcels are picked by hand, the grapes are foot-trodden, and the wines are fermented exclusively with wild yeasts, with a varying proportion of whole grape clusters included. For aging, the wines are raised in old barrels and sulfur is only added at bottling, if needed.

The results are some of the most exciting and honest wines being produced in Spain today.

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