“100% Tempranillo (or 90% Tempranillo & 10% Graciano?) from the lime-clay & ferrous-clay soils of the Cenicero Estate Vyd @ 500m elev with a N-S exposure;” Typically, “Fermented in s/s tanks for 21-30 days, with just enough maceration to achieve the balance between fruit & extract. S/s, oak, & bottle aging: The wine is aged in AM (& FR?) oak barrels for a min of 24 mos, ff’d by a min of 36 mos in bottle. 14.5% ABV, 2 g/l R.S., 3.5 g/l ‘acidity’, & 3.5 pH.” 20,000 cases produced, 8,500 cases imported.

97 pts, Platinum, Best in Show @ ’19 Decanter World Wine Awards;
94 WE & “Editors' Choice” (Schachner, 1/1/20) @ $35;
93, 92, & 91 (2x) winealign.com (5/’20);
92 (Silver) @ the ’18 Int’l Wine Challenge;
91 ea Suckling (7/26/19), WS (10/15/18), Vinous (Raynolds, 2/1/19), & Guía Peñín;
89 Tim Atkin (1/’20); and
16.5/20 Jancis Robinson (10/9/18).

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