I found the 2011 Puerto Salinas much better than the 2012. It is a red blend of Monastrell, Garnacha Tintorera and Cabernet Sauvignon fermented in stainless steel where it underwent malolactic fermentation too, and aged in 225- and 500-liter French oak barrels for 14 months. There is contained ripeness, notes of black fruit and subtle spices and smoky aromas. The palate is quite compact, with fine tannins and a tasty finish. 45,000 bottles.