There were notes of smoked meat and toast in the nose of the showy 2018 Amancio, a single-vineyard Tempranillo in the zone of La Veguilla in San Vicente de la Sonsierra with 13.8% alcohol and a pH of 3.56. It fermented in small oak vats and matured in new French oak barrels for 24 months, during which time it was racked every four months. The old vines where it comes from seem to diminish the effect of the vintages and produce consistent wines. In fact, 2018 felt a little riper and oakier than the 2019 I tasted next to it! 4,000 bottles were filled in February 2021.