The 2011 Pizarra is named after the soils (pizarra is Spanish for slate) where the Mencía vines are grown. As the volume is higher than for other reds, the clusters of grapes were foot trodden in 2,000 and 5,000 liter troncoconic oak vats with indigenous yeast and transferred to 225 and 600 liter barriques for 14 months aging. The nose shows ripe fruit and hints of malt (Islay whisky?), decayed violets and some spices, really showy and intoxicating, very perfumed and attractive, like the best Mencía can be capable of. The palate is medium-bodied, with a special suppleness and tastiness, very fine-grained tannins and moderate acidity, surprisingly fresh for the grape and the warm vintage. Great Mencía, as good as it gets. 7,000 bottles were produced.

(made in a similar fashion as its siblings, from 80+-year-old vines): Inky ruby. Cassis, smoky minerals, tobacco and a floral note on the nose, along with a spicy component that builds with air. Juicy and tight on the palate, offering intense black and blue fruit flavors and a sexy violet pastille quality. Pliant and approachable, especially after a brief decanting, with supple tannins coming in late and adding shape and gentle grip to the sappy, clinging finish.