I tasted the 2014 Valdeginés in the context of the 2015 vintage and following the sensations I got from the unbottled wine some 16 months ago. This Tempranillo is from organically farmed vines 35 to 40 years old. It fermented in open-top oak vats for 10 to 12 days, with two daily pigéages and one soft remontage after a 24- to 48-hour cold soak. The élevage was 12 months and malolactic was also in barrique. This always had more elegance and minerality than La Poza—the two vineyards are next to each other, Valdeginés with the morning sun and La Poza getting the afternoon sun. It's very fine and elegant, a vineyard that keeps the elegance in more powerful years. 14,000 bottles produced.

This red has density and focus. Black cherry, licorice, smoke and mineral flavors mingle over firm tannins, kept lively by juicy acidity. Energetic. Drink now through 2026. 2,300 cases made, 56 cases imported.??–TM??Region: Spain Select to Add