Like the 2009, the 2010 Finca El Bosque is produced from the fruit of a single 1.5-hectare vineyard and undergoes a similar upbringing. The nose seems impenetrable and requires time and perhaps an energetic decanting to display fine aromas of ripe black fruit, fine spices with echoes of the soil. The palate is medium to full-bodied, keeping the balance and poise with a distinct violet finish. A great vintage for El Bosque, which being a powerful wine benefits greatly from cooler vintages. 4,000 bottles were produced. Drink 2015-2028. I tasted through the portfolio of three wineries belonging to the Eguren family and realized they were constantly mentioning that the wines were fermented with “yeast coming from their own vineyard,” so I queried winemaker Marcos Eguren what that really meant. It turns out that they have been carrying out an extensive study of the natural yeasts in their vineyards and found that 99% of the existing yeasts were non-saccharomyces. They have isolated two or three of this non-saccharomyces yeasts and a saccharomyces from their own vineyards which are subsequently used for the fermentation of their wines. These yeasts are kept at -80o C at the Navarra University, which is part of this research to avoid changes and mutations from happening. The study has not yet concluded. These are the wines from the Sierra Cantabria winery in San Vicente de la Sonsierra, which were extremely impressive and pure. Imported by Fine Estates from Spain, Dedham, MA; tel. (781) 461-5767