There is very high ripeness and some heady aromas in the 2017 Pizarra along with abundant dusty tannins that remind me of the profile of the wines from the turn of the century, with more extraction and tannins. 6,500 bottles produced. It was bottled in August 2019.

The current vintage of the Mencía grown on slate soils is the 2015 Pizarra, the year when they believe the vines—30 years old by then—expressed the soils where they are planted, on steep slopes. 2015 was a warm year, and they had to harvest quite early to avoid over-ripeness. Even though it is made with grapes from Ribeira Sacra, this has to be sold without appellation of origin because it fermented in 2,000-liter oak vats, which apparently is not allowed by the DO's rules. It matured in 225- and 600-liter French oak barrels for 30 months. It's a ripe and generously oaked Mencía with a more mainstream/international profile because of the oak aromas and flavors. It has the perfume and floral character that Mencía can sometimes have, but it is somewhat blurred by the use of wood. The palate is medium-bodied and reveals some dusty tannins. 8,290 bottles produced. It was bottled in January 2019.

The 2014 Pizarra is named after the slate soils where the Mencía grapes are grown, and it's one of the more classical wines in the portfolio. It has a more developed nose (it's also a little older than the rest) that combines varietal aromas with notes of wild herbs, spices and smoke, something earthy and more-complex aromas of dried leaves and forest floor. The palate is medium-bodied and very tasty, with clean and intense flavors, fine tannins and a savory finish. It's very approachable, but it should continue its life in bottle for a few more years.

Named after the soils where the old vines are planted, the 2013 Pizarra is pure Mencía from 30-year-old vines grown on steep slate soils (pizarra means slate), fermented with full clusters in 2,000- and 5,000-liter oak vats with indigenous yeasts and with a long (60-day) post-fermentative maceration. The wine was raised in a combination of 225- and 600-liter oak barrels for 14 months, followed by some time in tanks. They consider this their most Mediterranean red, which in 2013 combines the freshness of the year with the cooler character of the Amandi zone of Ribeira Sacra where they are located. It made me think of a Chateauneuf-du-Pape, with notes of thyme and rosemary, hints of cherries in liqueur, open and expressive and a bit heady. The palate is soft, lush and polished but with great acidity that provides a backbone and gives it length. 4,600 bottles produced. It was bottled in May 2015.

Another of the library releases is the 2012 Pizarra, their top Mencía from slate soils (pizarra is the Spanish word for slate). 2012 was a very good year for Algueira, and most wines are aging beautifully. This is only 13% alcohol and has notable acidity. It fermented in oak vats with indigenous yeasts and matured in 225- and 600-liter oak barrels for 14 months. It's a perfect example of a Mencía that has evolved nicely, gaining complexity, nuance and depth, showing the origin more now that the fat and fruit have been rendered out. The wine is showing earthier and spicier, with some lovely rusticity on the palate, some grainy tannins and a sapid, long finish. This should drink nicely for another 5 years or more. They had kept 2,000 bottles of this wine. It was bottled in April 2014.