The more-modern red of the portfolio is the 2013 Dalmau Reserva, a blend of 71% Tempranillo, 15% Cabernet Sauvignon and 14% Graciano from one single vineyard within the Ygay estate, the Pago Canajas. It fermented separately for 11 days, the Tempranillo in stainless steel and the rest in oak vats. It matured in new French oak barrels for 19 months. They had to do a very strict selection and discarded some 50% of the grapes. It has a very Atlantic, cool-climate profile, with the Cabernet Sauvignon marking the nose quite a bit, somehow austere (perhaps the increase of Graciano has something to do with it). It's balsamic, herbal, clean, serious and complex. The palate is very balanced, with refined, fine-grained tannins and a nice core of acidity. This is a very good, serious vintage of Dalmau. Proprietor Vicente Cebrián told me they are thinking about keeping the Dalmau in bottle for some three years before it's released. 20,814 bottles were filled in October 2016.

Sleek and dense, this ripe red shows blackberry and plum compote flavors, with dark chocolate and black pepper accents. Firm tannins and sweet-tart acidity keep this focused. A fruit-driven, modern style. Drink now through 2026. 1,735 cases made, 400 cases imported.??–TM??Region: Spain / Rioja Select to Add