The 2014 Amancio is selected from individual vines in their south-facing 16.5-hectare vineyard, La Veguilla, in San Vicente de la Sonsierra, which was planted with a massal selection of Tempranillo in 1975. They only selected the perfect bunches (between 8% and 19%) that were hand-destemmed, and the individual grapes were selected again before they were put through a six-day cold soak. It fermented in 1,000-liter oak vats, with foot treading and 18 days of maceration, and went through malolactic in French barriques, where it matured for 24 months. It has some lactic notes, ripe fruit, some tertiary notes starting to develop and some iron-like sensations. The palate is quite austere, with plenty of chalky, fine-grained tannins and a dry finish. Like many other 2014s, this is more expressive on the palate than on the nose; it has the freshness of the vintage. They release this wine later than the rest of the portfolio—this was launched in October 2017. The 2015 will be released in October 2018 because the structure of the wine is different, and they think it will benefit from some more bottle time. 4,000 bottles were filled in February 2017.

This red shows density and harmony. Ripe flavors of black currant, plum pudding and chocolate mingle with savory notes of loamy earth, cedar and underbrush. Muscular tannins are well-integrated and balsamic acidity keeps the finish fresh and spicy. Best from 2020 through 2032. 350 cases made, 50 cases imported.??–TM??Region: Spain / Rioja Select to Add