The 2004 Codice Tinto is a 100% Tempranillo aged six months in tank and six months in large oak barrels. It reveals a deep ruby/purple color as well as sweet, black cherry and raspberry fruit, hints of licorice and underbrush, medium body, lovely purity, silky tannin, and enough acidity for uplift. Drink it over the next 2-3 years. Luckily for me, it is the house wine of Baltimore’s top-notch Spanish bistro and tapas bar, Pazo, the hottest restaurant in the city at present.