The 2011 Vina Sastre Roble, raised in second-use oak barrel for six months, seems a little disjointed after the superlative 2010, although it still offers plenty of wild strawberry and dark plum aromas that settle down with a modicum of aeration. The palate is medium-bodied with a bright, sparky entry of cassis and red cherry fruit infused with dried orange rind and white pepper. The palate is very well-balanced with crisp acidity, great harmony and superb length in the mouth. Like the 2010, there is convincing poise and tension: a Roble that exudes a sense of place. Drink 2013-2018. I visited Bodegas Hermanos Sastre on a sizzling afternoon: touring the vineyard, inspecting the vines and of course tasting the wines. Winemaker Jesus Sastre, a huge fellow bursting with energy and a dash of hubris, told me that he tries to harvest as late as possible and is generous with oak as he believes it lends to aging the wine better. The Roble wines spend 8 to 10 months in oak (50% used and 50% new). These are modern Ribera del Duero wines that at the top end pack a mighty punch, although they avoid pretentiousness and ostentation. Apart from the Pesus, they generally represent good value.Importer: Terroir 34; www.terroir34.com