Even if it felt like an unbottled sample, the 2012 Amaya Arzuaga, the haute-couture bottling of Tempranillo with some 5% Albillo from old and very low yielding vines, was clearly the best wine from the lineup I tasted. The full clusters fermented in 5,500-liter oak vats followed by malolactic and 19 months in 14 brand new French barriques. It's perfumed and heady, ripe without excess, and in an oaky style that seems to be the house signature. It felt riper and riper as it sat in the glass, which made me hesitate. The palate is full bodied, with abundant fine-grained tannins. It needs time. 2,300 bottles produced.