The nose of the 2011 Reserva Especial has notes of stewed plums and fruit in liqueur, denoting very high ripeness and a warm vintage. The palate is full-bodied and feels fresher than what the nose points at. Beware of the style, not for all. 24 months in new oak is not a treatment all wines can take, and the astringent tannins still need some more time in bottle. There are 5% of white grapes (Albillo) used here. 9,616 bottles produced.

The 2006 Reserva Especial was sourced from 2 single vineyards and spent 30 months in new French oak. It displays an aromatic array of pain grille, pencil lead, espresso, spice box, black cherry, and blackberry. On the palate it is medium to full-bodied, has good volume, savory flavors, and plenty of concentration but is qualitatively no better than the Reserva cuvee. Drink this outstanding effort from 2013 to 2026. Importer: Carlos Montalvo, Fine Wine Imports, San Juan, PR; tel. (787) 782-8008

The saturated purple-colored 2005 Reserva Especial was aged for 20 months in new French oak. It reveals a slightly roasted bouquet of mineral, pencil lead, wood smoke, violets, and black cherry. Dense and structured on the palate, it has layers of spicy black fruit, licorice notes, ripe tannin, and a fruit-filled finish. It will evolve for another 6-8 years and offer prime drinking from 2016 to 2030. Importer: Carlos Montalvo, Fine Wine Imports, San Juan, PR; tel. (787) 782-8008

The 2003 Reserva Especial is 100% Tempranillo which was barrel fermented and aged 20 months in new French oak. Saturated purple-colored, it has a big nose of earth, vanilla spice, and blackberry. This is followed by a wine with ripe, sweet fruit, well integrated tannin, and good length. It lacks the complexity and potential of the 2001 Reserva (probably because 2001 is such a superior vintage) but it will offer fine drinking over the next decade. Importer: Carlos Montalvo, Fine Wine Imports, San Juan, PR; tel. (787) 782-8008