I found the 2017 Piélago, a Garnacha from a vineyard in the village of El Real de San Vicente, to have quite evolved aromas à la Rayas, with hints of cherry liqueur, coming through as older than it really is. The vineyard is now worked organically and biodynamically and is in the process of getting certified. The full clusters fermented with indigenous yeasts and had 40 days of maceration, but in 2017, they removed some stems during the time of maceration. The wine matured in 500-liter oak barrels, oak vats and foudres for 12 months. It's heady, ripe, aromatic and quite decadent. The palate is medium to full-bodied with pungent flavors and dusty tannins. It's really ready. 2,500 bottles produced. It was bottled in November 2018.

The 2015 Piélago follows the path of the 2014; cropped from a warmer year, it also matured in a combination of 500-, 1,500- and 3,000-liter French oak barrels for 15 months. Funnily enough, it shows fresher than the 2014, when the character of the years was the opposite; it is still ripe but keeping some floral hints and showing the textured palate from the granite soils and a dry finish with some herbal hints in the aftertaste. 5,980 bottles produced.

I also tasted two vintages from their first Garnacha from Gredos, starting with the 2014 Piélago, a village wine sourced from four vineyards on granite soils in the village of El Real de San Vicente. It fermented in open top oak vats with indigenous yeasts with full clusters followed by malolactic in barrel, and the wine matured on the lees in the usual combination of 500-, 1,500- and 3,000-liter French oak barrels for 15 months. It showed vey high ripeness, touching the black fruit spectrum, with something earthy, balsamic and medicinal in a rustic way. The palate doesn't show very good balance—there are some herbal aromas and some bumpy tannins. A bit of a disappointment; I preferred the 2015 Sotorrondero from this year. 6,470 bottles were filled in March 2016.

Pure Garnacha from Gredos, sourced from vineyards in the village of El Real de San Vicente, the 2013 Piélago fermented in open top oak vats with indigenous yeasts with full clusters. Malolactic was in barrel, and the wine matured in the usual combination of 500-, 1,500 and 3,000-liter French oak barrels for 15 months. It has a ripe nose without excess, mixing dry petals and red and black berries, quite fresh and elegant. As in other wines here, I notice the élevage in the palate more than in the nose, with some spicy and toasty flavors, nothing a few months in bottle should not fix, as the wine is nicely balanced. It has fresh acidity and fine tannins, which should lend it a nice development over time. 5,000 bottles were filled in March 2015.

The 2011 Piélago is pure old-vine Garnacha from the village Real de San Vicente on granite soils fermented in full clusters and aged in French oak barrels of different sizes for one year. The wine has a slightly oxidative character, with ripe, jammy fruit, some peat and organic notes. The palate is medium-bodied, with some earthy, grainy tannins and ripe flavors. I don't find the balance or precision from previous vintages. This is a bit of a question mark today. 10,600 bottles produced.