The Garnacha 2019 Tres Patas was produced with grapes from eight vineyards in the village of El Real de San Vicente ranging from 60 to 64 years of age in the silty, limestone and granite soils and surrounded by junipers and oak trees. It fermented with 100% full clusters in 500-liter oak vats and aged in barrels of different sizes—500, 600 and 2,000 liters—for 11 to 12 months and blended after the élevage. It's ripe at 14.5% alcohol, reflecting a warm year, but it comes through as balanced and fresh. It has some grainy, chalky tannins. These are wines that benefit from time in bottle, and the 2019 is the current vintage in the market. 19,100 bottles produced. It was bottled in November 2020.

The 2018 Tres Patas is pure Garnacha from the village of El Real de San Vicente. It was fermented and foot trodden in 1,500-liter plastic bins, fermenting each of the five plots separately, and it aged in large oak barrels and was then blended. This feels serious, nuanced and complex, still young, possibly the most elegant and best vintage to date. It has restraint and balance, freshness and very supple flavors. It's long and dry, with fine granite minerality, which is a texture, not a flavor. Superb!

The 2017 Tres Patas was produced with Garnacha from the village of El Real de San Vicente. The grapes are sourced from five different vineyards on granite soils and fermented with 100% full clusters after a seven-day cold soak in 1,500-liter oak vats. It matured in 500- and 600-liter oak barrels for 12 months. The nose reflects the ripeness of the year, with notes of candied berries, red and black, spices and an earthy touch. The palate is medium-bodied and juicy, with grainy tannins and mellow acidity. 18,900 bottles produced. It was bottled in October 2018.

This Garnacha from Gredos, the 2016 Tres Patas, was produced with grapes from the village of El Real de San Vicente. The 2016s felt quite closed and needed some time in the glass to open up. It felt fresher than the 2017s and 2015s, that I tasted next to it, but at the same time, the 2016 was riper than what I expected from a 2016. It's relatively serious and shows good depth, with notes of Morello cherries and a spicy twist. The palate revealed the grainy tannins I often associate with granite soils. 16,700 bottles were produced and were bottled in November 2017.