I like the serious and somewhat austere profile of the 2019 Bembibre. It was produced with fruit from old vines, fermented with indigenous yeasts and matured in barrel for 15 months. It seems to combine a more traditional approach with modern touches. It's still quite tannic. 5,000 bottles produced. It was bottled in February 2023.

Slightly riper and more powerful, possibly marked by a warmer and drier year, the 2015 Bembibre also feels better integrated, and the oak, even though present, is less dominant than in the last few years. It's a solid wine with tannin and stuffing to develop in bottle. It should get more integrated with some more time. 5,000 bottles produced. It was bottled in January 2017.

The 2012 Bembibre is just a brand name, because it doesn't really have any grapes from the Bembibre village. It's a wine from a different era, still pretty marked by the élevage despite the time in bottle. The nose is mostly about vanilla, cinnamon and smoke, and the palate is also greatly influenced by the oak in texture and flavors. Too oaky for my taste.

Licorice, graphite and tar notes give this red an austere character, but there's a core of black cherry and mint flavors, and the firm tannins are well-integrated and balanced. Drink now through 2020. 2,500 cases made, 80 cases imported.??–TM??Region: Spain / Bierzo Select to Add

The 2010 Bembibre is pure Mencía from very old mountain vineyards on slate-rich soils. The uncrushed grapes fermented in a French oak vat and some rotating 600-liter vats and the wine aged in new French oak barrels for 15 months, during which time it was racked every 30 days. It has a harmonious, subtle nose combining sweet spices, ripe blueberries and blackberries with a herbal, slightly rustic touch, which is very pleasant. The palate is medium to full-bodied with some grainy tannins and flavors of coffee and dark chocolate that end quite dry and slightly warm. Give it a little bit of time (and hope) to better integrate the oak. 5,000 bottles.