Black pepper filters through the nose of this Santa Rosa tempranillo, selected from older vines, seasoning deep blue plum, mulberry, violets, black raspberry, pipe tobacco. Under the alluring berry fruit there's a dusky, spicy and brooding charcoal spicing to a lingering, textural finish. This has a natural intrinsic freshness to lift the sun-ripened weight easily to a bright and brisk fuller red. Native fermented in concrete vats plus a soft extraction and 20 - 25 days maceration reflects the winery's dedication to their wines, and this grape, in a foreign land.
Score: 89 points -- Treve Ring, Gismondi On Wine, July 2018