Deep and lavishly oaked, with aromas of toasted hickory, purple grapes, gaseous earth and black, heavy fruit. Nothing is shy or subtle here; it's an erupting volcano of hard black fruit, tannin, hickory smoke and heat. It shows flashes of elegance and potential but also a lot of raw power. Needs a minimum of 3–4 years of cellar time to soften up. Tempranillo with 30% Graciano.
Deep and lavishly oaked, with aromas of toasted hickory, purple grapes, gaseous earth and black, heavy fruit. Nothing is shy or subtle here; it's an erupting volcano of hard black fruit, tannin, hickory smoke and heat. It shows flashes of elegance and potential but also a lot of raw power. Needs a minimum of 3–4 years of cellar time to soften up. Tempranillo with 30% Graciano.
Deep and lavishly oaked, with aromas of toasted hickory, purple grapes, gaseous earth and black, heavy fruit. Nothing is shy or subtle here; it's an erupting volcano of hard black fruit, tannin, hickory smoke and heat. It shows flashes of elegance and potential but also a lot of raw power. Needs a minimum of 3–4 years of cellar time to soften up. Tempranillo with 30% Graciano.
Deep and lavishly oaked, with aromas of toasted hickory, purple grapes, gaseous earth and black, heavy fruit. Nothing is shy or subtle here; it's an erupting volcano of hard black fruit, tannin, hickory smoke and heat. It shows flashes of elegance and potential but also a lot of raw power. Needs a minimum of 3–4 years of cellar time to soften up. Tempranillo with 30% Graciano.