San Vicente 2011

"Produced with the rare "hairy" strain of Tempranillo from 18 hectares of vineyards in the village of San Vicente de la Sonsierra, which names the wine and winery, the 2011 San Vicente Reserva is fermented in a traditional way with the grapes destemmed and crushed in oak vats with natural yeasts. The nose has an umami note akin to meat broth that is aromatic and balsamic (Mediterranean herbs) with plenty of oak-related aromas, which is quite normal if the wine has aged in new barrels for 19 months. It's going to need time in bottle to polish those edges and develop those aromas and integrate the wood. It has rounder tannins because of the soils which are deeper than in the vineyards in Páganos (as they operate three wineries, Sierra Cantabria and Viñedos de Páganos and of course San Vicente) and the strain of Tempranillo gets riper. This allows the tannins to be more polished and results in a fuller wine, rounder, despite having more tannins. Wait one more year. 60,000 bottles produced".