El Quemado 2015

The single-vineyard 2015 El Quemado comes from a 0.5-hectare plot planted with Tempranillo and 5% Garnacha at 1,000 meters in altitude in the village of Covarrubias in Arlanza that hadn't been produced since 2011. It fermented with 20% full clusters and indigenous yeasts with daily foot treading and matured in new French barrique for 12 months followed by a further seven months in used oak barrels and two months in tank. It's serious and ripe without excess, with a somewhat rustic elegance and personality, not showy or aromatic, but harmonious. The tannins are fine-grained and the finish dry. It might require some more months in bottle and should evolve nicely for quite some time. 1,000 bottles produced. It was bottled in August 2017.