Tinta de Toro to the locals. Dry grown in the hot sandy soils of Toro at 700m – like a high-altitude beach with grapes. Hand picked in 17kg crates early in the morning of Sep 22nd with a band of Gypsies. Lots of music and laughter and maybe a contact high from all the smoke.

Cold settled for 5 days while we were getting over the jetlag (and maybe a few late nights). Barrel fermented for maximum skin contact, but gentle extraction – 6 rolls every day. Think of it as a washing machine on the delicate cycle. Gravity drained & hand pressed after 3 weeks and barrel aged in new 500L French oak puncheons for almost 2 years before hand bottling.

A labour of love for sure – but it shows. Ripe Tempranillo flavours on the nose – red berries & candied plums. Plump across the midpalate without too much acidity. And a rich, deep, structured finish with tannins rounding out the mouth and carrying the wine a long way. To be enjoyed now or 15 years from now, depending on your willpower.