(2016) Made from Baboso Negro (also known as Bastardo, introduced from Portugal, possibly as long ago as the 15th century). Fermented in small plastic tanks because there is so little of it, it has meatiness and fruit from soils with clay and iron. Quite soft on the palate, there is sappy freshness and the fruit in the background is submerged by the peppery minerality. Drink: 2015-2020
(2016) A short maceration and fermentation in concrete tanks, followed by one year in barrel (10% new). It is 100% Listán negro and comes across as quite fruit-forward and concentrated - delicious, and seems fruitier and more dense than the 2013, though without the sense of Atlantic-influenced alertness. Drink: 2015-2020
(2016) A blend of 80% Listán negro with Tintilla (closely related to the Trousseau variety of Jura) and a little Listán Blanco, only 40% sees older 500-litre barrels. Pepper and mineral freshness, very sappy, with lots of pepper and cherry in the mouth, and a briary freshness. Drink: 2015-2020
(2016) 70% Listan Negra fermented in tank, 30% Tintia aged one year in older barrel. From a warmer year, and sandy soils over the volcanic base, the vineyards at 475 to 550 metres. This is more solid in a way, arguably more orthodox, with that bloody and gamy character, such delicious spice and depth red fruits flirting with black fruit for the first time. Drink now - 2020.
(2016) From four specific plots, the 100% Listán Blanco in this 2013 release comes from 130-year-old vines. Superb nose, like a fine Meursault, so nutty and braced, those subtle complex flint notes again, but rounder and more generous. Superb body and a beautiful, limpid wine of shimmering elegance. Drink: 2015-2020
(2016) A vineyard of Listán Negro, ungrafted vines between 80 and 150 years old, that is exposed to evening sun, making it a particularly warm and sunny site. Roberto thinks this wine needs more time in barrel to round it out, so this 2011 is current vintage (similar vintage conditions to 2013). A softer ruby color, then plenty of violet bouquet which Roberto says is a result of low pH and high acidity. Again meaty and a little more vanilla and elegant on the palate, deliciously together though just missing that startling freshness of the best wines here.
(2016) Made in concrete tanks with a short maceration, followed by one year in barrel. It is 95% Listán negro with some Listán blanco "and others," according to the winemaker. A hint of gamy character to this, something a little wild and exotic, that dry cherry extract on the palate gives it lovely energy and lift, the minerality and cool Atlantic influence obvious and delicious.