Age of Vines: 85+ years. Farming: organic with biodynamic practices. Whole cluster natural yeast fermentation in stainless steel tanks, pigeage. Aging: 35 months in French oak barrels. The Reserva is a wine made from oldest vines near the village of Aguilera. Here the vineyards are mainly Tempranillo, but like old vines everywhere, there are many other varieties, red and white, mixed in. Rather than separate these varieties Jorge feels that a true representation of these sites is best captured by co-fermenting them. This cuvée sees the longest maceration before aging in barrel for nearly three years – half of that time waiting for the malolactic fermentation to finish! This slow elevage results in a wine with remarkable poise and complexity.
97 points, "2017 was a low-yielding year, so I also tasted the 2018 Reserva, their flagship red wine that wants to be a representation of the village of La Aguilera—fine, serious and elegant. It's 95% Tempranillo with the remaining grapes found interplanted in their oldest vineyards at an average of 880 meters in altitude on limestone, clay and sandy soils. All the clusters ferment together with indigenous yeasts in concrete, where they are foot trodden, and malolactic was carried out very slowly (11 months) in oak barrels where the wine matured for a total of 27 months. It has a somewhat shy nose but is very elegant. The wine was recently bottled, and that can make it a little closed and subtle, and it clearly improves with air as it sits in the glass. It's still young, and the palate reveals lots of energy; the flavors are very pure and the wine precise and delineated. The tannins are very fine and provide for a chalky texture and an almost salty twist in the finish. This is very in line with the 2016. 15,250 bottle and 101 magnums produced. It was bottled in February 2021." - Wine Advocate