This rich, robust red wine is produced in the Ribera del Duero sub-region of Castilla y Leon in northern Spain. Ribera del Duero produces mostly red wines, and tempranillo is the region's most widely planted grape, comprising 75 percent of vineyards. The region sits at 2,800 feet above sea level and is divided by the Douro River, which supplies water to the vineyards. The area experiences hot, dry summers and harsh winters. The vintner owns many small vineyards that were planted in the 1940s, and grapes from each vineyard were vinified separately, which allows flexibility in creating the final blend. The wine underwent nine days of maceration, 12 days of fermentation with indigenous yeast in small stainless steel tanks and was aged six months in new American and Hungarian oak barrels. In the glass, it offers aromas of cherry, blackberry and herbal notes. On the palate, taste dark berries, vanilla, a touch of pepper and firm tannins. Decant 30 minutes before serving. Drink it with tapas, roast lamb, goat tacos, tamales, barbecue, sausages and pulled pork. Buy it at: Pearl Wine Co. and Spirit Wine. Drink it at: Baru Bistro & Tapas.