The 2011 Venta la Ossa is Tempranillo from old vines at 750 meters altitude on clay and chalk soils fermented in stainless-steel vats and aged in new French and American oak barrels for one year. It has the textbook Tempranillo aromas with plenty of influence from the oak: smoke, sawdust, vanilla and hints of coconut, which would make it recognizable for many. It's juicy and lush, generously oaked with pungent flavors ending slightly bitter. Perhaps the oak will become more integrated with time. 50,000 bottles.