The 2011 Matallana is produced with a mixture of Tempranillo and other grapes from four different plots of vineyards, located in different villages, and on different soils (heavier clay, light gravel, rough calcium carbonate and feldespate conglomerate). The grapes fermented in 3,000-kilo oak vats with indigenous yeasts and the wine matured in French oak barrels of different ages for some 15-18 months. There are some toasty notes, aromas of wild berries and some earthy minerality. The nose might be a bit closed today, but the palate shows much better, lively and nicely defined with fine tannins and surprising acidity; it even made me think of blood oranges. A triumph over the vintage conditions. It needs a little bit of time, and if you wait three or four years, you'll be in for a real treat. 1,980 bottles were produced in 2011.