The 2010 Reserva is produced with Tempranillo grapes grown on chalky soils fermented in stainless steel with indigenous yeasts and aged in French and American oak barrels for 18 months. It feels like the barrel has the leading role here, with plenty of spicy and smoky notes, but there is a good core of ripe black fruit, ripe but without excess. The nose is agreeable, but the palate feels the abundance of drying, slightly rustic and chunky tannins. It might get polished with more time in the bottle, but it is a bit of a question mark today. 50,000 bottles produced. Drink 2014-2018. I hear about a generational replacement and a change of winemaker at La Legua, one of the classical names in Cigales. Are the winds of change blowing? We’ll see in the following years. No known American importer.