The 2011 La Legua Reserva was produced with Tempranillo grapes grown on chalky soils fermented in stainless steel with indigenous yeasts, and aged in a mixture of French and American oak barrels for 18 months. There is a clear notion of the ripeness of the warm and dry vintage in the black fruit, which shows high ripeness combined with some spices from the oak. In the palate it feels like the oak will soon take over the fruit, which might start drying out soon, so I'd drink this sooner rather than later. Is more time in oak better? 50,000 bottles.