I could immediately perceive the ripeness and warmth of the vintage in the 2011 Abadía de San Quirce Finca Helena, with notes of hay and straw and some other Mediterranean herbs over a core of ripe plums. It's sourced from an old vineyard in the village of La Aguilera that names the wine. It fermented and matured in new 500-liter French oak barrels for some 15 months. 2,169 bottles and 127 magnums were filled in June 2013, so it has had time to get polished in bottle, and the tannins feel mostly resolved. It's quite faithful to the conditions of the year. The price is a different matter...