The current vintage of the first single-vineyard red is the 2013 Calvario, produced with the existing field blend of Tempranillo with 8% Garnacha and 2% Graciano in the Finca Calvario, planted in 1945 in Briones on red soils. The uncrushed grapes fermented in a French oak vat after a cold soak. As with the majority of reds, it matured in new French oak barrels, 18 months in this case. It is still marked by the élevage, with spicy and smoky aromas, hints of toasted sesame seeds and a lactic touch, developing notes of cured meat and a volatile touch as the wine sits in the glass. With time, it develops aromas of cured meat and polished leather. The palate reveals abundant, fine-grained, slightly rustic tannins and pungent flavors with a spicy finish. I'd give it a little more time in bottle. 6,000 bottles were filled in March 2016.
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