The 2003 Numanthia was fashioned from yields of one ton of fruit per acre (from a clone of Tempranillo that often has the highest polyphenols of any Tempranillo clone). This cuvee is made from 70- to 100-year-old vines planted at a 2,300 foot elevation, which no doubt accounts for the freshness in this massively rich, intense red. A vivid, intense nose of espresso roast, pain grille, sweet black cherries, and creme de cassis is followed by a full-bodied, intensely-concentrated, rich, well-delineated, moderately structured, pure red that can be drunk young or cellared for a decade.