I tasted three vintages of their top red from Garnacha Tintorera, starting with the 2018 Alaya Tierra. In this cooler and lighter vintage, this has 15.5% alcohol and a pH of 3.87 with good acidity. It fermented in stainless steel with neutral yeasts and matured for 15 months in new French oak barrels. It has toasted aromas intermixed with notes of very ripe raspberries and tomato leaf. It's balsamic, heady and meaty. It's solid and full-bodied, a bit monolithic. It needs time and/or powerful food. 18,000 bottles produced. It was bottled in March 2020.
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