The 2010 La Vicalanda Reserva felt like a clear step up over the 2009. Pure Tempranillo aged for 14 months in oak, it seems to have enough stuffing to counterbalance the oak, even if the nose is still quite influenced by the élevage. The palate shows less astringency of the tannins, but I still think a lower percentage of new oak could make it even better. This 2010 seems to have exceptional fruit. 55,000 bottles produced.