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.

Following the updated classical profile of wines, the 2009 La Vicalanda Reserva feels a bit ripe with notes of prunes. It's pure Tempranillo aged for 14 months in oak (at least 50% of the barrels were new) and it shows in the palate where you feel the astringency of the tannins and the fruit is somehow muted, ending quite dry. I wonder if these wines need this much time or such a high percentage of new oak. 55,000 bottles produced.

The 2008 La Vicalanda Reserva seems backward and closed, probably the effect of a cooler year. The color is a saturated, dark red and the nose is initially limited to tertiary aromas of leather, meat and some spices. Balanced, with good acidity, fruit and length. Drink 2014-2018. Imported by Aveniu Brands, Baltimore, MD; tel. (410) 884-9463; www.aveniubrands.com

The 2007 La Vicalanda Reserva comes from 250 hectares of vine in Haro, Rioja Alta, pure Tempranillo raised in 50% new French oak. It lacks fruit intensity on the laconic nose, which reluctantly musters some earthy aromas, while the palate is taut and sharp with tart red fruit and a slightly abrasive finish. It comes across as a rather sullen Reserva. Drink now-2017. Importer: Aveniu Brands, Baltimore, MD; tel. (410) 884-9463

This red shows balance and liveliness, with light, firm tannins and bright acidity supporting fresh cherry, leaf and licorice notes. Not a big wine, but can stand up to food. Drink now through 2014. 1,250 cases imported.??–TM??Region: Spain / Rioja Select to Add