The 2017 Camparrón Crianza is a rustic and earthy Tempranillo that matured in oak barrel for six months. It's ripe at 15% alcohol and medium-bodied with some grainy tannins. Better with food.

Faithful to its character, the 2014 Camparrón Crianza has some earthy notes on the nose and on the palate, where the tannins are a little coarse. It has contained ripeness and a dry finish. 120,000 bottles produced.

The rather rustic 2013 Camparrón Crianza fermented with indigenous yeasts and matured in French and American oak barrels for six months. It has some tree bark-like aromas, earthy hints and a touch of beetroot. The palate shows some chunky tannins and acidity that feels a little detached. 60,000 bottles produced.

The 2012 Camparrón Crianza has aromas of Mediterranean herbs, spicy oak and wild berries. The palate is medium-bodied, time has polished its tannins and it drinks quite well now. 150,000 bottles produced.

The 2009 Camparron Crianza is raised in 30% new oak for 6 to 12 months. It has an intense, lifted bouquet of black currant and iodine that is putting out too much effort to impress. The palate is quite smooth and fleshy in the mouth, although the finish is rather predictable. Drink now-2015. Importer: Ararat Imports, Raleigh, NC; tel. (919) 212-3313