I found very ripe aromas in the 2016 Calvario, with cooked notes and an earthy touch with a hint of volatility. The palate is medium-bodied, lighter than I expected, with some noticeable tannins and hints of iron. It matured in new barriques for 18 months. I though this was playing dangerously with over-ripeness. 6,200 bottles produced. It was bottled in April 2019.

The nose of the 2015 Calvario reveals abundant oak-related aromas, wood shavings, toast and sweet spices, very much in the style of the early 2000s of ripe and generously oaked reds. It's a blend of Tempranillo with 8% Garnacha and 2% Graciano from a vineyard planted in 1945. It fermented in an oak vat with indigenous yeasts and matured in a new French barrique for 18 months, with rackings every six months. There is a balsamic twist reminiscent of cigar ash and cold bonfire too and a touch of leather and cured meat. The palate is medium to full-bodied, with less alcohol (14%) than some past vintages and abundant, slightly dusty tannins. It would welcome powerful food. 6,200 bottles were filled in July 2017.

The 2014 Calvario reveals developed aromas and feels a bit caramelly, with notes of candied berries and sweet spices. The palate is medium to full-bodied, with plenty of tannins, but it feels like the fruit is a bit weak. I'd drink this while waiting for the Aurus. 2014 was a very challenging vintage, and the wines show some fragility. This is a blend of Tempranillo with 8% Garnacha and 2% Graciano aged in brand new barriques for 18 months, which might seem a bit too harsh when the grapes are not strong enough. 8,000 bottles were filled in May 2018.

The current vintage of the first single-vineyard red is the 2013 Calvario, produced with the existing field blend of Tempranillo with 8% Garnacha and 2% Graciano in the Finca Calvario, planted in 1945 in Briones on red soils. The uncrushed grapes fermented in a French oak vat after a cold soak. As with the majority of reds, it matured in new French oak barrels, 18 months in this case. It is still marked by the élevage, with spicy and smoky aromas, hints of toasted sesame seeds and a lactic touch, developing notes of cured meat and a volatile touch as the wine sits in the glass. With time, it develops aromas of cured meat and polished leather. The palate reveals abundant, fine-grained, slightly rustic tannins and pungent flavors with a spicy finish. I'd give it a little more time in bottle. 6,000 bottles were filled in March 2016.

The blend of Tempranillo with 8% Garnacha and 2% Graciano is the existing field blend of this wine for which the grapes are harvested and fermented together. This 2012 Calvario is sourced from a plot than names the wine, a vineyard that was planted in 1945 on iron-rich soils with head-pruned, high density vines. The grapes were destemmed but not crushed, into a French oak vat where they underwent a cold soak of six days and then fermented at 28 degrees Celsius during two weeks. Malolactic was in barrel and the wine matured in brand new French oak barriques for 18 months. It feels clean and ripe, but without any excess. It feels like the old vines cushioned the effect of the very dry year, and the wine somehow feels better balanced than other wines from that vintage, with a subtle harmony. The mouthfeel is very elegant, with ultra-fine tannins and very good acidity. The inside of the bottle and even the cork are coated with a lot of coloring matter, so the wine can show some sediment, a sign of a wine which has not been filtered or fined and has a strong dose of dry extract. This feels like a great Calvario. 8,000 bottles produced.