2017 Numanthia

The 2017 Numanthia represents a blend of their terroirs selected from over 100 plots of ungrafted vines, and it fermented with commercial yeasts and matured in 225- and 400-liter French oak barrels, 60% of them new, for 18 months. They lost 30% of the crop to frost, and then it was warm and dry and the grapes ripened thoroughly. They made an effort to remove all the raisins and did a softer vinification to moderate the extraction. It's ripe at 15.5% alcohol and has a pH of 3.79 and is quite harmonious, big and rich but with no excess and with integrated oak. 76,000 bottles produced. It was bottled in June 2019.

Aged for 18 months in French oak (60% new).  Baked fruit, intense and tarry but balanced in its own weightlifter sort of way. Lovely texture, superfine tannins, moderate acid that leaves the wine refreshing. Perhaps a little oxidative edge on the finish, but the primary fruit remains intact on the length too. A big boy for sure, but well made. (RH)

100% Tinta de Toro. Yields were down 30% as a result of hail in May but this was a hot year, with the harvest earlier than usual. A blend from over 100 parcels with vine age 50–100 years. Carbonic maceration before alcoholic fermentation in stainless steel. Aged for 18 months in 225-l/400-l French oak barrels, 60% new, 40% second use, bottled and matured for 3 years. Recently released. Even deeper in colour, inky purple-black in the glass. Yet a subtle nose with blackberry and dark currant notes. Soft, generous palate. Oak seems even more restrained than in the 2016 with less sweetness to the fruit and a lightness of touch on show. Will develop very well. A much more modern style of Toro. (AWH)