The Reserve bottling is a serious step up. It is fermented in vat, but then moved to barrel for 12 to 15 months of aging. The 2006 version is intense, juicy and pure, with a licorice, floral and mineral-filled finish. The wine shows clearly outstanding potential.
"Dense purple-black hue. Heady bouquet of plum and vanilla along with pretty chocolate and cherry fragrances. Smooth, clean entry of fine-combed, oak-laced tannins that showcase chocolate-covered cherry and a perfect acid backing. Lingering finish chock full of focused black and cherry fruit with an alluring ribbon of sweetness. (85% malbec and 15% tempranillo harvested from vineyards more than 65 years old.) "
The Wine News
"Rich and dark, but pure, with nice drive to the beam of raspberry, plum sauce and macerated black currant fruit. Creamy tannins and a long, well-integrated finish just sail through, with fine buried minerality. Drink now through 2014."