2010 Muga Aro

70% Tempranillo and 30% Graciano on chalky-clay and alluvial soils. Spontaneous fermentation in wooden vats with no temperature control. Maceration for up to 2–3 weeks. Oak-aged for a total of 24 months, of which 18 are spent in new French oak casks and the rest in oak vats. Fined using fresh egg whites. Muga have their own cooper. Deep garnet. Dark-fruited and rocky/mineral – the oak is marked but smells like classy oak. Dark, so concentrated that it is not very expressive. It's pretty oaky on the palate, smooth and chocolatey, deep and chewy. Dark, blackberry and black plum. It is an oaky wine, but it is refined and harmonious. Still pretty chewy, though the tannins are polished. Surprisingly youthful and I'm surprised it is still so marked by the oak. (JH)

Aged 18 months in new French oak barrels, the 2010 Aro blends Tempranillo with Graciano from Rioja Alta. Brick red in color, the ripe aromas feature black fruit and herbs with tertiary hints. Compacted by taut, firm tannins, the intense palate lingers long with its ripe flavors.

The current release and a blend of 70% Tempranillo and 30% Graciano, the inky colored 2010 Aro is a tiny production cuvée that’s aged 16 months in new French oak. It offers a sensational bouquet of black currants, smoked earth, leather, and espresso roast that has incredible intensity as well as depth. Inky colored, massive, full-bodied, and backward, with an impenetrable style, it has masses of ripe tannin, a thick, concentrated mid-palate, and an awesome finish. This tour de force is going to live just about forever. Patience will be your friend, however, and 3-4 years of bottle age are warranted.