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94 pts Robert Parker WA
A more modern Gran Reserva from a single vineyard, the 2015 Finca Iscorta de Pecia Gran Reserva was produced with the grapes from a 50-year-old vineyard, fermented with indigenous yeasts in stainless steel with a moderate extraction and short-ish maceration. It matured in used American oak barrels for four years and was racked every six months. It’s a little darker, the color and the fruit profile, and it’s intensely balsamic, with notes of camphor and abundant spicy notes. It’s solid and seamless and fills your mouth; it’s powerful with 15% alcohol and 6.2 grams of acidity, ripe but balanced. It should continue developing nicely in bottle. 16,000 bottles produced. It was bottled in March 2020.

95% Tempranillo 3% Graciano 2% Garnacha
Made from grapes from their oldest vines, highly-concentrated small mostly Tempranillo berries, with very low yields and thus extraordinary quality. Fermented 26 to 27C for usually twelve days, it spends 48 months in used American oak, and during this time it is racked eight times from cask to cask, racking it off the sediments by gravity. It then usually spends another 36 months rounding off in the bottle, but here with the 2010 it saw another 6-7 years in bottle. Great vintages can need time in bottle to reach their highest drinking potential, and this one is now finally ready.