"The 2010 Pago La Jara is produced with Tempranillo grapes from five plots of vineyards totaling five hectares. The grapes fermented in 3,000-kilo oak vats with indigenous yeasts and aged for 18 months in different sized and different origin oak barrels. It has a wild character, with notes of morello cherries, damsons, spices (clove, nutmeg) and well-integrated oak. The palate is medium to full-bodied with polished tannins, lively and fresh, with good acidity and balance. 4,800 bottles produced. It should live long."
93 points - Robert Parker's Wine Advocate