Their first single-vineyard red, the 2016 Bahierra, comes from an extremely old plot in Fonzaleche close to Sajazarra on sandstone soils planted to a field blend of mainly Tempranillo with other reds and even whites (5% to 10%). This is a very special vineyard for them. It's subtle and reticent. They used some stems for the fermentation in open-top, 500-liter oak barrels, with foot treading and natural yeasts. The wine matured in two 500-liter barrels, where it underwent malolactic and some 14 months of élevage. It's juicy and chewy, powerful and very tasty.
Luis Gutierrez, The Wine Advocate - 93 Points