(RP=93) 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. Drink 2015-2020. (AG=92) Inky violet. Concentrated blackberry and cassis aromas are complemented by oak spices, cola and musky underbrush. Vanillin oak come up with air and carries onto the palate, adding sweetness to the dark berry and cherry liqueur flavors. A broad yet juicy wine with seriously deep dark fruit flavors and surprisingly fresh finishing minerality. This is handling the oak with a sure hand. (WS=90) Coffee, dark cocoa and smoke notes lend an austere character to this firm red, filled out by a core of plum and licorice flavors. Muscular tannins grip the finish. Solid and harmonious. Decant. Drink now through 2020. 400 cases made.