The top of the range is the 2013 1237, a blend of Monastrell, Garnacha Tintorera and Cabernet Sauvignon from the oldest vines in the Valle de Sierra Salinas. The grapes fermented in new 500-liter oak barrels, where it also underwent malolactic fermentation and 21 months of aging. It's a ripe, heady and powerful Mediterranean blend with 16% alcohol, a real bruiser, dark, almost opaque black with a nose of black olives and prunes, intensely minty and heady. The palate is huge, full-bodied, dense and powerful with a noticeably warm finish. For the days you feel like an XXL red to go with your T-Rex T-bone. 2,000 bottles were filled in May 2015.