This round red shows plum, loamy earth and dried herb flavors, with balsamic acidity and firm tannins that turn a bit grippy on the finish. Solid, in a rustic style. Drink now through 2026. 1,000 cases made, 50 cases imported.??–TM??Region: Spain / Ribera del Duero Select to Add

This red shows impressive concentration, with a thick texture, muscular structure and deep flavors of currant, licorice and loamy earth. A bit clumsy, but should harmonize with time. Best from 2020 through 2030. 300 cases made, 100 cases imported.??–TM??Region: Spain / Ribera del Duero Select to Add

The top of the range red 2010 Alfa Spiga is also produced with Tempranillo grapes from low-yielding, older vineyards, and fermented in oak vats with selected yeasts before being aged for two years in brand new French barriques. This feels different from the rest, possibly from another era, where they used more oak; and even after some time in tank and almost three years in bottle, it comes through as quite oaky and a little lactic, with plenty of smoke and sweet spices. It is supported by a nice concentration of fruit and the depth provided from the older vines they have on their property. I guess this will always remain quite oaky, so it's more for fans of the style. Traditional, generously oaked Ribera. 4,000 bottles were filled in April 2013.

This plush red delivers ripe flavors of roasted plum, licorice, cola and baking spices, all set in a thick texture. Well-integrated tannins and sweet-tart acidity impart structure and focus. Solid, in the modern style. Drink now through 2022. 1,500 cases made, 300 cases imported.??–TM??Region: Spain / Ribera del Duero Select to Add

The 2009 Alfa Spiga is pure Tempranillo from low-yielding, older vineyards fermented in oak vats and aged for 20 months in barriques, mostly French but there are some 20% from Central Europe. 2009 was a warm, ripe vintage that produced very healthy grapes. The nose is still quite oaky, with plenty of sweet spices, hints of dark chocolate and coffee. The palate reveals abundant, fine-grained tannins that provide for a chalky texture. They used new oak vats for the fermentation of the grapes from head-pruned vines planted in 1950. There is good stuff in there, fresher than what the nose points out and with less influence from the barrel. These vines naturally produce very low yields and the wines are concentrated by nature. It improves with time in the glass and it should do similarly in bottle. 5,400 bottles were filled.