The 2020 Senda shows the varietal character of Garnacha that ripened well in 2020. The wine has 14.31% alcohol and mellow acidity, and it feels a little jammy. I notice the élevage of six to 13 months, depending on the plot, with abundant tannins and some oak-related flavors in the finish.

The younger red I tasted was the 2018 Senda, which showcases the house style and is earthier rather than floral or fruit-driven, and in this cooler vintage, it shows more contained ripeness and slightly lower alcohol and better freshness. This feels a little lighter and with finer tannins. It's a wine built from different vineyards, fermented and matured separately in barrel for an average of 10 months. 8,873 bottles were filled in November 2020.

I retasted the 2017 Senda next to the 2018, and this wine, which is certified organic, seems to be evolving nicely and at a slow pace, keeping the freshness I found last time and with more noticeable earthy and faintly rustic notes in the nose. The tannins are still there, giving it a slight dusty texture. It's ripe without excess at 14.5% alcohol.

Tasted next to the 2017, the 2016 Senda lacks fruit and feels more rustic, with notes of shoe polish and graphite. The palate is medium-bodied and reveals abundant dusty tannins that give it a rustic profile. Better with food. 15,000 bottles produced. It was bottled in March 2018.

We jumped to the 2014 Senda (I tasted the 2009 last time), a blend of Garnacha from own and rented dry-farmed and head-pruned vineyards fermented with wild yeasts and aged in oak of different ages and sizes for an average of ten months. There is contained ripeness and some Garnacha traces. The palate is slightly rustic with some influence from the élevage leaving a dusty sensation. There is a little less oak than in previous years. 25,400 bottles produced.