The heady and ripe 2011 Colección Nº 2 Carmen Hilera, a modern take on a classical Gran Reserva, was produced with the fruit from one single vineyard, La Canoca, planted 50 years ago. It fermented in oak vats with indigenous yeasts and matured in barrel for 24 months (including malolactic) with a further 36 months in bottle. I saw the ripeness pushing it to the limit in this warm and ripe vintage, when the wine, mostly Tempranillo with some Garnacha, Graciano and Mazuelo, achieved 14.49% alcohol and showed earthy and organic aromas. I found it a bit odd compared with previous vintages of this bottling. 3,000 bottles were filled in February 2014.
93 Pts Luis Gutierrez, Robert Parker