The 2005 Reserva contains 20% Cabernet Sauvignon. It gives up an alluring nose of wood smoke, mineral, Asian spices, lavender, and black cherry. Powerful on the palate, it is beginning to reveal some complexity and harmony. Give it another 4-5 years of cellaring and drink it through 2030. Hacienda Monasterio is located between Pesquera and Valbuena del Duero. The estate is planted primarily to Tinto Fino (Tempranillo) but there is also some Cabernet Sauvignon, Merlot, Petit Verdot and Malbec. Oenologist/winemaker Peter Sisseck (of Dominio Pingus fame) has managed wine production at Hacienda Monasterio since 1990. Alcoholic fermentation is with native yeasts and malolactic fermentation occurs in French oak. The wine is aged in 40-50% new barrels, usually for 18 months, followed by 1 year in bottle prior to release. Importer: Eric Solomon Selections, European Cellars, Charlotte, NC; tel. (704) 358-1565