The 2008 Reserva had just been bottled when I tasted it. It is slightly lighter in color than the 2009 and a bit less expressive aromatically. Supple, rich, and full-flavored, it has excellent grip and a lengthy finish. Following release it should be given several years of additional bottle age. 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.