I tasted this Tempranillo-driven beauty in the still-cool dusk outside Vega Clara’s bodega and was struck first by its lift: balsamic herbs, clove, and sandalwood float over ripe blackberries and dark cherries. A year in primarily French oak frames the fruit without smothering the vibrant, “vertical” freshness that winemaker Clara Veraguas calls la chispa—the spark. On the table, think flame‑licked lamb chops, morcilla, or a hunk of Manchego drizzled with rosemary honey.