The high-flying Numanthia winery burst onto the wine scene in 1998 with deep, dark, dramatic wines that grabbed the attention of wine critics worldwide, including Robert Parker of The Wine Advocate. His reviews and stratospheric scores made the Numanthia and Termanthia two of the most sought-after Spanish reds on the market. The winery’s name honors a legendary city that was destroyed by its own citizens after 20 years of resistance and a 13-month Roman siege. It is to Spain what the hilltop village of Masada is to Israel: a monument to a brutal history.

Numanthia led the resurgence of the wines of Toro, a region in northwest Spain where Tinto de Toro, the local name for Tempranillo, thrives on the rolling plains of deep sand that famously resisted the phylloxera root louse. The result is some very, very old vines. That sand, and a subsoil of clay and limestone, coupled with Toro’s extreme continental climate, create an environment that is perfect for Tempranillo, producing grapes with thick skins and concentrated, intensely flavored fruit.

A case in point is the lesser-known Numanthia Termes. From younger vines than its pricier big brothers, the Termes Toro spends between 12 and 15 months in barrels to temper its slightly wild streak. Deeply colored with black cherry and something darker and duskier, it’s packed with black fruit, spice, tobacco, cinnamon, cedar and anise that finish with iron-tinged mineral. At 15% ABV, it’s long, expressive and a ton of fun to drink. Burgers on the grill? Steaks? Pork chops? Drink this with them, now and over the next six to seven years. This is A LOT of wine for the money!