Named after the 23rd letter of the Greek alphabet, Ψ Psi emerged from a thought that had haunted Peter since he first arrived in Ribera del Duero in 1990.

He always felt that, though the region’s old vineyards had enormous potential, the median quality of local farming was poor. Historically, growers had been paid by the ton. In other words, because they were paid for quantity and not quality, they had little incentive to cut yields. And the excessive use of chemicals in this region gave substance to Claude Bourgignon’s vivid description of vineyard soils having less microbial life than the Sahara Desert.

Much work would be needed to restore the soil and improve viticultural practices, but Peter realized that buying the oldest vineyards was unlikely, given the growers’ deep attachment to their land. But what if he could involve the growers in a cooperative project, to produce better, more natural grapes? And, at the same time, he could incentivize them to preserve their old-clone, labor-intensive, head-pruned vineyards?

By providing economic incentives, and by actively engaging the growers’ passion for their land, he could achieve two goals: to obtain the kind of healthy, balanced fruit he desired, while also improving the health of the vineyards—and the wallets of their owners.

94 points James Suckling: "Blackberry and black-cherry aromas with lavender, cedar and hints of cloves and white pepper, following through to a medium body with ultra-fine tannins and a beautiful, creamy finish. A little tight and reserved now. Another impressive PSI.