Produced with grapes from the Garnacha Peluda clone, the 2013 Palell comes from a 0.7-hectare plot planted in 1950 on a slope rich in clay and with high density (5,200 plants per hectare). The grapes ripen late—even more so in a cold year like 2013—and the wines are always light in color and have intense aromas of Mediterranean herbs and citrus. All reds are produced in a similar way: fermentation with indigenous yeasts in 500-liter barrels followed by malolactic and 12 months' aging in well-seasoned (eight to ten wines!) French oak barrels. I found higher ripeness than I was expecting for a year like 2013, and it showed some hints of stewed plums, earth and spices. The palate revealed abundant, grainy tannins that provided a dusty texture. Only 870 bottles produced. It was bottled in March 2015.