I tasted the 2015 Finca Meixeman, because the following vintage, 2017, will be bottled and released a little later. Like the rest of the single-vineyard bottlings, they were not able to produce this wine in 2016, as the grapes were hit by hail in August. It comes from vines planted in the 1940s, from the older part of a larger vineyard. The soil mixes slate and granite. They used 60% full clusters to ferment in oak vats with a long, 50-day maceration. The wine matured for five months in oak vats and then was put in used 225- and 500-liter oak barrels for some ten months. Despite the time it has already spent in bottle (almost two and a half years), the wine is still quite tannic and powerful. 2015 was a warm and dry year that delivered concentrated wines. It needs powerful food. 7,000 bottles produced. It was bottled in late 2016.