The pale and delicate 2016 Capricho de Merenzao is certainly better than the last few vintages I've tried of this varietal Trousseau from two different plots of young-ish vines in different places. It fermented de-stemmed and crushed with neutral yeasts and aged in used French oak barrels and stainless steel vats for ten months. It's fresher and creamy with some honey-like aromas, hints of pollen and red berries that make it attractive but not very varietal. The palate is medium-bodied and soft with fine-grained tannins and good tension. I'd be curious to see how this evolves. 6,270 bottles were filled in September 2017.