The third vintage produced with the unusual grapes, the 2013 Forcallá is produced with Forcallat grapes from ungrafted, 55-year-old vineyards at 700 meters altitude (which he has used to plant another vineyard). The late-ripening grape (later than Monastrell) can provide high yields and low color and alcohol, which almost made it disappear. This is fermented in 2,000-liter vats with indigenous yeasts using 10% whole clusters and aged for eight months in 500-liter, used French oak barrels. I had only encountered the 2012 before and it was much riper than this. This is fresh and aromatic, with notes of flowers, sour cherries and very high acidity and great freshness. Love it or leave it; I loved it. 4,000 bottles.
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