The 2014 Gago is sourced from 20 hectares of traditionally-farmed vineyards of Tinta de Toro (aka Tempranillo) from external suppliers. It fermented in 12,000- and 15,000-liter vats with indigenous yeasts and aged in a mixture of 1,500-liter foudres and 225-liter barriques for 14 months. It's still pretty young and it started with some lactic aromas that blow off pretty quickly and leave a serious wine with some berry fruit and an herbal, leafy twist giving it a sense of freshness. With time in the glass it showed a chalky character, slightly earthy and dusty. The palate is medium-bodied with very fine tannins, great balance and a velvety texture. This has the balance and stuffing to age nicely. 44,840 bottles were filled in May 2016.