The 1950 Castillo Ygay Blanco Gran Reserva Especial is the one wine that is clearly different from the rest—though not in the analysis, which showed consistent with the rest, as it had 12.75% alcohol, a pH of 2.96, with 7.73 grams of tartaric acid, 0.92 grams of volatile acidity and 172 milligrams of sulfur dioxide. But the nose was very different (something analysis can never show), with aromas that made me think of a wine with botrytis and some herbal hints of cypress. It's very different just opened and poured, but with time and air, it starts moving toward the common profile of bitter orange marmalade of the other vintages. But it remains a different vintage nonetheless. This vintage was bottled almost 20 years after the harvest, in May 1970, after ageing for eight months in wooden tanks, 3.5 years in fairly new wood and a further 15.33 years in traditional old, tartrate-encrusted American barrels; it was then kept in bottle until it was finally released in 1981.
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