I found the 1962 Castillo Ygay Blanco Gran Reserva Especial in a perfect moment for drinking. The records talk about a wine that was mostly Viura with some 6% Malvasía Riojana that fermented in ancient 18,000-liter oak vats, where the wine was kept to settle for some eight months. It then spent the following three years in newish American old barrels to be transferred to older, tartrate-covered ones where it matured for 16 years. It was bottled in June 1982 and released in 1983. It has the developed notes of the older wines and it keeps the notes from its youth, bittersweet echoes. There is some austerity on the palate with pungent flavors and acidity. It has the telltale aromas of an aged white Ygay: waxed old furniture, incense, white chocolate, pepper, brioche, marmalade, herbal tea and mushrooms. This has now rendered all its baby fat and shows fully developed, long and sharp rather than round. This is less glycerin-rich, sharper, with more marked acidity. This has the potential to achieve the complexity of the 1932 and 1919. Old documentation from the winery recommend it as a good match for a slice of foie gras, to which I can only agree. The statistics show that the bottle tasted was 12.96% alcohol with a pH of 2.96, with 7.73 grams of acidity (measured in tartaric acid), 0.92 grams of volatile acidity and 172 milligrams of sulfur.