The 2014 Papa Luna is a blend of old-vine, head-pruned Garnacha with 20% Syrah and a dash of Cari?ena (called Mazuelo in Calatayud!) fermented in concrete vats and aged in underground concrete tanks until bottling. The evolution of the wine is very slow, as the temperature is constant. It has more complexity than La Multa, a little more depth, but a similar profile. The palate is juicy and tasty, with almost unnoticeable tannins. There are some tasty flavors, and it's a little meaty. 2014 delivered a good crop and Robertson compared it to 2006. None of these wines feel heavy. 70,000 bottles produced. There are three or four lots bottled at different times. What I tasted had been bottled March 2017.
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