They might have skipped some vintages, as I tasted the 2017 vintage of this wine, which is made with 90% Monastrell and 10% Garnacha Tintorera. The 2017 Casa Benasal Crux has some minty and balsamic notes intermixed with hints of tree bark and earth, spices and smoke. The palate is medium-bodied with some chalky tannins that call for food. It has less oak than in the past, but the oak is still dominating the nose and palate. 4,000 bottles were filled in February 2019 after 12 months in a new 3,000-liter oak foudre. Give it a bit of time.