I also tasted two vintages from their flagship red that carries the name of their property and single-estate appellation, the oldest of which was the 2016 Finca Terrerazo, which I was able to compare with the 2017. 2016 was a cool vintage that delivered wines with great acidity, a low-yielding year with a dry and healthy harvest. The pure Bobal grapes, from vines at 800 meters in altitude on limestone-rich soils, were planted between 1945 and 1970. The grapes were fermented by plot in 3,500- and 5,000-liter oak vats with indigenous yeasts, and the wine matured in a combination of used 225- and 500-liter French oak barrels and those 3,500-liter oak vats. It has dark berry aromas, spices and a touch of smoke and ash, a little in the old style, something very evident when I tasted this next to the 2017, which felt a lot more elegant and precise. They started working the vineyards differently, but the change in the winery was in 2017. 23,700 bottles produced. It was bottled in May 2018.
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