2017 was an unusual vintage that saw hail in Quincha Corral and some of the Garnacha, but it didn't touch the Bobal grapes used for the 2017 Finca Terrerazo. This time 70% of the volume matured in the 3,500- and 5,000-liter oak vats, where the wine fermented, and the rest aged in 225- and 500-liter barrels for 15 months. I think there is a big change in style in this 2017; it feels like the 2016 is from a different era. This, despite the warmer vintage, is a lot fresher, the wine has a lighter color and less ripeness. The nose is subtle and the oak much better integrated. They changed the vinification, separating the subplots by soil and leaning toward less extraction in the winery. The aging was completely different also, and that's noticeable especially in the texture and the integration of the wood. The wine is a lot more fluid, harmonious and ultimately a lot more pleasant to drink. It has to be the finest Finca Terrrerazo to date. 28,500 bottles produced. It was bottled in May 2019.
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