The 2019 Pago La Jara from Toro comes from an extremely dry year that was saved by some rain before the harvest. The resulting wine has "only" 14% alcohol and better freshness than anticipated. It has a bright and deep color and a perfumed nose, elegant but keeping the Toro richness. It's medium to full-bodied, terrifically balanced and with very good freshness, still young but with the harmony and components to develop nicely in bottle. Impressive, transcending the year. 1,816 bottles were filled in June 2021.

The vines used for the 2018 Pago La Jara from Toro enjoyed abundant rains in winter and spring, which allowed them to recover from the 2017 frost and achieve normal yields again. The summer was dry and allowed a good ripening and resulted in tannins of good quality. It fermented in 3,000-kilo oak vats with indigenous yeasts and matured in a French oak barrel and a 1,500-liter oak foudre for 18 months. It has perfume and finesse like no wines from Toro, but it still has the power and concentration from the zone, meaty and juicy. It's a very balanced vintage for this wine, with harmony and potential to develop nicely in bottle. 2,069 bottles were filled between May and June 2020.

The vines from the 2017 Pago La Jara in Toro were affected by the frost at the end of April, and yields were greatly reduced and at the end of the season; the extreme heat blocked of some plants, and they harvested in two passes, starting in early September and finishing on October 11th. The grapes fermented in 3,000-kilo oak vats with indigenous yeasts, and the wine was raised in French barriques and 1,500-liter oak foudre for 18 months. There is great finesse here, ripeness without excess, power and concentration but with balance. It has a vibrant palate with rich flavors and fine-grained tannins. It's a Toro with clout and poise. 2,050 bottles were filled in June 2019.

After two early harvests, 2016 saw a return to more traditional picking dates after a late sprouting and a moderate summer in Toro and in Castilla-León in general. The 2016 Pago La Jara has a fresher and more elegant profile within the natural powerful style of the wines from the zone. It fermented with indigenous yeasts in 3,000-liter oak vats and matured in a combination of French oak barriques and 1,500-liter foudres for 18 months. It has unusual finesse and elegance and is aromatic and floral. The palate is medium to full-bodied with fine-grained tannins and a strong mineral/chalky sensation that gives it a particular texture and mouthfeel I associate with limestone soils. This could very well be the finest Pago La Jara to date. 2,387 bottles were filled between May and June 2018.

2015 saw a cold and rainy winter, but the warm and fairly dry spring was followed by a dry summer with a prolonged heat wave, so the 2015 Pago La Jara was produced with grapes that were harvested early, the same as in 2014. In fact, the harvest started on exactly the same day for both years, September 18th. They use grapes from five plots from this four-hectare vineyard that shares ownership with other producers, like Dominio del Bendito. The grapes are almost all Tinta de Toro, the local strain of Tempranillo, with a little white Albillo Mayor. The grapes, not completely destemmed, fermented in 3,000-liter oak vats and matured in a combination of 225-liter barrels and 1,500-liter oak foudres. 3,034 bottles produced.