Alabaster 2018

I also tasted the 2018 and 2019 of the Alabaster side by side. The 2018 Alabaster was selected from ancient ungrafted vines, 11.5 hectares in Valdemediano, La Jara and Marinacea vineyards in Toro that yielded 12 hectoliters per hectare, something extremely low. The grapes were hand destemmed and fermented in open-top tanks with their own strain of yeasts. The wine underwent malolactic fermentation and 18 months of aging in 100% new French oak barrels. It feels like a very classical vintage, a little more tannic and with some edges that feel more polished in the 2019—even the oak feels a little more noticeable here. 4,000 bottles were filled in July 2020.