Mikaela 2019

The 2019 Mikaela comes from three 80+-year-old vineyards on shallow stony limestone soils in the zone known as El Poleo in the village of Casas de Benítez. In the old vineyards, there's always some 20% other varieties, Pardilla, Moravia Dulce, Rojal, Coloraillo, Moravia Agria, Airén, Moscatel and Monastrell, that all go into the fermentation vats with the Bobal. In 2019, they pruned to get slightly higher yields, and they protected the grapes from the sun with the canopy and harvested early. It's still a powerful wine at 14.62% alcohol and integrated acidity, but it has good balance and freshness. It fermented with 70% full clusters in a concrete vat with indigenous yeasts for a total of 28 days. The wine matured in three 500-liter oak barrels and a 1,100-liter clay pot for 14 months. It feels riper and more rustic, with notes of tree bark and esparto grass, characterful and powerful with a full-bodied palate and abundant, powdery tannins that give it a dry, chalky texture. It needs time and/or powerful food. 3,378 bottles were filled in March 2021.

Some wild herbs, stems and flowers on top of strawberries and dark plums. Medium to full body with bold tannins that grow on the palate, adding some nice grip to the finish. Drink or hold.