Along with the 2012 vintage, I also tasted the 2013 Gran Reserva Limited Edition from a much cooler and wetter year. It was produced with 83% Tempranillo, 9% Mazuelo, 5% Garnacha and 3% Graciano fermented in stainless steel and matured in American oak barrels for 30 months. Despite the challenges of the vintage, I liked the freshness this 2013 has kept, and perhaps the extra acidity and lightness gives it a slightly different profile, with less developed aromas and a livelier, lighter palate. It was bottled in April 2016.