I preferred the just bottled 2016 Bajondillo to the 2015, a similar blend of 85% Garnacha, 10% Syrah and 5% Cabernet Sauvignon matured for six months in a mixture of oak vats and tank before bottling. The style is very different form the 2015, more on the fruit, rounder and with more focus. The palate revealed some herbal notes and medium body. 95,000 bottles produced.