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.