The vines from the 2017 Pago La Jara in Toro were affected by the frost at the end of April, and yields were greatly reduced and at the end of the season; the extreme heat blocked of some plants, and they harvested in two passes, starting in early September and finishing on October 11th. The grapes fermented in 3,000-kilo oak vats with indigenous yeasts, and the wine was raised in French barriques and 1,500-liter oak foudre for 18 months. There is great finesse here, ripeness without excess, power and concentration but with balance. It has a vibrant palate with rich flavors and fine-grained tannins. It's a Toro with clout and poise. 2,050 bottles were filled in June 2019.