The 2016 Finca Sandoval was produced with 70% Syrah and 15% each Monastrell and Bobal with 15% alcohol and moderate acidity. It fermented with indigenous yeasts, went through malolactic in barrel and matured in 300-liter French oak barrels for 12 months. Tasting this next to the current vintages revealed a completely different style and character. This is still quite closed, austere and oaky, very spicy, with notes of cinnamon and vanilla. It has notes of cured meat and black peppercorns and is very ripe and powerful. There are abundant, grainy tannins and an astringent finish. A blast from the past, completely different from the 2020. 8,000 bottles produced. It was bottled in January 2018.
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