The wines feel fresher each vintage, and the single-vineyard 2018 El Roble Viejo, from their oldest plot of vines from the previous owners, feels fresher than the 2016 I tasted next to it even if there are some similarities between the two years. It fermented with 50% full clusters in concrete and matured in oak barrels (60% of the volume) and in concrete for almost three years. The wine is ripe and heady with 15% alcohol and a full body. It's concentrated, powerful and tannic, in need of some more time in bottle. It's an improvement over the 2016 (and the 2019 I previewed felt even better...). 2.193 bottles produced.