The 2013 Las Gravas, a blend that has been changing through the years and that in 2013 was 70% Monastrell with 15% each Garnacha and Syrah, had an extended élevage and was only bottled in July 2015, so it's been released later than the other wines from that vintage. This traditional red from north-facing vineyards on sandy soils covered with big boulders fermented with indigenous yeasts and matured in barrel for some 19 months. If last time I thought the 2012 could have been the best Las Gravas ever, this time I have the same feeling with this 2013 from a cooler vintage which allowed for a slower ripening of the grapes and better acidity and freshness in the wine. The wine might be slightly marked by the élevage and still has some spicy aromas nicely interwoven with notes of bright red cherries, raspberries and flowers, with the signature thyme and rosemary. The palate feels terribly balanced, with some dusty tannins and a supple finish, not as refined as the Pie Franco, slightly rustic, but elegantly rustic. Of course it can be drunk now, especially with food, but I'd wait to pull the cork, as this should be a fantastic bottle of Las Gravas in a few years. 52,300 bottles produced.