I found iron-like, blood and meat aromas in the 2018 La Cueva del Contador, pure Tempranillo that fermented in oak vats and matured in new French barriques for 19 months. It felt cold and a little earthy with a faint animal twist. The wine has some dusty tannins and 14.8% alcohol with a pH of 3.66. 18,000 bottles produced.