The last time I sampled the range here, I tasted the unfinished 2014 Cisma before it was bottled because it's a wine that is not produced every vintage and they didn't produce it in 2013. Thus, I was looking forward to seeing the finished wine and, even better, seeing it next to the 2015. It's sourced from the Finca La Valcabada, a 0.8-hectare vineyard that was planted with Tempranillo vines in 1920. The soils are deeper and rich in clay, and it's located at 600 meters altitude. In this case, the destemmed grapes fermented in a 1,700-kilo oak vat with indigenous yeasts and then matured in French oak barrels for some 16 months. When the wine was waiting to be bottled, it was showing some influence from the élevage. Now it feels quite powerful and ripe (it's 15% alcohol). This feels like a great vintage for Cisma, with the stuffing to develop nicely in bottle. 1,110 bottles were filled in September 2016.