The older, pure Macabeo white I tasted was the 2012 Roc de Foc Macabeu that was fermented after a direct pressing of the bunches and raised in 2,000-oak vats for one year. There were no aromas of oak but perhaps a volatile hint under a balsamic core of aromatic herbs followed by a sharp palate with acidity that needs better integration and some apple flavors. 5,500 bottles were filled.