The 2016 Encruzado O Oenólogo was partly fermented in cement and used barrels and then partly (25%) aged in new French oak, the rest in stainless steel. It comes in at 13% alcohol. This is not quite as sunny as the 2015 in our mini-vertical, but it is nicely concentrated. Mostly, the three are along the same lines, with subtle style differences from the vintages. The problem here, though, is the nose. At the moment, it is a little smoky, something I attributed to reduction. It did get better with air, and that may well blow off as this settles down. Right now, though, it is not quite as interesting as it should (and probably will) be. Give it six to 12 months in the bottle.