There is a new red from Tempranillo, the 2014 27, which is the first wine fermented with their own range of indigenous yeasts. For this, they selected fruit from old vines with lower yields and matured the wine for 16 months in brand new oak barrels. Even though, the oak is not completely dominating the wine as was the case with many of its siblings, and there is some fruit juiciness together with the oak tannins. Why so long in new oak? I think this wine (and the others) could be so much better with a more judicious use of (new) wood. 40,000 bottles produced.