I tasted the 2018 Numanthia next to the 2017, two vintages with similar parameters—15% alcohol and a pH of 3.75—and both fermented in stainless steel with selected yeasts and matured in 225- and 400-liter barrels (60% new) for 18 months. Here, they started the change, using some stems for the vinification and maturing part of the wine in foudre. It's still powerful, concentrated and ripe but with good balance, integrated oak and abundant, fine-grained tannins. 2018 delivered a good crop, the warm summer brought high ripeness too, and they discarded some 17% of the grapes in the sorting table. The work paid off, and the wine is textured and has gentler tannins and a structured and elegant mouthfeel. 86,000 bottles produced. It was bottled in June 2020. This has to be one of the finest vintages of recent years.

The 2017 Numanthia represents a blend of their terroirs selected from over 100 plots of ungrafted vines, and it fermented with commercial yeasts and matured in 225- and 400-liter French oak barrels, 60% of them new, for 18 months. They lost 30% of the crop to frost, and then it was warm and dry and the grapes ripened thoroughly. They made an effort to remove all the raisins and did a softer vinification to moderate the extraction. It's ripe at 15.5% alcohol and has a pH of 3.79 and is quite harmonious, big and rich but with no excess and with integrated oak. 76,000 bottles produced. It was bottled in June 2019.

I was pleasantly surprised by the 2016 Numanthia, which is balanced and serious, with integrated oak and a soft palate with round tannins. It feels like a big improvement over the 2014 I tasted last time. 2016 was a rainy and cooler year with a later harvest when the old-vine Tempranillo was picked on September 25th and October 10th. It fermented with selected yeasts and matured in 225- and 600-liter French oak barrels, 60% of them new, for 18 months. 80,000 bottles produced. It was bottled in June 2018.

I found the 2014 Numanthia to be quite oaky and a little underwined for the élevage it had. It's overtly tannic and leaves the mouth and tongue with a sandpaper-like feeling. It finishes dry. Lay down or have with powerful food. It's high in alcohol and has moderate acidity, which increases the heavy sensation and palate fatigue. For fans of the style. 80,000 bottles produced.

The 2013 Numanthia is a blend of the best terroirs in the Toro appellation. It was sourced from very old vineyards (70 to 100 years of age). It underwent a cold soak, prolonged maceration and aging in brand new French barriques that lasted some 16-18 months. It has abundant toasty aromas over a core of ripe cherries and plums, with an earthy touch. The palate is full-bodied with plenty of slightly dusty tannins and a dry finish. 45,000 bottles produced. This should be released in April-May 2017.