Source: Issue 252 End of December 2020, The Wine Advocate; Issue Date: 30th Dec 2020 (RP-94)

The 2016 Macan saw a new vinification by plot with the introduction of their new fermentation room. The Tempranillo came from selected vineyards from their 92 hectares; it fermented in oak vats and matured in 4,000-liter and barriques (50/50) for some 16 months and was kept in bottle for three years before being released. They think this 2016 is finally the style they were looking for, a wine with density and freshness. 2016 was the first year they vinified and aged from start to finish in the new winery, and they believe that gave them better control over the fermentations. 2016 is a year with more freshness than 2015, and they are trying to achieve wines with more tension and less power and oak than in the beginning. This could very well be the finest vintage of Mac?n so far. The grapes were picked between September 17th and October 3rd. 87,792 bottles, 2,570 magnums and some larger formats were produced. The wine was bottled in September 2018.

Drink Date: 2020 – 2028

Source: jamessuckling.com. Issue Date: Monday, November 2, 2020 (JS-93)

Sweet-berry, lavender and blueberry aromas follow through to a full body with round, juicy tannins and a flavorful finish. A little hard now. Try after 2021.