The 2017 La Mimbrera again shows the Mediterranean character that I saw in the 2016. La Mimbrera was the first vineyard Puyaubert bought, a plot in Ábalos with ancient Tempranillo, Garnacha and Viura. The varietal breakdown of this wine is something like 70% Tempranillo, 25% Garnacha and 5% Viura. It reached 14.5% alcohol and has mellow acidity after fermenting (including malolactic) and maturing for 18 months in used French oak barriques. It has notes of aromatic herbs and a balsamic touch of cigar ash and nutmeg, ripe without excess and with a full-bodied palate with more refined tannins than the 2016 showed at this age. It has good balance and a chalky texture that made me think of the limestone in the soils. Only 500 bottles were filled in April 2019.

Made with fruit from two corners of the La Mimbrera vineyard in Ábalos, this is a youthful, ageworthy blend of Tempranillo with 20% Garnacha and 5% Viura. The wood needs a little more time to merge into the wine, but this is savoury, structured and focused with wild herb notes of rosemary and thyme, some tannic grip and layers of crunchy dark berry fruit. Drink 2024-32

Blackberry and blueberry aromas with hints of lavender and sandalwood follow through to a medium to full body with fine tannins and a fresh, bright finish. Some licorice and dried mushroom at the end.