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.