Details of the harvest:
Temperatures were higher than usual in the months of April until mid July, which provoked a great development in the vegetative cycle. The occasional rains helped to over come the high temperatures of that time. Once the colors of the grapes changed, night temperatures dropped significantly while diurnal temperature variations averaged 25 Degrees Celsius. This enormously helped the maturation of the grapes and resulted in an extraordinary vintage.
Colors of dark cherry with a high concentration. In the nose the wine shows the characteristics of the vintage well, with ripe red fruits, paired with subtle oak and balsamic notes. Powerful in the mouth with well structured tannins and full bodied. The finish is long and lingers on for a good amount of time.
Malolactic Fermentation: 18 days in Steel Tanks
Oak Aging: 12 months in French Oak
Firm and balanced, this red has a sleek texture, with restrained but harmonious flavors of black cherry, licorice, mineral and smoke. Well-integrated tannins impart backbone, while balsamic acidity keeps this fresh. Drink now through 2025. 16,666 cases made. -TM -Wine Spectator Magazine 92 Points
Some rich mulberries and ripe, red-to-dark plums ahead of cassis and a fresh, undergrowth edge. The palate delivers redder fruit and medium body. Drink now. - James Suckling 90 Points
The eponymous 2015 Cepa 21 is pure Tempranillo that aged in French barriques for one year before bottling. It has a smoky and spicy nose with a commercial profile and notes of black fruit, which are quite ripe. The palate has lowish acidity and plenty of tannins, reflecting a warm and ripe year. It could do with a little more freshness, even though this is the most drinkable of the reds. 420,000 bottles produced, more than double the previous year. It’s bottled in nine different lots; the one I tasted is from June 2017. - Robert Parker 89 Points