The 2017 1921 Monastrell comes from a plot of Monastrell planted that year in the village of La Canyada at 570 meters above sea level on sandy soils. It`s a field blend with 10% mixed varieties—Arcos, Tortosina, etc.—all fermented together with indigenous yeasts and matured in 500-liter oak barrels for 12 months. The vines yielded well, and the grapes achieved perfect ripeness. The wine is still a little oaky and seems like it needs a little more time to polish the edges. It`s powerful, with good ripeness and freshness, keeping the varietal and Mediterranean character. It should come around with a little more time in oak, and the stuffing and acidity suggest it might have a long life ahead. After one year in 500-liter oak vats, 3,000 bottles were filled in April 2019. 93 points