As in the rest of Spain, flowering started 2 weeks early. This was followed by a very hot spring and a dry summer. Right before harvest there was a downpour which soaked the grapes with water and slowed maturation. Gerardo Mendez chose to wait for the grapes to recuperate and assimilate that extra water so that they could get the appropriate sugar levels.
This was a risky move since some parcels were lost due to rot. His patience and gamble paid off with the end result being wines with exceptional balance and elegance due to the slightly lower alcohol level.
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