As I have mentioned in the past, the Finca La Mata is made from old vines, with these bush vines of tempranillo ranging from sixty to eighty years of age and grown at nine hundred meters above sea level on soils of sand and gravel. It is fermented with indigenous yeasts and the 2019 was raised entirely in used barrels, with the origins of the oak being ninety percent French and ten percent American wood. The 2019 Finca La Mata is riper than the 2016 and 2017 versions, coming in listed at 14.5 percent octane, but offers up a fine nose of cherries, red plums, clovelike spice tones, cigar smoke, a fine base of soil, a touch of nutskin and still a bit of spicy oak from the used casks. On the palate the wine is deep, full-bodied and ripe, with a good core, well-integrated tannins and fine length and grip on the nascently complex finish. I tend to like this bottling in the slightly less torrid vintages, but it has turned out very well in 2019, despite the heat of summer here.