The spicy 2016 La Faraona showed notes of aniseed, Jamaica pepper and nutmeg. It is perhaps a little fruit-driven and has more herbal and mineral notes with the classical blood orange peel and floral aromas. There are always some tannins that need a little polishing in La Faraona, but the wine is drinkable now. This is a great vintage of La Faraona. They had tiny yields of ten hectoliters per hectare. 1,389 bottles, 46 magnums, 9 double magnums and 5 Jeroboams produced.
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