The 2016 Pies Negros was already blended, taken out of barrique and was about to be bottled, so the bottled version should be pretty much the same as what I tasted. 2016 reminded them of the vintages from yesteryear, when they started harvesting the 27th of September and finished the 27th of October. This time they kept more wine unoaked, with 17% kept in concrete for one year and the rest matured in 225- and 500-liter oak casks. The blend was the same as in 2015, Tempranillo with 12% Graciano from Ábalos. This was bottled only one week ago; however, the wine is expressive, open and aromatic with good freshness. It has a balanced palate with juicy fruit and refreshing acidity that makes it very drinkable and makes you want to have another sip. This could very well be the finest Pies Negros to date. They produced around 65,000 bottles.
Score: 91 points -- Luis Gutierrez, Robertparker.com, Feb 2018