Similarly, the wine matured in oak barrel for 18 months and formerly labeled as '18 Meses' is now simply 2013 Juan Gil (blue label). As in he past, this is a blend of Monastrell, 30% Cabernet Sauvignon and 10% Syrah that fermented separately with malolactic in brand new barrels, where the wine then matured until bottling. This still keeps the older profile of very oaky wine, with plenty of spices, smoke, even incense and cigar ash aromas; it has some hints of chocolate and espresso coffee, and all things oak related. The palate is quite full-bodied with plenty of dusty tannins ending quite dry. This feels still too oaky and I think it would need more time in bottle to try to absorb it. In any case ,this is a red for fans of generously-oaked wines. 36,000 bottles produced.