I cannot say I was thrilled by the white 2015 Puerto Salinas. It seems to have changed its composition and is now a blend of Macabeo (also known as Viura in Rioja) and Chardonnay, with 15% of the volume matured in new 500-liter French oak barrels for four months. It had a grayish color and a nose quite marked by aromas of sulfur, very ripe fruit and a tropical touch. The palate was not very expressive and felt a bit taut. 12,000 bottles produced.