Bottled one month before I tasted it, the 2015 Cisma is a heady, ripe and well-oaked Tempranillo from a vineyard planted in 1920 at 600 meters altitude. It fermented in a 1,700-kilo oak vat and matured in 500-liter French oak barrels for 22 months. The fruit feels very ripe, with dark plums, blackberries and hints of dark cherries in liqueur and an earthy touch. The oak is also quite obvious at this point in time and feels very young, with lots of fine-grained, powdery tannins. It needs some more time in bottle. It will be released in April-May 2018. 1,500 bottles were filled in November 2017.