The red blend 2020 Papa Luna is 75% Garnacha, 20% Syrah and 5% Mazuelo (Cari?ena) that comes through as juicy, ripe and a bit heady at 15% alcohol, which is counterbalanced by good acidity. Fermentation and aging took place in concrete. It has notes of aromatic herbs and is quite fruit forward, approachable and pleasant. There are 84,000 liters of this wine that can turn into some 85,000 bottles. They were waiting for those bottles to start bottling the wine, but what I tasted was the final blend and quite accurate, ready for bottling.

The 2017 Papa Luna is a red Garnacha-based blend made with 20% Syrah and 5% Mazuelo (Cari?ena) from a low-yielding year as a result of the spring frosts that decimated the vineyards in spring of that year. The grapes were picked into October, quite late for the year, and the wine achieved close to 15% alcohol while keeping quite high acidity. It fermented and matured in epoxy-lined concrete tanks until bottling. It has a fruit-driven nose with some grapey aromas, with more black than red fruit, developing notes of licorice and some smoky undertones that must come from the Syrah and the lees. This is quite straightforward, with soft tannins; it's ripe, juicy and easy to drink. 40,000 bottles produced. There are three bottlings of this wine, and I tasted the last one, bottled in December 2019.

The heady 2015 Papa Luna is a red blend of old vine Garnacha with 20% younger Syrah and perhaps 5% old vine Mazuelo (Cari?ena) that is interplanted with the Garnacha in the old vineyards. This has been bottled mostly unoaked in the last five vintages or so, kept in underground concrete tanks with lees that are stirred regularly for 15 to 20 months, but the Syrah is kept in barrel for four months. 2015 is a ripe year and this is almost 15% alcohol, juicy, direct, round, with concentration and a Mediterranean touch. There were 65,000 bottles produced and it was bottled in September 2018, the last bottling of two or three bottlings they make.

The 2014 Papa Luna is a blend of old-vine, head-pruned Garnacha with 20% Syrah and a dash of Cari?ena (called Mazuelo in Calatayud!) fermented in concrete vats and aged in underground concrete tanks until bottling. The evolution of the wine is very slow, as the temperature is constant. It has more complexity than La Multa, a little more depth, but a similar profile. The palate is juicy and tasty, with almost unnoticeable tannins. There are some tasty flavors, and it's a little meaty. 2014 delivered a good crop and Robertson compared it to 2006. None of these wines feel heavy. 70,000 bottles produced. There are three or four lots bottled at different times. What I tasted had been bottled March 2017.

The 2012 Papa Luna is a blend of old-vine, head-pruned Garnacha with 20% Syrah and a dash of Cari?ena (Mazuelo), which is co-planted in the old Garnacha plots, which fermented in epoxy-lined cement vat where the wine matured for 14-16 months before bottling. The nose is clean and focused, with ripe red and black fruit, spicy hints and some licorice. It has more depth than La Multa and also seems to have more concentration with ripe flavors of plums and cherries, soft and with a fine texture. Tasty and highly drinkable. 65,000 bottles produced.