I also had two vintages to taste of the top red from Páganos, starting with the 2014 La Nieta. The La Nieta vineyard, planted in 1975, has very shallow soils and produces concentrated grapes. The wine fermented with destemmed grapes and remontage, then matured in new French oak barrels for 16 months. The oak is more noticeable here than in the 2015 that I tasted next to it, not only on the nose but also in the texture and mouthfeel. I think this still needs a little bit of time in bottle. 5,000 bottles produced. It was bottled in July 2016.