The 2015 The Flower And The Bee Sousón is fermented in stainless steel and aged for four months in 300 and 500-liter oak barrels. It really reminds me of the 2014, especially the palate with its abundant tannins and high acidity that make it a bit too harsh for an entry-level red that is supposed to be approachable and easy to drink. It feels lively, young and fresh, mixing aromas of wild berries and herbs with a spicy touch and some creaminess. 15,000 bottles were filled in April 2016.
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