2018 was the contrary of 2017, cooler, wet and with a very late cycle, and harvest staggered between end of August and mid October, which resulted in a fresher and more expressive 2018 MR with very good pH and acidity readings and 13.5% alcohol while retaining some 135 grams of sugar, similar parameters as the 2013. It had a spontaneous fermentation in small stainless steel vats until it stopped and was kept in stainless steel for 10 months before bottling. This is a lot more complete and complex than the 2017, its balanced, which is very important, and it keeps the freshness, which is key in all wines but a lot more important in sweet wines. 9,536 half-liter bottles were filled in May 2019. Luis Gutierrez, The Wine Advocate.