The fruit for the 2006 Ferrer-Bobet was sourced from 100-year-old Garnacha and Carinena which account for 88% of the blend, the balance being Syrah and Cabernet Sauvignon. Aromas of slate/mineral, scorched earth, lavender and roasted black fruits lead to a dense, rich, full-bodied wine with well-concealed ripe tannins. It will continue to open with another 2-3 years of cellaring and will offer prime drinking from 2013 to 2021. The Ferrer-Bobet project began in 2002 with the first wines released in 2008 from purchased old-vine fruit. The estate’s own vines are youthful and will not be producing for some time. The wines are aged for a minimum of 12 months in French barriques and bottled without fining or filtration. Importer: Michael Quinttus, Vintus Wines; www.vintuswines.com

There's depth and intensity to the black cherry, pomegranate and dark chocolate flavors in this focused red, which remains graceful and harmonious, with well-integrated tannins and a vibrant finish that's fresh and complex. Drink now through 2016. 380 cases imported.??–TM??Region: Spain / Priorat Select to Add

Dark and dense, with aromas of rich black fruits, grilled meat and a lot of oak. The palate is extracted but it’s not the least bit hard or biting. Flavors of Concord grapes and blackberry are sweet, and the finish keeps its fruit. Could it use more minerality and toughness? Maybe, but as is it’s very approachable. Drink now through 2012.——M.S.(8/1/2010)—— 90