The 2004 Coma Blanca is a revelation. Made from 60% Garnacha Blanca and 40% Macabeo from vineyards with lots of chalk and slate in the soil, it was barrel fermented and aged 6 months in French oak. A full-bodied (14.9% alcohol) behemoth, this wine is reminiscent of Chateau Beaucastel Blanc Vieilles Vignes. It is light gold in color with strong barrel notes (vanilla and smoke) and lots of honeysuckle. On the palate the oak is well integrated and the texture creamy and nearly viscous. There are notes of white currants, honey, and orange marmalade in its opulent personality. With good minerality and a persistent finish, this sensational wine should be cellared for a couple of years and drunk over the following 6-8. The importer, Christopher Campbell, who has quickly put together an exciting portfolio, brought along the 1999 and 2000 vintages of Coma Blanco to illustrate how they age. The 2000 had an element of oxidation but the 1999 (the first vintage of this wine) was even better than the 2004 because its oak was totally integrated, and it is now complete and seamless. I rate it 97 points but sadly, it is not available. Importer: Christopher Campbell, C & P Wines, LLC, New York, NY; tel. (917) 846-1708