The special selection 2018 Cruz de Piedra is pure Garnacha that fermented with neutral yeasts, and some 30% of the volume aged in used French and American oak barrels for seven months, which seems to have given it a more classical profile, developing more balsamic notes, even a touch of eucalyptus with time in the glass. It's similar to the Albada, ripe and powerful but keeping freshness and good balance. 68,000 bottles produced. It was bottled in November 2019.

The juicy and fruit-driven 2015 Cruz de Piedra is pure, ripe Garnacha from old and young vines on clay soils in the Sierra de la Virgen Mountains at 770 to 1,000 meters altitude. It fermented with neutral yeasts with some 30% of the volume aged in used oak barrels for seven months. The fruit is in the foreground, ripe and clean, with dark fruit flavors and unnoticeable tannins. 100,000 bottles produced.

The 2012 Cruz de Piedra is pure Garnacha from clay and stone soils aged in wood for seven months. It's a straightforward red with aromas of cherries and a hint of smoke and spices. The palate is medium-bodied, with fine tannins, good freshness and an easy-to-drink, quite pleasant character. 100,000 bottles produced.

The Crus de Piedra range is aimed straight at the ten-dollar price point and although the white seemed rather vegetal, both the rose and red offer as much Iberian fun as you could expect. Importer: Axial Wines USA; www.axialvinos.com

The 2009 Garnacha is medium ruby-colored with an expressive nose of red cherry and currants. Succulent and forward in the mouth, it has good volume and excellent balance. It is also a very good value that will deliver pleasure over the next 2-3 years. Importer: Axial Wines USA; www.axialvinos.com