The 2010 Abadia da Cova Barrica is fermented in barrel and stays on its lees for three months, then a further aging in French oak for six months. It has a ripe, rather oaky nose of vanilla-infused, red-candied fruit. The palate is chewy on the entry with black brambly fruit, although the oak shaves off the tension on the finish. Drink now-2015. Jose Moure founded Adegas Moure in 1958 after he inherited vines from his family. Importer: Classic Wine Selections, Stamford, CT; Tel. (203) 975-2522

(100% mencia, fermented in French oak): Bright ruby. Cherry-cola, vanilla, licorice and Asian spices on the fragrant nose and palate. Shows a sappy, seamless quality and finishes with very good energy, clarity and length.