The 2005 Tomas Esteban was sourced from 110-year-old vines and spent 20 months in 60% new French oak. Enticing aromas of pain grille, pencil lead, scorched earth, blackberry, and black cherry lead to a dense, tightly wound, structured wine with potential complexity, layers of fruit, and a lengthy finish. It will require a minimum of 6-8 years of cellaring but it should age gracefully and provide prime drinking from 2016 to 2030. Importer: Chris Campbell, C & P Wines, New York, NY; tel. (917) 846-1708