The intense, almost blanc de noirs-like color of the 2016 Abadía da Cova Barrica is a little worrying. The nose showed high ripeness and a mixture of vanilla and apricot. The palate is a little flat. 3,000 bottles produced.

The 2015 Abadía da Cova Barrica is pure Mencía that is aged in used 420-liter barriques for six months. There is a nice mixture of fruit and spice, giving it a very approachable profile. The palate reveals a soft, velvety texture and a nice mouthfeel. 25,000 bottles were filled in August 2016.

The 2014 Abadía da Cova Barrica is Mencía with 10% other red grapes and was in barrique for six months. Quite aromatic and floral, fortunately the 'barrica' is not a main actor here. The lively palate is quite pleasant, and has fine tannins and good acidity. 19,600 bottles produced.

The 2011 Abadía da Cova Barrica is pure Mencía which was aged in barrique -hence the dreadful name- for six months. It seems like aging in wood is good for the Mencía, which breathes through the pores of the oak and is more open than when fermented and aged exclusively in stainless steel. It's perfumed and fragrant, with notes of violets and black cherries. The palate is medium-bodied, with fine tannins and moderate acidity. If it was fresher it would also feel longer. 18,000 bottles were made.

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