The more classical 2020 Les Alcusses was produced with a blend of 65% Monastrell, 20% Garnacha Tintorera, 10% Syrah and 5% Petit Verdot that matured in 225- and 500-liter oak barrels for eight months. It's a Mediterranean red with 14% alcohol, riper than the rest of the range but getting closer to the profile of Maduresa, with more freshness, crunchier fruit, still powerful and with abundant tannins. It's a red that should age in bottle and get polished over time and do well with powerful food. It opens up with time in the glass to a beautiful and showy nose. 80,000 bottles produced. It was bottled in September 2023.

They sell the red blend Alcusses a little later than other wines, so the current vintage is still the 2018 Les Alcusses, which is a wine that has more and more Monastrell and uses more 500-liter barrels and more used oak, while the French varieties have a shorter maceration, looking for less extraction. 2018 is fresher than previous years in a harvest that was quite challenging for the late-ripening varieties. The varietal breakdown is 50% Monastrell and equal parts of Garnacha Tintorera, Petit Verdot, Syrah, Cabernet Sauvignon and Merlot. It achieved 13.5% alcohol and kept a pH of 3.5 after fermenting in stainless steel with indigenous yeasts and maturing in 225- and 500-liter oak barrels for eight months. It has abundant spicy notes intermixed with herbal and berry aromas and a medium to full body with fine-grained tannins and good balance and freshness. 88,000 bottles produced. It was bottled in December 2021.

The first wine they produced in 2000 has been changing through the years, and nowadays the 2016 Les Alcusses is a blend of 40% Monastrell and 10% Tintorera, with French grapes for the rest and in percentages that are lower each year; in 2019, they are 15% each Petit Verdot and Syrah and 10% each Cabernet Sauvignon and Merlot from ripe grapes that reached 14% alcohol. The blend matured in 225- and 500-liter oak barrels for eight months. This is the only wine that keeps a more traditional profile—spicy, a bit volatile and with more advanced aromas—because it has its audience. In fact, it feels like a different wine from the rest of the portfolio, a bit more Italian perhaps, riper and with a lot more tannin and in need of powerful food. 98,000 bottles produced. It was bottled in December 2019.

The 2015 Les Alcusses is a complex blend of 30% Monastrell, 20% Garnacha Tintorera, 20% Petit Verdot, 15% Syrah and 10% each Cabernet Sauvignon and Merlot. It fermented destemmed in stainless steel with indigenous yeasts and matured in 225- and 500-liter oak barrels for eight months. This is a different style, with balsamic and herbal aromas and good fruit, quite balanced in its profile. It has the minty character of the Bordeaux varieties. This is quite fresh and young, and it doesn't suffer when tasted next to younger wines. 90,000 bottles produced. It was bottled in February 2018.

The 2014 Les Alcusses has always been a blend of local and French varieties aged in oak barrels; this year the blend is approximately 30% Monastrell, 20% Garnacha Tintorera, 15% each Petit Verdot and Syrah, and 10% each Cabernet Sauvignon and Merlot fermented destemmed with indigenous yeasts in stainless steel and aged in 225- and 500-liter oak barrels for eight months. I also noticed a strong balsamic strike here, full of aromatic herbs, thyme, rosemary and a touch of esparto grass and tree bark. The oak is very nicely integrated, with contained ripeness (they aren't replacing as many barriques, and in 2017, they bought some 5,000-liter oak foudres); it's more linear and balanced than in the past. There are some fine-grained tannins that would work perfectly with food. The French varieties felt very integrated with the others, and there were no pyrazines in the profile. Some of the wines that should have gone to Maduresa, which was not produced in 2012, 2013, 2014 or 2015, are now in the blend of Alcusses. 90,000 bottles were filled in July 2017.