Cropped from a very warm vintage, the 2011 Roc Nu is a blend of 40% Cabernet Sauvignon, 40% Garnacha and 20% Tempranillo from 30 year old vines at 700 meters altitude, which might have compensated for some of the vintage's heat. It fermented for 20-22 days with selected yeasts and aged for 14 months in new and used French oak barrels. It has a developed nose with some aromas of leather and brick dust over a core of ripe red and black fruit with plenty of spices and a hint of cured meat. The palate is medium-bodied with some reductive flavors, dusty tannins and a dry finish. 26,000 bottles produced.

The 2010 Roc Nu is a blend of 40% Cabernet Sauvignon, 40% Garnacha and 20% Tempranillo aged for 14 months in new and used French oak barrels. It has a slightly reduced, herbaceous nose that I actually like, under which there is a good ripe core of red cherries with some spicy oak notes. The palate is medium-bodied, with fine-grained tannins, good volume and a slightly warm finish. Drink now-2018. Clos Pons was only created in 2012 by the Pons family, but it really started in 2005 when they planted 33 hectares of vineyards. They later bought a further nine hectares of over 30-year-old vines to complement the young fruit. Importer: J. W. Sieg Wines, Charlottesville, VA; tel. (434) 244-5300