I cannot say I was thrilled by the white 2015 Puerto Salinas. It seems to have changed its composition and is now a blend of Macabeo (also known as Viura in Rioja) and Chardonnay, with 15% of the volume matured in new 500-liter French oak barrels for four months. It had a grayish color and a nose quite marked by aromas of sulfur, very ripe fruit and a tropical touch. The palate was not very expressive and felt a bit taut. 12,000 bottles produced.

The 2014 Puerto Salinas is a blend of Monastrell, Garnacha Tintorera and Cabernet Sauvignon. They are looking for less impact from the élevage, reducing the toast of the oak and increasing the volume of the barrels. The palate is quite fruit driven, ripe, concentrated and powerful without excess. Juicy and textured, very pleasant and easy to understand. 28,000 bottles produced. It was bottled in August 2017.

The white 2013 Puerto Salinas is a blend of Moscatel and Chardonnay with a clean nose driven by citric fruit, white flowers and an austere character. The palate is quite full with almond flavors and a slightly bitter finish that is a little heavy.

I found the 2011 Puerto Salinas much better than the 2012. It is a red blend of Monastrell, Garnacha Tintorera and Cabernet Sauvignon fermented in stainless steel where it underwent malolactic fermentation too, and aged in 225- and 500-liter French oak barrels for 14 months. There is contained ripeness, notes of black fruit and subtle spices and smoky aromas. The palate is quite compact, with fine tannins and a tasty finish. 45,000 bottles.

The 2010 Puerto Salinas is a typical Castano blend of 70% Monastrell, 10% Cabernet Sauvignon, 15% Garnacha Tintorera and 5% Petit Verdot. It has some ripe bright red fruit, a touch of sweet spice, it’s juicy, fluid velvety, clean, a tad off-sweet. A crowd pleaser, which represents good value. 60,000 bottles produced. Drink 2013-2015. Created in 2000 by the Castano family from Yecla, who fell in love with the scenery and the old vines they found in the village of Villena, Alicante, not very far from Yecla at all. They own 52 hectares of dry-farmed Monastrell and some Garnacha Tintorera (Alicante Bouschet), Cabernet Sauvignon and Petit Verdot planted at 700 meters above sea level. They now produce 350,000 bottles of wine from Alicante. Importer: European Cellars, Charlotte, NC; tel. (704) 358-1565, www.europeancellars.com