One of the few Cabernet Franc varietals in Spain has to be the 2012 Negre Franc, that mixes different varieties from different vineyards; it's 65% Cabernet Franc, 31% Cabernet Sauvignon and a 4% Summoll with a mixture of lactic and herbal aromas, certain creaminess and ripe fruit. It had a classical élevage of one year in barrel. The palate showed abundant, fine-grained tannins and a chalky sensation that sticks to your teeth with some rusticity. 13,910 bottles.

The behavior of the Bordeaux grapes in the Mediterranean can be an acquired taste, so perhaps the 2011 Negre Franc is not for all palates. It's a dark, powerful and concentrated wine that in this warm and dry vintage combine the ripe black fruit intermixed with Mediterranean herbs and menthol aromas with some creamy notes from the oak. The palate combines the dusty tannins from the grape and the dusty minerality counterbalancing some of the richness from the vintage, making it feel quite balanced if err... a little rustic. The blend contains 27% Cabernet Sauvignon with a majority of Cabernet Franc. 14,802 bottles produced.

The 2010 Negre Franc is an unusual blend of Cabernet Franc, Cabernet Sauvignon and Sumoll aged for one year in oak barrels. It has an intense herbaceous nose with notes of bell pepper and raspberry leaf intermixed with aromas of wild berries and very well-integrated components from the wood. The palate is medium-bodied, with a fine texture, round tannins and moderate acidity. Drink now-2017. Born in St. Sadurni d-Anoia, winemaker Ramon Parera and vine-grower Jordi Arnan started this project in 1996 with a solid base of 40 hectares of vineyards in the property Can Comas. They produce 60,000 bottles of wine per year. Various importers, Juan Prieto Selections/T. Elenteny Imports, New York, NY, Vinea Imports, Seattle, VA, Estelle Imports, Portland OR and Miller Squared Inc., Buffalo Grove, IL

The 2006 Negre Franc ,a blend of 60% Cabernet Franc, 20% Cabernet Sauvignon, with the balance Merlot and Sumoll aged for 12 months in 20% new French oak. It emits an aromatic array of smoke, pencil lead, espresso, sage, and brooding black fruits. On the palate it displays some elegance, a smooth texture, and lively acidity. It has 2-3 years of aging potential but can be approached now.