The 2012 Nus del Terrer is mostly Garnacha with some 15% Cabernet Sauvignon, with a very ripe nose of dark plums and Mediterranean herbs and some dusty minerality. The palate showed ripe flavors, cherries in liqueur and grainy tannins. Better with food. 15,000 bottles.

The 75/25 blend of Garnacha and Cabernet Sauvignon 2011 Nus del Terrer is very classical with developed aromas of tea leaves, plenty of leather and cured meat, licorice and tempera paint, clearly animal. The palate is medium-bodied but shows quite dry, as the fruit is receding, so I'd drink it sooner rather than later and with meat dishes.

The 2010 Nus is a blend of 70% Garnacha and the rest Cabernet Sauvignon, with a sweet nose of red fruit (cherries, strawberries) intermixed with pepper and herbaceous notes, licorice and some flower aromas in the background. The medium-bodied palate reveals a fresh, serious wine with good balance, fresh acidity, polished tannins and a pleasant licorice note in the finish. This should age gracefully. Drink 2014-2020. There are not many new, modern, young wineries in an appellation like Tarragona. Vinyes del Terrer was created in 2003 by the Morell family to produce wines from the grapes planted since 1989 in their estate in Vila Seca, where the argilo-calcareous soils have some chalky rocks with marine fossils that are locally known by the name lumaquella. They believe they have a unique terroir that expresses the Mediterranean climate with the freshness and minerality from the soils. Importer Classical Wines From Spain, Seattle, WA; tel. (206) 297-6713, www.classicalwines.com

The 2007 Nus, a blend of 50% Garnacha and 50% Cabernet Sauvignon, has a very smoky, meaty, perhaps slightly bretty nose. The palate is medium-bodied with fine grippy tannins. It is missing just a little weight towards the finish, which drifts away. Drink now-2015. Vinyes del Terrer consists of nine parcels scattered over 7 hectares in the D.O. of Tarragona, situated 2 kilometers from the sea and so benefitting from regulating sea breezes. The wines are aged for 14 months in Allier oak barrels, of which 40% are new (although personally I do not think the wines need that much). No US importer, but imported by www.indigowine.com in the UK.