Riper than the straight Etim, the 2010 Etim l'Esparver has organic soil aromas, notes of prunes in liqueur and baked apples that hint on oxidation and a palate with very ripe flavors and dusty, rustic tannins. 2,230 bottles produced.

The 2009 Etim l’Esparver is a blend of 80-year-old Garnacha and Carinena grown on slate soil terraces at 450 meters altitude, fermented with indigenous yeasts and aged for 20 months in oak barrels. The oak is quite evident in the nose and palate with notes of roasted coffee, dark chocolate, spices and smoke, a core of dark, ripe fruit and a palate dominated by astringent tannins and a note of bitter chocolate. 3,000 bottles were produced. Drink 2015-2018. Agricola Falset-Marca is a cooperative producing an average of 900,000 bottles of well-crafted wines with some great value to be found in their portfolio, while the high end seems to be too dominated by the effect of the oak. Various importers, including Tempranillo, New Rochelle, NY; tel. (617) 666-593 and Winebow Boston, Sommerville, MA; tel. (617) 666-5939

The 2008 Etim L’Esparver is an equal blend of Garnacha and Carinena with some 90 years old vines, aged in new French oak for 20 months. The creamy new oak dominates the nose while the chewy blackberry notes are again weighed down by the heaviness of the drying oak on the finish. Importer: Cat Wine USA LLC; www.catwineusa.com

The 2006 L’Esparver was sourced from a single vineyard of the same name. It is a blend of 45% Garnacha, 45% Carinena, and the balance Syrah and Cabernet Sauvignon. A glass-coating opaque purple color, it exhibits an enticing nose of balsam wood, mineral, forest floor, black cherry, and blueberry. Layered and plush on the palate, it has enough concealed tannin to evolve for several more years. Drink this lengthy, fruit-filled effort through 2026. Importer: Patrick Mata and Alberto Orte, Ole Imports, New Rochelle, NY; tel. (914) 740-4724

The 2005 Etim L’Esparver is a blend of 45% Garnacha, 45% Carinena, and the balance Syrah and Cabernet Sauvignon. The wine went through malolactic fermentation in 500-liter French oak after which it spent 20 months in barrique. Opaque purple-colored, the wine offers up a sexy nose of herbs, sage, crushed stone, black cherry, and blackberry liqueur which comes blasting from the glass. Layered, opulent, firm, and muscular, this large-scaled, lengthy wine should be cellared for 8-10 years. It should be at its best from 2015 to 2035. Importer: Patrick Mata, Ole Imports; www.oleimports.com