The 2011 Mas Vilella is still mostly French grapes but the blend seem to be reducing the amount of Cabernet and Syrah compared with previous vintages. It's 72% Cabernet Sauvignon, 20% Syrah and 8% Sumoll fermented in stainless steel with selected yeasts and matured in new and used French oak barrels for 13 months. It still feels a bit formula-driven with the typical combination of Bordeaux herbal notes, Mediterranean undertones and generous oak. The palate is medium to full-bodied, ripe and structured by abundant tannins. Good, never the less. Give it some time in bottle. 4,000 bottles produced.

The 2010 Mas Vilella is 95% Cabernet Sauvignon and 5% Sumoll from a single vineyard planted in 1985 on stony, chalky soils with very low yields. The wine ages in 300-liter barrels for 13 months. The nose makes you think of a serious Mediterranean Cabernet, with notes of raspberry leaf, rosemary and thyme, blackberries and leather, with some organic notes in the background. The meaty, juicy palate is medium to full-bodied, with chalky tannins with well-hung game notes toward the finish. A red of strong personality. Drink now-2019. Various US importers: Fine Vines (Chicago, Illinois), Vinea (Seattle, Washington) and Casa Bruno (Portland, Oregon)

The 2009 Mas Vilella has a more floral, damson and dark plum-scented bouquet that is missing a little delineation at the moment. The palate is medium-bodied with a saline entry. The tannins are coarse, although the finish offers some fine mocha-tinged dark fruit. Drink now-2017. Importers: Fine Wines, IL; (no telephone number available); Casa Bruno, OR; tel. (503) 235-7429 and Vinea Imports, WA; tel. (206) 313-4994

Blackberry notes struggle to emerge through the firm tannins and smoky oak in this light yet structured red. Try with food. Best from 2004 through 2007. 1,000 cases made.??–TM??Region: Spain / Penedès Select to Add