The oaky 2014 Finca Els Camps is pure organically farmed Macabeo from old vines fermented and aged for five months in 300-liter French oak barrels, 50% of them new. The dominant aromas are oak-related and there is a core of simple white fruit and fennel. The palate has little concentration and moderate acidity. Maybe with time? 2,300 bottles produced.

The nose of the red 2013 Finca Els Camps was dominated by aromas of tempera paint, licorice, peat, graphite and leather. The palate showed quite dry and oaky. 3,100 bottles.

The 2012 Finca Els Camps is pure Macabeo fermented and aged for five months in 300-liter French oak barrels. The nose is very oaky and it also feels quite leesy, yeasty, the process appears over fruit or place. The Macabeo/Viura can be somewhat neutral and the oak is quite obvious during its youth, but when the wine is not designed for long aging in bottle, the oak treatment can be too obvious. It could do with a little more freshness. 3,180 bottles produced.

The 2011 Finca Els Camps Macabeo is barrel-fermented with 3% of Malvasia de Sitges in the blend, aged for five months in barrel with battonage and has a subtle smoky nose with notes of sweet spices, baked apples and white flowers, quite elegant and balanced, with a dry, sharp finish. This white should develop in bottle. Drink now-2017. Various US importers: Fine Vines (Chicago, Illinois), Vinea (Seattle, Washington) and Casa Bruno (Portland, Oregon)

The 2010 Finca Els Camps is a blend of 86% Macabeu and 14% Malvasia from three plots of vine in “El Montmell” that sees four months aging in new French oak. It has a creamy patisserie bouquet that is predictable but seductive. The palate is open and generous, with tropical fruit, apricot, guava and a touch of spice, as well as good volume. Toffee and caramel notes towards the finish suggest that it should be consumed upon release. Drink now. Importers: Fine Wines, IL; (no telephone number available); Casa Bruno, OR; tel. (503) 235-7429 and Vinea Imports, WA; tel. (206) 313-4994