The oaky and ripe red 2014 FA 206 was an unexpected blend of 60% Merlot, 30% Cabernet Sauvignon and 10% Garnacha aged for at least six months in second use barrels. The oak dominates the fruit and you cannot easily find much varietal character. The palate is medium-bodied with abundant, dusty tannins. 3,400 bottles were filled in May 2015.

The 2012 FA 206 gets its name from FA as the acronym for French Allier and 206 indicating six months in second-use barrels. This blend of approximately 70% Garnacha, 20% Cari?ena, 7% Cabernet Sauvignon and 3% Syrah was cropped from a dry and early vintage and shows a good combination between berry fruit and spicy oak, in a quite commercial profile. The palate shows some slate hints with fine-grained tannins. A powerful red Priorat. 45,000 bottles were produced.

The 2011 FA206, a blend of 70% Garnacha, 20% Carinena, 7% Cabernet Sauvignon and 3% Syrah, is aged in French Allier (FA) barrels of second fill (2) for six months (06), and I-m almost sure an engineer came up with the code names. The nose shows more black than red fruit, damsons, morello cherries and blackcurrants, with a pinch of spices and some wet slate notes, very Priorat. The palate is medium-bodied, powerful and ripe, but it could do with a little bit more acidity. Drink now-2018. This is a joint venture between Pujol-Busquets from Alella and Albet i Noya from Penedes. The young daughter of Pujol-Busquets is now in charge of winemaking. Importer: Opici Wines, Glenn Rock, NJ; tel. (201) 689-1200; www.opici.com

Cherry, licorice, black pepper and mineral notes mingle in this polished red. Expressive, focused and balanced, with herbal and spice notes adding interest to the finish. Drink now through 2018. 2,675 cases made.??–TM??Region: Spain / Priorat Select to Add

The 2010 FA 206 is a blend of 70% Garnacha, 20% Carinena, 7% Cabernet Sauvignon and 3% Syrah, aged in second-fill Allier oak for six months. It has a backward, slightly surly bouquet of cranberry, blackberry and a touch of liquorices. The palate is full-bodied with thick, chewy tannins on the entry. It is a little “mealy” at the moment, but it has a lively, bright, peppery finish that leaves the mouth tingling with glee. Drink 2014-2020. Mas Igneus was founded in 1996, a joint venture between Josep Maria Albet, Josep Maria Pujol-Busquets and the Poboleda Cooperative (which left in 2004). The winery is located at their Costers de l’Ermita estate close to Gratallops, and there is a strong organic/biodynamic philosophy throughout all their wines. Mas Igneus’s wines are highly regarded; however, whether it was because of the vintages I tasted or because some had only recently been bottled, I found them falling slightly below my expectations. In particular, I felt that a propos some of the top wines, the oak was not quite in synch with the fruit. Importer: Opici Wines , www.opiciwines.com