The 2012 Quinta Quietud felt fresher and cleaner than previous years, with a mixture of berries and aromatic herbs. The palate is medium-bodied with fine, sophisticated tannins and a tasty finish. 17,500 bottles were filled in April 2016 after spending two years in French oak barrels.

The 2008 Quinta Quietud has a smoky nose with aromas of ripe black fruit, spicy and balsamic, quite marked by the oak. The palate is medium to full-bodied, also with a big imprint from the wood, with chunky, dusty tannins but with a nice thread of acidity that lifts it up. However, if at age six it’s still this tannic, I wonder how it’s going to evolve. I’d opt for drinking it sooner rather than later, as it is a very good wine. Enjoy with powerful food. Drink 2014-2017. There was inconsistency in the wines of Quinta Quietud and the top wine showed signs of high volatility and could not be recommended. Multiple US importers, including Petit Pois Corp. (Sussex Wine Merchants), Moorestown NJ, Williams Corner Wine LLC, Charlottesville, VA, A.H.D. Vintners, Warren, MI and Estelle Imports, Portland, OR

The 2007 Quinta Quietud comes from ten hectares of vines between 25 and 60 years old. Fermented with native yeasts, after two delestages, it is matured in French oak for 22 months using one-third new oak. It has a delightful, expressive bouquet of cranberry, dark cherry and dried rose petals that is clean and well-defined. The oak is deftly integrated into the fruit profile. The palate is medium-bodied with a sweet candied entry of orange zest, red cherry and dark plum, hints of mocha and dark chocolate adding another dimension. There is a spicy note at the tip of the tongue, while the finish is well-defined and offers abundant red fruit. It might lack a little refinement, but it is packed full of flavor. Drink 2014-2020. The Toro landscape was aglow when I visited Quinta de la Quietud as the sun began to set upon its 22 hectares of dry farmed, organically trained bush vines. The estate itself was founded in 1999. Winemaker Jean-Francois Hebrard, who used to work with Jean-Luc Colombo, used to practice pigeage on his Toro wines, but he told me that in recent years he has moved towards delestage in order to extract softer tannins Importer: Petit Pois Corp, Moorestown, NJ; tel. (856) 608-9644