The 100% Cabernet Sauvignon 2018 Mas La Plana was produced from a cool and late harvest of the vines planted between 1964 and 1979 in the Mas La Plana estate in Penedès at 225 meters in altitude on gravel, sand and clay soils. It fermented in 10,000-liter oak foudres with indigenous yeasts and matured in French oak barrels, 55% of them new, 20% in foudre and 25% in stainless steel for nine to 15 months, depending on the plot. This is very peppery and spicy, cool and varietal with a Mediterranean accent. This is the vineyard where they started with regenerative agriculture. It’s minty and has fine-grained tannins, spicy, herbal and fresh, reflecting a cooler year with more rain. In 2016, they introduced oak vats for the fermentation. They are also going for larger volumes for élevage and some wine kept in stainless steel. The best vintages at Mas la Plana are always the cooler years. 76,439 bottles, 1,643 magnums and some larger formats were produced. It was bottled in October 2020.

The herbal 2015 Mas La Plana is one of the oldest Cabernet Sauvignons from Spain. It's sleek and polished, with varietal character intermixed with a Mediterranean side. The palate is medium to full-bodied with the fine-grained and elegant textbook tannins of the variety. This is from a warm and dry year, and the wine is ripe and powerful but in the Torres style, which is always nicely crafted, balanced and polished. 103,000 bottles and some large formats produced. It was bottled in September 2017.

The Cabernet Sauvignon 2013 Mas La Plana was produced from a cool and late harvest of the vines planted between 1964 and 1966 in the Mas La Plana estate in Penedès. It matured in French oak barrels, 85% of them new, for 18 months. 2013 was a wetter year, with cooler temperatures and a longer cycle that resulted in a later harvest and wines with very good freshness. The wine has been finding its style, and in the 2000s, they believe they are finding it through more elegance and less extraction, with fruit and more integration of the oak, leaving the initial model of Bordeaux, or later in Napa, and now admitting that it's a more Mediterranean expression of the Cabernet. It's vibrant, tasty and lively, with focused and clean aromas and flavors and polished and elegant tannins. It has a tasty, long finish, lifted by the freshness and a chalky, mineral, almost salty touch. This feels long-lived through balance and good acidity. 109,638 bottles, 2,899 magnums and some larger formats were produced. In 2016 they fermented this wine in stainless steel, oak vats and some concrete, in a separate part of the winery.

I had two vintages to taste side by side of the top Cabernet Sauvignon from Penedès, produced with grapes from the same 29 hectares of estate vineyards that name the wine. The 2012 Mas La Plana fermented in stainless steel and matured in French barriques (70% new) for 18 months. It was an extremely dry year, even if the end of the season was not particularly warm, but the wines are a little more concentrated. It felt fresher than the 2011, pretty balsamic and minty, but with notes of Mediterranean herbs too. The palate is neatly balanced, and there is no alcohol or heat to be found. It has fine tannins and nicely integrated oak. Very pleasant. 105,180 bottles and 641 magnums produced.

The 2011 Mas La Plana is a textbook warm climate Cabernet Sauvignon, one of the first ever produced in Spain. It's a ripe vintage (warm harvest), but the wine shows restraint and balance, with classical blackberry and cigar box aromas—in line with the 2010 vintage that was also excellent. It has fine, classical Cabernet tannins and good acidity. Nicely balanced and ready for a good development in bottle. Some 91,000 bottles, 2,300 magnums and some larger formats produced.