The 2010 Tinto is still primary and grapy. Aromas of sandalwood, Asian spices, lavender, espresso, black cherry, and blueberry inform the nose of this complex red. Dense, round, and intensely flavored, it has enough structure to evolve for 3-4 years and will deliver prime drinking from 2014 to 2025. Clos d’Agon, a partnership of six Swiss “friends of wine”, began as a virtual garage winery in 1999 before construction was completed on the new facility in 2005. Located in a beautiful area of Colonge (Girona) but outside the boundaries of any prestigious DO, the wine is forced to carry the generic Catalunya DO. The owners hired Peter Sisseck of Dominio Pingus as a consultant, a sign of wisdom (or Swiss business acumen). The white wine is typically a blend of 45% Roussanne, 35% Viognier, and 20% Marsanne with percentages varying slightly from year to year. A part of the wine is aged for 6-7 months in seasoned oak, the balance in stainless steel. Native yeasts are preferred and used when possible and clarification is done only if necessary. The Clos d’Agon Tinto’s blend has evolved over the years. Currently a typical vintage is made up of 35% Cabernet Franc, 30% Syrah, 15% Merlot, with the balance Cabernet Sauvignon and Petit Verdot. The wine generally spends 16 months in barrel, 50% new, with each variety vinified separately. Both the 2010 and 2009 were barrel samples. Importer: Eric Solomon Selections, Charlotte, NC; tel. (704) 358-1565