The third red, the 2015 Temple has strong aromas of raspberries and mint, coupled with smoke and toast. It has a medium-bodied palate, where the effect of the oak is increased, revealing abundant tannins and a dry finish. 40,000 bottles produced.

Jumping down a few vintages, the 2012 Temple wants to be a more modern expression of Toro, pure Tinta de Toro fermented with indigenous yeasts and matured in a combination of French and American oak barrels for one year. It's quite spicy, denoting a riper and warmer year, when it was also very dry, and the wines tend to be more concentrated. The range is quite approachable with a commercial profile, combining fruit and oak in good doses. 40,000 bottles produced.

The 2011 Temple matured in a combination of French and American oak barrels for one year. Soft, balanced and clean, this is a straightforward Toro ideal for the dinning table, as the tannins call for food. 40,000 bottles.

The 2010 Temple smells of raspberry and strawberry jam and displays a sweet palate with supple tannins, slightly evolved and ready to go. Drink now. I found inconsistency in some wines from Rejadorada that could not be recommended. Importer: Regal Wine Imports, Moorestown, NJ; tel. (856) 985-6388, www.regalwine.com

The 2009 Rejadorada Temple is pure Tinta de Toro from 30- to 70-year-old vines and is raised in 50% new oak. It has an understated bouquet of blueberry and raspberry laced with soy and bay leaf. The palate is well-balanced with sappy black fruit, fine tannins and a satisfying balsamic-tinged finish. Fine. Drink now-2016. Importer: Chris Campbell, C&P Wines, New York, NY; tel. (917) 846-1708