The late-released red 2011 Pedradura is an unusual blend of 80% Marselan and 20% Petit Verdot from 18-year-old vines on poor limestone soils. It fermented with natural yeasts and matured in French oak barrels for 12 months and then was kept in bottle for no less than 48 months before being released. It feels really old-style, with ripeness and developed aromas plus a creaminess and a mixture of berries and spices. The palate is medium-bodied, with some dusty tannins, combining freshness with ripe flavors. 7,029 bottles were filled in June 2013.

The red 2010 Pedradura is an explosion of Mediterranean herbs and wild berries, all polished by the effect of time. With moderate alcohol and a fragrant nose, I'd have never guessed that it's a blend of 90% Marselan and 10% Petit Verdot. After it fermented in stainless steel with natural yeasts and matured in French barriques for 12 months, it was put in bottle for no less than five years, with the aim to sell it when they believe it should be drunk. This is ready now—and very pleasant. 7,230 bottles were filled in July 2012.

The 2006 Pedradura Tinto is a blend of Marselan and Petit Verdot from calcareous soils which was aged in oak barrels for one year. It has a slightly animal character, with notes of leather, cured meats, licorice and fountain pen ink with a fresh, herbaceous, medium-bodied palate with dusty tannins and good freshness. This is ready to go with food. Drink now-2016. Can Rafols dels Caus is a spectacular property in the Garraf subzone of Penedes, a huge calcareous rock where owner Carlos Esteva grows an eclectic collection of red and white grapes and crafts highly personal wines. Importer: Eric Solomon, European Cellars, Charlotte, NC; tel. (704) 358-1565

A blend of 80% Marselan, 15% Petit Verdot and 5% Garnacha, the 2005 Pedradura Tinto has a ripe, slightly medicinal but well-defined bouquet with subtle gamey notes emerging with time. The palate is medium-bodied with a sappy entry. There is good acidity here, with a crisp, harmonious finish and hints of black olive lingering on the aftertaste. Drink now-2022. I covered Can Rafols dels Caus on Wine-Journal at the tailend of 2011, when Carlos Esteva visited the UK. The estate is located in the Garraf Massif at around 600 metres above sea level and includes 450 hectares of vine. As has been mentioned previously, their policy is to release wines when they are reached their drinking plateau – a policy I respect, though of course, the best time depends upon which stage of evolution you like to drink your wines! Importer: Steve Miles Selections, Denver, CO; tel. (303) 495-3811 and in the UK, www.indigowine.com