The 2015 Mas d'en Compte Tinto is a blend of Garnacha, Cari?ena and Cabernet Sauvignon that fermented in stainless steel and concrete vats with selected yeasts and aged in French and Hungarian oak barrels for 12 months. It has ripe black fruit and spicy oak aromas. The palate is medium to full-bodied with some earthy tannins and focused flavors. 15,000 bottles produced.

The Burgundian barrel-fermented 2014 Mas d'en Compte Blanc is a blend of 60% Garnacha Blanca with 20% each Pansal (the local name given to Xarello) and Picapoll Blanc from Porrera. It matured in a combination of new, second and third use 225-, 300- and 500-liter French and Hungarian oak barrels for seven months. It's quite leesy, spicy and smoky, but there is very good freshness on the palate. 20,000 bottles were filled in July 2015.

The red 2013 Mas d'en Compte showed some phenolic aromas, hints of cloves, fountain pen ink and a hint of leather. The palate shows noticeable dryness, and some dusty tannins.

A blend of Garnacha, Cari?ena and Cabernet Sauvignon, the 2012 Mas d'en Compte has a black fruit profile with ripe aromas of plums and sweet spices from its 14-month élevage in oak barrels. The palate is medium to full-bodied with a sweet entry and some dusty tannins. It is in need of powerful food to match the power of the wine. 15,000 bottles produced.

The 2010 Mas d’En Compte Tinto is a blend of 50% Garnacha, 40% Carinena and 10% Cabernet Sauvignon aged in French barrels, and feels quite oaky to start, with notes of charred wood and sesame seeds at the forefront of the ripe fruit. The full-bodied palate shows good acidity that buffers those fine-grained, abundant tannins and the fruit feels much fresher than the sensations in the nose. Even so, I’d wait a little before pulling the cork. Drink 2015-2020. The Cal Pla family created this winery in 1996 but they have been grape growers in Porrera since 1814, so they own some really old vineyards. Importer: Eric Solomon Selection, Charlotte, NC; tel. (704) 358-1565