The 2007 G is made up of 50% Samso, 25% Morenillo, with the balance Garnacha and Syrah aged for 16 months in 400-liter French oak. It exhibits a similar aromatic profile as its siblings but on the palate is jammier and more concentrated. This succulent effort will benefit from 2-3 years of cellaring and offer prime drinking from 2013 to 2019. Importer: C & P Wines, New York, NY; tel. (917) 846-1708

The 2006 G is 50% Carinena, 25% Morenillo, with the balance Garnatxa Negra, and Syrah aged for 16 months in French oak. Dense purple-colored, it displays earthy black fruits and tons of spice. This leads to a slightly rustic, full-bodied wine with a boatload of tannin that will require 5-7 years to achieve harmony. At this point it is something of a gamble. Celler La Bollidora’s newest collection is uniformly excellent.Importer: C& P Wines, New York, NY; tel. (917) 846-1708

The 2006 G is 50% Carinena, 25% Morenillo, with the balance Garnatxa Negra, and Syrah aged for 16 months in French oak. Dense purple-colored, it displays earthy black fruits and tons of spice. This leads to a slightly rustic, full-bodied wine with a boatload of tannin that will require 5-7 years to achieve harmony. At this point it is something of a gamble. Celler La Bollidora’s newest collection is uniformly excellent. Importer: C& P Wines, New York, NY; tel. (917) 846-1708

The 2005 G is 50% Samso, 25% Morenillo, 15% Garnatxa Negra, and 10% Syrah aged for 16 months in 400-liter French oak. It offers up an aromatic array of pain grille, scorched earth, mushroom, blueberry, and black cherry. This leads to a firm, structured, tannic wine with a slightly compact finish. It will require 5-7 years in the cellar and is a bit of a gamble. Importer: Chris Campbell, C & P Wines, New York, NY; tel. (917) 846-1708