The 2011 Clos D'Agon is an unusual red blend of 35% Syrah, 25% Cabernet Franc, 22% Merlot, 7% Petit Verdot and 11% Cabernet Sauvignon. It starts a little oaky, with aromas of smoke, toast, vanilla and cinnamon intermixed with red and black fruit and an herbaceous hint, which gives it freshness. The nose mixes Mediterranean and Atlantic notes and the palate is medium- to full-bodied, with fine-grained tannins, juicy, with meaty fruit and a long and persistent finish, where the Bordeaux varieties seem to steal the show. A serious, impeccably crafted red blend, if a little international-styled. Drink 2015-2020. Clos d’Agon was created in 1993 by a French couple, but was sold in 1999 to a group of investors from Switzerland, among them importer Frank Ebinger. Since that year Peter Sisseck of Pingus fame in Ribera del Duero has been the technical advisor for the wine production. They own 16 hectares of vines in Calonge, province of Gerona. They produce a total of 50,000 bottles under Catalunya and Emporda appellations, as some of the grapes they use are not allowed in Emporda. These are the top red and white form the winery, both exceptional. Importer: Adrian Chalk Selections, Angels' Share Wine Imports, New York, NY; tel. (917) 553-0557

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

The 2009 Tinto delivers greater richness and complexity. It will also evolve for at least 3-4 years and offer a drinking window extending from 2015 to 2024. 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

The 2008 Tinto, currently in the market, is a bit more terroir-driven and narrower on the palate. It is nevertheless an outstanding wine that will drink well for a decade. 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