Torres : Mas la Plana 2018

Complex, fine nose with some cigars, tobacco, cedar wood, chili chocolate and olives alongside blackberries and finely roasted spices. Some cocoa powder savoriness, too. The palate is juicy, savory and precise with a medium to full body, showing silky and refined tannins with tension and resolve. Beautiful length with finesse, restraint and elegance here. Drink or hold.

Deep black-cherry to the eye, this Cabernet Sauvignon from Penedès has a bouquet of raspberry, violet talc and fennel pollen. Well-integrated tannins and balanced acidity offer a gorgeous backdrop for flavors of fruit and spice, with a touch of black olive paste.

Toasty on the nose, but more subtle on the palate, an accent for the ripe red currant, cured tobacco, plum sauce and milled pepper notes. A well-knit, medium- to full-bodied red, with a tang of orange peel acidity throughout and a mineral-laced, lightly chewy finish. Drink now through 2028. 6,706 cases made, 100 cases imported.

Dark garnet with a slight purple hue. Pure and fragrant nose offering violet, cassis, black cherry, plum, sage, tobacco and graphite. Well assembled palate with dense fruit, ripe but plentiful tannin, very discreet oak a fresh backbone of acidity and herb infused dark fruit, crème de cassis and a very long and fresh finish. Stylish and digest.

(100% Cabernet Sauvignon, 14.5% vol. alcohol, production 76,439 bottles, 1,643 magnums) Velvety, powerful, sweet bouquet with a delicate milky touch: cherries, blueberries, fresh herbs, flint, graphite. Tightly knit, elegant, fresh palate with a silky texture, layered sweet aromatics, fine tannins, and a long, powerful, silky finish. Can still improve. 18/20 2025 - 2048

The 100% Cabernet Sauvignon 2018 Mas La Plana was produced from a cool and late harvest of the vines planted between 1964 and 1979 in the Mas La Plana estate in Penedès at 225 meters in altitude on gravel, sand and clay soils. It fermented in 10,000-liter oak foudres with indigenous yeasts and matured in French oak barrels, 55% of them new, 20% in foudre and 25% in stainless steel for nine to 15 months, depending on the plot. This is very peppery and spicy, cool and varietal with a Mediterranean accent. This is the vineyard where they started with regenerative agriculture. It’s minty and has fine-grained tannins, spicy, herbal and fresh, reflecting a cooler year with more rain. In 2016, they introduced oak vats for the fermentation. They are also going for larger volumes for élevage and some wine kept in stainless steel. The best vintages at Mas la Plana are always the cooler years. 76,439 bottles, 1,643 magnums and some larger formats were produced. It was bottled in October 2020.