The color of this wine is port-like, dense and impenetrable. Holding it to a relatively strong light only yields some slightly lighter purple around the edge. The nose contains mostly black fruit intermixed with sweet licorice, spicy oak, chocolate, and a hint of lead pencil and earth. I’m rather sensitive to the smell of alcohol and I did get a whiff of heat on the nose for the first three hours or so, but nothing overwhelming. It is full bodied, fleshy and velvety, and the incredible concentration certainly comes through in the taste. But this is not a wine with no finesse. It’s a bit tight but quite seamless in its attack and finish. The oak is decently integrated and the 14% alcohol yields no heat in the mouth. The tannins right now are pretty significant but are partially concealed beneath all the fruit making it approachable now. Given the fact that this is a second label presumably utilizing younger vines, I’ve made a point to scrutinize whether the fruit can fully stand up to this type of treatment, but I found that this is not a problem. This wine sells for $25 in the US, about half the price of many Priorats that are not as good.