The 2010 Pintia had already been bottled when I tasted it, although not released. The bouquet is very Bordeaux-like with black rather than red fruit, fine minerality and touches of graphite and cedar. The palate is medium-bodied with plump, rounded tannins, a firm structure and great precision on the finish. This is what you might call a 'classic' Pintia that already demonstrates great breeding and sophistication toward the finish. (NM)

‘This is in great shape at 10 years: a Toro that you don’t have to wait 15 years before it’s at its best’, says Gonzalo Iturriaga, technical director of winemaking. The wine is densely coloured with balsamic, red plum notes and a line of oak. In the mouth it’s vividly fresh, developing a dense, mellow core. Around it there’s a fine line of supple, mature tannins, giving a refreshing savoury finish. All new oak, 75% French, 25% American. (SJE)

Inky ruby. Deeply pitched black and blue fruit aromas are complicated by suggestions of smoky Indian spices, vanilla and licorice, with a mineral nuance adding vivacity. Fleshy, broad and appealingly sweet, offering intense blackcurrant and cherry flavors and hints of spicecake and cola. The mineral note comes back strong on the still youthfully tannic finish, adding lift and cut. (JR)