This is as complex and savory as the rest of the Viña Tondonia wines, but also shows a tad more depth, with a hint of black plum and blue fruit on top of the orange rind, iron, tobacco and earthy spices. Expect some cedar and truffle to develop in the future. Juicy, zesty and tight, with a dusty tannins and bright berry fruit on the medium-to full-bodied palate. Drink or hold.

The 2010 Viña Tondonia Reserva has all I expect from a Reserva from Tondonia, complexity, elegance and evolution, a developed nose with notes of forest floor and wild berries, herbs and flowers, a touch of iodine, brick dust and very fine, polished tannins. It has the seriousness and elegance of Tondonia. This is a blend of 70% Tempranillo, 20% Garnacho (they use the masculine form of the name of the grape) and 5% each Graciano and Mazuelo that fermented in the ancient oak vats from when the winery was created 144 years ago and matured in well-seasoned, American oak barrels for six years. It has 13% alcohol, a pH of 3.4 and 6.6 grams of acidity. - Luis Gutiérrez

Garnet to the eye, this wine has a bouquet of blackberry, dark chocolate and herbes de Provence. It is smooth on entry, with flavors of pomegranate, cranberry, caramel, olive tapenade and Mediterranean herbs. Vigorous tannins land on the palate and are quickly washed away by bright acidity. Drink through 2045. Mike DeSimone

Fresh and generous, this leans into springtime in its scents of sap and pitch. With its red apple acidity and tight edge, it is mouthwatering, light and open. Undertones of dill and American oak are subtle, the dominant aspect being more tart red fruit—Methley plums, as panelist Amy Loveless described it, “a tart-skinned early red plum that melts in your mouth.” The age on the wine has taken it to delicate laciness, yet it keeps circling back to freshness.

This elegant red is fine and creamy on the palate, with notes of sun-dried cherry, iron, spiced orange peel, graphite and mocha that slowly unfurl. A bit high-toned on the nose as well as loaded with mineral aromas. Muscular tannins are deftly integrated, while savory dried mint and eucalyptus notes play on the lasting finish. Tempranillo, Garnacho, Graciano and Mazuelo. Drink now through 2030. — A.N.