(100% tinta de toro raised in all new oak, 70% French and 30% American) Deep ruby with a bright rim. Sexy, expressive aromas of red and dark berries, incense, Asian spices and cola. The red berry quality dominates the palate, gaining complexity from notes of clove, rose pastille and sassafras and taking on a building spiciness on the finish. The tannins in this wine seem already absorbed.

Wine Advocate April, 2013 Comparing the 2006 Pintia to the 2004 and 2005, this is the one that has the most exuberance with generous cassis and black currant aromas. Initially, you suspect that it might be a touch over-ripe, but it calms down in the glass and becomes more refined. The palate is full-bodied with ripe, succulent tannins. This is very fleshy, a Pintia with more volume than its predecessors, although I am more taken with the delineation and tension demonstrated by the previous vintage. Robert Parker''s Wine Advocate 31/07/2009 100% Tinta de Toro (Tempranillo), aged 1 year in new oak (70% French, 30% American) Deep garnet colour. Spicy, ripe cherry, blackberry dark chocolate and pencil shavings. Very fruity. The palate is rich, concentrated, with a medium to high level of velvety tannins and medium acidity. Long finish with lingering flavours of cedar and vanilla. Drink now to 2019. Tasted March 2009. The purple-colored 2006 Pintia offers up a complex bouquet of wood smoke, forest floor, mushroom, incense, and blackberry. On the palate it is still tightly wound but well-balanced. There is plenty of savory, spicy black fruit, moderate tannin, and good depth. It should be at its best from 2013 to 2025. It is not at the level of the 2004 and 2005 vintages but it is still a strong effort. (92) (91)