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.

‘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.

Very pure and very intense. Impeccable clarity of fruit, but the result is really not hugely different from hot climate Cabernet. (RH)