Following are my tasting notes for the wines in question.
Elvi, Brut, Cava, n.v.: Made by the Champenoise method, this blend, I believe of Bobal and Tempranillo grapes proves a simple but pleasant sparkler with a short mousse but concentrated sharp bubbles that linger nicely to show off a cherry, berry and citrus peel personality. Not one for cellaring but fun in its youth. Score 85. K (Tasted 17 Mar 2008)
Elvi, Vina Encina, Ribera del Jucar, 2004: Medium-dark ruby towards garnet, medium-bodied, and gently oaked, a blend of equal parts of Tempranillo, Bobal and Cabernet Sauvignon. On the nose and palate red plums, blackberries, hints of smoky oak and a lightly earthy overtone. Drink now-2009. Score 86. K (Tasted 17 Mar 2008)