The red 2020 Abadía de Gomariz, a blend of Sousón, Brancellao, Ferrol and Mencía matured in second-use 500-liter French oak barrels. It has 13.6% alcohol and is spicy and smoky, marked by the oak, with abundant, dusty tannins, earthy rusticity and lots of oak in the finish. For fans of oaky reds. 10,000 bottles were produced. It was bottled in January 2023.

The reds are released much later than the whites, so I tasted the 2017 Abadía de Gomariz and also the 2015 vintage of this red wine this time. This 2017, a ripe blend of Sousón, Brancellao, Ferrol and Mencía from the Gomariz village, still has the imprint of the 12 months it spent in second use 500-liter oak barrels. I don't know exactly why, but the reds here are always marked by the élevage. It has abundant, slightly dusty tannins. For fans of the style. 10,000 bottles produced. It was bottled in December 2020.

The red 2014 Abadía de Gomariz, sold almost six years after the harvest, has the profile of the reds from yesteryear, where ripeness, extraction and oak were often sought after. It's creamy, spicy and still quite oaky. Apparently, the style started to change in 2015. For nostalgics of that era. 10,000 bottles produced. It was bottled in August 2018.

The red 2013 Abadía de Gomariz surely is from a different era in terms of style—it's creamy, spicy and smoky and greatly influenced by the élevage in barrel. It has flavors of vanilla and other sweet spices and a lactic touch intermixed with acid berries and herbs that give it a commercial profile. Despite the cool year, it has moderate acidity and good ripeness. 2,000 bottles were filled in August 2017 after 12 months in oak, 80% French and the rest American.

There's also a new label for the red 2012 Abadía de Gomariz, which is a blend of local red grapes, mostly the tannic Sousón complemented with Brancellao, Ferrol (Ferrón) and Mencía from the Gomariz village; it fermented in stainless steel with frequent pumping over and punching down. They believe Sousón needs to be domesticated with oak and they aged it for one year in 300-liter used oak barrels, mostly French (80%). I've always believed these reds from Galicia benefit from a soft vinification and neutral élevage, but here they go for almost the opposite. There's a dominant lactic touch at first, but it soon gives way to earthy aromas, wild berries and some baked apple notes. The palate shows abundant tannins and feels a little rustic. It should polish those edges with some more time in bottle. 20,000 bottles produced.