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.
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