Unfortunately, I found the red 2016 Valderroa Carballo too creamy, spicy and smoky, with clear notes of the oak ("carballo" in the Gallego language) that shows up more than in just the name. The palate is also oak-driven and reminds me of some of the oaky reds from Bierzo around the turn of the century. For fans of oaky Mencía. 2,500 bottles produced. It was bottled in March 2019 after nine months in French barriques.