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.