Wines seem to be oakier as prices go up, and the generously oaked 2019 Fagus de Coto de Hayas reveals plenty of spice and smoke intermixed with ripe fruit. 2019 was a warm and dry year of concentrated fruit and moderate acidity, which makes it a little flat in the palate. It matured in new French oak barrels for nine months. 76,433 bottles produced.

The generously oaked 2017 Fagus de Coto de Hayas has a more international profile, as it's ripe and produced in a more international style, nicely crafted but way too oaky for my tastes. The nose is quite showy, and many people will like it. I could tolerate it, but my main concern is the charred flavors in the finish that last a long time, so all you're thinking about is toasted oak, not fruit, not Garnacha. Apparently, it was put in new barriques. For fans of oaky reds. 70,000 bottles.

The flagship 2014 Fagus de Coto de Hayas is a selection of old-vine Garnacha fermented with neutral yeasts in stainless steel followed by malolactic in French barriques and aged in contact with the lees in new French oak barrels of which they selected the best to fill 75,321 bottles in 2014. I found it extremely oaky and smoky, with notes of meat, graphite and roasted wood. The palate revealed similar flavors and plenty of tannins. It should improve in bottle.

Cherry, berry, vanilla and clove flavors mingle in this plush red, which has light tannins and gentle acidity. A fruity, modern style. Drink now. 3,200 cases made, 2,000 cases imported.??–TM??Region: Spain / Campo de Borja Select to Add

The 2012 Fagus de Coto de Hayas is a selection of Garnacha from 40- to 50-year-old vineyards, which aged in contact with the lees in new French oak barrels for ten months. It's very aromatic and perfumed, with strong notes of flowers and ripe small red and blueberries, hints of incense and vanilla, very showy and attractive, perhaps a little over the top. The palate is medium-bodied, with glossy, sophisticated tannins and a fine texture. This is a sleek, showy wine. 75,000 bottles.