I found the 2019 El Viejo to be very ripe with 15% alcohol and an evolved nose of prunes and very ripe fruit and a dense palate with abundant grainy tannins. This matured in new French oak barrels for 16 months. For fans of very ripe and oaky Tempranillo. 70,000 bottles produced.

The 2016 El Viejo is spicier, with more noticeable oak, and it seems to have less freshness than the other two reds here. It seems like a similar wine, just with more oak. The grippy tannins leave a dry sensation in the finish. 48,000 bottles produced.

Smoke and licorice notes frame red plum, loamy earth and graphite flavors in this firm red. Focused and harmonious, structured yet fresh, in a savory style. Drink now through 2025. 3,500 cases made, 300 cases imported.??–TM??Region: Spain / Toro Select to Add

Somehow balsamic and more nuanced, the 2014 El Viejo still keeps the approachable and easy to understand profile of the rest of the line up, with a nice combination of ripe fruit without excess and measured oak. It matured in oak barrels for 16 months. It's still powerful (15% alcohol) with some grainy tannins and moderate acidity, with sweet fruit. Pleasant, but a bit expensive for what it is. 36,000 bottles.

Produced with grapes from older vineyards belonging to members of the Covitoro Cooperative where the wines are produced, the 2011 El Viejo feels quite advanced for its age (and it's not a joke, El Viejo means the old man), with aromas of brick dust, paprika and ripe plums. It fermented and went through malolactic in cement vats, and matured in oak barrels for some 16 months. This wine is polished, soft and approachable. Time to drink up. 30,000 bottles.