Ribera del Duero
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Black and red cherry aromas practically leap out of the glass, followed by more restrained hints of blueberry and blackberry. It's fruity and approachable on the nose, with background notes of cedar, dry earth, and graphite.
Surprisingly dense on the palate, with grippy, structured tannins and a fresh backbone of acidity. It's earthier, and somewhat smokier than it is on the nose, but as it opens up with air, flavours of blue and black fruit come to the fore. The texture is ripe and glossy, and the finish is long and pure.
Lamb kebabs grilled over charcoal would pair beautifully, or match with Mexican favourites like chile rellenos or steak tacos.
A little sweet, a little tart, this black fruit is rather quiet but persistent.
Fresh B.C. cherries out of the back of a truck, all eaten before you can get them home!
Eating handfuls of berries straight from the bush, your fingers stained purple for days to come.
An intriguing mix of clove, sandalwood and resin - the smell of your favourite wooded trail.
Reminds you of singing songs by the campfire on a beautiful summer evening.
2021 - 2026
Aside perhaps from nearby Rioja, Ribera del Duero is arguably the best place in the world to grow Spain's most famous red grape, Tempranillo. The distinction between the two regions might at first seem subtle: they're almost neighbours, and both have hot, dry summers, cold winters, and focus mainly on Tempranillo. One taste of a Ribera alongside a Rioja, however, will tell a very different story. While reds from Rioja are historically aged for extended periods in barrels, and achieve a soft, earthy elegance, wines from Ribera typically possess more power and density.
Bodegas Neo are one of several energetic young wineries that have breathed new life into the region. Founded with a shared passion for both wine and music, the winery itself houses a recording studio and concert space. Neo's wines are intense and modern, with a barrel ageing program that supports rather than overshadows the character of the fruit. Neo Disco can be enjoyed over the next 5 years, and should be served at about 18 C.
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