MICHAEL COOPER DipWSET

Owner TomeVinos wine shops, WSET Level 3, Blogger www.spanishwinesandmore.com, blog.tomevinos.com

9.0

I like this producer. Reds are on point — 3 months ago

Ray Vanderhoff

9.0

Grenache based Red. Light garnet color. Intense aromas of tar, asphalt, rubber, and dark cherry. Pallet is still reasonably fresh with notes of cooked dark cherry, plum tobacco, roasted nuts and herbs. Hints of watermelon on the long and Smokey finish. Oak has integrated very nicely. Acidity is well balanced. This is an example of a wine that has improved with age. Thank You for sharing Keith S! — 3 years ago

Ebbe Bonde Soerensen

9.0

This is a very delicate wine blend of 4 grapes, a happy symphony of seduction, pleasure and wellness. — 5 years ago

Fabio Franchella

9.2

12.5%, golden colour, herbs, tea and ananas in the nose. Minerality, bit acidity, midel-long palate with apricots, pears and some almonds. — 22 days ago

Vasanth Balakrishnan

9.0

White flowers, Kaffir lime and Mosel-esque petrol nose - delicious acidity, wet stone on palate. — 4 years ago

천채영

9.2

Not a huge red wine drinker but this was enjoyable! Blackberry and peppery notes. Oaky. Medium body with tannins — 5 years ago

yan ho

9.1

with Jon, CT, covid times, 4/24/20 — 6 years ago

Jan A

9.4

@skutsjesilen Grou — 3 months ago

MICHAEL COOPER DipWSET

Owner TomeVinos wine shops, WSET Level 3, Blogger www.spanishwinesandmore.com, blog.tomevinos.com

9.2

It has a lot of dark chocolate notes. It’s sort of like drinking a coulant with boysenberries. #riberadelduero — 3 years ago

MICHAEL COOPER DipWSET

Owner TomeVinos wine shops, WSET Level 3, Blogger www.spanishwinesandmore.com, blog.tomevinos.com

8.9

Characteristics
DO. Ribeiro
Treixadura, Godello, Loureira.
Alcoholic degree: 12.50% Vol.
Total Acidity 5.92 gr / l. In Tartaric.
PH: 3.51
Free Sulfur 12 mg / l.
Elaboration
Fermentation and aging for 12 months in 650-liter chestnut barrels. Bottled on October 12, 2019.
Production: 735 Bottles.
Sommelier's advice
It came from the Vieite vineyard at an altitude of 250 meters. The varieties are planted together as is customary in the Ribeiro and co-ferment to give the wine richness. — 4 years ago