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Bodegas Neo Punta Esencia 2014

Oaked spiced and fruit drenched, there is a strong and sandalwood undertone. Creamy and textured on the palate, with a robust and dark-fruited backbone giving a lush and delicious finish. It's more refreshing than 2012- a beautiful and natural strawberry tone is lurking behind. Rightly put by Guia Penin who awarded 93 Points, saying, it is 'Ripe fruit, wild herbs, dark chocolate, spicy, balanced, flavourful, rich,' Technically superbly made with finest grapes. Sixteen months of storage in new French oak add a lighter and modern touch. The production is tiny- mere 4600 bottles. ABV 14%-never heady, though.

John Radford compared this top Cuvee to Bordeaux First and Second Growth, and there is, in our view, every reason for it. Certainly, it can age for 10+ years.

Also, in our experiences with our customers over the last 15 years, Bodegas Neo seldom disappoints and has gained a well-deserved reputation as one of the hottest properties in the Ribera del Duero appellation, rubbing shoulders with superstars like Vega Sicilia and Pingus. Bodegas Neo, particularly this first wine Punta Escenia, is well-known for its outstanding 'New-Wave' Tempranillos, wines of great concentration, substance and individual character. Parker et al. also commended Bodegas Neo, saying it consists of a bunch of young guys having the time of their lives, now making wine everywhere, as well as designing wine labels, recording music videos, and generally partying. But when it comes down to their two top wines listed below, they are deadly serious.

From DO Ribera Del Duero, Neo is produced from 100 per cent Tempranillo grapes, sourced from the winery's vineyards around La Horra to the south of the province of Burgos, near the northern border of the Ribera del Duero appellation. In the mid to late 1940s. Some vines planted; yields the vines are low, with production limited to 3,500 kilograms per hectare. Therefore, it does not have a scale have lower production costs. The grapes were individually picked, selected at optimum ripeness and collected in 16-kilogram boxes. The grapes were de-stemmed by hand, and after pressing, the must goes through a three-week maceration process, followed by alcoholic and malolactic fermentation in small, stainless-steel vats. 2014 aged in new oak barrels for 16 months, 87% French oak and 30% American Barrels. The final wine was bottled without fining or filtration. Packing 3 bottle per case looks, high class.


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