Ribera del Duero wine

Ribera del Duero is one of Spain’s most celebrated wine regions, earning its denominación de origen (DO) status in 1982. Its vines (some 22,000 hectares) grow along a 115km stretch of the Duero River.   

Nearly 95% of the vines are Tempranillo and most are at least 25 years old (generally the older the vine, the more concentrated the grapes that it yields). And, of course, Ribera del Duero refers to the classic wines (mostly red, but a little white and rosado too) that are made here.

Learn more in our beginner's guide to Ribera del Duero

Ribera del Duero is located on an elevated plateau north of Madrid, in the state of Castilla e León. In fact, it’s only a 2-hour drive from Spain’s capital city, making it a very attractive tourist destination for any wine lover staying in Madrid.   

But be prepared. It’s a land-locked region where scorching, dry summers and cold winters make life here quite difficult at times – but vines positively thrive. If the name sounds classically Spanish, just wait until you try the wines from Ribera del Duero.   

Classic reds (alongside a small number of white wines and rosé wines) made almost entirely from Spain’s great Tempranillo grape, that are up there with the very best – Rioja and Priorat included.

Full, ripe and robust but never overbearing is a good way to describe a classic Ribera del Duero. The dominant grape here is Spain’s classic Tempranillo. You might also hear this grape described in Ribera as Tinto Fino, a specific type of Tempranillo that has perfectly adapted to the extreme climate of Ribera del Duero and local soils (mostly sand with some limestone and chalk). Tinto Fino produces clusters of small, super-juicy berries with a high ratio of skin to (exceptionally rich) juice, resulting in dense, tannic wines with plenty of fruit flavour and great ageing potential.   

Tempranillo from Ribera del Duero tends to have plenty of acidity, giving a freshness to the wine when it is young and, again, giving it great potential to age gracefully. In their youth, Ribera del Duero wines are crammed with cassis, blackberry, red berry and plum. Time in barrel will also add a creamy, vanilla-oak richness. Many Ribera del Duero wines are made to age and will, given time, develop spice, leather and tobacco notes and a lovely savoury richness.   

And, because most Ribera del Duero vineyards are more than 2,500 feet above sea level, there’s a big difference between daytime and night-time temperatures, which adds to the wine’s freshness and complexity.

Just like Rioja, Bordeaux and most other classic wine regions, Ribera del Duero produces a range of wines that cover all quality points. A typical ‘entry level’ Ribera will offer lots of gently spiced dark berry fruit flavours. Nothing too complex, just lots of easy-drinking, ripe fruit flavours.   

However, just like in Rioja, aged wines are classified as Crianza, Reserva and Gran Reserva, depending on how long they’ve been barrel matured. These wines are layered with more complex savoury notes and mellow richness.

Both styles are the standard bearers of Spanish red wine and are made to a variety of quality levels and price points. So, it’s an impossible question to answer objectively. However, there are some stylistic differences. Rioja tends to be a little smoother and more elegant with more noticeable oak notes while Ribera is generally denser and more concentrated with bold black fruit flavours and more prevalent tannins.   

One thing to note: Ribera winemakers tend to favour French oak barrels which impart coffee, smoke and cedar notes while Rioja winemakers prefer American oak barrels which give flavours of vanilla, coconut and caramel.

Ribera del Duero has the power, richness and structure to stand up to a wide range of full-flavoured, savoury dishes. And its ripe tannins make it the perfect choice to serve with all kinds of meat cuts (the protein softens the tannins and the wine’s acidity cuts through any fat). So, fire up the griddle pan and throw in a sirloin steak or slow roast a beef joint and open a bottle of Ribera del Duero. 

It’ll also go brilliantly with all kinds of smoky Mexican dishes. Alternatively try it alongside roasted portobello mushrooms or baby aubergines with garlic, olive oil and basil or a spicy couscous dish. Recently Ribera has become a huge favourite of drinkers in the lively tapas bars of Madrid, so simple Spanish savoury dishes are perfect, especially if you’re serving a youthful, vibrant style of Ribera.

Ribera is best served around 16-18°C – just slightly cooler than room temperature. Decanting a couple of hours before drinking will also allow the wine’s complexity to fully unfurl. Ribera del Duero is, after all, a classic wine that fully deserves a degree of ceremony.