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Neyen Espiritu de Apalta 2006

Bordeaux Red Blends from Chile
  • RP92
  • WS92
0% ABV
  • WS91
  • WS92
  • WE92
  • RP91
  • JS91
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Currently Unavailable $36.99
Try the 2013 Vintage 57 99
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0% ABV

Winemaker Notes

Intense ruby red. Fresh, complex and equilibrated. Ripe blackberries, cassis and red fruits evolves with elegance in the glass. A fresh, fine and dense attack. Excepcional tanins and structure. Good balance and persistant finishing in the mouth.

Critical Acclaim

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RP 92
Robert Parker's Wine Advocate
The purple-colored 2006 Espiritu de Apalta is composed of 50% Carmenere, 33% Cabernet Sauvignon and 17% Petit Verdot bottled without filtration. It offers a nose of toasty oak, pencil lead, spice box, cinnamon, clove, sage, blueberry, and blackberry. Plush on the palate, it has layered fruit, succulent flavors and a finish which is long and pure. Drink it over the next 8-10 years.
WS 92
Wine Spectator
The core of blackberry, black Mission fig and mulled currant fruit is ripe and rich, but restrained, while maduro tobacco, loam and dark olive notes weave around the edges. The long, grippy finish is well-integrated. Offers a nice combination of purity and power. Equal parts Carmenère and Cabernet Sauvignon. Drink now through 2013. 2,080 cases made.
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Neyen
Neyen, Chile
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The Neyen winery was founded in 2002 on the site of one of Apalta's first wineries, built in 1890. The estate has some of Chile's oldest vineyards, with 120 year old Carmenere and Cabernet Sauvignon vines - pre-phylloxera cuttings imported from Bordeaux in the late 1800s. The Rojas family purchased this property in 1973 and for decades, the rich fruit supplied Chile's top producers. In 2002, the family created Neyen to showcase this remarkable vineyard and bring out the full potential of the ancient vines at Neyen. in 2012, they partnered with the Huneeus family, proprietors of Quintessa in Napa Valley, to bring this hidden gem to the U.S.

A source of reliable, budget-friendly wines and, increasingly, more premium bottlings, Chile is one of South America’s most important wine-producing countries. Long and thin, it is largely isolated geographically, bordered by the Pacific Ocean to the west, the Andes Mountains to the east, and the Atacama desert to the north. These natural borders gave Chile the very favorable benefit of being the only country to avoid the disastrous phylloxera infestation of the late 1800s. As a result, vines can be planted on their own rootstock rather than grafted. Though viticulture was introduced to the country by conquistadors from Spain, today Chile’s wine production is most influenced by the French, who emigrated here in large numbers to escape the blight of phylloxera. These settlers have invested heavily in local vineyards and wineries.

Chile’s vineyards, planted mainly with international varieties, vary widely in climate and soil type from north to south. The Coquimbo region in the far north contains the Elqui and Limari Valleys, where minimal rainfall and intense sunlight are offset by chilly breezes from the Humboldt current to produce cool-climate Chardonnay and Pinot Noir. The Aconcagua region contains the eponymous Aconcagua Valley—hot and dry and home to full-bodied red wines made from Cabernet Sauvignon, Syrah, and Merlot—as well as Casablanca Valley and San Antonio Valley, which focus on light-bodied Pinot Noir and cool-climate whites like Chardonnay and Sauvignon Blanc. The Central Valley is home to the Maipo, Rapel, Curicó, and Maule Valleys, which produce a wide variety of red and white wines. Maipo in particular is known for Carmenère, Chile’s unofficial signature grape. In the up-and-coming southern regions of Bio Bio and Itata, excellent cool-climate Riesling, Chardonnay, and Pinot Noir are made.

Bordeaux Blends

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One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World, especially in California, Washington, and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec, and/or Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde river, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

In the Glass

Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines modeled after the Right Bank are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure. Wines from Bordeaux can be bold and fruit-forward or restrained and earthy, while New World facsimiles tend to emulate the former style. In general, Bordeaux red blends can have aromas and flavors of black currant, cedar, plum, graphite, and violet, with more red fruit flavors when Merlot makes up a high proportion of the blend.

Perfect Pairings

Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful, and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb, or smoked duck.

Sommelier Secret

While the region of Bordeaux is limited to a select few approved grape varieties, the New World is free to experiment. Bordeaux blends in California may include Syrah, Petite Sirah, Zinfandel, or virtually any other grape deemed worthy by the winemaker. In Australia, Shiraz is a common component.

SOU245027_2006 Item# 117217