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Condado de Haza Ribera del Duero Tinto 2005

Tempranillo from Ribera del Duero, Spain
  • WS93
  • RP90
0% ABV
  • WS93
  • WS90
  • RP90
  • W&S92
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3.7 6 Ratings
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3.7 6 Ratings
0% ABV

Winemaker Notes


#34 Wine Spectator Top 100 of 2008

Intense red color. Flavors of blackberries in their purest form. Intense with agreeable aroma of vanilla which makes for and integrated wine.

Critical Acclaim

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WS 93
Wine Spectator
This red packs a lot of flavor on a supple frame. Black cherry, blackberry, smoke, mineral and espresso notes show focus and depth, backed by firm but well-integrated tannins that dissolve on a finely etched, floral-scented finish.
RP 90
Robert Parker's Wine Advocate
The 2005 Crianza is purple-colored with an attractive bouquet of cedar, mineral, earth notes, espresso, and blackberry. This leads to a medium to full-bodied wine with ample ripe fruit, a firm structure, good depth, and plenty of flavor. This solid effort should be at its best between 2012 and 2020.
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Condado de Haza

Condado de Haza

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Condado de Haza, , Spain
Condado de Haza
In 1972, Alejandro Fernández and his wife Esperanza Rivera of Pesquera de Duero initiated the renaissance of Spain's Ribera del Duero appellation with the area's first modern wire-trained vineyard, their Viña Alta in Pesquera. In the mid-1980s as Tinto Pesquera was assuming its place among the most intriguing and powerful icons in the world of wine, Alejandro spied a neglected slope along the Duero River which had the appearance of being the most ideal vineyard site in the region, perhaps in all Spain: One full kilometer of southfacing mountain slope leading right to the river's edge. Ideal soils in the full range preferred by the Tempranillo variety, from gravel to clay with a chalky base, suggested the potential for a multitude of styles from this difficult grape, essential for creating the desired complexity and balance.

Abandoned for years, the slope consisted of hundreds of small parcels with separate and stubborn ownership. Three years of continuous negotiation beginning in late 1986 resulted in the first planting of just over 100 acres in 1989. Today the contiguous estate includes over 500 acres of prime Tempranillo vines. Encompassed within the historic county of the hilltop village Haza high above the opposite bank of the Duero, the estate was christened Condado de Haza.

Condado de Haza reflects the bold and brilliant winemaking style of Alejandro Fernández, unrivaled master of Spain's Tempranillo variety. Bottled after malolactic fermentation and 15 months in American oak, like Tinto Pesquera it can be enjoyed early yet will reward patient cellaring.

Known for bold reds, crisp whites, and distinctive sparkling and fortified wines, Spain has embraced international varieties and wine styles while continuing to place the primary emphasis upon its own native grapes. Though the country’s climate is diverse, it is generally warm to hot. In the center of the country lies a vast, dry plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought. Because of its location on the Iberian Peninsula, many of Spain’s wine regions are located on or near the milder coast, either of the Bay of Biscay to the north, the Atlantic Ocean to the northwest, or the Mediterranean sea to the south and east. Each of these regions has its own unique soil, climate, and topography, as well as principal grape varieties.

In the cool, damp northwest region of Galicia, refreshing white Albariño and Verdejo dominate, though elsewhere the most popular wines are generally red. Rioja is Spain’s best-known region, where earthy, age-worthy reds are made from Tempranillo and Garnacha (Grenache), as well as rich, nutty whites from Viura. Ribera del Duero produces opulent, fruity, top-quality wines from almost exclusively Tempranillo. Priorat, a sub-region of Catalonia, blends Garnacha with Cariñena (Carignan) to make bold, full-bodied wines with a hint of earthiness. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. Sherry, Spain’s famous fortified wine, is produced in a wide range of styles from dry to lusciously sweet at the country’s southern tip in Jerez. Since the 1990s, international varieties like Cabernet Sauvignon, Merlot, and Sauvignon Blanc have been steadily increasing in importance in several regions.

Tempranillo

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Notoriously food-friendly with soft tannins, modest alcohol, and bright acidity, Tempranillo is the star of Spain’s Rioja and Ribera del Duero regions. It is important throughout Spain as well as in Portugal, where it is known as Tinta Roriz and is an important component of Port wines and the table wines of the Douro region that Port calls home. California, Washington, and Oregon have all had moderate success with Tempranillo, producing a riper, more fruit-forward style of wine.

In the Glass

Tempranillo is often aged in new oak for the integration of spicy, woodsy, and herbal flavors, often with hints of vanilla, coconut, and dill. The grape itself produces medium-weight reds with bright red and black fruit aromas and hints of spice, leather, and tobacco, with no shortage of flavor.

Perfect Pairings

Tempranillo’s modest, fine-grained tannins and bright acidity make it extremely food friendly, pairing with a wide variety of Spanish-inspired dishes—especially grilled lamb chops, a rich chorizo and bean stew, or paella.

Sommelier Secret

The Spanish take their oak aging requirements very seriously, especially in Rioja. There, a system is in place to indicate on the label how much time the wine has spent in both barrel and bottle before release, which is helpful to the consumer trying to determine the style of an unfamiliar wine. Rioja can range from Joven (fresh, fruity, and unoaked) to Gran Reserva (complex and oxidized from extended barrel aging), with Crianza and Reserva in between.

LIM126360705_2005 Item# 94822

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