Winemaker Notes
Clear and bright. Cherry-red color with a violet rim. Intense aroma of black fruits, blackberries and a hint of dairy, with the licorice characteristic of the Tempranillo grape variety, followed by toasted notes such as vanilla, coffee caramel and lightly smoky notes from the ageing process in American oak barrels. It is a potent wine that is fleshy at entry, with a remarkable balance between tannins and acidity. It has a broad mouthfeel with well-rounded tannins that fill the mouth with a fruity flavor rounded off with persistent toasted notes, licorice, coffee caramel and toffee. It has a long-lasting, pleasant aftertaste.
Blend: 100% Tempranillo
Professional Ratings
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James Suckling
A rich, structured red with blueberry and blackberry. Toasted oak and coffee, too. It’s full-bodied and chewy with solid tannins and a flavorful finish. Really solid. A little old-school, but shows clarity and focus. From organically grown grapes.
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Wine Enthusiast
This garnet-colored wine offers aromas of dried cranberry, freshly picked red cherry and dried Mediterranean herbs. It is soft on entry, with pronounced flavors of red and black plums, brown baking spices and dark chocolate. It is medium-bodied with soft tannins, and there is a touch of dried savory herbs in the persistent finish.
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Decanter
This has a sour-sweet red fruit styling, with nicely-judged layers of oak, fine-grained tannins and lively vanilla and raspberry notes.
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Wine Spectator
A smooth and silky red, offering a creamy profile of cassis, warm spice, dried fig and dried thyme enmeshed with light, sculpted tannins. Well-balanced, with a fresh finish showing tar and mineral hints. Drink now through 2028.
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.
Notoriously food-friendly, long-lasting and Spain’s most widely planted grape, Tempranillo is the star variety of red wines from Rioja and Ribera del Duero. The Rioja terms Joven, Crianza, Reserva and Gran Reserva indicate both barrel and bottle time before release. Traditionally blended in Rioja with Garnacha, plus a bit of Mazuelo (Carignan) and Graciano, the Tempranillo in Ribera del Duero typically stands alone. Somm Secret—Tempranillo claims many different names depending on location. In Penedès, it is called Ull de Llebre and in Valdepeñas, goes by Cencibel. Known as Tinta Roriz in Portugal, Tempranillo plays an important role in Port wine.
Ribera del Duero, Spanish wine region, is located in northen Spain’s Castilla y León region, just a 2-hour drive from Madrid. While winemaking in this area goes back more than 2000 years, it was in the 1980s that 9 wineries applied for and were granted Denominación de Origen (D.O.) status. Today, more than 300 wineries call Ribera del Duero home, including some of Spain’s most iconic names.
Notable Facts Ribera’s main grape variety, Tempranillo, locally know as Tinto Fino, is perfectly suited to the extreme climate of the region, where it must survive scorching summers and frigid winters. Low yields resulting from conscientious tending to old vines planted in Ribera’s diverse soils types, give Ribera wines a distinctive depth and complexity not found in other Tempranillos. Rich and full-bodied, the spice, dark fruit and smoky flavors in a bold Ribera del Duero will pair well with roasted and grilled meats, Mexican food and tomato-based sauces.