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Condado de Haza Ribera del Duero Tinto 2009

Tempranillo from Ribera del Duero, Spain
  • RP90
  • WS90
14% ABV
  • WS93
  • W&S92
  • RP91
  • WS93
  • RP90
  • RP91
  • RP91
  • WE88
  • WS87
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14% ABV

Winemaker Notes

Intense Tempranillo character is apparent in an elegant and pure wine only lightly influenced by the oak. Intensively fruity on the palate with a lingering, slightly dusty finish that promises excellent development in the bottle.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
The 2009 Condado de Haza Crianza undergoes malolactic fermentation in barrique where it ages for 15 months. It offers a lovely ripe, yet controlled bouquet of raspberry, kirsch and incense that blossom with aeration. You can almost smell that Ribera warmth! The palate is very well balanced with fine tannins over-layering a sweet core of red fruit. It is playful and joyful, belying its fine structure and citric fresh finish. This is a wonderful wine from Condada de Haza.
WS 90
Wine Spectator
Juicy black cherry and red plum flavors mingle with notes of licorice, black pepper and toast in this firm, fresh red. Displays enough structure for food but remains balanced and lively.
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Condado de Haza

Condado de Haza

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Condado de Haza, Ribera del Duero, Spain
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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.

Ribera del Duero

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Ribera del Duero 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 spices, dark fruit and smoky flavors of Ribera del Duero wines pair well with roast meats, BBQ and anything off the grill.

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.

GZT10006022_2009 Item# 126141