Hacienda Lopez de Haro Rosado 2020
Clean pale pink in appearance. Intense wine, highlighting red fruits and banana aromas as well as featuring some floral notes. Silky and pleasant on the palate with great balance, resulting at the same time greedy and fresh.
San Vicente de la Sonsierra is in a privileged situation for winegrowing. A region located under the Toloño mountain range, which shelters it from the cold winds of the Cantabrian Sea and with the river Ebro to the south, providing the moisture needed. This location creates an ideal microclimate for the vineyard. On the one hand, with just enough wind to facilitate the perfect aeration of the vines, and on the other, favoring mild temperatures throughout the year with more rainfall during the winter months. In this region the best old Tempranillo vineyards in Rioja Alta can be found. Cultivated using the goblet system on very poor soils, it greatly reduces their production and increases the quality of the bunches.
Highly regarded for distinctive and age-worthy red wines, Rioja is Spain’s most celebrated wine region. Made up of three different sub-regions of varying elevation: Rioja Alta, Rioja Alavesa and Rioja Oriental. Wines are typically a blend of fruit from all three, although specific sub-region (zonas), village (municipios) and vineyard (viñedo singular) wines can now be labeled. Rioja Alta, at the highest elevation, is considered to be the source of the brightest, most elegant fruit, while grapes from the warmer and drier Rioja Oriental produce wines with deep color and higher alcohol, which can add great body and richness to a blend.
Fresh and fruity Rioja wines labeled, Joven, (meaning young) see minimal aging before release, but more serious Rioja wines undergo multiple years in oak. Crianza and Reserva styles are aged for one year in oak, and Gran Reserva at least two, but in practice this maturation period is often quite a bit longer—up to about fifteen years.
Tempranillo provides the backbone of Rioja red wines, adding complex notes of red and black fruit, leather, toast and tobacco, while Garnacha supplies body. In smaller percentages, Graciano and Mazuelo (Carignan) often serve as “seasoning” with additional flavors and aromas. These same varieties are responsible for flavorful dry rosés.
White wines, typically balancing freshness with complexity, are made mostly from crisp, fresh Viura. Some whites are blends of Viura with aromatic Malvasia, and then barrel fermented and aged to make a more ample, richer style of white.
Whether it’s playful and fun or savory and serious, most rosé today is not your grandmother’s White Zinfandel, though that category remains strong. Pink wine has recently become quite trendy, and this time around it’s commonly quite dry. Since the pigment in red wines comes from keeping fermenting juice in contact with the grape skins for an extended period, it follows that a pink wine can be made using just a brief period of skin contact—usually just a couple of days. The resulting color depends on grape variety and winemaking style, ranging from pale salmon to deep magenta.