Condado de Haza grows in the rocky soils and cooler sub-climate of Burgos. Condado de Haza site is higher than sister property Pesquera, making Condado de Haza plump, textural and structured in comparison.
Condado de Haza is late harvested by hand, naturally fermented in individual parcels. Condado de Haza spends 18 months in barrique and bottled without filtration. Still a vivid crimson red, this hedonistic yet handsomely balanced wine opens with pure blackcurrant and raspberry together with sweet spices such as nutmeg, cinnamon and anise and just a soupçon of dried tobacco leaf. Fleshy, energetic and long, the suave tannins and fresh acidity make this a joy to drink now and will continue to over the next five or more years.
Alejandro Fernandez Condado de Haza Ribera Del Duero 2006, and all wines are eligible for at least 5% off any six bottles. And 10% off any 12 bottles. Some wines will be at a more significant discount and not subject to further discounts.
Alejandro Fernández is best known for making the amazing wine that is Pesquera from Ribera del Duero. From the same region, he makes Condado de Haza; another amazing Tempranillo. In Zamora he makes Dehesa la Granja which is also amazing Tempranillo. Zamora is on the Guareña River just outside the boundary of the Toro region.
Alejandro Fernandez Condado de Haza Ribera Del Duero 2006
“Lovely aromas of crushed berries, cola and chocolate follow through to a medium body, integrated and refined tannins and a flavourful finish. Complex and beautiful. Consistently outstanding red.”
Along with Rioja, this is one of the great Tempranillo regions of Spain. While Ribera rivals Rioja for quality and age-worthiness, it only achieved DO status in 1982. This is a valley that follows the Duero river (Douro in Portugal) with its plantings at high altitudes with sandy and clay soils. A big difference between daytime and nighttime temperatures brings on long seasons that retain acidity in the grapes. Therefore the best wines are extremely elegant wines, perfumed, complex and long cellaring. Tempranillo dominates production.
A top-quality red grape that grows all over the Iberian Peninsula (with many pseudonyms). It makes Rosado or Joven (released after 6 months) all the way up to Gran Reserva (60 months in the winery). Reserva and Gran Reserva are capable of aging for the long term (30 years easily). Top examples of aged Tempranillo compare favourably to Burgundy. Cherry and cola are typical flavour descriptors. It has moderate to low acid, moderate tannin and the naturally high pH allows for a silky mouthfeel that is unlike other red wines.
Spain is probably more famous for the wines from the hot and dry parts. But the diversity of wine is equal to any country. And Spanish wine is a legitimate threat to the Australian wine market, with their dry-grown, old-vines able to produce the same quality as anything in Australia. If they were allowed to irrigate, they could release more wine at significantly less than any Australian equivalent.
The styles to try as a wine lover include Old school Rioja (leave them for 50 years, though, please!). Real Sherry, from Jerez, seriously, just try this stuff. Mencia from Bierzo and surrounds. Cava – if you thought Prosecco was poor man’s Champagne, well, good Cava makes Prosecco taste like Schweppes Mineral Water. And there are more amazing terroir wines across Spain.
Wine is the result you get from fermented grape juice. There is proof of wine production dating back 8000 years ago. Fashions, innovations and many other factors have influenced the way wine has evolved over the years.
The wine grape is special. It contains everything you need to make grape wine except for the yeast, which lives on the outside of the skins.
Human inputs can influence the final product, including the viticulture (growing) choices. And the winemaker can shape the wine to a point too.
The best wines of the world often refer to terroir. Terroir is a French term that refers to all the climatic, geological and topographical influences on a specific piece of land. And it is true that neighbouring vineyards, grown identically, can taste noticeably different.
Fun fact; most of the colour for wines comes from the skins. There are only a handful of grapes that have red juice. Alicante is the most well known of these grapes.
By macerating the juice on the skins, the wine gains tannins and flavours. Certain compounds change the chemistry of the wine too.
Red wines tend to have higher alcohol. More tannin and more oak flavours compared to other styles of wine. But the thousands of grapes and terroirs they grow in influence this.
The Wine Depository
I, Phil, have been running The Wine Depository since 2011. The Wine Depository exists to make sure you are drinking the good wines. You can browse and pick what is interesting to you. Or you can make contact with me. I’ll make sure you get what you want, to your palate, to your budget and to your door.