Condado De Haza 2019 Ribera Del Duero

Condado De Haza 2019 Ribera Del Duero - The Spanish Table

Condado De Haza 2019 Ribera Del Duero

A classic style Ribera del Duero from Alejandro Fernandez. Made from 100% Tempranillo and aged 18 months in American oak. The nose has quite intense aromatics revealing ripe red berry and black fruits. Liquorice notes, typical of the Tempranillo variety, also come through. Sweet, roasted coffee bean aromas follow with hints of vanilla and touches of spice. The palate has a fleshy, silky entry with perfectly integrated acidity and very pleasant, gentle tannins. Black fruit linger in the finish with blackberry in particular. The oak is very nicely integrated, expressing notes of toast and vanilla, characteristic of a wine aged in American oak barrels. A medium to long finish.
89 Alison Napjus Wine Spectator
93 pts Wine Enthusiast
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Regular price $24.99
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Ribera Del Duero







SOURCE OF GRAPES: Selected from our own vineyards located in Roa and La Horra at 800 metres altitude. SURFACE AREA: A total of 164 hectares (405 acres). AVERAGE AGE OF THE VINES: 30 years. SOIL-TYPE: Heterogeneous soils with high clay content and the presence of sands. CLIMATE: The year began with normal weather conditions, followed by a mild spring with the occasional frost in May which caused little damage to the vines. Generally speaking, the year was a dry one, particularly during the growing season, which had an impact on vine vegetation growth as well as the size of the bunches and berries. The temperatu- res during the ripening period were very favourable, with marked differences between day and night-time temperatures, so characteristic of the Ribera region and which bring about magnificent phenolic ripeness in our Tempranillo. The occasional rain shower du- ring September caused the end of the ripening process to slow but this had no effect on the quality of the grapes. All of these factors led to a harvest that was carried out on the usual dates and to an excellent quality crop. VINIFICATION: The vinification was done using totally traditional methods, with de-stem- ming followed by the alcoholic fermentation in stainless steel vats. AGEING: The wine was aged 14 months in American oak barrels and in bottle until its release onto the market.

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