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Condado de Haza is another Alejandro Fernandez (of Pesquera fame) property also located in Ribera del Duero. Purple-colored, it offers up fragrant ... Read more
Nice wine, but a bit youg. Should be better in 2010-2011. Read more
Excelent, a no miss Read more
Food Pairings for Condado de Haza
Condado de Haza is another Alejandro Fernandez (of Pesquera fame) property also located in Ribera del Duero. Purple-colored, it offers up fragrant aromas of cedar, tobacco, black currants and blackberry. There is a supple mouth-feel and generous cherry and black fruit flavors and enough ripe tannins to ensure good longevity. Drink this hedonistic effort now and over the next 10-12 years. WS
Nice wine, but a bit youg. Should be better in 2010-2011.
Excelent, a no miss
how can I buy it? I'm in Shanghai now.
Great Spanish wine and when you factor in the price, it is unbeatable. 4.5
External Reviews for Condado de Haza
The 2005 Crianza is purple-colored with an attractive bouquet of cedar, mineral, earth notes, espresso, and blackberry. This leads to a medium to full-bodied wine with ample ripe fruit, a firm structure, good depth, and plenty of flavor.Consume with lamb and suckling pig roasts, lamb chops cooked over vine cutting, semi cured goat cheeses, and oven raosted fowl. Condado de Haza Website
Leuchtendes Purpur-Rubin. Brombeeren und getrocknete Kirschen in der fruchtbetonten Nase, unterlegt von Backpflaumen, Lebkuchen und dezenter Nelkenwürze. Auch im Gaumen viel Primärfrucht und edel wirkende Zimtnoten, runde Tannine und marmladiges Extrakt, druckvolle Mitte mit angenehmer Wärme, viel Kirschen und Pflaumen bis ins samtige Finale. Ein echter Grand Vin mit viel Eleganz und grossartiger Fruchtintensität.
The dark, brambly aromas are subtly overlaid with tobacco, vanilla and dried spices. Earthy notes bolster the black cherries and plums on the palate. Finishes with firm tannins, but they're mellow enough to make this wine drinkable now with rare beef or lamb.
Ruby-red. Musky aromas of berry skin and cherry, with complicating notes of dried flowers and herbs. Firm on entry, then fleshier in the middle, offering sweet red fruit flavors and a subtle peppery quality. Sweeter on the anise-tinged finish, where the cherry element lingers with good intensity. This will be drinking well soon, or could even be enjoyed now with a little aeration.
This balanced red marries sweet, toasty oak and ripe plum and blackberry flavors in a muscular yet luscious texture. The long finish echoes with black fruit and spices. Best from 2003 through 2010.
The 2001 Tinto, which is aged 15 months in American oak (most of it new), exhibits a deep ruby/purple color in addition to a rich perfume of graphite intermixed with blackberries, black currants, and flowers. Full-bodied, elegant, rich and pure, with loads of fruit, abundant glycerin, and a long, concentrated finish, it is still unevolved and primary, but reveals tremendous potential.
An ambitious tinto fino, this is red-fruited as ripe roriz (the variety's name further down the river in Portugal's Douro). It's also showing substantial oak, especially in the smoky, bacony aroma. This seems pushed to a Port-like ripeness and hasn't yet fleshed out to carry all that ripeness. Age it to allow the fruit to mellow as it absorbs some of the oak.
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