Condado de Haza Ribera del Duero 2007
Condado de Haza, part of the Pesquera group, focuses its production on a hillside vineyard of gravel and limestone, planted towards the end of the 1980s by Alejandro Fernandaacute;ndez. The vines tend to give wines of great concentration and aging potential andmdash; like this intense tempranillo with mineral aromas and surprisingly fresh cherry scents. The delicious fruit bathes in tannins as firm as steel. Give this five years in the cellar for that structure to mellow.Add winemaker's notes
External Reviews for Condado de Haza Ribera del Duero
Condado de Haza, part of the Pesquera group, focuses its production on a hillside vineyard of gravel and limestone, planted towards the end of the 1980s by Alejandro Fernandaacute;ndez. The vines tend to give wines of great concentration and aging potential andmdash; like this intense tempranillo with mineral aromas and surprisingly fresh cherry scents. The delicious fruit bathes in tannins as firm as steel. Give this five years in the cellar for that structure to mellow.
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 theyrsquo;re mellow enough to make this wine drinkable now with rare beef or lamb.
Lush, modern red. Toast and vanilla flavors wrap around blackberry and plum flavors, supported by ripe, full tannins and a generous texture. Itrsquo;s balanced and lively. Best from 2004 through 2010.
This polished red features restrained but harmonious flavors of cherry, licorice, smoke and tar, with firm but refined tannins. Not expressive now, but there's some depth. Drink now through 2015.
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.
An ambitious tinto fino, this is red-fruited as ripe roriz (the varietyrsquo;s name further down the river in Portugalrsquo;s Douro). Itrsquo;s also showing substantial oak, especially in the smoky, bacony aroma. This seems pushed to a Port-like ripeness and hasnrsquo;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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