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Condado de Haza Ribera del Duero Crianza 2011

Winemaker's Notes:

Appearance: Intense ruby-red color.Nose: Toasty, warm scents of plum, candied cherry and licorice, with a suggestion of roasted coffee aromas.Palate: Plush, round and almost sweet in its display of ripe cherry and strawberry fruit. Finishes with silky tannins, a repeating note of strawberry and very good length.Gastronomy and Service: With lamb and suckling pig roasts, lamb chops cooked over vine cuttings, semi-cured goat cheeses, and oven-roasted fowl. Decant it 30 minutes prior to serving.

Vintages

  • 2011

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Color: Red
Varietal: Tempranillo
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La Pesquera Winery:
Tinto Pesquera is the flagship wine produced by Alejandro Fernández at a bodega he founded in 1972 in Ribero del Duero, Spain. He is known for being one of the pioneers of the modern Ribera del Duero industry, seeking out vineyard designations and using techniques that no one in the area had explored before. Pesquera was originally produced using a 16th century winepress, which can sti... Read more
Tinto Pesquera is the flagship wine produced by Alejandro Fernández at a bodega he founded in 1972 in Ribero del Duero, Spain. He is known for being one of the pioneers of the modern Ribera del Duero industry, seeking out vineyard designations and using techniques that no one in the area had explored before. Pesquera was originally produced using a 16th century winepress, which can still be found there today. He introduced the espalier system (tying vines to a trelis) to the area, planting new Tempranillo vines as well as saving old ones, which would eventually lend themselves to the outstanding character of this distinguished wine.  Read less

Appearance: Intense ruby-red color.Nose: Toasty, warm scents of plum, candied cherry and licorice, with a suggestion of roasted coffee aromas.Palate: Plush, round and almost sweet in its display of ripe cherry and strawberry fruit. Finishes with silky tannins, a repeating note of strawberry and very good length.Gastronomy and Service: With lamb and suckling pig roasts, lamb chops cooked over vine cuttings, semi-cured goat cheeses, and oven-roasted fowl. Decant it 30 minutes prior to serving.

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