good wine, smooth, fruity, and lite
External Reviews for Condado de Haza Tempranillo
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.
This traditional-style red has a strong earthy note, but matches it with ripe plum, coffee and tobacco flavors. It has remarkable concentration; muscular tannins need food for balance.
Saturated bright ruby. Superripe aromas of raspberry, espresso, cherry skin and black licorice. Chewy, deep and highly concentrated; youthfully tight but with no rough edges. The sappy flavors of black raspberry, mocha and spices show lovely verve. Finishes very long and aromatic, with building tannins.
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 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. This solid effort should be at its best between 2012 and 2020.
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.
Food Pairings for Condado de Haza Tempranillo
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