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Intense aromas on the nose coupled with spicy notes from the ageing process in American oak. Smooth in the mouth, with well integrated acidity, highlights of redcurrant, liquorish, and vanilla with smoky notes. Long, complex aftertaste.
It’s Ready to drink now. However, if left it will still evolve in the bottle. Decant 30 minutes before Serving to let the wine breath. Could contain sediment as it’s unfiltered with the aim of making a more natural wine. This does not affect the quality of the wine.
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The wine has spent 18 months in American oak barrels and 6 months in the bottle before release.
Condado de Haza is one of the four Bodegas that comprise Alejandro Fernandez’s wine legacy and constitute Grupo Pesquera. Alejandro is considered to be the “King of Tempranillo” and is amongst one of the finest winemakers in the world..
Pesquera wines are always made from the whole fruit, after destemming. Temperature controlled fermentation lasts two to three weeks. Afterwards, and without clarifying, the grape pulp is directly transferred to an astute and subtle combination of French and American oak barrels that have been subject to various degrees of toasting. Where, in between frequent pump-overs, the wines are left to stand. Tinto Pesquera wines are aged in oak for 18 months while Reservas and Grandes Reservas are aged for no less than 24 months.
Ideal with roast lamb, lamb chops over a vine shoot barbeque, oxtail, suckling pig, and semi-cured cheese.
Gold, 95 Points – Decanter, Condado de Haza Reserva 2018
Still table wine
Ribera del Duero
Ribera del Duro
Rich cheese and rare roast lamb