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Bodegas Condado de Haza
Roa de Duero (Burgos)
Denominación de Origen: Ribera del Duero
In 1972, Alejandro Fernández and his wife Esperanza Rivera of Pesquera de Duero
initiated the renaissance of Spain’s Ribera del Duero appellation with the area’s first
modern wire-trained vineyard, their Viña Alta in Pesquera. In the mid-1980s as
Tinto Pesquera was assuming its place among the most intriguing and powerful
icons in the world of wine, Alejandro spied a neglected slope along the Duero River
which had the appearance of being the most ideal vineyard site in the region,
perhaps in all Spain: One full kilometer of southfacing mountain slope leading right
to the river’s edge. Ideal soils in the full range preferred by the Tempranillo variety,
from gravel to clay with a chalky base, suggested the potential for a multitude of
styles from this difficult grape, essential for creating the desired complexity and
balance.
Abandoned for years, the slope consisted of hundreds of small parcels with separate
and stubborn ownership. Three years of continuous negotiation beginning in late
1986 resulted in the first planting of just over 100 acres in 1989. Today the
contiguous estate includes over 500 acres of prime Tempranillo vines. Encompassed
within the historic county of the hilltop village Haza high above the opposite bank
of the Duero, the estate was christened Condado de Haza.
While small amounts of an excellent 1993 were produced from Condado de Haza
grapes, the great and ripe 1994 was the first vintage for shipment to the international
market. Both 1993 and 1994 were fermented and pressed in the old bodega at
Pesquera de Duero, then transferred to the barrel rooms on the new estate for aging
and bottling. In 1995, the grapes were received and processed on the estate, all
vintages thenceforth to remain on the property, from growing and harvesting to
fermenting, aging and bottling, until the final shipment to the market.
Condado de Haza reflects the bold and brilliant
winemaking style of Alejandro Fernández, unrivaled
master of Spain’s Tempranillo variety. Bottled after
malolactic fermentation and 15 months in American
oak, like Tinto Pesquera it can be enjoyed early yet
will reward patient cellaring.
Additionally, in great vintages a late harvest from
the ripest portion of the vineyard is submitted to
whole-cluster fermentation and 30 months’ aging in new oak. This glorious and
supremely ageworthy red wine is called Alenza (from Alejandro and Esperanza).
Classical Wines From Spain, Ltd.
9075 Holman Road — Seattle, WA 98117
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