Condado de Haza

Condado de Haza is a family-owned winery in Ribiera del Duero, established by Alejandro Fernández as a sister project to his acclaimed Pesquera estate. The name 'Condado' (county/estate) reflects the producer's heritage in this historic Spanish wine region. Fernández founded the winery to explore different microclimates and soil compositions within Ribiera del Duero, resulting in wines with distinct character from his primary label.

• Established 1987 in Roa de Duero subzone, one of Ribiera's five officially recognized regions
• Part of the Fernández family portfolio spanning 160+ hectares across multiple estates
• Philosophy centered on minimal intervention, natural fermentation, and extended barrel aging
• Early vintages (1989-1991) set quality benchmarks that attracted international recognition

Condado de Haza exemplifies the modern Ribiera del Duero philosophy: respecting Tempranillo's innate power while achieving sophistication through careful terroir selection and restrained oak influence. Alejandro Fernández's reputation as a pioneer means this producer's techniques and quality standards influenced an entire generation of Spanish winemakers. The winery demonstrates how family legacy and technical mastery create benchmarks that define regional quality.

• Influenced the 'Pesquera style'—bold, extracted Tempranillo that challenged Burgundian-influenced Spanish producers in the 1990s
• Demonstrates successful organic viticulture in a continental climate with significant vintage variation
• Prices remain more accessible than Pesquera while maintaining comparable quality (€25-50 standard releases)
• Mentored several next-generation Spanish producers through vineyard consulting and technical partnerships

Condado de Haza's 80-hectare vineyard holdings occupy premium positions along the Duero River valley at elevations between 750-850 meters. The soils are predominantly clay-limestone with excellent drainage, fostering concentration in Tempranillo berries despite the region's semi-arid climate. Cold nights and significant diurnal temperature swings (often 20°C+ between day and night) ensure bright acidity and phenolic ripeness—the defining characteristics of Ribiera Tempranillo.

• Three distinct vineyard parcels: 'El Páramo' (highest altitude, most mineral expression), 'Las Matas' (clay-rich, structure-focused), 'La Mina' (south-facing, fruit-concentrated)
• Organic certification since 2005; cover crops and minimal intervention viticulture reduce herbicide/pesticide use by 80%
• Average vine age: 25-35 years, with select parcels approaching 50 years (used for reserve bottlings)
• Harvest typically occurs late September/early October, often 2-3 weeks after lower-altitude neighbors

Condado de Haza employs traditional fermentation in temperature-controlled stainless steel (18-22 days), prioritizing native yeast and minimal sulfur addition. Malolactic fermentation occurs naturally in French oak barrels (80% new for top bottlings, 40-50% for entry-level), imparting subtle vanilla and cedar complexity without overwhelming the wine's Tempranillo core. Extended aging protocols—18-24 months for standard releases, 30+ months for 'Alenza' reserve—build tertiary complexity while taming aggressive tannins.

• Fermentation without added yeast preserves terroir expression; malolactic timing managed through barrel manipulation and seasonal temperature swings
• Oak sourcing from Allier, Nevers, and Vosges in France; no American oak used, reflecting Ribiera's European influence
• Post-bottling aging recommended: standard bottlings 5-15 years, reserve wines 15-30+ years
• Minimal fining (egg white only) and no filtration preserve color stability and age-worthiness

The producer's portfolio spans three tiers: 'Condado de Haza' (the village wine, entry point at €25-30), 'Alenza' (premium reserve launched 1991, €45-60), and occasional micro-cuvées from exceptional vintage selections. The 2001, 2004, 2009, and 2012 vintages consistently achieved 93-96 points, establishing benchmarks for age-worthiness. Current releases (2018-2020 vintages) show excellent structure and are entering their drinking window, with optimal consumption 2026-2045.

• 'Condado de Haza' 2019: Dark cherry, graphite, tobacco leaf; 18 months French oak; 90-92 pt trajectory
• 'Alenza' 2016: Concentrated black fruit, leather, mineral tension; 30 months oak; 94-96 pt potential; drink 2025-2050
• 2001 vintage (available on auction): Tertiary leather/forest floor; 95+ pt universal acclaim; peak 2023-2040
• Pesquera's 2004 vintage comparison: Pesquera shows more extraction/power; Condado de Haza displays elegance/finesse

Condado de Haza wines display Ribiera del Duero's hallmark dark ruby/garnet color with visible phenolic intensity. On the nose, expect powerful dark fruit (black cherry, plum), mineral notes (slate, graphite), and subtle French oak spice. The palate reveals firm, structured tannins (often grippy in youth), bright acidity balancing power, and a long finish with cocoa and leather undertones—typical of well-made Tempranillo in this region.

• Younger wines (2-5 years): Dense color, tight nose; primary fruit dominates; aggressive tannins require aeration
• Mid-age wines (8-15 years): Brick/garnet edges appear; secondary flavors emerge (tobacco, leather); tannins soften but retain structure
• Aged bottles (15+ years): Lighter color; tertiary complexity (forest floor, dried cherry); silky mouthfeel; ready to drink but improving
• Compare nose intensity to Pesquera (more power) or Vega Sicilia (more elegance)—Condado sits elegantly between extremes