Alenza 1996

Der Alenza ist das Spitzenmodell der Bodega Condado de Haza und wurde erstmals 1995 vinifiziert. Nur die besten und reifsten Tempranillo-Trauben alter Rebstöcke werden für den Alenza verwendet. Insgesamt 30 Monate erfolgt der Ausbau in amerikanischer Eiche, bevor er ungeschönt und unfiltriert auf die Flasche abgefüllt wird. Ganze drei Jahre verweilt der Wein dann in der Flasche, bevor er kommerzialisiert wird. 

The Wine News Feb/March 2002 über Alenza 1996: 93/100"Good ruby-red. Sexy, sappy, expressive nose of red raspberry, red cherry, licorice and toffee, along with a floral nuance. Thick and sweet, with liqueur-like raspberry flavor verging on candied. Finishes with substantial tannins and lovely red berry snap."

Wine Spectator, 11/1999 über Alenza 1996: 92/100
"This polished red is shy right now, but the structure is beautiful, balanced and harmonious, with toasty oak, blueberry and accents of mineral and earth. It has good concentration, but the tannins are well integrated. Accessible now, it will only improve. Drink now through 2010."

Robert Parker im Wine Advocate April 2004 über Alenza 1995 (91+) + Alenza 1996 (91)
There are 2.000 cases of the Alenza, named after both Alejandro and his wife, Esperanza. Aged 30 months in primarily new American oak, it is, as Alejandro said, "a wine for traditionists." A sensational effort, the 1995 Alenza reveals a youthfullness that belies its age. A deep ruby/purple color is accompanied by scents of damp earth, melted licorice, black currants, and spicy wood. Full-bodied and rich with substantial tannin, it is just beginning to hit its apogée, and should drink well for another decade. The huge 1996 Alenza boasts a big, smoky, dried herb, black currant-scented bouquet with loads of truffle, black cherry, currant, and raspberry liqueur-like notes. Substantial in the mouth, with full body, firm tannin, and a long, heady finish, it should be at its finest between 2006-2016.

Stephen Tanzer's International Wine Cellar, 11/12 1999 über Alenza 96: 92/100
"Concentrated plummy-purple hue. Nose of clove, licorice and ripe black fruit. Earthy flavors of licorice, black currant and clove with firm oak tannins. A rich, delicious, velvety mouthful of wine."

Kritikerbewertungen
Robert Parker: 91
Stephen Tanzer: 92
The Wine News: 93
Wine Spectator: 92

Genussdaten
Dekantierzeit: 3-4 Stunden
Serviertemperatur: 16-17°C
Trinkempfehlung: 2004-2014

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