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Hacienda Lopez de Haro - Gran Reserva 2014

Producer
Lopez de Haro
Blend
10% Graciano
90% Tempranillo
Country
Spain
Region
Rioja
UPC
8437007162776
Vegan
Red Wine
Verified Stock
97102-14
Product Ratings
James Suckling 92pt

Still quite youthful and fruit-expressive on the nose for a Gran Reserva, showing a hint of pencil lead, dark walnuts, dark earth and chocolate to the dark cherries and plums. Juicy and medium- to full-bodied on the palate with tight, focused tannins and a long, extensive finish. Tempranillo and graciano. Vegan.

by James Suckling, 2023

Ageing

Aged for 30 months in French and American oak barrels. Quaterly racking. Bottle aged for at least three years.

Vineyard

A selection of old vineyards with very low production settled on poor land of Ebro’s terraces in the area of San Vicente de la Sonsierra (La Rioja).

Harvest

Handpicked during the second and third week of October.

Estate

From the heart of the Rioja Designation of Origin, inside the Rioja Alta, comes the collection Hacienda López de Haro. The Sonsierra, with the Sierra de Cantabria mountains on the north and the Ebro River on the south, is a perfect area for growing Tempranillo. That is why this area has an ancient tradition of winegrowing and winemaking.
Bodega Classica combines the excellent conditions of the grape with the essence of the Rioja wine-making tradition to create a wide range of elegant, expressive and aromatic wines.

Tasting notes

Colour: Bright cherry-red colour and a rim with roof tile tones.
Nose: High aromatic intensity, clean and sound. Complex on the nose with coffee, vanilla, roast and balsamic nuances integrated into an intense bottom note of ripe fruit.
Palate: Elegant and round. It is well balanced with a velvety attack followed by a pleasant acidity and a silky and full-bodied aftertaste resulting from its noble and ripe tannin. Its long aftertaste has spicy and balsamic hints, resulting from its long and peaceful ageing, as well as confit fruit nuances that uncover its personality.

Vinification

Made in 30,000 kg vats. Fermentation at 28ºC. Two weeks maceration.