At a glance

Producer

Conde de Hervías

Region

Rioja, Spain

Grape variety

Tempranillo (with Garnacha and Graciano possible)

Wine type

Red

Body

Full-bodied and Bold

Sweetness

Dry

Typical price

$45-65 USD

Tasting profile

Intense black cherry and plum fruit, with hints of dried herbs, toasted oak, vanilla, and subtle spice. Youthful with primary fruit and structured tannins.

Evolution: With time, will develop notes of leather, tobacco, balsamic, and earthy undertones typical of aged high-quality Rioja.

At peak: At peak (2026-2032), expect harmonized fruit, integrated oak, polished tannins, and complex tertiary flavors.

Structure

Acidity

Medium-high, balancing the richness

Tannins

Firm, ripe, providing backbone for aging

Alcohol

14% ABV (typical for style and vintage)

Aging potential

High for category; can improve and hold 10-15 years from vintage

Drinking window

Peak drinking

2026 to 2032

Optimal window

2024 to 2035

Current status

This wine is in its early drinking window; youthful but approachable with potential to evolve.

Current condition

Still structured and primary, starting to show early Rioja complexity.

Traditional, concentrated Rioja reds from reputable producers like Conde de Hervías in good vintages such as 2019 routinely show best between 7-15 years after harvest, thanks to robust structure and balanced acidity. This window aligns with historic performance for top sites in Rioja Alta.

Food pairing

Ideal with roasted lamb, suckling pig, aged Manchego cheese, braised beef, or mushroom risotto. Can elevate grilled vegetables or Spanish chorizo dishes.

Serving

Serving temperature

16-18°C / 61-64°F

Decant

Yes (1-2 hours) — Young Rioja can be tight on release—decanting opens fruity and oak-derived aromas while softening tannins.

Sustainability

Sustainability score: 7/10

Vineyards managed with minimal chemical inputs, focus on biodiversity, use of cover crops; manual harvest to reduce fuel consumption; recycled glass in packaging; lightweight bottles

Conde de Hervías practices integrated and sustainable viticulture, emphasizing minimal chemical use, vineyard health, and biodiversity. Though not fully organic, their attention to environmental practices is above conventional standards for Rioja. The estate uses local resources and has reduced packaging weight yet does not (as of 2024) hold certified organic, biodynamic, or carbon neutral status. The overall footprint is typical for premium Rioja, but bottle export to distant markets raises emissions compared to local consumption.