2013 Hermanos Pecina Senorio de P. Pecina Rioja Reserva

Year: 2013
Appellation: Rioja
Country: Spain
Wine Advocate: 92
Vinous Media: 93
Tim Atkin: 92
Red Wine
Alcohol by Volume: 14.2%
Price :

95% Tempranillo-3% Graciano-2% Garnacha

"The 2013 Señorío de P. Peciña Reserva has freshness and elegance and a lot of characteristics of traditional Rioja. 2013 was a challenging year, but it also provided good conditions to produce fresher wines. This was produced with a soft vinification, not too extractive or long, with indigenous yeasts in stainless steel and matured in used American oak barrels for three years with rackings every six months. It has the telltale aromas of spices and balsam (cigar ash, incense), wet forest floor and wild berries. The palate is sleek and polished, with resolved tannins and good acidity. It should drink nicely for a good five years and stay on a plateau of maturity for longer. 42,000 bottles produced. It was bottled in December 2017.

Hermanos Peciña is a family winery of traditional style in Rioja. Despite the style, their history is very modern, as the company was only created in 1992. They own 50 hectares of vineyards in the villages of San Vicente de la Sonsierra (where the winery is located), Ribas de Tereso and Labastida / Salinillas. Annual output averages 250,000 bottles." (WA)

"Deep garnet. An expansive bouquet evokes musky red and dark berries, botanical herbs, rose and baking spices. Juicy cherry-vanilla, blackberry and rose pastille flavors show fine definition and a supportive undercurrent of zesty minerality. Delivers a solid punch but comes off lithe, with fine-grained tannins folding into the juicy fruit on the focused finish, which shows strong tenacity. " (VM)

"Pedro Peciña is something of a wizard in the vineyards - he used to work for La Rioja Alta - so he managed to make the most of the 2013 vintage. This has turned out rather well, with umami and sweet spices on the palate, aromatic American oak and forest floor complexity. 2020-23" (TA)

Winery Notes:
The wine:
Elaborated from the finest grapes from our vineyards in San Vicente de la sonsierra, calcareous clay soil, the grapes are destemmed and crushed and fermented naturally with wild yeast in stainless steel tanks.

It has been resting for 36 months in used American oak barrels. In this time, we have done six rackings (once every 6 months) by means of the traditional method, “barrel to barrel”, achieving a natural decantation. After being in bottle for a minimum of 18 months, the wine finds its balance and it is ready for consumption.

The wine is bottled unfined and unfiltered.