Hermanos de Pecina Senorio Reserva VS Rioja

Hermanos de Peciña


Wine label
Bottle sizes:750 ML
Varietals:Red Blend
Varietal notes:95% Tempranillo, 3% Graciano, 2% Garnacha
Vineyard:The vineyards are all estate owned and located in the San Vicente zone of Rioja Alta. Depending on the vintage the grapes come from a combination of 3 vineyards. El Codo with vines on average 30 years, El Llano with vines on average 35 years and Iscorta with vines on average of 60 years. For this wine only chosen fruit in special vintages is used.
Orientation:El Codo is a very steep vineyard beginning at 475m and rising quikcly to 525m with orientation to the North. El Llano is at 500m with orientation North/North West. Iscorta is also at 500m with an orientation to the North.
Soil:Calcareous Clay. El Codo also has very large rocks and pebbles.
Viticulture:Practicing organics and sustainability, all estate owned vineyards, They work in a very natural way. All pruning and harvest is done by hand. El Codo and El Llano are trellised and cordon system. Iscorta is bush pruned.
Vinification:The grapes are destemmed and crushed and fermented naturally with wild yeast in stainless steel tanks.
Aging:The wine ages in used American oak for 3 years with 6 manual rackings (every 6 months). The wine further ages a minimum of 3 year in bottle before being released to the market. The wine is bottled unfined and unfiltered.
Tasting:This wine is not made every vintage. The wine is a variation on the family's concept of a Gran Reserva. It is a "harvest selection" or "Vendimia Seleccionada" (VS) of their best vineyards and fruit for the vintage. Unlike an "official" Gran Reserva they choose to age the wine less in oak and more in bottle. The result is a "Gran Reserva" with less wood influence and oxidation but all the refinement of flavors and tannin that come with long bottle aging.


Wine advocate: 92
The 2006 Señorio de P. Peciña Vendimia Seleccionada was harvested quite early, I remember it was a very warm summer, and like their reds is mainly Tempranillo with a mere 5% made up of Graciano and Garnacha. This is a selection from older vineyards in clay and chalk soils, fermented with indigenous yeasts and matured in well-seasoned American oak barrels with rackings every six months. The wine is slowly fine-tuned and aged in an oxidative way that gives it the unmistakable, traditional Rioja nose of leather, tea leaves, cherries and spices. The palate is really polished, but didn't seem to have the depth of the 2007 Reserva. All in all, a very good Rioja Gran Reserva that won't require a second mortgage. As the good examples in the category, this should be quite long-lived. 15,000 bottles produced.
Antonio Galloni: 92
Deep red. Powerful, smoke-accented dark berry preserve, incense and vanilla aromas are accented by building mineral and peppery spice. Broad and fleshy on the palate, with ripe blackberry and bitter cherry flavors picking up a sweet floral pastille nuance on the back half. Shows very good depth but comes off as lithe, finishing with strong thrust and supple tannins. After three years of aging in used American oak this wine was bottled and then held for another three years before being released.
Other: 94+
The 2006 Rioja "Vendimia Seleccionada" from Señorío de P. de Peciña is excellent, with depth and complexity on both the nose and palate and great structure for long-term and stellar evolution in the bottle. The bouquet is pure, refined and a tad younger in its evolution than the 2007 Reserva, wafting from the glass in a blend of black cherries, red plums, cigar ash, excellent soil tones, cloves, a bit of bonfire, toasted coconut and just a whisper of cedar. On the palate the wine is pure, full-bodied and still quite youthful at age nine, with a lovely core of fruit, great soil signature, moderate tannins and excellent complexity and grip on the very long, pure and classic finish. I would tuck this away for at least another three or four years before starting to drink it in earnest, for though it is quite approachable already, it is still very clearly climbing and its true apogee is many years in the future. Great juice! 2018-2060. 94+.- John Gilman