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Organic

90 points Vinous
The 2022 Red Cosecha Senorio de P. Pecina is a blend of 95% Tempranillo, 3% Graciano and 2% Garnacha sourced from the Sonsierra in Rioja Alta. The fragrant blackberry nose also features herbs and balsamic notes, accompanied by hints of menthol, cherry liqueur and a faintly ethereal touch. Dry and grippy on the palate, it flows with a cleansing, juicy finish. This is a new-wave Rioja red.

Pedro Pecina makes this young wine in a traditional unoaked style, although he destems the grapes before fermentation. It's a lot of wine for the price, made from Tempranillo with 5% Garnacha and Graciano and oozing plum and black cherry flavours. Wonderfully vibrant, sappy and alive.

Organic

95 points Wine Advocate
There is a change in the 2022 La Canoca, as this year it's no longer a single-vineyard wine but a paraje, or lieu-dit, wine that includes more plots from the same place. Therefore, volumes have grown from 500 bottles in the previous vintage to 3,200 in 2022. This is surprisingly fresh, harmonious and elegant, getting closer to the character of the 2021s, closer than any of the other 2022s. It slowly opened up in the glass to floral notes, hints of wild herbs and crushed stones. The palate is solid and complete, with fine, chalky tannins and a long and tasty finish. It was bottled in September 2023.

Jose currently farms 5 hectares of vines located in the villages of San Vicente, Labastida, and Briones. Practices are manual and organic although he is not certified. The vines range in age from 5 to 130 years old with the majority Tempranillo, a small percentage of Viura. The oldest vineyard plots are co-planted with tiny percentages of other grape varieties which include Garnacha and Palomino. When the grapes reach the cellar after being harvested by hand, they are fermented either whole-cluster, or partially destemmed. All fermentations are by indigenous yeasts and extraction is gentle. After pressing the wines are racked into 225-300L French oak barrels and transported to the aging cellar in San Vicente.

Organic

94 points Wine Advocate
As with La Canoca, the 2022 El Bardallo changes from a single-vineyard to a paraje (lieu-dit) wine and includes more plots in the same place to increase the volume of wine produced. It's Tempranillo with some 10% white grapes, mostly Viura. It fermented with some whole-cluster fruit and indigenous yeasts and matured in 500- and 600-liter barrels. It's quite fruit-driven, aromatic and reminiscent of the old carbonic-fermentation reds matured in barrel, juicy and velvety, with abundant, chalky tannins and a dry finish. 3,200 bottles were filled in September 2023.

Jose currently farms 5 hectares of vines located in the villages of San Vicente, Labastida, and Briones. Practices are manual and organic although he is not certified. The vines range in age from 5 to 130 years old with the majority Tempranillo, a small percentage of Viura. The oldest vineyard plots are co-planted with tiny percentages of other grape varieties which include Garnacha and Palomino. When the grapes reach the cellar after being harvested by hand, they are fermented either whole-cluster, or partially destemmed. All fermentations are by indigenous yeasts and extraction is gentle. After pressing the wines are racked into 225-300L French oak barrels and transported to the aging cellar in San Vicente.

Organic

92 points Wine Advocate
I also tasted the 2022 Vi??edos en Labastida. The wines are produced in a similar way to highlight the differences of the places and vintages. In 2022, it's a similar blend of different plots with some 85% Tempranillo, 10% Garnacha and 5% white grapes, and it had a similar vinification and ??levage in 500- and 600-liter oak foudres in their cave. It's very primary and fruit-driven, with a nose of ripe berries and herbs, a lactic twist and a fine thread in the palate, with surprisingly fine tannins for a 2022. 3,600 bottles were filled in September 2023.

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Before modern or traditional Rioja, there was a simpler style of whole-cluster, co-fermented, and shortly-aged wines that were as naked and honest an expression of Rioja as one could find. So it's no surprise that Jos?? Gil followed in his ancestors' footsteps with focus in the vineyard rather than the cellar - which happens to be a cave in the outskirts of San Vicente.

Jose currently farms 5 hectares of vines located in the villages of San Vicente, Labastida, and Briones. Practices are manual and organic although he is not certified. The vines range in age from 5 to 130 years old with the majority Tempranillo, a small percentage of Viura. The oldest vineyard plots are co-planted with tiny percentages of other grape varieties which include Garnacha and Palomino. When the grapes reach the cellar after being harvested by hand, they are fermented either whole-cluster, or partially destemmed. All fermentations are by indigenous yeasts and extraction is gentle. After pressing the wines are racked into 225-300L French oak barrels and transported to the aging cellar in San Vicente.

Organic

Capitan Fanegas is the personal project of Mario Ruiz-Clavijo from the historic Bodegas Marques de Arviza in Rioja. The philosophy behind the Capitan Fanegas wines is to make single vineyard expressions of Rioja that reflect and express the sites they come from. The wines are vinos de author; unique representations that are true to the Rioja style.

A blend of 70% Viura, 20% Malvasia and 10% Garnacha Blanca from two estate vineyards located at an elevation of 650 meters in La Unión: La Muela (old bush vines planted in 1964 on calcareous clay soil), and El Paleton (bush vines planted in 1997 on red clay soils with lot of pebbles).

Fermented in stainless steel tanks and aged in oak barrels for 6 months, followed by 4 months in concrete, resulting in layers of fresh and rich flavors.

Aromas of wild flowers, tropical fruits, and honeysuckle, with flavors of lemony apple, savory herbs and discrete oak spice. Pair with grilled tuna, lobster, and watching butterflies.