Senorio De P. Pecina Reserva Rioja 2013

Senorio De P. Pecina Reserva Rioja 2013
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Senorio De P. Pecina Reserva Rioja 2013

92 WA

Regular price Regular Price: $28.99 Sale price
Your Price: $21.97
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PJ Wine's Wine of the Year 2020!

92 pts Wine Advocate
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.

Every year we amass some of our favorite wines for our Wine of the Year blind tasting. We taste wines from the past year that have impressed us and also really over-delivered for their respective price point. We place them in brown paper bags to remove any bias and we taste. This year we had fifty wines as contender for our Wine of the Year, but only one can come out on top, and this is it!

The 2013 vintage of Senorio De P. Pecina’s Reserva Rioja is stunning, showing all the classic notes of Rioja - dill, dried fruits, spice and supple tannins. We love this producer, so when we pulled the bottle out of that brown bag we were elated but not surprised.

For fans of the traditional style Rioja, there are only a handful of estates you can turn to: Lopez, La Rioja Alta, CVNE, Muga etc., you can add one more bodega to the list, Senorio de P. Pecina. Folks, this is the real deal. Pure tempranillo fruit, American oak, barrel and bottle aging, and select harvests. This 2013 Reserva is a must-have for Rioja drinkers, to enjoy now and cellar for the long haul.

Bodegas Hermanos de Pecina is firmly planted in the old school camp. Although the estate was started only in 1992, its founder, Pedro Pecina had worked for over 20 years prior to that as the head agronomist for La Rioja Alta, learning all facets of production and especially the planting and managing of all the estate’s vineyards.

The estate comprises of 50 hectares, which is fairly small by Rioja standards. The vineyards are farmed in a natural and sustainable manner. Harvest is done by hand, and the wines are all de-stemmed and then fermented by individual parcels using indigenous yeasts. After fermentation, the wines are transferred to 100% used American oak for aging. They are then racked every 6 months, one of only a few houses that still do the traditional trasiego method by hand. Like the best of the traditionalists, the aging regime in both cask and bottle are well beyond what is required by law.