Hermanos Peciña "Señorío de P. Peciña" Cosecha Tinto '23

Bodegas Hermanos Peciña, now more than thirty years old, may still seem relatively new compared with the well-established bodegas that have been producing wine for well over a century. The winery was founded by Pedro Peciña Crespo and his children in 1992, in San Vincente de la Sonsierra, in the heart of the Rioja Alta subzone. In total the family owns around 50 hectares (about 125 acres) of vineyards, planted on the northeast side of the Ebro River, close to the Basque Alavesa zone.

Peciña began at a time when shorter aging and the use of French oak was becoming fashionable in Rioja. That was not the direction in which the family wanted to go. Their inspiration was the classic, traditional estates, including those that were maturing their wine for long periods in American oak barrels. Peciña became another welcome addition to the top bodegas of staunch traditionalists.

This wine is in another style that Peciña makes, a beautiful unoaked Rioja tinto that shows off the high quality of Peciña’s fruit. It is composed of 95% Tempranillo, 3% Graciano, and 2% Garnacha, and the fruit comes from the vines of two estate vineyards, La Veguilla and Valesca. The average age of the vines is around 25 years old. The production is straightforward, with the grapes being destemmed and crushed, followed by three to four days of maceration, then fermentation in tank carried out by wild yeasts on the skins. Fermentation continues for ten to twelve days more. The wine is aged in stainless steel, with racking to another tank every three months. No oak aging. The wines are bottled unfined and unfiltered.

Beautiful aromatics of dark berry fruit, herbs and balsamic. Medium bodied, with fine-grained tannins, hints of spice and red fruit on the well-balanced palate. Break out your favorite lamb chop recipe to pair with his great value.