From: Rioja Alta, Spain
Varietals: 95% Tempranillo, 3% Graciano, 2% Garnacha
Taste & Critical Acclaim: The 2017 Señorío de P. Peciña Crianza from Bodegas Hermanos Peciña is a classic expression of Rioja, showcasing both youthful vibrancy and mature complexity. On the nose, it opens with ripe red berries, cherries, and plums, intermingled with earthy notes of leather, tobacco, and hints of dried herbs. The time spent in American oak adds layers of spice—cinnamon, clove—and subtle touches of vanilla and toasted wood. On the palate, it is smooth and well-balanced, with bright fruit giving way to a savory, chalky finish. Ideal with tapas, this Crianza offers both immediate pleasure and aging potential.
91 Luis Gutierrez - Robert Parker's Wine Advocate
"The wines are quite transparent with the character of the vintages, and this is the case for the 2017 Señorío de P. Peciña Crianza. It's a little more developed, showing some tertiary aromas plus the spices from the American oak barrels where the wine matured for 24 months. It was bottled with 14.28% alcohol and a pH of 3.66. The palate is polished and has a fine chalky sensation and tasty flavors. 100,000 bottles produced. It was bottled in October 2020."
Pairing: Spanish style pork with pimentón, garlic, and saffron, chorizo, barbecue, paella or tagines would be especially lovely. With all the bbq inspiration covered, we’re sharing a “sides” recipe by Mark Bittman for a Spanish Tortilla - it’s absolute heaven & if you want to try it before you make it yourself, please do yourself a favor and go to MariPili Tapas Bar and try a slice.
About. Bodegas Hermanos Peciña S.L. was founded in 1992 by Pedro Peciña Crespo with his three children in a small winery in the center of San Vicente de la Sonsierra, where only “cosechero” wine was being made. In 1997 the firm began a new phase, with the inauguration of the new bodega and the elaboration of white wines and aged red wines: Crianzas, Reservas, Gran Reservas. Pedro´s grape growing accumulated experience over the years in an historical old school bodega was useful to launch his project under his leadership. The bodega now has 50 hectares of own vineyards, an installation to handle 1.000.000 kilos of grapes, 4.500 American oak barrels fitted in three cellars and an two aging stores for 500.000 bottles
Bodegas Hermanos Peciña is located in the heart of Rioja Alta, more specifically in Sonsierra Riojana, where the vine growing tradition dates back several centuries. In fact, throughout the area one can find numerous stone wine presses hewn out of the rock and situated next to the vineyards. Sonsierra is a prime area for the vine growing, set among the peaks of the Sierra Cantabria and the banks of the Ebro River, where the Atlantic and Mediterranean climates coexist to give a microclimate that produces unique and unbeatable grapes. The predominant grape almost in its totality is the Tempranillo, though they have some vineyards with red Garnacha and white Viura. In addition, in the oldest vineyards some Graciano and Garnacha plants are interspersed among The tempranillo grapes.
The soil composition is of calcareous-clay with a high proportion of limestone, that allows them to obtain glycerin extract, is very important for the making of their wines, as it brings softness and volume in the mouth and small amount of potassium to get an adequate acidity.
The microclimate of the geographical location, which comprises only about 40 square kilometres, provides the wines essential features. The North wind avoids pests and rots, the daylight time has an average of 2800 hours/year and the rainfall (500mm per year) is perfect, forcing the plant to suffer water stress and getting smaller grains with higher concentrations of sugar and colouring matter. The altitude of the vineyards ranges from 475 to 600 meters, allowing a phased and uniform harvest and obtaining the benefits of the different vineyards altitude. Since they harvest from the lowest vineyard to the highest one, it takes around 25 days for the duration of a harvest campaign.
Depending on the vintage the grapes come from a combination of 3 vineyards; “El Codo”, “El Llano” and “Finca Iscorta” with an average of 40 years old. The grapes are destemmed and crushed and fermented naturally with wild yeast in stainless steel tanks. Aged in used American oak for 2 years and hand racked 4 times by means of the traditional “barrel to barrel” method, the wine then ages for at least an additional 18 months in bottle before being released on the market. The wine is bottled unfined and unfiltered.
