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| Community Tasting History |
| Community Tasting Notes (average 89.9 pts. and median of 90 pts. in 78 notes) - hiding notes with no text | | | Tasted by SARED on 11/23/2023 & rated 91 points: Enjoyable. Best at cellar temp. (218 views) | | | Tasted by SARED on 11/11/2023 & rated 91 points: Prominent acids. Sour cherry. Rounded texture. Not especially complex at this stage. (240 views) | | | Tasted by jdporter3 on 10/8/2023: Still drinking nicely but at the end of its window. Last of a case. Quite serviceable. (319 views) | | | Tasted by jdporter3 on 11/26/2020: Lovely with Thanksgiving repast. Classic Rioja notes still. Dill is softer and perhaps a bit past prime? Still, quite drinkable. Note similar to earlier. Will last but probably not improve. So, reservas can go 20 years, in case anyone is asking. :-) (1278 views) | | | Tasted by cweiss on 10/24/2020: My last bottle, and on what I think is a long drinking plateau. Very, very good. Perhaps fruitier than most other "traditional" Rioja, commendable balance, well-integrated but appropriately present American oak. I never tasted the 2001 Gran Reserva but can't imagine it's better than this. (1283 views) | | | Tasted by BillBell73 on 4/9/2020: Seemed a little subdued and thin- perhaps in a grumpy, shut down phase- but scads of tertiary leather and leafiness suggest this is just an advanced bottle. (1454 views) | | | Tasted by Oldworlddrinker on 11/16/2019 flawed bottle: Unfortunately the cork was flawed, the wine was musty, the fruit completely faded, yielding a short finish with a somewhat watery note. So sad! (1605 views) | | | Tasted by cweiss on 11/19/2017: Again a really good match with paella mixto. Still plenty ofAmerican oak andlots of fruit. Drinking well but will for a least a few years. (2907 views) | | | Tasted by cweiss on 10/1/2017: Maturing color but still lots of structure, and fruit expands as it opens up after time in decanter and glass. Traditional Rioja. May get better.Good match with a paella mixto. (2564 views) | | | Tasted by BillBell73 on 3/20/2017: A great traditional Rioja without the excessive oak that seems to be gaining favor with some of the traditional producers like LRA. This is still very youthful and should continue to drink well for years. (3436 views) | | | Tasted by bags on 1/19/2016: this one's great..... (4899 views) | | | Tasted by bags on 11/2/2015: I've had better bottles than this, so perhaps bottle variation. this one was well-rounded, fruity still, nice acidity, but pretty much one dimensional without sufficient structure to suggest it would evolve further. Judging from this alone, I'd say the wine has fully evolved and will not improve. a telltale significant amount of sediment, so decant the next bottle. (4732 views) | | | Tasted by isaacjamesbaker on 10/10/2015 & rated 88 points: 2001 Rioja (Maryland): Pale ruby color. I get a nice mix of wild red berries, dusty earth, wet leaves. Fresh acidity on the palate, this has a tart approach (complemented by tangy red berry fruit), but the wine shows plenty of dusty tannins. An interesting blend of earth, tobacco and pickling spices, a crisp and refreshing finish. Expressive, refreshing, showing nicely but some cellar potential for sure. (4199 views) | | | Tasted by niloc36 on 6/19/2015 & rated 93 points: I wager that if this wine were given blind to most oenophiles they would say it's 3-4 yrs old max. Seeing it might change their minds a bit because while impressively dark, there is a tiny band of brown that reveals part of the truth. Such is the vitality and freshness of this classic, old school Rioja, however, that Imdare say it easily has another 15-20 years of good health. It is certainly unjust to criticize the old school as being over-Oaked and under-fruited. The American oak is certainly perceptible -- especially on the nose, which is fragrantly oaky. What I especially like about this wine is that it is well structured without being austere. The tannins are still quite pronounced, and I'm sure that in 5 years they'll be less pronounced and interesting tertiary flavor a will emerge. Alas, it is my only bottle. I am tempted to buy another half dozen bottles for,the cellar to see how it develops. (4081 views) | | | Tasted by TC16 on 4/23/2015 & rated 91 points: Nose of red fruit, caramel, and herbs. This wine has a decent amount of life left. Tannins still present. Cherry on the palate, moving toward some earthiness and acidity, ending with some spicy caramel. (3492 views) | | | Tasted by rocknroller on 2/3/2015 & rated 91 points: Wines That Don't Suck (WTDS) Offline (Joan's in the Park, St. Paul, MN): Very dark red color. PNP, drank 1 glass over 60 minutes plus. Very nice Rioja nose with lots of fresh dill, vanilla, dark red fruits, kirsch, caramelized, nutty. The palate is medium full bodied, dill, cherry, black cherry, mineral, good acid and nice tannins, somewhat port like, medium plus finish. Still youthful and just hitting its window, give this an hour or two and you'll be nicely rewarded. 91+ to 92pts. (3375 views) | | | Tasted by jdporter3 on 1/3/2015 & rated 90 points: Certainly a traditional Rioja and our first foray into this maker. Good QPR. Some length but not extraordinary. Earthy fruit is a good call. A bit of alcohol there, so has some time left in it although I wouldn't say more than 5 years. Going to leave the other bottles for a few years and see what happens. Well liked by our party. (2560 views) | | | Tasted by cweiss on 11/23/2014: Traditionally made but lots of fruit. Drinking well but still not very evolved and will go some years. (2732 views) | | | Tasted by Charlie Pendejo on 7/28/2014: Dang, this was delightful - with appealing layered complexity and delicacy that makes more modern Rioja reds (i.e. most of 'em) seem like oafish fruit-monsters. Disappointed to see the 2001 risen around 50% in the 10 months since I bought this bottle; guess I'll pick up the 2005 next time around, and more than a single bottle this time. (3088 views) | | | Tasted by mcbrown76 on 5/26/2014 & rated 92 points: Very good traditional Rioja in the classical Spanish style...Pecina is serially underrated in favor of Heredia Lopez and La Rioja Alta. This wine is drinking wonderfully now, but has many strong years ahead... (3206 views) | | | Tasted by Rob MacKay on 3/8/2014 & rated 86 points: Not too bad. Good balance with some dill notes on the palate mixed with earthy red fruits. I preferred their 05 Crianza over this 01 Reserva. (3403 views) | | | Tasted by pa81 on 2/23/2014: Forgot to write notes down. But I recall this being a good traditional rioja that was enjoyed by all. Somewhat muted nose, medium to light-bodied, cherry and red fruits. Leather. (3217 views) | | | Tasted by Racer117 on 2/22/2014 & rated 91 points: A wonderful wine courtesy of K&L. This paired well with many things tonight: a beet salad, vegan carrot salad, Duck confit with cous-cous, and finally some hard cheese. Soft perfumed nose with just a faint whiff of smoke; medium body of dark fruit, some cherry, earth, food friendly acidity. Good to the last drop (no sediment at all). (3043 views) | | | Tasted by DoubleMagnum on 1/18/2014 & rated 90 points: Every time I drink a 2001 Rioja, it reminds me of the magic of this vintage. This wine is maturing wonderfully. Lean but complex with that rustic touch that defines this region. Tobacco, leather and cigar box with red fruits combined with a silky texture and persistent finish make this a winner. (2851 views) | | | Tasted by joraesque on 11/14/2013 & rated 88 points: K&L Rioja Tasting #2 (K&L San Francisco): Drinking well now. (3353 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By John Gilman
View From the Cellar, Jan/Feb 2015, Issue #55, Recently Tasted Spanish Wines- February 2015 And More Notes from October 2014 Visit to Spain
(Rioja “Reserva”- Señorío P. de Peciña) Login and sign up and see review text. | i-WineReview.com, Report 43: Rioja - A New Look (6/1/2014)
(Bodegas Hnos. Peciña Señorío de P. Peciña Vendimia Seleccionada Reserva Rioja) Subscribe to see review text. | By John Gilman
View From the Cellar, May/Jun 2014, Issue #51, Recently Tasted Spanish Wines: Great Traditional Wines, A Few Overly Alcoholic Dinosaurs and More Old Rioja Notes Than Anyone Has A Right to Taste
(Rioja Seleccionada Reserva- Señorío de P. Pedro Peciña) Login and sign up and see review text. | By Sara d'Amato
WineAlign (11/10/2011)
(Señorío De P. Peciña Reserva, Doca Rioja red) Subscribe to see review text. | By David Lawrason
WineAlign (11/9/2011)
(Señorío De P. Peciña Reserva, Doca Rioja red) Subscribe to see review text. | By John Szabo, MS
WineAlign (11/2/2011)
(Señorío De P. Peciña Reserva, Doca Rioja red) Subscribe to see review text. | By John Gilman
View From the Cellar, Sep/Oct 2011, Issue #35, Recently Tasted Spanish Wines: Great Old Rioja and An Embarrassment of Riches From Outside the Mainstream Regions
(Rioja Reserva- Señorío de P. Peciña) Login and sign up and see review text. | By Richard Jennings
RJonWine.com (1/27/2013)
(Bodegas Hermanos Peciña Rioja Señorío de P. Peciña Reserva) Bricking medium dark red violet color; appealing, maturing, tart plum, tart berry, dried berry, dried cranberry nose; tasty, mature, tart plum, ripe red currant, tart berry, dried berry, licorice palate; medium-plus finish 92+ points 92 points | By Richard Jennings
RJonWine.com (6/27/2012)
(Bodegas Hermanos Peciña Rioja Señorío de P. Peciña Reserva) Bricking medium dark red violet color; tobacco, leather, dried plum, tart plum nose; tasty, tight, tart plum, tobacco, mineral palate with medium acidity; medium-plus finish 91+ points 91 points |
NOTE: Scores and reviews are the property of View From the Cellar and i-WineReview.com and WineAlign and RJonWine.com. (manage subscription channels) |
| Bodegas Hermanos Peciña Producer website
U.S. Importer (Addt'l Info)Bodegas Hermanos Peciña Rioja Señorío de P. Peciña Reserva ReservaTempranillo BlendTempranillo is the backbone of wines made ihvhhcn the best well-known Spanish regions Rioja and Ribera del Duero, but is also grown as far afield as Mexico and Australia.
As a flavor profile, red fruits like strawberries and cherries can predominate - but with a rustic edge. The Many wines made from Tempranillo will spend a few years in barrel and bottle before reaching the consumers . Many Tempranillo-based wines see a few years of oak - add that to a few years of bottle and the wine can give a subtle - and occasionaly not-so-subtle - leathery mouthfeel. The combination of the tart fruit and tannins make this wine very food friendly.Spain Vinos de España - Wines of Spain (Instituto Español de Comercio Exterior) | Wikipedia
Wine Map on weinlagen-info
Spain is the third largest wine producing nation in the world, occupying the majority of the Iberian Peninsula with vast diversity in climate, culture, and of course, wine. From inky, dark reds of the [Priorat] to dry, white Finos from Andalusia, Spain can easily boast of elaborating a wide variety of notable styles. Within Spain there are currently 62 demarcated wine regions, of which a handful have gained international recognition: [Rioja], Priorat and [Ribera del Duero]. Yet these regions are only a small sample of the high quality wines Spain produces. Regions such as Cava, Penedes, Somontano, Galicia, Rueda and Jerez are only a few of the numerous regions worthy of exploration throughout Spain. Spain can also lay claim to having the most land under vine in the world, growing up to, by some accounts, 600 indigenous varietals of which Tempranillo is their most well known. Other popular varietals include [Garnacha], Bobal and Monastrell for reds and for whites; the infamous [sic] Palomino Fino grape which is used in the production of sherry wine, Pedro Ximenez in Montilla Morilles, Albarino used in the creation of the bright, effervescent wines of Galicia, and Verdejo in Rueda. - Source: - Catavino.net
Spain is not in the forefront of winemaking for its dessert wines, other than for its sweet wines from Sherry country including the highly revered Olorosos (when sweetened). But apart from Sherry Spain has a range of styles of dessert wines, ranging from the those made from the Pedro Ximenez grape primarily in Jerez and Montilla-Moriles) to luscious, red dessert wines made in the Mediterranean from the Garnacha (Grenache) grape. Some good Moscatels are made in Mallorca, Alicante and Navarre. The northwest corner of Spain, Galicia, with its bitter Atlantic climate, is even making dessert wines, called “Tostadillos” in the village of Ribadivia (similar to France’s “Vin de Paille”). The Canary Islands have made interesting dessert wines for centuries (they are mentioned by Shakespeare, for example) and in recent years the quality of winemaking has been improved and the Canary Islands wines are being better marketed now. The winemaking styles for “Vinos Dulces” are also diverse, from “Late Harvest” (Vendimia Tardía) to “Fortified Wines” (Fermentación Parcial). Based on in-spain.info.La Rioja Consejo Regulador DOC Rioja - Control Board of the D.O.Ca. Rioja
Map on weinlagen-infoRioja Consejo Regulador DOC Rioja - Control Board of the D.O.Ca. Rioja
HISTORY
The wine region of La Rioja in Spain was first demarcated by the area's governing body, the Consejo Regulador, in 1926. The region extends for approximately 120 kilometres along both sides of the Ebro River and is, at its widest point, bounded by mountains on either side. In fact, the word 'Rioja' is a derivation of the two words 'Rio' (River) and 'Oja (the name of a tributary of the Ebro that runs right through La Rioja creating a series of microclimates and providing much needed water for the vines).
La Rioja has always been a vital part of Spain's history. Phoenicians, Carthaginians, Romans, Moors, and finally, medieval Crusaders have all played a part in the area's history. The Romans, however, made wine a part of their culture wherever they travelled, and La Rioja was no exception. Ancient sites of Roman wineries still exist in and around the area today.
After the Romans came the Moors, and winemaking all but ceased. It wasn't until after the famous 'El Cid' liberated Spain, and medieval Christianity brought trade via the Crusaders through the region, that it flourished again. The Benedictine monks of Cluny in Burgundy, known for their viticulture, helped to establish three monasteries in the area. The vines they planted were mostly white grapes. In the fourteenth century, English traders acquired a taste for a local Rioja wine, which was a blend of white and red wines called Blancos Pardillos. Over time, development of lighter reds came about satisfying eighteenth century English and French courts.
The real improvements to Rioja's viticulture began around 1780 when the need to prolong wine during transport brought about experimentation with different woods and preservatives. Studies were made of the techniques used by great chateaux in Bordeaux. With the outbreak of the Peninsular War, progress was halted until 1852, when the Bordelais came south to Rioja seeking vines because their vineyards had been blighted with oidium. French winemaking methods were eagerly taken up by great rivals the Marques de Murrieta and Marques de Riscal (who both claim to have been the first in Rioja to make wine in the Bordeaux fashion).
When phylloxera devastated Bordeaux in the 1870s and the French influence really took hold in Rioja, many of the region's finest bodegas started production on what we now consider as the great wines of Rioja. It’s important to remember that Bordeaux winemaking methods then were very different to those employed today in France, and involved long ageing in barrel, a factor that the Riojans took up enthusiastically. So enthusiastically in fact that to this day there are a number of Bodegas that still make their wine in a surprisingly similar fashion to that of the Bordelais in the later part of the 1800s and this also explains why oak ageing is such an important part of Riojan winemaking.
USE OF OAK
Pronounced vanilla flavours in the wines are a trademark of the region though some modern winemakers are experimenting with making wines less influenced by oak. Originally French oak was used but as the cost of the barrels increased many bodegas began to buy American oak planks and fashion them into barrels at Spanish cooperages in a style more closely resembling the French method. This included hand splitting the wood, rather than sawing, and allowing the planks time to dry and 'season' in the outdoors versus drying in the kiln. In recent times, more bodegas have begun using French oak and many will age wines in both American and French oak for blending purposes.
In the past, it was not uncommon for some bodegas to age their red wines for 15-20 years or even more before their release. One notable example of this is Marqués de Murrieta which released its 1942 vintage Gran Reserva in 1983 after 41 years of ageing. Today most bodegas have shifted their winemaking focus to wines that are ready to drink sooner with the top wines typically ageing for 4-8 years prior to release though some traditionalists still age longer. The typical bodega owns anywhere from 10,000 to 40,000 oak barrels.
The use of oak in white wine has declined significantly in recent times when before the norm was traditionally 2-5 years in oak. This created slightly oxidised wines with flavours of caramel, coffee, and roasted nuts that did not appeal to a large market of consumers. Today the focus of white winemakers has been to enhance the vibrancy and fruit flavours of the wine.
WINE CLASSIFICATION
Most Riojan Bodegas believe that the ageing of a wine should be the responsibility of the producer rather than that of the consumer, and this is why much Rioja is more mature than wines from other countries. Rioja red wines are classified into four categories. The first, simply labelled 'Rioja', or 'Sin Crianza' (meaning 'without ageing') is the youngest, spending less than a year in oak. A "Crianza" is wine aged for at least two years, at least one of which is in oak. 'Reserva' is aged for at least three years, of which at least one year is in oak. Finally, 'Gran Reserva' wines have been aged at least two years in oak and three years in bottle. Reserva and Gran Reserva wines are not necessarily produced each year. Also produced are wines in a semi-crianza style, those that have had a couple of months of oak influence but not enough to be called a full crianza. The designation of Crianza, Reserva or Gran Reserva might not always appear on the front label but may appear on a neck or back label in the form of a stamp designation known as Consejo.
SUB REGIONS
Rioja Alta
Located on the western edge of the region, and at higher elevations than the other areas, the Rioja Alta is known for more fruity and concentrated wines which can have very smooth texture and mouth feel.
Rioja Alavesa
Despite sharing a similar climate as the Alta region, the Rioja Alavesa produces wines with a fuller body and higher acidity. Vineyards in the area have a low vine density with large spacing between rows. This is due to the relatively poor conditions of the soil with the vines needing more distance from each other and less competition for the nutrients in the surrounding soil.
Rioja Baja
Unlike the more continental climate of the Alta and Alavesa, the Rioja Baja is strongly influenced by a Mediterranean climate which makes this area the warmest and driest of the Rioja. In the summer months, drought can be a significant viticultural hazard, though since the late 1990s irrigation has been permitted. Temperatures in the summer typically reach 95°F. Twenty percent of the vineyards actually fall within the Navarra appellation but the wine produced from the grapes is still allowed to claim the Rioja designation. The predominant grape here is the Garnacha which prefers the hot conditions, unlike the more aromatic Tempranillo. Consequently Baja wines are very deeply coloured and can be highly alcoholic with some wines at 18% alcohol by volume. The wines typically do not have much acidity or aroma and are generally used as blending components with wines from other parts of
the Rioja.
The Riojans are master blenders (as they have to be because there are relatively few single estates in the area, the norm being to blend from a wide variety of vineyards and wine areas). Consequently they are able to reduce vintage variation by careful blending and many of the best wines vary relatively little between vintages.
VITICULTURE & GRAPES
Rioja wines are normally a blend of various grape varieties, and can be either red (tinto), white (blanco) or rosé (rosado). Rioja has a total of 57,000 hectares cultivated, yielding 250 million litres of wine annually, of which 85% is red. The harvest time for most Rioja vineyards is September-October with the northern Rioja Alta having the latest harvest in late October. The soil here is clay-based with a high concentration of chalk and iron (which provides the redness in the soil that may be responsible for the region's name, Rioja, meaning red). There is also significant concentration of limestone, sandstone and alluvial silt.
Among the Tintos, the best-known and most widely-used variety is Tempranillo. Other grapes used include Garnacha Tinta, Graciano, and Mazuelo. A typical blend will consist of approximately 60% Tempranillo and up to 20% Garnacha, with much smaller proportions of Mazuelo and Graciano. Each grape adds a unique component to the wine with Tempranillo contributing the main flavours and ageing potential to the wine; Garnacha adding body and alcohol; Mazuelo adding seasoning flavours and Graciano adding additional aromas.
With Rioja Blanco, Viura is the prominent grape (also known as Macabeo) and is sometimes blended with some Malvesia and Garnacha Blanca. In the white wines the Viura contributes mild fruitness, acidity and some aroma to the blend with Garnacha Blanca adding body and Malvasia adding aroma. Rosados are mostly derived from Garnacha grapes. The 'international varieties' of Cabernet Sauvignon and Merlot have gained some attention and use through experimental plantings by some bodegas but their use has created wines distinctly different from the typical Rioja.
Some of the most sought after grapes come from the limestone/sandstone based 'old vine' vineyards in the Alavesa and Alta regions. These 40 year old plus vines are prized due to their low yields and more concentrated flavours. A unique DO regulation stipulates that the cost of the grapes used to make Rioja must exceed by at least 200% the national average of wine grapes used in all Spanish wines.
VINTAGE CHART
Rioja (Red) Year %
2004 Superb vintage, classic wines Drink or Hold 94
2003 Hot, dry year, long-ageing wines Drink or Hold 91
2002 Smallest vintage in 10 years. Variable quality.
Keep to top names Drink or Hold 87
2001 Excellent year for long ageing Reservas
and Gran Reservas Drink or Hold 94
2000 A generally good vintage with fine Reservas Drink or Hold 89
1999 Smaller vintage of good quality Drink or Hold 88
1998 Good vintage Drink or Hold 97
1997 Unexciting so far, but quaffable Drink or Hold 84
1996 Good year, plenty of ageing potential Drink or Hold 89
1995 Very good vintage, Reservas now showing excellent fruit Drink or Hold 92
1994 Outstanding, some great long-ageing wines Drink or Hold 94
1993 Lesser wines, apart from best-known names Drink 77
1992 Rather light vintage Drink 80
1991 Still improving, average quality Drink or Hold 85
1990 Fairly ordinary but quaffable Drink 84
1989 Good, firm structure Drink 88
Rioja Reserva & Gran Reserva – Vintages of the Eighties Year %
1989 Goodish vintage, well balanced Drink 88
1988 Fairly good vintage, well balanced wines Drink 88
1987 Very attractive vintage, now at peak Drink 90
1986 Average year, now drinking well Drink 87
1985 Average year, now drinking well Drink 87
1984 Disappointing, with problem weather Avoid 80
1983 Don't keep it any longer Drink 86
1982 Now past its best Drink 83
1981 Superb wines, finest will keep longer Drink 90
1980 Average vintage, don't keep any longer Drink 86
More vintage charts
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