Bodegas Hermanos Peciña was founded in 1992 by Pedro Peciña, the former vineyard manager for La Rioja Alta. This estate has quickly become a standard-bearer for traditionalists, focusing on the high-altitude vineyards of Rioja Alta near the village of San Vicente de la Sonsierra. Unlike many modern producers, the Peciña family remains steadfastly committed to the classic style of winemaking. This involves long aging periods in American oak and a reliance on natural decantation rather than aggressive filtration, ensuring the wine retains its soul and textural integrity.

The 2017 Reserva is a testament to patience and traditional craftsmanship. Despite a vintage marked by a challenging spring frost in the region, the estate’s old vines produced fruit with remarkable concentration and resilience. The wine spent 36 months in seasoned American oak barrels, with rackings performed every six months using the traditional "barrel to barrel" method. This slow oxygenation allows the wine to develop complex tertiary notes while softening the tannins, resulting in a Reserva that feels both timeless and perfectly poised upon release.

Why You’ll Love it

• This is a textbook example of traditional Rioja Alta, offering a savory and soulful profile that is becoming increasingly rare to find.

• The extended aging in American oak imparts beautiful notes of vanilla, dill, and sweet spice without overwhelming the fruit.

• It features an evocative bouquet of dried cherries, tobacco leaf, leather, and forest floor, typical of a well-matured Reserva.

• The palate is medium-bodied and exceptionally smooth, with a silky texture that glides across the tongue toward a long, earthy finish.

• It is ready to be enjoyed immediately, offering the complexity of an aged wine without the need for further time in your cellar.

How To Serve It

• Serve at a cool room temperature, ideally around 62°F to 64°F, to allow the delicate secondary aromas to fully express themselves.

• We recommend a short decant of about 30 minutes to help the wine "stretch its legs" after several years in the bottle.

• Use a standard Bordeaux glass to capture the marriage of red fruit and savory oak spice.

• This is a perfect match for grilled lamb chops with rosemary, slow-roasted pork, or a platter of well-aged Manchego cheese.