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Bodegas Hermanos Peciña, Tempranillo

Rioja, Spain 2012 (750mL)
$13.00
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Fruit
Earth
Body
Tannin
Acid
Alcohol

Bodegas Hermanos Peciña, Tempranillo


The Bodega (winery) was started in the early 90's by Pedro Peciña Gil and his father at a small facility in La Rioja Alta. In 1997 they built a modern winery which enabled them to grow their winemaking capabilities, while preserving the traditions of the region. The combination of well chosen vineyards, organic viticulture, and a modern winemaking facility has helped them become one of the stars of the appellation. Rioja is in Northern Spain where the Tempranillo varietal is able to reach its full potential. Producers in the region make wines that are either white, red or rosé, and depending on how they are made, these wines can bear the name Joven, Crianza, Reserva, or Gran Reserva. Each level has oak and bottle ageing requirements which become the most strict and costly at the Gran Reserva level.

Today we are offering the Joven (young) Rioja from Peciña, which by law spends less than a year in an oak vessel, but no oak is required. This particular bottling is mostly Tempranillo with a bit of Garnacha and Graciano, two grapes which are commonly blended into the wines of the region. This Joven Rioja is designed to be consumed in its youth and is produced with fermentation and aging entirely in stainless steel. The result is a fresh, fruit forward, and quaffable example of Rioja from one of my favorite producers. The wine has aromas of ripe red cherry, red plum, leather, wild herbs and crushed stones. The palate is rich and round with ripe red fruit and slight earthy tones. This is a wine to purchase by the case and drink the summer at cellar temperature when life calls for an easy drinking red. Ideally consume this red in the next year for the freshness of fruit to be preserved. A bordeaux glass is ideal.
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Country
Spain
Region
Rioja
Sub-Region
SpainRioja Alta
Soil
Ferrous Clay
Farming
Organic
Blend
95% Tempranillo, 3% Garnacha, 2% Graciano
Alcohol
13.5
OAK
None

Spain

Eastern Spain

Montsant

The Montsant DO is Priorat’s downslope neighbor in northeastern
Spain, but other than differences in altitude, there isn’t much else to tell their terroirs apart. Both appellations contain some of the world’s greatest old-vine Garnacha (Grenache) in soils of fractured granite and shale known locally as llicorella. It is a Mediterranean climate, with wide diurnal temperature swings.

Eastern Spain

Penedès

Technically, a wine labeled ‘Cava’ can be produced in several different regions, but Penedès, on Spain’s northern Mediterranean coast, is its
spiritual home. The climate is Mediterranean, the soils a favorable mix of limestone (key in pre-serving acids), sand, and clay, and Cava sparklers are crafted in the traditional ‘Champagne’ method. The traditional grapes used for Cava are Xarel-lo (cha-RAY-yo), Macabeu, and Parellada.

Northwestern Spain

Galicia

Galicia is lusher, colder, wetter, and greener than most of the rest of Spain, especially where wine-growing
is concerned. Viticulture up here is some of the most “heroic” in the world, as vineyards cling to impossibly steep slopes along snaking rivers such as the Miño and
the Sil. The influence of the Atlantic Ocean is profound, often lending wines a salty, “sea spray” character.

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