Bodegas Hermanos Pecina

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Country of Origin: Spain
Location: San Vicente de la Sonsierra, Rioja Alta
People: Pedro Peciña Crespo and Sons, Owners | Pedro Peciña Gil, Winemaker
Viticulture: Practicing Organic

Items

Bodegas Hermanos Pecina 2018 Rioja Blanco DOCa Login WA 90 In Stock
Bodegas Hermanos Pecina (1.5 L) 2009 Crianza Rioja Tinto Login
Bodegas Hermanos Pecina 2017 Cosecha Rioja Tinto DOCa Login WA 90 In Stock
Bodegas Hermanos Pecina 2013 Rioja Crianza DOCa Login WA 91 In Stock
Bodegas Hermanos Pecina 2014 Rioja Crianza DOCa Login On Order
Bodegas Hermanos Pecina 2011 Rioja Reserva DOCa Login JG 93 <1 Case
Bodegas Hermanos Pecina 2013 Rioja Reserva DOCa New! Login In Stock

Rioja’s traditional school of winemaking reigned from the 1850s until the 1980s, producing some of the world’s most consistently complex, soul-satisfying wines. But few of the historic bodegas have remained purely traditional. And today, apart from López de Heredia and La Rioja Alta, who is left to carry the torch of the past’s silky, Burgundian reds? But there is one very important example that didn’t even exist 25 years ago: Bodegas Hermanos Peciña.

Bodegas Hermanos Peciña was founded in 1992 by La Rioja Alta’s long-time vineyard manager, Pedro Peciña. Pedro comes from a long line of grape growers, and grapes are in his blood. His family held 20 ha of great old vineyards around San Vincente, which would form the basis of this new estate. In 2002, after 18 years at La Rioja Alta, Pedro left to devote himself entirely to his bodega. By now, he knew where all the best vineyards were, acquiring additional prime parcels exclusively on the left bank of the river, with its high elevations and chalky soil.

From the beginning, Pedro's winemaking has been utterly classic, and he uses his American oak barrels subtly. With an average age of 5-6 years, the wood is largely neutral, providing textural richness, but only background flavor notes. In fact, the style of Pedro’s best wines reminds us of no less than the great Cune Viña Reals and Riojanas Monte Reals of the past in their warmth, generosity and velvety textures.

Pedro ages far longer than is required by law, from a minimum of two years in barrel for Crianza to four or more years for Gran Reserva. And his cellar speaks volumes, with line after line of barrels, stacked four and five high. It’s a scene that was commonplace in Rioja forty years ago—but one that has now all but vanished. Pedro’s wines age with incredible grace, in part due to meticulous twice-a-year rackings—moving the wine from one barrel to another to let the wine breathe. Most large bodegas rack by pumping the wine from barrel into big stainless steel tanks and then back into barrel, limiting the wine’s development. Pedro racks as earlier generations did. Each barrel is gently drained by hand into a clean barrel beneath it. This vestige of the past is made possible not only by Pedro’s proud traditionalism, but also by his artisan scale of production. This practice, combined with avoidance of new wood, results in Rioja of breathtaking silkiness and irresistible richness. His work—and his wines—beg to be compared with the great traditionalists of Piedmont.

Pedro is preserving the diversity of the old vineyards, keeping varieties that others are ripping out. He uses no chemical fertilizers, nor does he induce fermentation. And he respects the traditional idea of blending to produce more complex, complete wines. Drawing on nearly a dozen different sites, he can create a diverse range of wines with remarkable consistency from vintage to vintage, which is one of the hallmarks of Rioja’s glorious past. Many of the great bodegas of the past have abandoned the classic approaches that made Rioja so singular. Pedro Peciña has joined the few surviving traditionalists in giving hope that this highly important school of winemaking will endure.

Media Links
Cellar Tours Blog: Interview with winemaker Pedro Peciña Gil of Bodegas Hermanos Peciña in Rioja

Social Media Links
Bodegas Hermanos Peciña Facebook

Reviews

  • Hermanos Pecina 2011 Rioja Reserva DOCa
    John Gilman View from the Cellar
    Rating: 93 (2/1/2017)

    The 2011 Rioja Reserva from Señorío de P. Peciña has blossomed beautifully with that extra time aging, and is offering up beautiful and refined complexity on both the nose and palate. The bouquet jumps from the glass in a mix of cherries, red plums, cloves, gentle notes of cigar ash, salty soil tones, a touch of wild fennel and a topnote of toasted coconut. On the palate the wine is pure, full-bodied and shows excellent mid-palate depth, with impeccable focus and balance, modest, buried tannins, bright acids and great soil signature on the very long, very refined and complex finish. This is a beautiful young Reserva that is starting to really drink well, but like the 2012 Crianza, it is still in climbing mode and its true apogee remains several years in the future. Great, great Rioja in the making!
  • Hermanos Pecina 2013 Rioja Crianza DOCa
    The Wine Advocate
    Rating: 91 (2/28/2018)

    The 2013 Señorío de P. Peciña Crianza is an attempt at a fresh and approachable red from the Sonsierra, with the usual house blend of Tempranillo with 3% Garnacha and 2% Graciano from their own vineyards. It fermented in stainless steel with indigenous yeasts and matured in used American oak barrels for 24 months, during which time the wine was racked every six months. It has a completely classical nose, with aromas from the élevage in American oak—mint, dill, vanilla and coconut—that transported me to the wines from yesteryear. It's not a blockbuster vintage, and the tannins might need some time in bottle or powerful food. 100,000 bottles produced. It was bottled in July 2016.
  • Hermanos Pecina 2017 Cosecha Rioja Tinto DOCa
    The Wine Advocate
    Rating: 90 (2/28/2018)

    I loved the wild character of the young, unoaked 2017 Señorío de P. Peciña Cosecha, mostly Tempranillo with some 3% Garnacha and 2% Graciano fermented in stainless steel with indigenous yeasts. It had a light maceration and extraction and was kept in tank for two months before bottling. It has a raw and savage nose, mixing raspberry leaf and earthy aromas, full of character with elegant rusticity. It's juicy and chewy, as pure as it gets. I'd love to see this wine in a couple of years.
  • Hermanos Pecina 2018 Rioja Blanco DOCa
    The Wine Advocate
    Rating: 90 (6/28/2019)

    The young white 2018 Señorío de P. Peciña Cosecha Blanco is quite pale, young and fruit-driven, as it corresponds to an unoaked Viura fermented in stainless steel with indigenous yeasts and bottled quite early. It's clean and harmonious, with aromas of white pear and flowers, quite elegant. The palate is fresh, but the wine has weight and fills your mouth; 2018 is a cool vintage and it shows. The flavors are focused and clean, and there is a pleasant bitter twist on the finish.