Submitted by John on Mon, 04/27/2009 - 6:24pm
The Estate
Within Rioja and across Spain as a whole, the winemakers are often split into two camps – traditional and modern. Come to think of it, this demarcation of style is occurring across the entire winemaking (and wine drinking) world. Traditionalist Rioja drinkers enjoy a wine that spends at least a half-decade in American oak, then rests in the bottle to think about for another few years. You often see the current vintage from traditional winemakers on the shelves of fine wine stores or restaurant wine lists 7-10 years after they have been produced. On the other side of the coin, there are the modernists. Often aided by flying consultants that have clients on more than two continents, these winemakers eschew the dried cherry, oaky, mature style of Rioja. Although they keep within the aging parameters required by law, they attempt to bring the freshest possible style to the market – whether it be Joven, Crianza, Reserva or Gran Reserva.
Founded in 1992 by Pedro Pecina Crespo, Bodegas Hermanos Pecina has seen steady growth in both the size and scope of their vineyard area as well as growth in their ability to make brilliant wines from one of the most unappreciated wine regions in the world. Evolving into experienced winemakers that understand the traditions of the region as well as producing wines that appeal to a more modern wine drinking populace is not an easy feat to achieve. Yet, the Senorio de P. Pecina offerings Reserva and Gran Reserva offerings are obvious attempts to have the best of both worlds. The whites are not oxidized which is often the hallmark characteristic of the most sought after whites in Rioja. Meant to be drunk young, the Pecina blanco is incredibly refreshing wine that begs to be poured on the deck with a spring salad. And the Joven is no shy violet, either – the young wine is a bright, vibrant and quaffable red to pour as the weather turns warmer.
The Vineyard
South of the easternmost portion of Green Spain and west of Navarra, Rioja is in the heart of North-Central Spain. The life of the region runs along the Rio Ebro. The Rioja DOCa is split up into three parts – Rioja Alavesa, Rioja Alta and Rioja Baja. Pecina’s 50 hectares (roughly 123 acres) are all situated near San Vincente la Sonsierra in the Rioja Alta subzone. The average summer time temperatures in Rioja Alta can be a degree or two warmer than Baja and Alavesa. The warmer temperatures coupled with the age of the vines (all at least 15 years old) yield fruit that has slightly thicker skins and more character of flavor.
Pecina sources their fruit from the following, family-owned vineyards:
Finca Iscorta
Salinillas
El Codo
La Liende
La Veguilla
La Pena
La Tejera
Llano Paulejas
Valseca
The vineyards lie mostly on clay and limestone.
Vinification
Aiming for purity of fruit, Pecina de-stems, useless stainless steel fermentation and extends maceration a week after fermentation comes to an end. The Chobeo de Pecina ferments using carbonic maceration.
The Wines
Pecina White
-100% Viura.
Senorio de P. Pecina Joven
-95% Tempranillo, 3% Graciano, 2% Garnacha
Senorio de P. Pecina Crianza
-95% Tempranillo, 3% Graciano, 2% Garnacha; 24 months new American oak
Senorio de P. Pecina Reserva
-95% Tempranillo, 3% Graciano, 2% Garnacha; 36 months American oak
Senorio de P. Pecina Gran Reserva
-95% Tempranillo, 3% Graciano, 2% Garnacha; 48 months used American oak
Pecina Reserva Vendimia Seleccionada
-95% Tempranillo, 3% Graciano, 2% Garnacha; 36 months American oak
Chobeo de Pecina
-100% Tempranillo; 12 months new American oak
