Winemaker Notes
Blend: 95% Tempranillo, 3% Graciano, 2% Garnacha
Professional Ratings
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Robert Parker's Wine Advocate
The 2006 Señorio de P. Peciña Vendimia Seleccionada was harvested quite early, I remember it was a very warm summer, and like their reds is mainly Tempranillo with a mere 5% made up of Graciano and Garnacha. This is a selection from older vineyards in clay and chalk soils, fermented with indigenous yeasts and matured in well-seasoned American oak barrels with rackings every six months. The wine is slowly fine-tuned and aged in an oxidative way that gives it the unmistakable, traditional Rioja nose of leather, tea leaves, cherries and spices. The palate is really polished, but didn't seem to have the depth of the 2007 Reserva. All in all, a very good Rioja Gran Reserva that won't require a second mortgage. As the good examples in the category, this should be quite long-lived.
Hailed as the star red variety in Spain’s most celebrated wine region, Tempranillo from Rioja, or simply labeled, “Rioja,” produces elegant wines with complex notes of red and black fruit, crushed rock, leather, toast and tobacco, whose best examples are fully capable of decades of improvement in the cellar.
Rioja wines are typically a blend of fruit from its three sub-regions: Rioja Alta, Rioja Alavesa and Rioja Oriental, although specific sub-region (zonas), village (municipios) and vineyard (viñedo singular) wines can now be labeled. Rioja Alta and Alavesa, at the highest elevations, are considered to be the source of the brightest, most elegant fruit, while grapes from the warmer and drier, Rioja Oriental, produce wines with deep color, great body and richness.