Senorio de Pecina Finca Iscorto Rioja Gran Reserva – 2010

This is a deliciously mature, traditional style Gran Reserva Red Rioja from one of the best vintages of the last 50 years. It is a blend of 95% Tempranillo, 3% Garnacha and 2% Graciano from a single vineyard of 50 year old vines (called Iscorta) which was aged for 48 months in used American oak barrels followed by 3 years in bottle. Ripe strawberry and raspberry fruit notes mingle with gentle coconut and spice notes from its oak ageing. It has wonderful freshness and purity and gentle but firm underlying tannins. Only in Rioja will you find a wine of such complexity, age, depth and elegance for this price!

Enjoy with mixed cheeses, cured meats, baked pasta and lasagna.

1,500 cases were produced. 

Drink now – 2029.

Rated 94pts by Wine Advocate, Vinous and Decanter magazine.

Bodegas Hermanos de Peciña was founded in 1992 by the former vineyard manager at La Rioja Alta, Pedro Pecina. It has rapidly become one of the best respected, truly traditional Rioja producers alongside La Rioja Alta and Lopez de Heredia, and is referred to as “the new jewel of traditional Rioja”. The winery and vineyards are located in the trendy Sonsierra subzone on the northeast side of the Ebro river near the border of the Basque Alavesa subregion. These vineyards – mainly 40 to 60 years old – are rich in limestone and some of the finest in the Rioja Alta appellation. They are located in the foothills of the Sierra Cantabria Mountains at an average of 500 meters altitude and offer hillside expositions as well as complex and diverse soils. Many of Peciña’s most prized vineyards are actually on north facing slopes which Pedro feels helps give the wines good freshness and delineation.

The vineyards are farmed in a natural and sustainable manner. Harvest is done by hand, and the wines are all de-stemmed and then fermented in individual parcels using indigenous yeasts. After fermentation, the wines are transferred to 100% used American oak barrels where they are racked in the open air (called trasiego) every 6 months and aged – both in barrel and bottle – far beyond what is required by law. This special racking practice, combined with the avoidance of any new oak barrels, gives the wines a breathtaking silkiness and irresistible richness of texture.