Señorio de P. Peciña

Red Gran Reserva

 

The wine:
A Gran Reserva wine is a Great Work, so we need to start with a base wine that meets special conditions in terms of structure, colour, tannins and aromas. This wine is therefore made with grapes from our oldest vines, from which we obtain very small, highly-concentrated berries, with very low yields and extraordinary quality.

Picked in the second fortnight in October, this wine is made with a careful maceration at controlled temperatures of 26º to 27º degrees for twelve days. It has spent 48 months in used American oak, and during this time it has been racked eight times from cask to cask, thereby racking it off the sediments by gravity in a natural way. After this time in the cask, it has then spent another 36 months rounding off in the bottle, thereby obtaining the special balance before its exit to the market.

Tasting Notes:

Variety: 95% Tempranillo  –  3% Graciano  –  2% Garnacha
Alcoholic degree: 13.5%
Colour: ruby-cherry red, with good depth and amber-orange rim bright, clean.
Aromas: fine, intense nose with ripe fruit, toffee and chocolate, reduction with a classic bouquet of leather and tobacco. Spicy.
Palate: Rounded tannins, balanced, long, velvety, smooth.

Best temperature to drink:  18º to 19º C.

DECANTATION IS RECOMMENDED

Premios

Points
1998

Robert Parker

Stephen Tanzer

John Gilman

I Wine Review

Wine & Spirits

Tim Atkin

91 points

93 points

93 points

92 points

90 points

96 points

2001

Peñin

Robert Parker

John Gilman

I Wine Review

Elmundovino.com

Guía Repsol

Falstaff

90 points

90 points

94 points

90 points

14.50 points

91 points

95 points

2003

Stephen Tanzer

Akatavino

Vinous

Tim Atkin

93 points

95 points

92 points

95 points

2009

Robert Parker

Elmundovino.com

Tim Atkin

Vinous

Decanter

94 points

16 points

95 points

94 points

95 points

2011

Robert Parker

Tim Atkin

Vinous

John Gilman

Decanter

Jancis Robinson

91 points

92 points

93 points

93 points

95 points

17 points