Señorio de P. Peciña

Red Reserva

 

The wine:
Elaborated from the finest grapes from our vineyards in San Vicente de la sonsierra, calcareous clay soil, the grapes are destemmed and crushed and fermented naturally with wild yeast in stainless steel tanks. 

It has been resting for 36 months in used American oak barrels. In this time, we have done six rackings (once every 6 months) by means of the traditional method, “barrel to barrel”, achieving a natural decantation. After being in bottle for a minimum of 18 months, the wine finds its balance and it is ready for consumption.
The wine is bottled unfined and unfiltered.

Tasting Notes:

Variety: 95% Tempranillo  –  3% Graciano  –  2% Garnacha
Alcoholic degree: 13.6%
Colour: Orange robe and brick coloured rind. 
Aromas: Soft vanilla aromas with a retonasal character, hints of leather, tobacco and dried flowers.
Palate: Very elegant, mellow, velvety, tasty and well-balanced. Good length.

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

Premios

1999

Stephen Tanzer

Robert Parker

92 points

91 points

2000

John Gilman

Stephen Tanzer

Wine & Spirits

92 points

89 points

90 points 

2001

Robert Parker

Elmundovino.com

91 points 

14.50 points

2005

I Wine Review

Falstaff

John Gilman

Akatavino

88 points

93 points

92 points

91 points

2006 Tim Atkin 96 points
2007

Stephen Tanzer

Elmundovino.com

Robert Parker

John Gilman

92 points

15.00 points

93 points

93 points

2009

Vinous

Tim Atkin

Elmundovino.com

Robert Parker

James Suckling

93 points

93 points

16.50 points

91 points

92 points

2010 Tim Atkin 95 points
2011

Tim Atkin

James Suckling

Elmundovino.com

Vinous

Robert Parker

John Gilman

94 points

90 points

14.50 points

93 points

91 points

93 points

2012 Tim Atkin 95 points
2013

Robert Parker

Tim Atkin

Vinous

92 points

92 points

93 points

2014

Robert Parker

Tim Atkin

John Gilman

Decanter

91 points

93 points

93 points

94 points 

2016

Tim Atkin

Robert Parker

92 points

93 points