2001 Señorío de P.Peciña Reserva Rioja

SKU #1069149 91 points Robert Parker's Wine Advocate

 Aged in barrel for three years, the 2001 Reserva has a mature, mellow bouquet of hickory, sandalwood and dried blood that is very attractive to those with a predilection for traditional Rioja. The palate is fully mature with soft tannins: melted savory red fruit with dried herbs, allspice and leather. There does not appear to be any drying out on the finish, so enjoy this Reserva now and over the next 4-5 years. Drink now-2018.  (8/2012)

K&L Notes

2001 is a great vintage in Rioja, and at Peciña their Reserva shows this extra special deimension in terms of intensity and high quality raw material. Pedro Peciña, former vineyard manager at La Rioja Alta, is at the helm of this family bodega, assisted by his son Pedro. Like all their wines, this is 100% estate fruit, sourced primarily from around San Vicente with a bit of fruit coming from Labastida as well. Tempranillo forms the majority of the blend, with Garnacha and Graciano rounding things out. Stylistically, these are classic Rioja wines, aged in used American oak, racked twice a year, and with all the requisite warm, earthy, spicy, elegant berry fruit one can expect in classic, old school Rioja. As an added bonus, these vines are farmed with an expert hand, minimally sprayed, and are beautifully situated; many are on north facing slopes which in this part of Rioja is an ideal orientation. The wines are fermernted using only native yeasts, and show a real classic sense of style both in terms of the flavors and texture. These are amongst our favorite Spanish wines. (Joe Manekin, K&L Spanish Wine Buyer)

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Price: $29.99
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Staff Image By: Chiara Shannon | K&L Staff Member | Review Date: 10/25/2012 | Send Email
Pecina never disappoints. The 2001 Reserva Rioja is about as good as aged red wine can be for $30. I enjoyed this recently over a dinner of grilled flank steak with a side of brussels sprouts sauteed with bacon, and it was simply perfect. It showed a classic Rioja mix of red fruits, earth spice, and savory complexity from traditional barrel and bottle ageing, but with such freshness and lift! Exhibiting just the right amount of restraint so as to not take over the meal as many bolder reds can do, this cut right through the steak and handled the fatty/earthy flavors of the bacon and sprouts like it was fufilling its life purpose. Perhaps it was. I just hope it was paying attention the moment the conversation quieted and my guests remarked in unison, "man, this is REALLY good wine...what is this?" Kudos to you, Pecina.

Additional Information:



- A very important red grape varietal that's native to Northern Spain, grown across the north and central regions of the country. Low in acid and alcohol, with subtle strawberry, leather and tobacco notes, the grape responds well to oak aging and plays particularly well with others. Tempranillo is an important component, when combined with Garnacha, Mazuelo, Viura and Graciano, of Rioja, with the best examples coming for the cooler, higher-elevation regions like Rioja Alta and Rioja Alavesa. It is also grown in significant quantities in the Ribera del Duero where it is called Tinto Fino and Penèdes where it is called Ull de Llebre o Ojo de Llebre. Tempranillo hasn't gained a particularly strong foothold outside of Spain, achieving some success under the name Tinto Roriz in Portugal. There it is used as a component of Port and in the table wines of the Ribera del Duero and the Dão.


- With more land under vine than any other country in the world, Spain is the great sleeping wine giant. In recent years, a great deal of money and passion has been poured in the burgeoning Spanish wine industry, helping to improve quality among its vast array of wines from sparkling Cava to Sherry to Rioja Gran Reserva. The most important red-wine-producing regions are Rioja, Ribera del Duero and Navarra in the north and Priorat and Penedes in the northeast.


Alcohol Content (%): 13.5