All the reds are Tempranillo-based blends with some 3% Garnacha and 2% Graciano, and the 2011 Señorío de P. Peciña Reserva is no exception. It was sourced from a selection of their own vineyards in the Sonsierra zone. It fermented in stainless steel with indigenous yeasts without much extraction or a long maceration. The élevage lasted for 36 months and was in used American oak barrels with racking every six months. It's heady and ripe, the opposite of the 2013, with earthy and meaty aromas, hints of nuts, sweet spices and ripe fruit. The palate feels quite round, with juicy fruit and fine-grained tannins. As traditional as it gets. (LG) 91+
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