Old Italian Wines 1996 – 1949 | Part 3 Largely Unknown

In this third and last post about the Old Italian Wines tasting, I cover the group of largely unknown wines.

Mostly Unknown

The goal of this grouping was to taste wines from unknown producers or wines of known producers without published tasting notes.  I thought it was the most interesting set.  The 1971 Lungarotti, Torgiano Rubesco is my favorite of this group for it is aromatic, fruity, and crisp.  I should very much like to try a Riserva.  From the same excellent vintage, it is not surprising that the 1971 Giovanni Scanavino, Barolo Riserva drinks well.  What is surprising is that the 1961 Molinelli Giuseppe, Valtidone Gutturnio will outlive all of the wines we tasted.  This is a zippy, red fruited wine given life by the acidity.  It is bottled in heavy, substantial glass.  From the same vintage I also enjoyed the more linear 1961 Cantine di Venosa, Aglianico del Vulture, Riserva Enoselezone.  It is a dry wine with sappy acidity and a foxy note.  While it will not develop further it is very much alive.  By far the oldest Sangiovese I have tasted is the 1949 Fattorie del Piceno, Cantine di Montefano, Montefano Sangiovese “Dry”, Rosso Piceno Extra.  This is a label created just one year prior to the vintage.  I thought the wine had faded off but then it came back to life and hung around for a few days.  It is a gentle old wine with interest from the menthol and old leather.

In the end, the average quality of the wines tasted, as well as the peak quality did not match those we tried at An exploratory tasting of mature Nebbiolo 1975-1954.  This is not surprising.  However, the oldest wines tasted, made from Raboso, Aglianico, Barbera, and Sangioviese (!) while simpler in flavor than Piemonte wines, certainly have longevity.  I can imagine these wines lending life-lengthening qualities to the Alto-Piemonte bottles we tasted before.

1979 Angelo Gaja, Nebbiolo del Piemonte
Imported by T. Elenteny. Alcohol 12%.  Not attractive on the nose, actually it stinks.  Robust tart red and cherry fruit, some animale notes then it becomes undrinkable.  Not Rated.

1971 Giovanni Scanavino, Barolo Riserva
Imported by T. Elenteny. Alcohol 13%.  Concentrated aromas of sweaty, sweet old fruit on the nose.  In the mouth spearmint greats.  This wine still has grip and structure with sweet mint, slightly racy in the middle, bits of minerals and lipsticky finish.  Watering acidity throughout.  Holds up well.  ** Now but will last.

1971 M. Mascarello, Nebbiolo d’Alba
Imported by T. Elenteny. Alcohol 12%.  Not right compared to other bottles of this wine.  Not rated.

1971 Ricasoli, Chianti
Imported by T. Elenteny. Alcohol 12%.  Tart, simple, and short with wood notes.  Not undrinkable, rather a survivor of very simple flavor. * Now.

1971 Lungarotti, Torgiano Rubesco
Imported by T. Elenteny. Alcohol 12%.  A light to medium color.  Sweet, concentrated aromas on the nose of old wine then it freshens up with air.  Still fruity in the start with a fresh personality, old-school flavors in the middle, and a crispy finish.  Satisfying.  *** Now.

1967 Giacomo Conterno, Freisa
Imported by T. Elenteny. Alcohol 12%.  A medium, brick color.  Roasted aromas on the nose.  In the mouth is tart, red fruit, strong acidity, then a finish of gentle red strawberry.  The roast returns indicating this is past prime.  *(*) Now.

1966 Cantina Sociale Ponte di Piave, Raboso Piave
Cantina Sociale Ponte di Piave was founded in 1948 by a small group of winemakers trying to survive during the tough postwar years.  A new facility was built in 1955 and by 1964, there were more than 360 members of the cooperative.  Imported by T. Elenteny. Alcohol 13%.  Nuts on the nose.  Plenty of tart, red fruit in the mouth, acidity, still structured, and acidic end.  A blood note develops.  This wine drank the same for days, it appears to be true to the grape.  *(*) Now but will last.

1966 Cantina Centrale Cooperativa, Cacc’e Mmitte, Riserva Enoselezone
Cacc’e Mmitte, located in Puglia, is named after an ancient vinification technique where the farmhouses equipped with tanks for the crush rented them out.  Tenants had to be finished by the end of their term for the next person.  Imported by T. Elenteny. Alcohol 12%.  A very light, browning color.  Delicate, sweet old fruit in the mouth.  A gentle wine with low acidity, sweet red fruit in the finish.  Appealing in a way but soft, simple, short, and solid.  *(*) Now.

1961 Cantine di Venosa, Aglianico del Vulture, Riserva Enoselezone
Cantine di Venosa was founded in 1957 by 25 members and today has more than 400.  Imported by T. Elenteny. Alcohol 12%.  Good nose with dry, linear flavors in the mouth.  Sappy acidity, a polished wood note, and dry extract.  This is a good, sharp with with an attractive foxy presence. ** Now but will last.

1961 Molinelli Giuseppe, Valtidone Gutturnio
Most likely a blend of Barbera with Croatina (Bonardo).  Guttornio is located in Emilio-Romagna.  Imported by T. Elenteny.  Powdery flavor with noticeable, zippy acidity, and red cranberry flavors.  There is a firm wood note.  In amazing shape, the red flavors match the zippy, crisp nature.  Drank well for hours.  ** Now – 2028.

1949 Fattorie del Piceno, Cantine di Montefano, Montefano Sangiovese “Dry”, Rosso Piceno Extra
The “Cantine di Montefano” brand was registered in 1948.  Montefano is located in the Marche.  Imported by T. Elenteny. Alcohol 12-13%.  Dry and linear but dimension comes from dry extract.  Solid and initially appears to not hold up but then it breathes back to life.  Hints of menthol mix with finely textured red fruit and leather.  Modest body.  ** Now.

Patent for “Cantine di Montefano” business mark granted in 1948.

Old Italian Wines 1996 – 1949 | Part 2 Barbera

This is the second post about the Old Italian Wine tasting.  This grouping focuses in on Barbera, in part due to an interesting tasting of Italian Barbera from 1964 to 2013 held last summer.

Barbera

These wines proved to be of rather miserable performance with only two out of six Italians Barbera wines being of any interest.  Of these two, the nose of the 1978 Alfredo Prunotto, Barbera d’Alba is deep and consistently attractive.  In fine shape it is a fresh bottle with more acidity than the aromas lead on to.  I only wish the flavors were as complex as the aromas.  Acidity is also present in the 1970 Scarpa, Barbera d’Asti Superiore.  It is, by far, the lightest in color of the 1970, 1964, and 1961 Scarpa trio.  The color difference is so remarkable that either some issue with the 1964 and 1961 bottles, perhaps some VA, fixed the color or winemaking changed in the late 1960s.  In the end, the 1970 takes on some sweetness which balances out some of the acidity.

1978 Franco-Fiorina, Barbera d’Alba
Founded in 1925, this wine was made from purchased fruit as they owned no vineyard at the time.  They did not make any single-vineyard wines so this would have been a blend from multiple areas.  Imported by T. Elenteny. Alcohol 12%. Strong aromas of volatile acidity. It is possible to find some core of fruit in the middle but the wine is undrinkable. Not Rated.

Mystery Wine – 1977 Sebastiani Vineyards, Prioprietor’s Reserve Barbera, Northern California
Alcohol 12.6%. A light to medium bricking color. Smells like redwood or some different wood with sweet fruit and just a touch of V.A. Similarly sweet flavors at the start, modest body, and modest acidity. Second time tasted and I believe it was never that complex to begin with. *(*) Now.

1978 Alfredo Prunotto, Barbera d’Alba
Prunotto was founded in 1904 and purchasing all of their grapes at the time of this vintage.  It is possible this wine was aged in chestnut and Slavonian oak.  Imported by T. Elenteny. Alcohol 12%. A deep nose of sweet old aromas, and mature red fruit. Good structure with fresh acidity. Actually, more acidity than I expected. The best so far. **(*) Now.

1964 Alfredo Prunotto, Barbera Riserva Cru Pian Romualdo
Prunotto only designated the cru of a wine when they felt the vintage warranted it.  Imported by T. Elenteny. Alcohol 12%. Smells of must and menthol. Undrinkable.  Not Rated.

1970 Scarpa, Barbera d’Asti Superiore
Scarpa was founded in 1870.  Imported by T. Elenteny. The lightest of the Scarpa trio by far. A little stinky on the nose but it cleans up. In the mouth, there is initially red fruit followed by a short finish with acidic kick at the end. With a bit of air some sweetness develops with a touch too much citric acidity. Good persistence of flavor. **(*) Now.

1964 Scarpa, Barbera d’Asti
Imported by T. Elenteny. Very dark, the darkest. Cheese aromas on the nose and some old-school flavors like the Sebastiani. But then it cracks up becoming undrinkable. Not Rated.

1961 Scarpa, Barbera d’Asti
Imported by T. Elenteny. Almost as dark as the 1964. The nose is clearly of grass and V.A. A good acidic crunch at first then the wine becomes too high-toned with red flavors. * Now.

Old Italian Wines 1996 – 1949 | Part 1 Dolcetto

 

Half a year ago a small group of us gathered for An exploratory tasting of mature Nebbiolo 1975-1954.  The wines from Alto Piemonte were largely good so we gathered again to try an even more diverse selection of Italian wines dating from 1996 back to 1949.  The selections were organized into three groups: Dolcetto, Barbera, and Largely Unknown.  The Italian wines were brought by a few and all but one of the bottles came from Chambers St Wines.  Given the expected low hit rate we went through a larger than normal set of wines.  In this post I cover the Champagne and Dolcetto wines.

Champagne

We started and finished the tasting with Champagne.  I brought the 1977 Moet & Chandon, Silver Jubilee Cuvee Champagne from Reid Wines of England.  Based on the 1971 vintage, this cuvee was released for the silver jubilee of Queen Elizabeth II.  Despite the excellent fill, the cork came out readily, no doubt the cause for the dissipation of all bubbles.  It was still enjoyable as a still white wine and as one other person noted, there are some flavors reminiscent of Madeira!  Of the other three Champagnes I was particularly impressed by the NV Savart, Champagne Premier Cru Bulle de Rosé once it warmed up.

1977 Moet & Chandon, Silver Jubilee Cuvee Champagne
A honied amber color with sweet fruits on the nose. The cork came out readily so there are no bubbles at all, just a moderately silky body. Essentially a mature white wine but with chalk and hints of grip. The texture alone gives the faintest impression of a mousse. With air, quite attractive flavor develops which is evocative of Madeira in the finish. *** for flavor alone.

2011 Chartogne-Taillet, Chemin de Reims, Champagne Extra Brut
Imported by Envoyer. This wine is 100% Chardonnay that was fermented and aged in old oak from Anne Gros.  Alcohol 12%. Disgorged August 2017. Pale yellow in the glass. Ripe yellow fruit at first, very balanced with a gently sweet aftertaste. Hints of wood.  *** Now.

2008 Moet & Chandon, Grand Vintage Brut Chamapgne Brut
This wine is a blend of 46% Pinot Noir, 32% Chardonnay and 22% Meunier aged for seven years on the lees.  20% of the Pinot Noir is wine.  Alcohol 12.5%. A colorful wine of dried rose. Very fine in the mouth. Solid with plenty of ripe, red fruit and a tarter finish.  Flavorful but not that complex.  *** Now – 2023.

NV Savart, Champagne Premier Cru Bulle de Rosé
This wine is a blend of 70% Pinot Noir, 22% Chardonnay, and 8% wine of Pinot Noir. Alcohol 12.5%. A fabulous nose is followed by a unique flavor. Becomes stellar with air and warmth, revealing ripe berry and floral fruit. It builds both chalk and pastille flavors. Overall a racy and grippy wine once it has opened up. **** Now – 2028.

Dolcetto

The Dolcetto flight proved moderately good at best.  The 1996 Falleto di Bruno Giacosa, Dolcetto d’Alba is fully mature in flavor but still retains structure.  It lacked the verve to move up in quality.  I thought the 1978 Giuseppe Mascarello, Dolcetto d’Alba Bricco Gallo smelled good, it certainly engaged me but was tired in the mouth.  Sadly the 1978 Giuseppe Mascarello, Dolcetto d’Alba Ginestra was a bad bottle with its musty smell.  That left the 1968 Pio Cesare, Dolcetto d’Alba as the most interesting bottle.  Rather light in color with gentle flavors of strawberry and blood, this held up well and is evocative of the 1960s.

1996 Falleto di Bruno Giacosa, Dolcetto d’Alba
Founded in 1900, Bruno Giacosa purchased the 8.4 Ha Falletto vineyard in 1982.  At the time it was planted with just some Dolcetto.  Imported by Winebow. Alcohol 12%. At first a core of mature fruit that is astringent but interesting. There are just hints of very fine tannins. With air it is confirmed that this is fully mature yet still a bit firm by the middle. Notes of old leather add to the bitter flavors which extured over a textured and tannic finish. It wraps up with some eucalyptus freshness.  ** Now.

1978 Giuseppe Mascarello, Dolcetto d’Alba Bricco Gallo
Giuseppe Mascarello & Figlio was founded in 1881.  If am I correct, his great-grandson Mauro took over the winery in 1967.  According to the Wasserman’s he produced some 16,000 bottles of Dolcetto D’Alba annually.  They considered his approach to Barolo as traditional.  Imported by T. Elenteny. Alcohol 12%. Quite dark in color with grapey and cherry highlights. After an attractive nose, there are flavors of sweet fruits and oak. The wine is certainly tired or rather firm with black fruit marked by a bitter finish. *(*) Now.

1978 Giuseppe Mascarello, Dolcetto d’Alba Ginestra
Imported by T. Elenteny. Alcohol 12%. Quite dark with grapey color as well. Smells like musty wood. Nope! Not Rated.

1968 Pio Cesare, Dolcetto d’Alba
Pio Cesare was founded in 1881.  At one point the wines of Dolcetto d’Alba represented around 10% of their production or 24,000 bottles per year.  At the time of this vintages, the Wasserman’s considered them a very traditional producer.  Their Barolo was fermented in wooden vats where it was in contact with skins for two and a half months then kept outdoors during the winter.  Imported by T. Elenteny.  A light to medium bricking color. Delicate flavors greet with strawberry, bloody, and iron. This wine sports gentle weight, modest acidity, and a cola-like refreshing finish. A solid wine that held up for hours. ** Now.

CVNE Older Vintage Tour with Carlos Delage, Deputy Export Director

It is a testament to winemaking with excellent parcels of fruit and aging in carefully maintained facilities, that I have consistently enjoyed several bottles of the 1964 CVNE, Vina Real Reserva Especial. I have drunk other vintages as well including the 1976 CVNE, Imperial, Rioja Gran Reserva which was served by Carlos Delage, CVNE Deputy Export Director, at a luncheon in Washington, DC, during early April. What few seem to realize is that CVNE still produces complex, age-worthy traditional wines not only from legendary vintages but those which are overshadowed.

The glass of 2014 CVNE, Monopole Clasico which greeted us upon arrival is rooted in history. This wine was originally made in the 1960s and 1970s but then faded away to no longer be produced.  When Victor Urrita, CVNE CEO, tasted a mature bottle of the 1979, he was so impressed he took the only logical next step; he contacted the winemaker himself, Ezequiel Garcia.

So famed were the CVNE wines produced by Ezequiel Garcia during the 1960s and 1970s that he earned the nickname El Brujo or “The Wizard”. It is his vintages of Vina Real Reserva Especial and Imperial Gran Reserva that savvy wine drinkers covet today. However, his Monopole Clasico has remained obscure until it was resurrected with the 2014 vintage.

Not to be confused with the regular Monopole, the Monopole Clasico is unique in Rioja history as it features a good portion of Sherry. Unlike any other wine, this is a blend of Viura with 15% Manzanilla sourced from the Hidalgo family. The wine is then aged in a combination of American oak and Sherry bota. Incredibly, CVNE is still in possession of the 1970s letter granting permission to bottle this wine as Rioja. We all enjoyed a glass as we gathered for the luncheon. I found it light and fresh with an attractive, oily body throughout and Sherry background note.

Once seated, we started off with an tremendous glass of 2004 Contino, Rioja Reserva.  From an excellent vintage, this is a wine generous in flavor and capable of long age.  In my post Delicious and historic, the 1974 Contino, Rioja Reserva I describe the very first vintage as “age-defying”.  With the 2004 demonstrating potential for that same descriptor, an array of CVNE Imperial, Rioja Gran Reserva illustrats the evolution of wine through the excellent 2010 and 2005 vintages along with the very good 1998 and good 1976 vintages.  The former are still in a development phase but while the 1998 is still structured, it is now gaining complexity from maturity.

The ability for a wine to age is of no importance unless it not only tastes good but also develops the unique flavors from bottle age.  The 1976 tasted at lunch was the best of the two examples I have tasted over the past year, no doubt because it came straight from CVNE.  While it reflects the modest vintage in its gentleness, it has taken on that slightly sweet, concentrated fruit flavor that I love in good wines over 40 years of age. If this is the peak of the 1976 vintage then I can only imagine the heights that the 2010 and 2005 vintages will achieve.

Many thanks to Carlos Delage (CVNE), Gloria Zapatero (CVNE), and Rob McFarlane (Elite Wines) for inviting to the luncheon.

2004 Contino, Rioja Reserva
Alcohol 14.5%. The youngest looking of the first three wines. Still has a grapey color and is highly aromatic on the nose. This is forward, promptly filling the mouth as floral and spiced flavors come out in the middle. It is showing beautifully with a fresh, almost menthol note, hints of sweet oak, and a finish of minerals and good funk. It wraps up with a kick of freshness. ****(*) Now – 2038.

1998 CVNE, Imperial, Rioja Gran Reserva
The nose is complex with red and black fruits with spices. In the mouth the red fruit is taking on maturity. The watering acidity carries the sweet and powdery red fruit. There is some chewy texture from structure and even a little tartness. Though entering maturity it will develop for some time. ***(*) Now – 2028.

1976 CVNE, Imperial, Rioja Gran Reserva
Alcohol 13%. A clear, light to medium garnet. The nose still offers modest depth and meat aromas. In the mouth is a start of focused red fruit then beautiful powdery, cherry fruit flavors. The wine is lithe and light through the middle, carried by watering acidity into a gentle finish. It develops notes of old wood, slightly sweet concentrated fruit, and meat. **** Now but will last.

2010 CVNE, Imperial, Rioja Gran Reserva
Very dark in color and still concentrated in the mouth. With youthful vigor, the flavors are held close but are not tight. There is ripe fruit and racy texture providing the stuffing for years of age. The oak still needs time to integrate. It has a long future over which it will improve. **** 2020-2038.

2005 CVNE, Imperial, Rioja Gran Reserva
The grapey dark color stains the glass. There is a cherry note at first then as the wine slowly opens up black licorice and fresh herbs. It has strength for development. ***(*) 2020-2030.

2012 CVNE, Graciano
This was vinified in oak then aged for 18 months in new French oak. This is very young with tight flavors. A menthol note mixes with the blue and black fruit which is almost bitter. Certainly unique.  *** 2023-2030.

Our host Carlos Delage, CVNE Deputy Export Director

An off-bottle of 1977 Keenan, Cabernet Sauvignon, Napa Valley

I picked up a few bottles of 1970s Californian wine in England of all places.  Reid Wines to be exact, supplier of old Claret back during my Bristol University days.  Their wine lists easy spans a century’s worth of vintages, primarily in Champagne, Bordeaux, and Burgundy but other regions are sprinkled throughout, including a bottle of Keenan from Napa Valley, California.

The first vintage of Robert Keenan Winery was 1977 from a vineyard planted to Cabernet Sauvignon and Chardonnay in 1974.  Robert Keenan planted his vines on the 19th century Peter Conradi vineyard located on the Mayacamas mountain range in the Spring Mountain District of Napa Valley.  Joe Cafaro, the first winemaker, was a graduate of Fresno State University.  Also in his class of 1969 are Jerry Luper of Freemark Abbey Winery, Dick Arrowood of Chateau St. Jean, Mark Shouse of Gallo, and Phil Baxter of Rutherford Hill.

The wines of Robert Keenan were soon known on both coasts and in Europe.  The Chardonnay was released first and could be the reason my bottle of Cabernet Sauvignon found its way to England.  Frank J. Prial wrote in The New York Times during the summer of 1979, that some “of the best new chardonnays” came from such new wineries at Keenan.  That fall Robert Lawrence Balzer included Keenan in a list of one dozen unfamiliar wineries that “may have interesting significance tomorrow” in The Los Angeles Times.

The 1977 Keenan, Chardonnay was poured on George Washington’s Birthday at a wine tasting organized by the California Wine Institute and Les Amis du Vin, held at the United States Embassy in Paris during 1979.  Frank J. Prial recreated the tasting back in San Francisco where he found the Keenan one of the outstanding wines in an outstanding group of Chardonnay.  As for a connection to England, Frank J. Prial interviewed the English wine writer Cyril Ray in New York City.  Of the two Chardonnay’s they drank, one was the 1977 Keenan.

My bottle of 1977 Robert Keenan Winery, Cabernet Sauvignon, Napa Valley had a fill in the shoulder which is why I opened it for myself.  A gamble for sure but worth it for the history.  There was that tell-tale roasted quality on the nose indicating the wine is not right.  It never cleaned up but in tasting the wine I can see how proper bottles should be satisfying.

1977 Robert Keenan Winery, Cabernet Sauvignon, Napa Valley
Alcohol 14.2%.  Fill is in the shoulder.  Dark and deep in the glass.  A roasted aroma on the nose indicates this bottle is not ideal.  The flavors are better in the mouth though the roast note persists. Otherwise this is a full-bodied, savory wine with sweet fruit and a wood box flavor.  The amount of body is surprising but the wine is completely balanced.  Clean bottles should drink well for many years to come.  Not Rated.


Prial, F. J. (1979, May 09). Wine talk. New York Times (1923-Current File) Retrieved from https://search.proquest.com/docview/120885774?accountid=14784

Prial, F. J. (1979, Jun 06). Wine talk. New York Times (1923-Current File) Retrieved from https://search.proquest.com/docview/120838683?accountid=14784

By, F. J. (1979, Jun 10). Wine quality from california. New York Times (1923-Current File) Retrieved from https://search.proquest.com/docview/120840402?accountid=14784

Balzer, R. L. (1979, Sep 30). Wine connoisseur. Los Angeles Times (1923-Current File) Retrieved from https://search.proquest.com/docview/158960200?accountid=14784

A tasting of Hermanos Peciña Rioja from 2016-2001

Bodegas Hermanos Pecina was founded in 1992 by Pedro Peciña who was the vineyard manager of La Rioja Alta.  The wines are fashioned using the traditional methods of Rioja first developed in the 19th century.   I particularly enjoy traditional Rioja so after first tasting a Peciña wine six years ago, I have shared bottles with others.  When it came time for us to host a dinner for a group of co-workers and friends I took the opportunity to serve as many different bottlings as I could.

The wines of Hermanos Peciña are imported by The Rare Wine Co. so I turned to Mannie Berk from whom I was able to purchase nine different wines.  For background information on the wines I recommend you check out the RWC Hermanos Peciña page where you may also purchase some of the selections we tasted.

Recommendations

For current drinking I recommend the 2016 Hermanos Peciña, Rioja Cosecha which is grapey, yet surprisingly deep for a young wine.  I strongly recommend you seek out the 2011 Hermanos Peciña, Rioja Reserva.  This was the first bottle finished and group favorite, of which I agree!  It is entering its first drinkable phase so you can follow it over the next decade.

Traditional Rioja is capable of slowly developing complexity over a long period of time.  This in part stems from long aging in used American oak.  This capability is clearly reflected in the Gran Reserva and Vendimia Seleccionada bottles.  The 2010 Hermanos Peciña, Finca Iscorta de Pecina, Rioja Gran Reserva is the tightest and in need of the most cellar age.  This single vineyard wine possesses power yet also balance.  Both the 2009 Hermanos Peciña, Señorio de P. Peciña, Rioja Gran Reserva and 2003 Hermanos Peciña, Señorio de P. Peciña, Rioja Gran Reserva are in development.  Hints of maturity come out on the nose or in the palate but these vintages are still clinging to youth.

The 2001 Hermanos Peciña, Señorio de P. Peciña, Rioja Vendimia Seleccionada is another wine that you should seek out.  Widely regarded as an excellent vintage in Rioja, this bottle is just coming into its own which allows  you to experience this great year.  Pure in flavor with juicy acidity there is a luxurious mouthfeel with texture in the finish.

Tasting Notes

2016 Hermanos Peciña, Señorio de P. Peciña, Rioja Cosecha
A blend of 95% Tempranillo, 3% Graciano, and 3% Garnacha from the youngest vines averaging 15-25 years of age. Aged in stainless steel and no oak. Grapey but deep in flavor with fresh fruit. Moderate weight, modest structure, and a little acidity. A good young wine. ** Now – 2020.

2013 Hermanos Peciña, Señorio de P. Peciña, Rioja Crianza
A blend of 95% Tempranillo, 3% Graciano, and 2% Garnacha sourced from three vineyards with vines averaging 30-60 years of age. Aged for 2 years in American oak. Scented fruit on the nose. More weight in the mouth, creamy blue fruit, a bit robust but water acidity keeps things lively. The structure comes in at the end with very fine tannins and firm hints of wood. Might develop some more. ** Now – 2022.

2006 Hermanos Peciña, Señorio de P. Peciña, Rioja Crianza magnum
A blend of 95% Tempranillo, 3% Graciano, and 2% Garnacha sourced from three vineyards with vines averaging 30-60 years of age. Aged for 2 years in American oak. Quite mature on the nose; the aromas are good. In the mouth are sweet, red fruit flavors, sweat, and a bit of roast earth. It becomes a bit dirty with air such that I can’t help but think this is a sub par bottle. Not Rated.

2011 Hermanos Peciña, Señorio de P. Peciña, Rioja Reserva
A blend of 95% Tempranillo, 3% Graciano, and 2% Garnacha sourced from 35-60 year old vines. Aged for 3 years in American oak. A brooding nose of licorice and tobacco. A tart, black fruited start then a creamy middle with tobacco and texture. A strong future with the most potential out of all wines. Really quite good, a group favorite. **** Now – 2028.

2009 Hermanos Peciña, Señorio de P. Peciña, Rioja Gran Reserva
A blend of 95% Tempranillo, 3% Graciano, and 2% Garnacha sourced from 60-70 year old vines. Aged for 4 years in American oak. Meaty with slightly sweet aromas make for a good nose. This is certainly young as evidenced by the grip yet there is a mature edge to the flavor. Watering acidity and hints of wood carry it on. ***(*) Now – 2035.

2003 Hermanos Peciña, Señorio de P. Peciña, Rioja Gran Reserva
A blend of 95% Tempranillo, 3% Graciano, and 2% Garnacha sourced from 60-70 year old vines. Aged for 4 years in American oak. Good nose, aromatic, and much more mature than the 2009. The wine is open in the mouth with gentle, yet focused fruit which does not taste mature until the finish. It is supported by citric acidity. A slow ager. ***(*) Now – 2030.

2010 Hermanos Peciña, Finca Iscorta de Pecina, Rioja Gran Reserva
A blend of 95% Tempranillo, 3% Garnacha, and 2% Graciano sourced from 50 year old vines at the Finca Isacorta Vineyard. Modern, tight and lean right now. Black fruited with a creamy edge. All components are perfectly balanced with a subtle hint of vanilla which will integrate. **** 2023-3035.

2006 Hermanos Peciña, Señorio de P. Peciña, Rioja Vendimia Seleccionada
A blend of 95% Tempranillo, 3% Graciano, and 2% Garnacha sourced from 30-60 year old vines. Aged for 3 years in American oak. Still young at first, meaty with roast notes then with air fully mature flavors come out. This is a round wine with a soft start. The structure slowly builds supporting sour fruits in the end. *** Now – 2023.

2001 Hermanos Peciña, Señorio de P. Peciña, Rioja Vendimia Seleccionada
A blend of 95% Tempranillo, 3% Graciano, and 2% Garnacha sourced from 30-60 year old vines. Aged for 3 years in American oak. A bit tight at first though rounder with a coffee note. With air, a touch more power and almost juicy acidity. Pure flavors of largely red fruit but pure blue fruits and minerals come out in the end. Oily mouthfeel and right at the end, extract lends texture to the finish. **** 2020-2040.

A diverse wine selection at The Locke Store in Millwood, VA

The wines of Agrina from Croatia, Burlotto from Italy, and Historic Series Madeira from Portugal may all be found at The Locke Store in Millwood, Virginia.  I found myself in the small community of Millwood as we returned with our daughter from sleepaway camp the other week.  After eating fried chicken for lunch and ice cream for dessert, she was of course, in need of a snack.  The Locke Store was the closest store I could find so through the country road we drove.  What good luck for me as the wine selection is more akin to what I find in Washington, DC, some 60 miles away.

The Locke Store was built in 1836 but it is since 1844 that it has continuously operated as a store until this day.  In 2002, Juliet Mackay-Smith became proprietor, and under her eye a surprisingly diverse wine selection occupies a good portion of the store.  I grabbed several bottles from vintages I had yet to taste.  If you find yourself in the area, perhaps visiting the Burwell-Morgan Mill or Carter Hall, then be sure to store by the store to pick up some wine as well.

2016 Badenhorst Family Wines, Secateurs Vintage Red Wine – $19
Imported by Broadbent Selections.  This wine is a blend of 56% Shiraz, 27% Cinsault, 21% Grenache, and 1% Tinta Barocca.  Alcohol 13%.  The tart berries in the rounded start soon take on flavors of black tea and black fruit.  This is a drier wine but with a good vein of flavor.  Medium bodied with some supportive structure in the middle, this is a solid wine for drinking now.  ** Now – 2019.

2015 Frederick Brouca, Champs Pentus, Faugeres – $20
Imported by Elite Wines.  This wine is a blend of 40% Grenache, 30% Syrah, and 30% Carignan.  Alcohol 13%.  Needs some air to come together and shake off a bit of yeast.  It is lively on the tongue, almost with spritz, which moves the wine into a vein of dry, mineral, black flavors.  There is a structure of very fine tannins, almost too powerful when first opened, which eventually balance out due to a developing core of round, cherry flavors upfront.  This should improve once the structure resolves. **(*) Now – 2023.

2015 Chateau Puech-Haut, Le Prestige, Saint-Drezery – $23
Imported by Eric Solomon/European Cellars.  A cuvee for Philipe Cambie and Eric Solomon.  Alcohol 15%.  A touch earthy with creamy blue fruit that drapes over the tongue due to the lower acidity start.  It transits to a mineral, black finish with a touch more acidity.  Notes of some sweet oak are at the end. This is satisfyingly flavorful wine with minimal tannins that is easy to drink now.  *** Now.