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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 94.7 pts. and median of 95 pts. in 95 notes) - hiding notes with no text | | | Tasted by UPL on 4/9/2024 & rated 98 points: wow oh wow - what a surprise - i know 1995 Vega is very very good - but at this stage this is soooo good - i said 10 years ago, this will be the next 1968 -the very best Vega of all time - for me in 15-20 years perfection (189 views) | | | Tasted by Ericsson on 11/24/2023 & rated 96 points: Bordal à Onex (VSU, Mission, Clos de Beze, Percarlo, Rieussec..) (Belle-Cour): De mémoire. La star de la dégustation pour tous.
Encore jeune mais plein d’arômes différents, les senteurs fusent et le vin change beaucoup.
Flamboyant mais sans excès, la classe comme toujours.
96+ (1319 views) | | | Tasted by thwacker on 4/16/2023 & rated 88 points: i don't know if it was a flawed bottle or over the hill, but this bottle was not pleasant to drink. pity (1819 views) | | | Tasted by Rani on 12/11/2022 & rated 93 points: Drank next to the 1994 Unico. By comparison, less opulent and more restrained but probably just needs more time (was opened 5 hours prior). Black cherry, hint of eucalyptus, hung meat and earth. Will probably hit peak staring 2027 and beyond. (2145 views) | | | Tasted by S1 on 11/5/2022: Charleston Offlineorama VII; 11/2/2022-11/6/2022 (Various locations): Brighter red fruit than the ‘94, which accompanied it. Some orange peel, and lots of spice. Needs a cigar. (2411 views) | | | Tasted by MC2 Wines on 11/5/2022: Charleston VII; 11/2/2022-11/6/2022 (Charleston, SC (various locations)): Drinking really well. I think between the two '94 bottles for me. This had been opened the day before so also had some time to settle into itself. Drinking great and what an amazing pairing with red meat. Awesome. (2712 views) | | | Tasted by beatles on 9/6/2022 & rated 95 points: Spice and smoke galore, a firm vine, dusty, light with dark edges.
#El Cellar de Can Rocca #JubileTasting (2785 views) | | | Tasted by NewFrenchClaret on 4/15/2022 & rated 90 points: Tasted a bit from the bottle and left for 24 hours. Should have been decanted, but didn't have one available, however the wine remained fairly static in the glass so probably made no difference.
Others liked this far more than I did. Overpowering nose of American oak, to the exclusion of all else. After 27 years you would have expected it to soften a bit, but apparently not. There's complexity underneath, but you have to search hard to find it.
Clearly a very serious wine once you taste it, with a fabulous finish, but even then the wood is a little intrusive on the back end. Oddly though the tannins are quite manageable.
Next to an aged claret i found it a little one dimensional, but it is undoubtedly unique and really very delicious. Hard to justify the price though. Try again in 45 years. (2294 views) | | | Tasted by Big Bad Voodoo Daddy on 3/20/2022: Popped and poured, and drank over five hours. Tasted like an aged reserva, and it was good, but not at the level which was expected. I know it was stored well, but bottle variation expected as the culprit. Would like to have another shot at this one. (1967 views) | | | Tasted by SonnyChiba on 3/20/2022: Was so excited to drink this but found it very underwhelming. Based on the reputation of this wine, and so many positive reviews I feel it must be bottle variation. Hope to try again in the future. (1874 views) | | | Tasted by svdheijden on 1/16/2022 & rated 97 points: Very impressive. Opened 5 hours before drinking. Opened top slowly in the glass. Kept about half for the next day. Still not fully mature. After 24 hours this wine was in top shape. Probably one of the most hedonistic vintages of Vega Sicilia. There will be a day when this wine comes close to the perfect score, but I doubt wetherI will be still around by then. No need to describe all notes and flavors, this wine has it all. Its freshness and lushness stand out most though. No reason not to open a botte now, but be sure to keep at least one for 10+ years. Drank alongside the 1998 Vega Sicilia which beat the '95 on the first evening, but stayed behind 24 hours later. (2382 views) | | | Tasted by Burgnick on 10/24/2020 & rated 93 points: Decanted for four hours, not sufficient this time. Deep and structured but not fully revealing itself today. (3982 views) | | | Tasted by the player on 12/19/2019 & rated 95 points: This wine is in business. Beautiful ruby color, nose of candied raspberries layered with spice cake. Very forward on the palate with lovely acidity and balance. The quintessence of Vega mirrored in this excellent vintage. Medium to full bodied with a long gratifying finish. Not the most complex vintage but certainly one of the most hedonistic. (4103 views) | | | Tasted by _water.into.wine_ on 9/1/2019 & rated 96 points: This was superb. Sadly no formal note, but was drunk alongside a Duhart Milon 2001, Biondi Santi 2009 and NSG Burgundy 2005, and this was head and shoulders above them all. Very lush and soft with perfectly integrated tannins. So easy to drink and wonderful with beef. Firmly in its secondary phase but certainly not tertiary or past its prime. This is just entering its drinking window and should keep decades. Drank with Jia (4313 views) | | | Tasted by svdheijden on 6/23/2019 & rated 96 points: Second encounter with this wine. In challenging environment (1998 Cheval Blanc, Angélus, Pavie and Vega Sicilia). Many similarities in style though. After 24 years still not entirely mature though utterly pleasant. (4442 views) | | | Tasted by uberoh on 6/16/2019 & rated 92 points: My guess is this will be amazing but is still very young so a bit unyielding. Needs another 5-10 years! If I try again soon - will decant for 5+ hours. (4088 views) | | | Tasted by Ms. Bubblehead on 3/30/2019: Year of the pig dinner
1995 Vega Sicilia Unico
Still very young to consume, but I see so much ageing potential in this wine. Unico, Vega Sicilia flagship wine, is probably one of the longest ageing red wines in the world - it typically stays 10 years between wood and bottle (around 6+ years in wood). This profile partially explained the youth in this wine with strong structure and potential. On the palate, sandalwood, cassis, charcoal, and cigar. Nose was a bit tight and muted.
Main grades are Tempranillo and Cabernet Sauvignon, exact blend will be depending on vintage
Wines we had:
1983 latour, 1983 mouton, 1983 chavel blanc; 1995 mouton, 1995 chavel blanc, 1995 haut Brion, 1995 latour , 1995 vega sicilia, 1995 ridge monte bello, 1995 Pichon lalande (3528 views) | | | Tasted by Burgnick on 3/18/2019 & rated 94 points: Decanted for 4 hours before consuming. Mocha, chocolate, black currant, ginger flower, and oak. Palate was very deep and structured. Still painfully young but it will certainly have upside with aging. (2693 views) | | | Tasted by the player on 2/15/2019 & rated 96 points: One of the best bottles of VS Unico 95s that I have had. Cork was barely soaked, almost like for a recent vintage but pristine. Ruby red color, decanted and aerated for an hour then drank over two hours. This wine is in its full stride with a nose of candied raspberries, cola, milk chocolate and sweet spices. On the palate very voluptuous and sexy, tremendously well structure, multiple layers of red fruits and spices, superb acidity and balance, tannins well covered, a long velvety finish with a medium to full body. Wow, flabbergasting. (2307 views) | | | Tasted by hsacks on 12/31/2018 & rated 95 points: Medium to dark red color. Aromas of black fruits, tobacco, licorice and wood spices. Ripe, beautifully structured fruit in the mouth with excellent depth and length and well integrated oak and tannins. Intense, complex and lingering on the palate. Unusually extracted for a Vega Unico but still possessed a great amount of acidity. At very beginning of its peak drinking period and profound with the fabulous Alina duck at Cadence Restaurant. (2309 views) | | | Tasted by mdefreitas on 10/24/2018 & rated 97 points: Vega Sicilia Unicos (Peppercorn's (Hartford, CT)): At 23 years of age, it remains a youthful, boisterous wine, full of potential. Deep, dark red, with no signs of bricking. Rich, juicy, plump and spicy, with ample tannins. A bit closed on the nose, but this is packed with fruit, with a meaty texture in the mouth. This needs time, but will be legendary. (2811 views) | | | Tasted by CamWheeler on 10/20/2018 & rated 94 points: SLDS Single Bottle Dinner: Charcoal, ash, cherry, blackcurrant and blackberry on the nose. Spice driven palate, with savoury red fruits and plenty of integrated structure. Vastly interesting texture and such a lovely profile, this is fantastic drinking now and I have no doubt will be well into the future. (2296 views) | | | Tasted by Trydebull on 7/30/2018 & rated 95 points: 1995 Vega Sicilia Unico
Flaska 43312
Vackert mörkt körsbärsröd med någon dragning i kanterna åt rost.
Direkt när man öppnar flaskan slår dofterna emot en. Kraftfullt och elegant samtidigt.
Jag gav den här flaskan alldeles för lite luft (~ två timmar) innan förata glaset men vi har tålmodigt väntat in vinet. Intrycken här kommer från ca fyra-fem timmar. Då får du en lätt mix mellan höns- och hästskit. Sen i tur och ordning choklad, körsbär, lite gröna kraftfulla kryddor, enebuske och piptobak.
I munnen är vinet egentligen ett helt annat. Mycket mer finstämt än på näsan. Och inte så långt ifrån fullständig balans. Körsbär, mörkt röda rosor, färsk timjan, lite salta pinnar längst fram i munnen, precis mogna plommon med lite syra mot slutet och en väldigt behaglig smak som dröjer sig kvar. Riktigt bra, men jag tror att jag drog korken fem-tio år från optimal konsumtion.
Just det, för vän av ordning, det blir 95 poäng idag. Med plus efter. Men bara ett. Vi är snart framme. (2875 views) | | | Tasted by jpscellar on 11/4/2017 & rated 96 points: 3 hours decanted. very elegant. red fruits and a lot of cedar, soft integrated tannins. what a great wine (4045 views) | | | Tasted by Burgnick on 10/25/2017 & rated 94 points: Very elegant and precise after 3 hours of decanting. Some flowers, sweet red and black fruit, tobacco and herbs all integrating well. A bit shy in terms of complexity and power versus the 94, but still damn delicious. (4082 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Sarah Jane Evans MW
Decanter, Vega Sicilia anniversary tasting (9/6/2022)
(Vega Sicilia, Único, Tempranillo / Tinto Fino, Ribera del Duero, Spain, Red) Subscribe to see review text. | By James Suckling
JamesSuckling.com (9/6/2022)
(Vega Sicilia Ribera del Duero Unico, Spain) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (9/6/2022)
(Vega Sicilia, Único Ribera del Duero Red) Subscribe to see review text. | By John Gilman
View From the Cellar, Jan/Feb 2020, Issue #85, The Timeless Beauty of Vega Sicilia Único
(Vega Sicilia “Único”) Login and sign up and see review text. | By Jeannie Cho Lee MW
Decanter, Vega Sicilia: 35 vintages of Unico (2/10/2014)
(Vega Sicilia, Unico, Ribera del Duero, Mainland Spain, Spain, Red) Subscribe to see review text. | By Josh Raynolds
Vinous, September/October 2006, IWC Issue #128
(Bodegas y Vinedos Vega Sicilia Unico Ribera del Duero) Subscribe to see review text. | By Richard Jennings
RJonWine.com (4/26/2008)
(Bodegas Vega-Sicilia Ribera del Duero Único) Vega Sicilia Unico vertical dinner: dark red violet color; tight lavender, currant and black fruit nose; lovely currant and tangy black fruit palate, tight and young yet; long finish 96 points |  By Gary Vaynerchuk
Wine Library TV, Bringing the Thunder, Episode #240 (5/22/2007)
(VEGA SICILIA UNICO) #4; VaynerPAZZZ (based on QPR); COLOR-great rounded red; NOSE-very grainy (barley soup, corn stalks), Grapenuts, hint of Balsamic vinegar; TASTE-some really intriguing Sherry-type flavors, caramel-butterscotch on the finish, medium bodied, great dark flavors that mellow quickly (blueberries transforming into strawberries), really nice wine, polished and elegant, but a little light & shallow for me (like meeting the Queen, but she has no depth to her conversation); JM-97; GV-91 91 points |
NOTE: Scores and reviews are the property of Decanter and JamesSuckling.com and JancisRobinson.com and View From the Cellar and Vinous and RJonWine.com and Wine Library TV. (manage subscription channels) |
| Bodegas Vega-Sicilia Producer WebsiteTempranillo BlendTempranillo is the backbone of wines made ihvhhcn the best well-known Spanish regions Rioja and Ribera del Duero, but is also grown as far afield as Mexico and Australia.
As a flavor profile, red fruits like strawberries and cherries can predominate - but with a rustic edge. The Many wines made from Tempranillo will spend a few years in barrel and bottle before reaching the consumers . Many Tempranillo-based wines see a few years of oak - add that to a few years of bottle and the wine can give a subtle - and occasionaly not-so-subtle - leathery mouthfeel. The combination of the tart fruit and tannins make this wine very food friendly.Spain Vinos de España - Wines of Spain (Instituto Español de Comercio Exterior) | Wikipedia
Wine Map on weinlagen-info
Spain is the third largest wine producing nation in the world, occupying the majority of the Iberian Peninsula with vast diversity in climate, culture, and of course, wine. From inky, dark reds of the [Priorat] to dry, white Finos from Andalusia, Spain can easily boast of elaborating a wide variety of notable styles. Within Spain there are currently 62 demarcated wine regions, of which a handful have gained international recognition: [Rioja], Priorat and [Ribera del Duero]. Yet these regions are only a small sample of the high quality wines Spain produces. Regions such as Cava, Penedes, Somontano, Galicia, Rueda and Jerez are only a few of the numerous regions worthy of exploration throughout Spain. Spain can also lay claim to having the most land under vine in the world, growing up to, by some accounts, 600 indigenous varietals of which Tempranillo is their most well known. Other popular varietals include [Garnacha], Bobal and Monastrell for reds and for whites; the infamous [sic] Palomino Fino grape which is used in the production of sherry wine, Pedro Ximenez in Montilla Morilles, Albarino used in the creation of the bright, effervescent wines of Galicia, and Verdejo in Rueda. - Source: - Catavino.net
Spain is not in the forefront of winemaking for its dessert wines, other than for its sweet wines from Sherry country including the highly revered Olorosos (when sweetened). But apart from Sherry Spain has a range of styles of dessert wines, ranging from the those made from the Pedro Ximenez grape primarily in Jerez and Montilla-Moriles) to luscious, red dessert wines made in the Mediterranean from the Garnacha (Grenache) grape. Some good Moscatels are made in Mallorca, Alicante and Navarre. The northwest corner of Spain, Galicia, with its bitter Atlantic climate, is even making dessert wines, called “Tostadillos” in the village of Ribadivia (similar to France’s “Vin de Paille”). The Canary Islands have made interesting dessert wines for centuries (they are mentioned by Shakespeare, for example) and in recent years the quality of winemaking has been improved and the Canary Islands wines are being better marketed now. The winemaking styles for “Vinos Dulces” are also diverse, from “Late Harvest” (Vendimia Tardía) to “Fortified Wines” (Fermentación Parcial). Based on in-spain.info.Castilla y León Castilla y León Wine (Turismo Castilla y León )Ribera del Duero El Corazón del Duero - The Heart of Duero (Consejo Regulador de la D.O. Ribera del Duero) |
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