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| Community Tasting Notes (average 94.9 pts. and median of 95 pts. in 27 notes) - hiding notes with no text | | | Tasted by beatles on 9/6/2022 & rated 95 points: Good acidity here, balance is beautiful, freshness surprising. No signs if age, really.
#El Cellar de Can Rocca #JubileTasting (2026 views) | | | Tasted by jhngo on 10/23/2021 & rated 97 points: Amazingly youthful and primary. nothing rustic or old about this wine. still young and fresh! (2122 views) | | | Tasted by CTSO on 9/17/2021 & rated 96 points: This is a wonderful wine. At the age of 47, the colour is surreal, looking like a teenager. It has distinctive herbal and smoky characters. The wine is concentrated and yet gracefully elegant and balanced. The aromas are mostly tertiary. It is still at its peak and would stay there for another 10 - 20 years. Lucky for those who got this. (2053 views) | | | Tasted by Nick oakwood on 4/8/2021 & rated 99 points: Ok this is the famous Unico. I had it the first time and I have to admit that I was blown away by it‘s effortless balance and still fruity but sophisticated characteristics. Ribera at it’s best and bourgundian in style. I couldn’t believe it‘s age color is clear and youngish. There is enough acid to be an interesting food companion but would have enjoyed it as well as a solist. We decanted it for an hour or so and if you get the chance to get your fingers on it you should do so aswell as it benefit clearly of the extra airtime. Unbelievable! (2455 views) | | | Tasted by DHCellar on 9/1/2020 & rated 98 points: Loved it. Needed a while to open out so decanted to blow off the initial funk. Colour belied it’s age. Youthful looking and tasting yet smooth. Beautiful dark and red fruit. Cherries and Christmas cake fruit and spices. Superb. (2576 views) | | | Tasted by Hertugen on 5/23/2020 & rated 97 points: Needed a couple of hours to really open up. Fresh, surprisingly young. Smooth and long. A really beautiful wine (2040 views) | | | Tasted by hprphf on 3/7/2020 & rated 94 points: Magnum. Very nice dried fruit, plummy, cherry, great showing. 94 (1796 views) | | | Tasted by jlgnml on 5/24/2019 & rated 95 points: Milestone tasting with a vertical starting with '72 and finishing with '89. Every Btl was in good condition. The wines from the '70's clearly represented the classic Unico taste, dark fruit, mellow flavor and long finishes. (2119 views) | | | Tasted by Ms. Bubblehead on 4/22/2019: Had 1982 and 1974 side by side, both are much more integrated (in terms of oak) than the 1996 vintage we had about three weeks ago. Both are still fresh and show good ageing capability, especially the 1982 one.
On the nose, black currants, a touch of vanilla, gently rubbed leather, minerals, modest smoke, exotic spices, on the palate, as the oak is quite integrated already, the texture was smooth and the tannin was round yet chewy, there was gentle acidity, spices and minerals on the finish. Comparing these two, 1982 certainly showed more strength and complexity, it got more layers on the finish, showed both power and grace, the 1982 was my WOTN that day.
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2019 April dinner with friends in Chicago (thank you for the great host ACYSO)
Wines we had:
1935 Chateau Filhot, 1999 Vilmart & Cie Coeur de Cuvee (from magnum), 1964 Veuve Clicquot Ponsardin, 2009 Arnaud Ente Clos des Ambres, 1985 Eyrie Vineyards Pinot Noir, 1989 Eyrie Pinot Noir, 1974 Vega Sicilia Unico, 1982 Vega Sicilia Unico, 2014 Benoit Dehu Coteaux Champenois Cuvee La Rue des Noyers Rouge, and 2010 Donnhoff Niederhauser TBA (2173 views) | | | Tasted by acyso on 4/12/2019 & rated 95 points: Dinner at S.K.Y. with The Little Horse and Ms. Bubblehead (Chicago, IL): This was a very surprising Unico for me, as I generally think of these wines as large-scaled and dark-complexioned, but this was actually a little different. The nose was certainly correct, showing silky black fruit, vanilla, American oak, and other complex nuances, but the palate here was lighter than I would have expected it to be. Generally, it still had a black-fruited character, but it didn't have quite the oomph. This was a more delicate wine, more elegant, and the acidity helped to make that the case as well. In general, the acidity in this bottle seemed to be much higher than I would have expected. Maybe that's how it works when these are old? I'm not sure, and I'm not mad about it. (2525 views) | | | Tasted by Nanda on 4/12/2019 & rated 95 points: Dinner at S.K.Y. (Chicago, IL): Tasted side-by-side with the '82. Always pleased to be presented with a glass of birth year wine. This was a stunner. Towering nose of red fruit with a light woodsy note and plenty of spice. The palate is still round, concentrated and vibrant. Deep and penetrating with clear delineation of multiple flavors. Just a little shorter and lighter than the more powerful '82. (2016 views) | | | Tasted by aquacongas on 3/6/2019 & rated 98 points: Achim's Magnum Tasting 2017 (Berens am Kai 1 star Restaurant): Vega Sicilia 1974 (Flasche 201/2000)
Phantasischer noch jungendlicher Unico. Die Weine wirken zeitlos. Rund, harmonisch, balanciert, fruchtig, rauchig, ausdrucksstark und elegant. Das Alter ist ihm kaum anzumerken. Durch seine klassische Machart zeigt er auch kaum Oxidationszeichen. Wenn man ihn mit dem 1962er (vor 10 Tagen getrunken) vergleicht, sieht man, wohin die Reise in 10-15 Jahren hingehen wird. Seit heute weiß ich, dass es neben den Kaliforniern doch schöne Weine aus meinem Geburtsjahrgang gibt. 98(99) (2364 views) | | | Tasted by RayOB on 11/21/2018 flawed bottle: Sadly gone (1445 views) | | | Tasted by mdefreitas on 10/24/2018 & rated 91 points: Vega Sicilia Unicos (Peppercorn's (Hartford, CT)): Dark red, with a ruby rim. Lots of secondary flavors here: forest floor, dried leaves, and soy. Savory and flavorful, but a bit short. (1656 views) | | | Tasted by petitblanc on 9/1/2018 & rated 92 points: A Celebration with José (The corner room at Ruth's Chris): Very youthful medium-deep ruby color. Tobacco, mushroom and toffee notes predominate, but bright red fruit is still present. Beautiful texture in the mouth, elegant balance, great length. Perhaps not quite the best bottle of this, but very fine and enjoyed by all. (1638 views) | | | Tasted by Burgnick on 10/25/2017 & rated 94 points: Drinking beautifully on pnp. Tobacco, ash, musk, iron, herbs and dark fruit on the nose. Palate is soft and expressive with good complexity. Going strong throughout a 3 hr dinner. It might lack the intensity of the 70, but it is very refined and precise. At a perfect spot now. (2958 views) | | | Tasted by tinybubbles on 12/24/2016 & rated 94 points: Certainly not the most complex Vega but the '74 is developing well and still quite youthful. Artful balance of fruit, organic soil elements, dark savories, and acid. Very smooth profile. Will absolutely improve further. Decanted one hour and consumed over two. (3721 views) | | | Tasted by Benji La Malice on 4/24/2016 & rated 96 points: Double carafage 5 heures avant le diner sur gigot d'agneau au thym et romarin
Finesse contrôle complexité dans ce Vega majeur: moins sur le fruit et donc beaucoup plus équilibré avec ses notes de tabac. Grandiose et a un très bel avenir devant soi! Double carafage 5 heures avant le diner (4198 views) | | | Tasted by DAN BAILEY on 12/14/2014: Lovely nose and palate of tobacco and deliciously sweet red fruits. Really, really good! Fully resolved but certainly not showing any signs of decline yet. (5521 views) | | | Tasted by Los 12 Glotones on 11/14/2014 & rated 98 points: - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Els12golafres Wine Tasting Group: http://vinosclasicos.blogspot.com.es/2014/11/vega-sicilia-unico-1974-magnum.html
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De color rubí granatoso de capa media-alta, tapado. Reflejos rojizos, poco brillo. Ribete anaranajado, amplio, con mucha diferencia respecto al menisco.
Un Único que merece estar en el grupo de los más elegantes. Ligero de apariencia pero sólido y aposentado como pocos. Se presenta con un impactante lecho de terciarios que nos lleva a los montes de Tasio y a ese eterno otoño adormecido dentro de una botella. Su levedad y finura que lo hacen casi poético. Se palpa el pelo de animal, los jaezes de cuero, arreos de trabajo, tizones humeantes, mantos de hojas húmedas... Tiene un fondo de infarto a maderas isabelinas, a cedro y castaño, aceites, linaza. Más que un vino es una filigrana!!
En boca es amplio, robusto, lleno. Más vital que enérgico, con un envoltorio de acidez en el que se intrican capas de frutos negros maduros y especiados, apuntes de maderas, cremosos, con una textura sensacional, aterciopelada, mullida como un sillón. Se acopla a nuestro paladar para no desaparecer nunca más. Jean Cocteau hecho vino.
Sentenciamos que se trata del mejor vino elaborado en España en 1974. Si en alguna cosa se distingue Vega Sicilia del resto de bodegas de nuestro país es en saber extraer lo mejor de cada cosecha, por muy adversa que sea. Este es el caso de 1974 y el de tantas otras tan poco afortunadas como 1965, 1967 o 1969. Alguna cuadratura de difícil explicación se da en el viñedo de Valbuena para que salgan vinos tan regulares año tras año.
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70% tinto fino, 30% cabernet sauvignon - 13.5% vol.
Uva procedente de viñedos propios. Permanece durante 12 meses en las antiguas cocederas en las que realiza la fermentación alcohólica y reposa antes de ser trasegado. Transvase a tinos viejos de madera de gran capacidad en los que realiza la fermentación maloláctica y se estabiliza a lo largo de 2 años. A continuación se transvasó a barricas de roble usadas durante 6 años. El resto en botella hasta su comercialización a lo largo de 1998. Producción limitada a 63.500 botellas de 75 cl. y 2.000 magnum.
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g: kandis, karamell, heidelbeere, (3706 views) | | | Tasted by Tad GW on 8/27/2012 & rated 94 points: The Cabernet Sauvignon added to the Tempranillo by the producer in this bottling make this a beautiful wine that could be mistaken for a Bordeaux. Its color shows only a little sign of age, with some bricking at the edge of the glass, that belies that it will be stepping into it's fourth decade of life in a couple of years. The scents are pronouced and attractive with ripe red cherries and wet wood discernable. The tastes are more red cherry than you would find in any Bordeaux I know but make for a delicious drink in this medium bodied beauty.
50+5+13+17+9=94 (4567 views) | | | Tasted by Rupert on 10/20/2009 & rated 93 points: Thirty vintages of Vega Sicilia Único 1953-1999; 10/20/2009-10/21/2009 (Institute of Directors, London): Deep, smooth, rich and, like all these wines, it showed a silky smooth texture whilst being punchily flavourful. (6194 views) | | | Tasted by BradA on 4/17/2005 & rated 93 points: Brought to our Wine Group dinner: spanish theme
Heidi and Angel picked this from their cellar--what a treat! Just a beautiful bottle, excellent nose and full of robust flavor. Easily the most amazing wine of the night. regretably, I didn't take notes so I will have to rely on Bob to add more decriptors. (6286 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 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 Richard Hemming, MW
JancisRobinson.com (5/11/2009)
(Vega Sicilia, Unico Ribera del Duero Red) Subscribe to see review text. | By John Kapon
Vintage Tastings, Bipin's Thanksgiving (1/21/2008)
(Vega Sicilia Unico) Login and sign up and see review text. |
NOTE: Scores and reviews are the property of Decanter and JamesSuckling.com and JancisRobinson.com and Vintage Tastings. (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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