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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 93.6 pts. and median of 94 pts. in 17 notes) - hiding notes with no text | | | Tasted by beatles on 9/6/2022 & rated 96 points: On the lighter side today, elegant, fresh, very long. Inmpeccable complexity, Spanish, smokey, but dressed for dinner.
#El Cellar de Can Rocca #JubileTasting (1657 views) | | | Tasted by Dibbs on 7/10/2021 & rated 97 points: This was one of my top wine experiences of the year. In line with with 90’ Las Cases couple of weeks back. Whereas the 90 Las Cases was seductive and almost hedonistic, this had a bit more rougher edges but not lacking in complexity.
It took about 90 mins in the glass to open up properly. Tastes much younger than it is with beautifully integrated tannins. It has secondary nuances but still with primary fruit intact. It hasn’t really started it’s journey into tertiary yet which surprises for a wine with over 40 years of age. This is a magnificent wine and was a pleasure to experience it. (1829 views) | | | Tasted by mdefreitas on 10/24/2018 & rated 94 points: Vega Sicilia Unicos (Peppercorn's (Hartford, CT)): A luscious, elegant soft and round Vega. Supple and Burg-like, with red-fruits and spice. A bit short, but the texture was so captivating and contemplative. (3439 views) | | | Tasted by MC2 Wines on 8/18/2018 & rated 94 points: Weekend in Minneapolis; 8/17/2018-8/18/2018 (Various Locations): These wines are always just awesome and this was no different. We opened and decanted and I gave it some time to open in the glass before really drinking. Still a young wine. While the tannin and oak has calmed down some and there's lots more going on, they are still very much there and I'm sure if I was blinded I would not guess 38 years old. It's got lots of fruits and tons of spice and somehow managed to not overpower the pasta that we were eating alongside it (although the Italian wine perhaps was a bit better suited as a paring). Still, very good. (3373 views) | | | Tasted by MC2 Wines on 6/8/2017: Opened and decanted and then poured and drank over the course of maybe 2.5 hours. This is a wine that was only getting better. Prob the early part of the drinking window, but really with time in the decanter it was gaining body and interest and so it's not going anywhere fast. It's got that wonderful spice that I love in Unicos and hints of red fruits underneath and just a perfect wine for the steak we had (also worked well with the Duck). (4084 views) | | | Tasted by Fatty Cat on 2/24/2017 & rated 90 points: Unico tasting (27 different vintages) at the Rheingau Gourmet Festival 2017: clear dark red colour with medium legs; distinct tar smell accompanied with dark and red berries; light/medium body, a rather fleshy texture conveyed with medium acidity.
Vintages 1st flight: 1972-1980-1985-1987-1989 (3745 views) | | | Tasted by petitblanc on 11/5/2016 & rated 94 points: Opened 8 hours before dinner, immediately recorked. Very deep crimson color. Incredibly youthful and full nose of sweet berry compote. Sweet fruit and oak on the palate, moderate tannins, light acidity, with a touch of heat. Crazy young, the fruit is still too forward, but this should settle down beautifully in another 10 years. (3443 views) | | | Tasted by jeremy@ on 10/21/2016 & rated 93 points: Very complex cigar mushroom. Dark fruit cigar mineral a little bit of spicy. Medium finish. (2656 views) | | | Tasted by BradE on 12/26/2015: Boxing Day 2015 (Colorado High Country): From magnum, and served side by side with a mag of 1982. This mag literally stole the show. Utterly perfect. Deep, rich, complex, and continued to grow over the night. What a pleasant surprise, as we expected the 82 to be the star. Both 82 and 80 were outstanding, the 80 was a rock star. (4208 views) | | | Tasted by Jeremy Holmes on 11/15/2014: Possesses an aroma that unfurls in the glass to show complex notes of sulphured plum, sweet cedar, earth, bitter chocolate and dried flowers. It has a little mushroomy development but is still quite fresh and energetic in the mouth. Structural elements are still prevalent. (3310 views) | | | Tasted by BradE on 7/13/2014: From magnum. A rock star performance. Gorgeous from first to last sip. (3352 views) | | | Tasted by Stefanos T. on 8/5/2013 & rated 93 points: Deep garnet colored.
Intense nose of old wood and spice together with the fading fruit of an old wine. Also notes of cedar, chocolate and a little mustiness like that of an old cellar. Oxidative notes evident as expected from my experience with Vega Sicilia and very much to my liking. Rounded mouth with resolved tannins, fairly high acidity and deep flavor. Oxidation makes this wine capable to withstand dishes with the most intense flavors. Lingering finish. (3998 views) | | | Tasted by robmatic on 12/10/2012 & rated 92 points: Tight and not yielding much, even after a few hours of decanting. Lots of power and very youthful, just probably need a very extended decanting. (4390 views) | | | Tasted by LWI on 9/16/2011 & rated 94 points: Districts and Producers in Spain (My House): Subdued nose with some mint; fruity, underbrush, still fairly tannic, long and elegant. (4767 views) | | | Tasted by Madaboutwine on 2/17/2011 & rated 95 points: At PWX with FD, JM, and DL. Decanted for about 30 minutes, though 3 hours would have been more appropriate. Nose of deep red berries, camphor, and some hints of wood and earth. Some provencal notes. First taste had everything - solid fruit, some wood, but very well integrated. Length and grip was 1st growth. Over the next 2 hours, the wine just came together - nose opened up even more and the complexity came through and was classic vega...glad I have a few more of this. (3656 views) | | | Tasted by Rupert on 10/20/2009 & rated 91 points: Thirty vintages of Vega Sicilia Único 1953-1999; 10/20/2009-10/21/2009 (Institute of Directors, London): Assertive spicy nose, smooth and powerful, the tannins noticeable but not rough - lovely wine but a bit lacking in comparison with the '86 and '82. (4650 views) | | | Tasted by BradE on 8/14/2008: Drank the 85, 86, 87, and 80 (mag) Unico over pre-dinner and dinner. Notes in order drunk.
86: Great bottle, the most hedonistic of the group. Lovely nose, great shape.
85: A touch of funk, quickly blew off. More complex and sophisticated. Great.
87: Still a fresh baby. Lots of energy, less complex.
80(mag): Good, but for me less interesting than the others. A couple folks loved it. (2609 views) |
| By James Suckling
JamesSuckling.com (9/8/2022)
(Vega Sicilia Ribera del Duero Unico, Spain) Subscribe to see review text. | 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 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 Jancis Robinson, MW
JancisRobinson.com (6/19/2012)
(Vega Sicilia, Único Ribera del Duero 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. |
NOTE: Scores and reviews are the property of JamesSuckling.com and Decanter and JancisRobinson.com and View From the Cellar. (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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