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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 93.2 pts. and median of 93 pts. in 30 notes) - hiding notes with no text | | | Tasted by beatles on 9/6/2022 & rated 96 points: Very fine showing. Still young with very concentrated, sweet fruit, vertical with great acidity in here along with spice, mushrooms.
#El Cellar de Can Rocca #JubileTasting (1818 views) | | | Tasted by hprphf on 6/11/2022 & rated 95 points: 09410. Short decant as we finished too quick. Stunning how young this is (not surprising) with whole and precise dark fruit, cassis, vanilla, spice. Mingling sweetness and acidity imply so much more development in the background. Hopefully I will get to taste this again in a decade or two. 95+ (1464 views) | | | Tasted by mdobro on 11/10/2021 & rated 98 points: still with potential, drank from magnum, ideal vintage ribera (1751 views) | | | Tasted by prufrocksabogado on 4/25/2021 & rated 88 points: Very disappointed in this out of magnum. Wooden, sour, most of all just dull. No signs of damage, just not interesting. Purchased this along with several other vintages at an HDH auction. (1995 views) | | | Tasted by JonnyG on 8/2/2020 & rated 98 points: Signs of mild seepage and some detritus atop the cork had me worried, concerns which only accentuated as the cork cracked and crumbled on my initial extraction attempt, but the stub came out quite clean and as I wiped the rim of the bottle all concerns dissipated too. An irresistible aroma emerged with a powerful confidence. A nose of ripe black and blue fruit, layers of smoke, tar and spice. On the palate, these same notes came together seamlessly, as some walnut oil and bacon fat also came into play, but this really wasn't about the sum of the parts. The whole performed with a fluid purity and concentration that wowed me endlessly. The best of a dozen or so vintages of Unico I have had thus far, based on this stellar showing. No rush either, if there was any doubt. (2399 views) | | | Tasted by RayOB on 11/22/2018 & rated 94 points: Drank at 67
Slight funkiness to the nose that blew off. Wonderful depth and clarity, a beauty. (2392 views) | | | Tasted by Burgnick on 10/25/2017 & rated 93 points: Decanted for 90 mins. Lush and powerful with sweet dark fruit. It has very good structure. Could use a shorter 30 mins decant next time to enjoy how the wine evolves. It is the most expressive wine in among the 80s vega tonight- 81,83,89 (3476 views) | | | Tasted by rossi.wine on 12/27/2015 & rated 94 points: Very similar in colour compared to 1983 Chateau Palmer tasted alongside. Less silky and delicate on the nose, but still elegant showing notes of smoked meat, spices, forest notes, tobacco. Good acidity on the palate, lovely fruit, but cool and aloof somehow. Nice grip but round and well balanced. Slightly spicy and showing very nice length. Excellent. 93-95 (4782 views) | | | Tasted by Los 12 Glotones on 2/4/2015 & rated 92 points: - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Els12golafres Wine Tasting Group: http://vinosclasicos.blogspot.com.es/2015/01/vega-sicilia-unico-1983.html
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De color rubí granatoso de capa media-alta, extraído, hermético, limpio, apenas sin precipitados. Reflejos rojizos y ambarinos, brillante. Ribete escualido, mínimo, atejado, con mucha diferencia respecto al menisco.
Un Vega Sicilia que hace honor a la regularidad de la bodega, a eso de que no hay añada mala. Eso sí, éste es igualmente curioso y distinto. Se presenta con fuerte concentración que en poco o nada se parece al resto de Único de su década ni de los que vendrán más adelante. Asoma una desconcertante nota de arrope, azúcar caramelizado, toffee, que va abriendo paso a fruta en compota, membrillo, pajeretes, y unas maderas finísimas que se perciben entre bambalinas, tan discretas como elegantes y sutiles. Crece en intensidad, en notas de tueste, al mejor café, ahumados, sumándose una retahíla de térreos muy puros y salón de fumadores, ceniza, tripas de habano, tapetes de cuero, maderas nobles, chimenea... Hubo quien dijo que hay un abuso de la crianza y que el exceso de madera oculta los defectos...
En boca tenemos la constatación de su plena integración. Mantiene el equilibrio sin apenas esfuerzo, sedoso, envolvente, cremoso, pero sobre todo es elegante!! Tiene esos taninos mullidos de VS que lo hacen reconocible. Un tinto accesible que está ahora mismo en un momento excelente de consumo y que no creemos que vaya a más en el futuro.
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65% tinto fino, 25% cabernet sauvignon, 10% malbec y merlot
Alcohol: 13.5% vol.
- Una vez terminado el proceso de fermentación y el invierno, se coloca el vino en tinos de madera de gran capacidad, donde permanece un año. Trasegado a barricas nuevas de roble de 225 litros en los que realiza una crianza de 8 meses. Nuevamente es trasegado para continuar el proceso de maduración en barricas semi-nuevas durante 24 meses. Pasa 3 años más en barricas usadas hasta finalizar su largo periodo de crianza con una nueva permanencia de 3 años en tinos de madera vieja de gran capacidad. Producción limitada a 42.100 botellas bordelesas (comercializadas entre 1994 y 1995) y 2.000 magnum (comercializadas a lo largo de 1999).
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - (5077 views) | | | Tasted by Burgundy Al on 10/24/2014 & rated 93 points: SAG (Blind) Tasting (Chez Weber - Chicago IL): Tasted double blind. Big powerhouse of a wine with great spice. Dark, dense and slightly lush but with all elements in balance. Much better than another bottle (probably from the same case) from last year. (6069 views) | | | Tasted by dream on 8/19/2014 & rated 94 points: A bit more developed than the previous wines with a funky dark fruit nose. Quite taut on the palate but kept opening up to reveal copious amounts of concentrated black fruits with notes of coffee, and chocolate fudge. Quite rip and decadent on the finish with scorched earth, truffle and mineral notes. Rich and yet with an underlying core of steel. A paradoxical wine but one that is ultimately delicious and should continue to age well. (4735 views) | | | Tasted by tinybubbles on 8/14/2014 & rated 96 points: Black fruits and berries with a background smokiness. Coal, tar, earth, white and black pepper. Decanted for 1.5 hours. I was in the minority in liking this wine so much, and thinking that on this evening at least it slightly outcompeted the '86. May not have the longevity of the '86 but still has a lot of time ahead of it. (3049 views) | | | Tasted by StefanAkiko on 5/12/2014 & rated 88 points: Skränmunkarna May 2014 (Minervaskolan, Umeå, Sweden.): Blinded guess:
Simple Rioja GR from mid 90'ies.
Dark red with slight signage of beginning maturity.
Nose is rich with leather and a dominant spicy set of aromas, including: mint, dill, Nepeta and Swedish glögg.
In the mouth, this is a maturing, non-complex slightly acidic bagatelle. Delicious and goes well with both garlic- and sardine-stuffed olives.
After learning the label: this emperor is naked. A Vega Sicilian face-plant (if you look at the price and pedigree) but a quite delicious wine in the same league as simpler Rioja GR with some age to them.
No high scores from the 'real' chritics, so we concluded that this btl was representative and just accept that 1983 is obviously not a very good vintage of this super hero label. Mega poor QPR but nevertheless delicious. (3337 views) | | | Tasted by Burgundy Al on 12/3/2013: Chicago Wine Flock..."Wines that Ken Loves" (Abigail's American Bistro - Highland Park IL): Tasted double blind. One of the most perplexing bottles of Unico I have ever tasted. Youthful and forward fruit with an ultra ripe character, bordering on roasted. Powerful but off balance with some out-of-balance structural elements. Just not very pleasurable tonight. This was open a few hours but not decanted. (2868 views) | | | Tasted by Nanda on 12/3/2013: Wine Flock - Wines that Ken Loves Intro Retro (Highland Park): An odd bottle of Unico. Fresh nose of rich, sweet red fruit, dill and vanilla. Palate also rich and ripe. Served double blind - tasted much younger with most acknowledging it was an atypical showing. (2512 views) | | | Tasted by jlgnml on 10/22/2012 & rated 93 points: Beautiful color with no browning. Sat in the decanter for over an hour and then really opened up. Awesome depth and flavor, lasting and this bottle is still considered young. Drank with Leo and Mon on our last night in Spain. (2686 views) | | | Tasted by Lord Rayas on 6/16/2012 & rated 91 points: Roland's boys dinner (Strip House): opulent nose of blackberries, cherry liqueur, and vanilla. a little sharp and acidic on the finish. (3296 views) | | | Tasted by Stefanos T. on 10/11/2010 & rated 94 points: Deep garnet with a tawny rim.
Ripe red and black fruit on a nose of medium intensity. Also notes of cedar wood, cured meat, smoke. Some fresher notes of blackcurrants as well.
Evolved, mature but retains freshness.
Medium to full weight with complex and intense flavours of ripe plum, blackcurrants, cedar, ink and liquorice.
Velvety, supple, long with a slight tannic bite. Yet overall it is soft and round as it enters the mouth.
A very satisfying wine of great class and character. (879 views) | | | Tasted by Rupert on 10/21/2009 & rated 92 points: Thirty vintages of Vega Sicilia Único 1953-1999; 10/20/2009-10/21/2009 (Institute of Directors, London): Next to the '85, this was more diffuse on the nose, weaker on the palate - light, floaty, but still showing a smooth satiny texture - very attractive (5302 views) | | | Tasted by ludwigbpm on 7/21/2009 & rated 88 points: J'ai été déçu par le Vega Sicilia Unico 1983, que j'ai trouvé en fin de vie, un peu mince et acide. Il a souffert de la comparaison. (3694 views) | | | Tasted by Vinho on 7/28/2006 & rated 93 points: Vega-Sicilia Único - vertical (81-94): Rubi, halo ligeiramente alaranjado. Aromas mais abertos. Leve floral, resina (esmalte), couro, carne crua, aceto balsamico. Muito longo.
Informações do site da VS: 65%T+25%CS+10%Merlot e Malbec. 42.100 botellas bordelesas y 2000 Magnum. Una vez terminado el proceso de fermentación y el invierno, se coloca el vino en tinos de madera de gran capacidad, donde permanece un año. Después se coloca en barricas nuevas por 8 meses y, a continuación, se pone en barricas semiusadas y viejas durante 5 años. El resto del tiempo, en botella hasta su comercialización. (6357 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 Jancis Robinson, MW
JancisRobinson.com (6/19/2012)
(Vega Sicilia, Único Ribera del Duero Red) Subscribe to see review text. | By Luis Gutiérrez
JancisRobinson.com (1/31/2012)
(Vega Sicilia, Único Ribera del Duero Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Decanter and JamesSuckling.com and JancisRobinson.com. (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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