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| Community Tasting Notes (average 97 pts. and median of 97 pts. in 1 note) - hiding notes with no text | | Tasted by Los 12 Glotones on 12/2/2014 & rated 97 points: - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Els12golafres Wine Tasting Group: http://vinosclasicos.blogspot.com.es/2014/11/vega-sicilia-unico-1955.html - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Botella sin reencorchar, en perfectas condiciones: nivel alto, excelente corcho, corto pero de buena calidad. De color rubí rojizo de capa media-alta, tapado. Más oscuro que otras añadas del mismo periodo, similar al Único de 1958. La mayoría del interior de la botella ha quedado tintada por la enorme cantidad de precipitados formando escamas. Ribete amplio, atejado, con marcada diferencia respecto al menisco.
Fragante, perfumado, complejísimo, de una integridad absoluta. Uno de esos pocos Vega Sicilia que a la habitual dosis de elegancia se le suma todo tipo de pequeños detalles y matices que marcan la diferencia. Majestuoso!! Se presenta dando notas de maderas finísimas, tostados, ahumados y un tono brumoso a especias blancas (canela, nuez moscada, vainilla) que se funde con un profundo térreo y una veta mineral casi imperceptible. Cuesta seguirle el ritmo. Se mantiene altísimo, incrementando si cabe su intensidad y la sensación de hierbas de monte, hondo, sahumado.
Acariciante en su entrada hasta fundirse totalmente en boca. Mullido, esférico, suavísimo, con taninos acolchados, entre algodones, puro terciopelo, y una acidez integrada. No brilla tanto como en nariz pero sería imposible encontrarle un solo defecto. Se repiten las maderas, ese punto especiado y una fruta fresca que para nada corresponde a los 60 años que va a cumplir. O está en su mejor momento o lo alcanzará en breve. Excelente!!!
- - - Wine Info - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Tinto fino, cabernet sauvignon, malbec y merlot. Uva procedente únicamente de viñedos propios. Tras finalizar el proceso de fermentación alcohólica es trasegado a grandes envases de madera, entre 18.000 y 20.000 litros de capacidad, en los que realiza la fermentación maloláctica y permanece durante un mínimo de 5 años. A continuación se trasvasó a bidones de madera usados y progresivamente a otros más usados durante un total de 10 años. El resto en botella hasta su comercialización. Producción limitada a 10.830 botellas de 75 cl. - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - (2838 views) |
| 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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