I waited quite a few years to finally open my last bottle of this Unico. Served after a 12H decant. I was hoping for quite an experience, unfortunately it didn't blow me away. It was elegant but lacked intensity of flavours and aromas. Decent wine really but nowhere near what its price tag would suggest. On its plateau I reckon.
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Beautiful nose of blackberry pie, some honey, sweet pastry, sweet oak, dark cherries, red fruit and some mocha. Drinking well but after 2 to 2.5 really bloomed and opened up. Dark fruit and dried berries, lovely oak, dried rose, coconut and vanilla on long finish. Another fantastic showing.
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Potpourri, dark cherry, fig, plum, cedar, oak and tobacco leaf on nose and palate. Initial acidity really softened up to show a lovely, deep and rounded wine with many layers of complexity. Initially showing a touch of soy sauce but that dissipated and was replaced by a pleasing umami note and more dark fruit.
Took two hours in the decanter to finally bloom and lose some of the astringency initially showing (I almost thought this was heat damaged initially!) but was lovely when it finally opened up!
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Vega Sicilia Unico Vertical: 10x Vega Sicilia Unico (1985-2006). 7 vintages of Gran Reserva, 3x Reserva Especial. A few conclusions: A) The quality was high in all bottles. Increased complexity and precision, a fine structural framework with silky tannins, pronounced acidity and very good balance. B) The family resemblance across all bottles is high. Unico has a strong and unique DNA with the freshness and tension of a good Bordeaux combined with the softness and silkiness of Tempranillo and a unique flavor profile with lots of fresh blueberries, garrigue, bacon and gentle coffee notes. C) Maturity was well controlled, even in hot years. No hint of over-ripeness. D) The wines are meant to age and certainly need almost 20 years before reaching a first drinking window. The 30 year old bottles seemed young and only the 40 year old ones showed tertiary aromas. E) The quality was high across the board with no weak bottles, but the best wines were the tertiary 1985 (96pts), 1986 (97pts) and 1987 (95pts). The 2006 (95pts) is very promising.
TN: From magnum. At first a bit wild and unbalanced. With time it got clear, clean and more balanced. Lots of dark berries and herbal notes, some meaty, bacon fat scents and some coffee notes. Still quite primary but well balanced and quite layered. High precision. This was young and a tad grippy, very fresh. I guess this should easily get to the 95+pts category with a bit of additional age.
Decanting: This bottle was not decanted. It needed a lot of swirling in the glass to open up. I guess, ideally this needs two, three hours in a decanter.
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Nose of plum, soy sauce and sweet oak. Dark cherry, plum, oak. Decent concentration but slightly tart acidity. Felt almost past its peak. While not bad, this didn't show the excellence, depth and profound complexity of other examples tasted - sadly!
NB this was from the same case as bottles which were very high scoring - up to 99pts (see my other reviews). Interesting to note the bottle variation and/or how my palate tastes things on different occasions over a few years.
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This wine has put on weight compared to 9 years ago. Absolutely gorgeous right now. Tasted almost like a Bordeaux! Balanced and long. Touch of iodine note went amazing with the seafood Paella.
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Slow ox 9 hours. Captivating complexity of dried flowers, fig, prune, loads of sweet spices, cedar, tobacco, leather, earth.So fresh yet ripe. Deep savoury minerality too. Medium to full body at 14% abv with precision. Really classy and old school. The final glass was the best.
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Hello it is me again with another review of the '99 Unico. Pleased to report that this was another incredible showing of this sensational wine; indeed it was the wine of the evening for two thirds of the table, beating both Latour and Dujac.
Massive nose: oak, cedar, strawberry, candied fruit, prune, liquorice, soy sauce. Slight funk on nose initially but none on palate. Palate dark red and ripe fruits balanced by a lovely, deep cedar, spice, liquorice tertiary flavours. Touch of leather.
Very long length showing complexity, layers and great acidic balance. What a wine. The wine of the night across the table. For me a dead heat between this and the 1996 Latour - maybe the latter just pipping it on the finish line, but this was really great nonetheless. Fifth bottle and another pleasure.
For my friend who is a huge Spanish wine drinker, he said it was amongst the very best he's ever had.
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Fourth time trying this within the last year and definitely some bottle variation evident. Decanting for an hour to 90 minutes seems to be the sweet spot and even then still youthful. Plenty of prune, candied fruits and silky tannin. Some earthy notes but some way I suspect from further age complexity.
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Fourth bottle of this and a very strong showing. Decanted 90 minutes on a wide based decanter.
Concentrated and with excellent structure. Brilliant oaky, red fruit and sweet spice nose.
On palate, toasted red fruits developing into darker ripe fruit with air. Invokes toast and butter with jam. Wonderful, complex array of tertiary notes showing a prominent sweet cedar, tobacco and liquorish along with oak.
Really excellent long finish showing the complexity and different layers - loved the sweeter spices and tertiary notes.
Overall a joy. The friend I was with said it was the best red wine he's drank in 2022.
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Delicious, and a joy to drink. Incredible balance, resolved tannins, ripe, and a pleasure to drink. Paired with fois grois, steak, and mashed potatoes. While extremely enjoyable, we got the sense that this wine was so ripe in terms of timing that we wonder whether it will improve. Drink now.
W-mom, dad, and Heekyung at mom's-4th of July.
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Third bottle trying this. Not quite the heights of the second (one of the best wines I've ever had the pleasure of drinking) but way better than the first. Overall this really needs air and time to open up - at least 90 to 120 minutes in a decanter. But when it starts to bloom it is so special!
Dark fruit nose with some wood and spice. On the palate lots of dark fruits (blackberry, dark cherry etc) - imagine a punnet of freshly picked berries some of which are ripe and sweet some of which are ripe and more sour/acidic. Very well balanced with tertiary oak and some slight spice and tobacco hints.
Tasted mature, but not "old". Lovely and smooth with everything in balance. Good acidity and a nice, long finish.
Was 93-94pts for the first 90mins, finished off at 95 after the second hour when it started to open. I suspect it could have been even higher had we had more time to allow it to really open. Lesson learnt - give this air!!
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The second bottle I've had of this and absolutely leagues above the first. Aired in bottle for 90 mins then opened in glass too. Blew everybody away.
Brick colour. Nose very powerful. Almost like sniffing a blackberry pie; black and red fruits, some cinnamon and smokey wood notes.
Incredible structure, perfectly balancing black and red fruits with mature and oak derived tertiary notes. Tremendous freshness with a very long, complex finish displaying many layers and a wonderful end from the oakiness.
Concentrated and with so many different flavours and notes it is hard to list them all; blackberries, cherries, cinnamon, tobacco, spices, toasted oak, earthy leaves etc. All in the exact right place as this develops in the mouth.
Half of the group had this as their favourite amongst a line-up which included 2000 Haut Brion, 1986 Margaux, 1988 Sassicaia and 1990 Yquem. Says it all. I just hope that I have the pleasurable opportunity to try another so successful bottle.
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Deep red with orange/garnet fading on rim. Licorice and wood nose, prune and almost a honey note to nose. Powerful, complex palate. Quite a dominant prune and fig. Red fruit such as sour cherry and prune, black current with spicy woody notes.
Decanted for 2hrs and could probably do a bit more (or more time in cellar) to open up further, but very distinctive and high quality wine from Ribera del Duero.
EDIT: this simply wasn't up to the standard of the two bottles I have had since. I wonder whether it was too hot when we decanted/served it (was in Singapore in quite a stuffy room where the AC wasn't great...)
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Slight garnet at the edge with a deep red core. The nose has some lovely red fruit, raisin, tobacco along with green herbaceous notes. Floral and pretty. On the palate, it’s medium to full body, moderate acid and lightly grippy tannin. The finish is long and pronounced. It’s great but needs some time to open up. Definitely on the young side. Hold for another 3-5 years.
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I opened one recently. Appeared corked at opening. At the market value I refused to write it off. 3 hour decant. Like one of our other members I poured it into a large surface glass and it continued to open to such a level well above the 3 hour decant process. What an elegant drinking experience. I have sadly one only left. To drink, or not to enjoy. THAT is the ?
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SLDS Single Bottle Dinner: Blackcurrant, plum, cedar, spice, autumn leaves and bacon on the nose. Palate is just now starting to develop, with the youthful richness starting to give way to more savory medium bodied flavour. Medium to good length here. Maybe a little in between phases but it should keep lifting from here.
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Serious wine with many years ahead of it. Drinkable now, but holding a lot in reserve. A classic "old school" Vega Sicilia and I mean that in the best possible way. Would be a great one to put a case in the cellar and follow along over the years.
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Still a complete and total baby. This had been opened and decanted for maybe 3 or 4 hours when I tried it and I left it in my glass for another hour or so before drinking. It's got lots of promise, but I think needs some more time for all of the pieces to come together. It's very tight. I mostly get a lot of the oak coming from it. I think it will be great, but going to keep ours sleeping for now.
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Pausing for the Cause (S.K.Y. Restaurant - Chicago IL): Small glass, brief note. Beef carpaccio with cracked black pepper and espresso. Very good depth and length. Getting close to its peak drinking window. More pleasure tonight vs the '04 in the next glass, but not quite the same long-term potential.
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Pausing for the Cause 2018 (Chicago, IL): I had this the same night as the 2004 Unico. While I think in the long run the 2004 will be the better wine, the 1999 is in a much better position right now. It shows the same intense American oak, but an incredibly generous amount of black fruit as well. It's sweet but perfectly balanced on the palate. This is a suppler wine, and while the tannins are still a little prickly, this is more than open for business now. I need to find some of this.
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Acker Auction - June 2018 (Laduree NYC W Broadway): Opened and decanted at the beginning of the day and so by the time we were drinking this it had prob had 7 or 8 hours. One of my most favorite wines of the day. Knowing this producer, this isn't a wine that can be pnp'ed. In fact, even with the decant it was still a bit of a beast. But it's got lots of dark fruits and red fruits and spice. Too young for the oak to really have faded at this point. And man did it open up in the glass. Will keep ours sleeping for at least 10 more years.
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Unico tasting (27 different vintages) at the Rheingau Gourmet Festival 2017: deep black red; vanilla, cherry and almond in nose and mouth; full bodied in the palate with medium finish.
My favourite wine of the last flight (94, 95, 96, 98, 99).
Vintages 5th flight: 1994-1995-1996-1998-1999
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Vega Sicilia Unico Dinner with Pablo Alvarez (Betony): This is sherried and oxidative on the nose. Leathery and raisined. A distinct and unique perfume. Totally different than the other wines thus far. Sweet. This was a controversial bottle at dinner: some say flawed, some say their favourite. Winemaker and owner say it was a very problematic year but is one of their personal favourites.
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One of the best wines I've ever experienced, truly a memorable drinking experience that lived up to its reputation and price tag. Shared with my wife and 4 friends ... all of us were blown away. Beautiful layers of fruit and spice, nice balance of acidity and tannin ....massively long finish. Simply sensational. So pleased we still have 4 other vintages to look forward to enjoying.
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Renk kiremite donmus ama soluk degil. Burunda meyankoku, bogurtlen, tutun ve baharat notlari cok net aliniyor. Damakta yine baharatsi, orta govdeli, muthis bir asidi var, sarap dipdiri duruyor. Entegre tanenleri kadifemsi bir hal almis. Cok zarif ve feminen bir sarap. Icmek icin hala cok erken, 9-10 yil daha rahat bekleyebilir...
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This was decanted for close to an hour. A very young wine. Dark-purple, almost opaque. Blackberries, spice on the nose. Palate was "tight" to a fault, but one can certainly sense the structure, depth, along with the chocolates, dark-fruits behind that "wall"... A keeper for sure!
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Koyu derin bordo. Vanilya, krema ve siyah meyvelerin önde olduğu katmanlı bir koku profili. Damakta dengeli, diri, myevenin yanısıra hafifçe mineralite. Keyifli ama fıçı etkisinde. Bitimi uzun.
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Garnet in colour with an orange rim. So layered with dried figs, apricot and orange zest. Not without the telltale leather. Salty kick on the palate. Silky, elegant texture. Concentrated, full of life and energy.
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Tasted exactly five years ago against Pingus of the same year, the pairing retasted and again with Unico as the "winner", however both are wonderful and both have improved and currently fully at their prime in my opinion; I very rarely score a wine to 100, but this Unico deserves it (got 99 five years back); dark fruit, blueberries, spices; lean with power, spices and lots of blueberries, depth, layers and nuances; long long aftertaste; excellent
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Outstanding for a medium bodied wine and never ceases to please me despite my preference for full bodied wines. Blackish crimson color, decanted and aerated for less than an hour and drank over an hour and a half. Beautiful nose of blackberries , blueberries, kirsch, spice cake, pipe tobacco, some VA but not reflected on the palate. Dense, tactile entry to the palate, coats it with intermixed fruits, mocha, spice and in multiple complex layers, deep mid palate, great acidity, and a satisfying finish with the sweet tannins coated in sumptuous fruit. Excellent. Ex château bottle.
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This is still too young. Yes, there is the earthy and leather notes. But the tart cherry and bright acidity is still not well integrated yet. Let it sleep for another 10 years.
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Raised my rating on this Unico vintage as this was ready do drink with less than an hour in the decanter. Purplish deep crimson, beautiful aromas of blueberries, spice cake, and blackberries this wine is seductive, enters palate gently, coats the mid palate with complex blue and black fruits laced with flowers and spice, velvety tannins and a very nice finish. Medium bodied thus wine is one of the few recent vintages that is ready to drink. Simply delicious.
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Beat your 2013 WOTY Dinner: Black currant, kirsch, red currant and bacon with a light sprinkling of coconut and a hint at VA. The palate is rich, full and intense - the tannin structure is brilliant, controlling and focussing the bold fruit and giving the wine drive and balance. Starting to come into its own, but will surely improve over the longer term.
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Drank it blind. On the nose most of us thought it was new world Cab. No one pegged it as Spanish. Was decanted for 3 hours and consumed over a 2 hour period after the decant. A lot of fruit on the nose and smooth finish. A great wine. Not disappointing.
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White Club @ CLOUDS (Clouds restaurant, Zurich): This was a clear Vega Sicila,as I had tasted some of them quite a lot recently and initially mistaken them often for mature bordeaux, but the hightened acidity and autumnal sweetness gave it away this time.
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Same note as before. Best thing about this vintage of VS Unico is the nose, rich blueberries, blackberries, sweet spices and mocha. Velvety and feminine entry on the palate, gently coats the mid palate with black fruits and blueberries, but thins out in the finish. Tannins almost fully resolved, nice balanced wine. Better than the 2000 Unico but that's about it.
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limited notes, bottle went fast, limited notes, didnt really get to focus on this. a perfumed nose and silky palate did not stop me from being slightly bothered by the sweet coconut. possibly its all in my head, but I find the American oak treatment noteable. I believe this is 50% American 50% French?
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Pleasantly surprised given some negative CT notes as this is one of the vintages that I hadn't tasted before. Nevertheless, a decent vintage of VS Unico, although its weakness is perhaps the finish. Ranked middle of the heap in a 5 Unico and 3 Riserva Especial (2009, 2010, and 2012 releases) vintage vertical. Nose opened after 2 hours in decanted to blueberries, black fruits, spices fully reflected on palate. Medium to full bodied, nice punch towards end, decent cola finish although not as long as 94, 96, 98 and the 82.
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We had very high expectations but were rather disappointed. Dominant red fruit, lots of oak but no balancing of the tannins yet. It was a drinkable wine but rather coarse and not accomplished. I once drank a 68 VS which was powerful yet smooth with huge character and length yet breathtakingly elegant, simply from another world. This 99 is definitely over-rated and not worth its premium.
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A dark colored wine with bright purple rim, very tight and closed down after four hours in the decanter. The nose does reveal some beautiful aromas of blackberries, dark cherries, graphite, cedar, violets, incense, new leather and Indian spices. Very dense, packed with flavor showing clear precision and layers of plums, blackberries, raspberries, dark cherries, tobacco, with dark chocolate and cedar on the mid-palate. Some refreshing acidity unfurls and leads directly into the finish where the dark fruit flavors intensify revealing spices, orange peel, and coarse grainy yet plush tannins. A full bodied wine exuding elegance, power, and pure deliciousness.
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Non-blind. Ok size (tad small) serving from 2/3 btl (opened 4 hrs before) at Riedel Bar, at SOGO Enoteca in Yokohama. Impression: Extraordinarily mind bending. *There is a minus in this bottle: methyl mercaptan* Nose is like standing over a syltkok med åkerbär (Rubus arcticus jam cooking.) Nose has other-worldly grandeur and is sized like a titan. Multifaceted and giving simultaneous impressions of young mature fruit (cherries, pomegranate and figgy raisins) as well as big bold mature perfumes of leather, earth and something broad, dark and almost ominous. The acids are very happily inviting you to this broad-wide experience of fine graded tannin, Rubus arcticus extravaganza etc etc etc swimming around in an utter completeness. Interestingly mixed between youthful fruitiness, tightly shut doors and wide open mature tastes reflecting the nose. Still painfully young and yet not. Arnold Schwarzenegger looks tiny in comparison.
Only mercaptan rubber keeps me from awarding 100p. This bottle showed signs of reduction in methyl mercaptan. I can't stand the burnt rubber smell, but as it was comparatively mild, I could focus beyond it. And (I hope) most bottles won't have this. Would gladly enjoy this over the course of a dinner to get to know it better. However, I'd refuse to pay for it. This is absolutely fantastic wine... Fabulous. Very, very special. (Wife 96p)
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First whiff of ripe cherries and baked bread was lovely. We didn't really decant this but started drinking around 20 minutes after the bottle was opened. Nose opened up after a while to have floral scents like lavendar and rose. Tasted a bit young and slightly closed, but after about 45 minutes to and hour, the dark berries, leather and mixed spices. Slight game finish to it, but it was very pleasant to drink. We had it with Chinese food which doesn't do this wine much justice unfortunately... but this one has many years left in it.
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HKCC NY Lunch. Decanted: 1 hr. Appearance: dark ink, velvet-purple hue. Nose: brilliant leather, cherry tart, overripe strawberries, olive. Taste: very structured, pleasantly acidic baked cherries, vanilla custard. Loved it! Wine of the day! ... Wondering what more cellaring will extract!!
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2nd tasting of this wine in 3 weeks, last time was 94 and much better. Decanted in bottle for 2 hours, medium full body, very complex palate of many layers and quite long finish, tannins mostly soft but felt still young and powerful. Nose is mostly black fruit, green pepper, wet leaves, minerals.
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still a baby but much more appealing at this stage to the 2000. lots of smoke, spice, coffee and dark fruits. amazing nose with smooth palate - solid drinking now but will be amazing in 20-30 years. people like 2000 better given vintage but i prefer this today.
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My Birthday Dinner (Imperial Treasure Cantonese Cuisuine, Great World City): Dark garnet red, showing a perfume nose with cherry, ripe fruits and coconut. A voluptuous wines but too young to drink now, plenty of fruits on palate; blackcurrant, cherry and anise back by good acidity backbone. It has a very long finish and the tannins is fine and firm.
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Boerne Wine Club - Spain (Scenic Loop Cafe, San Antonio, TX)): Unknown time open, but likely >4hrs prior to tasting. Incredible deep complex nose of coffee, roasted nuts, and dark fruits with a very slightly raisined edge. Hints of smoke and spice come through as well. Sensational nose. palate was much more smooth, round and youthful than expected. Fantastic balance. Shows some leather, plum, espresso, hints of mint. Lengthy complex finish showing a little toast, mocha, flint, and pure fruit. Tight and concentrated, needs years to unwind. Another example of how the big difference between the great producers and everyone one else is balance and poise, and no so much concentration. Needs years, but will be a great experience whenever you open it. Group #1
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Totally infanticide. If you own one, do not open for at LEAST 3-5 years. If you're thinking of buying one for soonish drinking - move to something at least 5 years older. I got this simply to see what all the fuss is about this estate following a bit of coverage on wine blogs. It's good stuff, great fruit, really deep midpalate, and a great tannic structure. Still some oak on the nose. I'd love this at up to $100 a bottle; but the retail price I paid was some multiple of that - equivalent to a decent vintage Haut Brion, and multiples of a good vintage lesser cru classe. Don't see the value here myself. Good, but not that good.
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Intense dark ruby colour Somewhat discreet on the nose, but with aromas of spices, black fruits, meaty/savoury character. More to come in the future. Med body, alcohol and tannins. Good acidity, this feels like a wine that gives little but has way more in potential. It is balanced and well delineated but crucially lacking concentration. I will not open my last bottle until 2020 in all honesty, this seemed like a baby.
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nose -sour &stinky nose, licorice, earth mouth - juicy red fruit - blood orange, raspberry. elegant but not overdone. My first time trying this producer, and obviously i came in with high expectations, and they have not been entirely realized. Perhaps its an issue of attitude adjustment, but blinded i would never fathom that this wine fetches more than $50 a bottle.
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Wow! What a funky wine this is! In Sweden in August we have crayfish parties, when we boil crayfish in beer, some sugar and huge amounts salt and dill. Perhaps sound weird, but it’s actually great, and we have it with beer and bitter flavored vodka. (Not a very wine friendly dish) You might ask why I write about this Swedish late summer national and traditional dish? The reason are that this wine very much reassembles the taste of the liquid that we Swedes boil the crayfish in! It’s so incredibly much dill in this wine, and almost a bit salty too. You can really smell the crayfish thing in the glass! Still, this is not something negative in anyway, it's just weird and unusual to me. This wine rocks, and is amazingly interesting and special. Big and deep, had some Bordeaux cab tones in it, with expensive and fine wood, and Bordeaux herbs as well (Dill!). I finally had it as a Bordeaux when I guessed, due to these facts. Don’t really know what to make of this wine at this point, but it’s extremely interesting and different and I hope I get to drink it again to see where it goes.
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Höstprovning 2010 (Östermalm): Dill, dill and then some more dill. This was nearly absurd. Big and deep wine anyway, extremely solid all the way, but maybe not my cup of tea.
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Rød helt ut i kanten. Fantastisk nese med mørke røde bær, overraskende tydelig cabernetpreg på nese! I munn fortsatt mørkerødt, fast og fin fruktighet, lær og lett vaniljestrøk, sjokolade. Røyk. Avstemte tanniner, og veldig lang ettersmak, og med en sødme i ettersmaken jeg knapt har opplevd. Kanskje den beste vin jeg har makt. Førstevekst-opplevelse..?
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Nose was a bit oaky at first but in a seductive sort of manner. This wine is seamless, so smooth and nuanced. Combine that with the primary and tertiary flavors made for an outstanding wine. I would find it hard to believe that almost everyone would not love this wine.
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Dark brownish colour; nose of very very deep mulberry; deep taste, soft, very fruity - dark fruit potpourri, lots of nuances; long long long aftertaste that almost never ends. This is simply a very good and excellent wine.
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Dark garnet red, elegant fine perfume nose with cherry, ripe fruits. Full bodied, good acidity, firm fine tannins, voluptuous wines, various fruits (blackcurrant, cherry), great potential, but too young to drink now; Very long finish.
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3/8/2024 - bigop wrote: 91 Points
I waited quite a few years to finally open my last bottle of this Unico. Served after a 12H decant. I was hoping for quite an experience, unfortunately it didn't blow me away.
It was elegant but lacked intensity of flavours and aromas. Decent wine really but nowhere near what its price tag would suggest.
On its plateau I reckon.
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1/15/2024 - remyworldpeace wrote: 98 Points
Beautiful nose of blackberry pie, some honey, sweet pastry, sweet oak, dark cherries, red fruit and some mocha. Drinking well but after 2 to 2.5 really bloomed and opened up. Dark fruit and dried berries, lovely oak, dried rose, coconut and vanilla on long finish. Another fantastic showing.
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9/15/2023 - remyworldpeace Likes this wine: 96 Points
Potpourri, dark cherry, fig, plum, cedar, oak and tobacco leaf on nose and palate. Initial acidity really softened up to show a lovely, deep and rounded wine with many layers of complexity. Initially showing a touch of soy sauce but that dissipated and was replaced by a pleasing umami note and more dark fruit.
Took two hours in the decanter to finally bloom and lose some of the astringency initially showing (I almost thought this was heat damaged initially!) but was lovely when it finally opened up!
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9/11/2023 - Cailles wrote: 94 Points
Vega Sicilia Unico Vertical: 10x Vega Sicilia Unico (1985-2006). 7 vintages of Gran Reserva, 3x Reserva Especial. A few conclusions: A) The quality was high in all bottles. Increased complexity and precision, a fine structural framework with silky tannins, pronounced acidity and very good balance. B) The family resemblance across all bottles is high. Unico has a strong and unique DNA with the freshness and tension of a good Bordeaux combined with the softness and silkiness of Tempranillo and a unique flavor profile with lots of fresh blueberries, garrigue, bacon and gentle coffee notes. C) Maturity was well controlled, even in hot years. No hint of over-ripeness. D) The wines are meant to age and certainly need almost 20 years before reaching a first drinking window. The 30 year old bottles seemed young and only the 40 year old ones showed tertiary aromas. E) The quality was high across the board with no weak bottles, but the best wines were the tertiary 1985 (96pts), 1986 (97pts) and 1987 (95pts). The 2006 (95pts) is very promising.
TN: From magnum. At first a bit wild and unbalanced. With time it got clear, clean and more balanced. Lots of dark berries and herbal notes, some meaty, bacon fat scents and some coffee notes. Still quite primary but well balanced and quite layered. High precision. This was young and a tad grippy, very fresh. I guess this should easily get to the 95+pts category with a bit of additional age.
Decanting: This bottle was not decanted. It needed a lot of swirling in the glass to open up. I guess, ideally this needs two, three hours in a decanter.
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9/5/2023 - remyworldpeace wrote: 93 Points
Nose of plum, soy sauce and sweet oak. Dark cherry, plum, oak. Decent concentration but slightly tart acidity. Felt almost past its peak. While not bad, this didn't show the excellence, depth and profound complexity of other examples tasted - sadly!
NB this was from the same case as bottles which were very high scoring - up to 99pts (see my other reviews). Interesting to note the bottle variation and/or how my palate tastes things on different occasions over a few years.
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8/17/2023 - acheng wrote: 94 Points
This wine has put on weight compared to 9 years ago. Absolutely gorgeous right now. Tasted almost like a Bordeaux! Balanced and long. Touch of iodine note went amazing with the seafood Paella.
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4/21/2023 - wineappellation Likes this wine: 95 Points
Slow ox 9 hours. Captivating complexity of dried flowers, fig, prune, loads of sweet spices, cedar, tobacco, leather, earth.So fresh yet ripe. Deep savoury minerality too. Medium to full body at 14% abv with precision. Really classy and old school. The final glass was the best.
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10/11/2022 - remyworldpeace Likes this wine: 97 Points
Hello it is me again with another review of the '99 Unico. Pleased to report that this was another incredible showing of this sensational wine; indeed it was the wine of the evening for two thirds of the table, beating both Latour and Dujac.
Massive nose: oak, cedar, strawberry, candied fruit, prune, liquorice, soy sauce. Slight funk on nose initially but none on palate. Palate dark red and ripe fruits balanced by a lovely, deep cedar, spice, liquorice tertiary flavours. Touch of leather.
Very long length showing complexity, layers and great acidic balance. What a wine. The wine of the night across the table. For me a dead heat between this and the 1996 Latour - maybe the latter just pipping it on the finish line, but this was really great nonetheless. Fifth bottle and another pleasure.
For my friend who is a huge Spanish wine drinker, he said it was amongst the very best he's ever had.
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10/7/2022 - RuddReviews Likes this wine: 96 Points
Fourth time trying this within the last year and definitely some bottle variation evident.
Decanting for an hour to 90 minutes seems to be the sweet spot and even then still youthful.
Plenty of prune, candied fruits and silky tannin. Some earthy notes but some way I suspect from further age complexity.
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9/6/2022 - beatles wrote: 94 Points
Spice speaks, still rough in the edges, good acidty, a clean, ripe fruit. Will improve.
#El Cellar de Can Rocca #JubileTasting
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9/1/2022 - remyworldpeace Likes this wine: 96 Points
Fourth bottle of this and a very strong showing. Decanted 90 minutes on a wide based decanter.
Concentrated and with excellent structure. Brilliant oaky, red fruit and sweet spice nose.
On palate, toasted red fruits developing into darker ripe fruit with air. Invokes toast and butter with jam. Wonderful, complex array of tertiary notes showing a prominent sweet cedar, tobacco and liquorish along with oak.
Really excellent long finish showing the complexity and different layers - loved the sweeter spices and tertiary notes.
Overall a joy. The friend I was with said it was the best red wine he's drank in 2022.
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7/4/2022 - stschutz Likes this wine: 94 Points
Delicious, and a joy to drink. Incredible balance, resolved tannins, ripe, and a pleasure to drink. Paired with fois grois, steak, and mashed potatoes. While extremely enjoyable, we got the sense that this wine was so ripe in terms of timing that we wonder whether it will improve. Drink now.
W-mom, dad, and Heekyung at mom's-4th of July.
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6/14/2022 - remyworldpeace Likes this wine: 95 Points
Third bottle trying this. Not quite the heights of the second (one of the best wines I've ever had the pleasure of drinking) but way better than the first. Overall this really needs air and time to open up - at least 90 to 120 minutes in a decanter. But when it starts to bloom it is so special!
Dark fruit nose with some wood and spice. On the palate lots of dark fruits (blackberry, dark cherry etc) - imagine a punnet of freshly picked berries some of which are ripe and sweet some of which are ripe and more sour/acidic. Very well balanced with tertiary oak and some slight spice and tobacco hints.
Tasted mature, but not "old". Lovely and smooth with everything in balance. Good acidity and a nice, long finish.
Was 93-94pts for the first 90mins, finished off at 95 after the second hour when it started to open. I suspect it could have been even higher had we had more time to allow it to really open. Lesson learnt - give this air!!
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4/1/2022 - remyworldpeace Likes this wine: 99 Points
The second bottle I've had of this and absolutely leagues above the first. Aired in bottle for 90 mins then opened in glass too. Blew everybody away.
Brick colour. Nose very powerful. Almost like sniffing a blackberry pie; black and red fruits, some cinnamon and smokey wood notes.
Incredible structure, perfectly balancing black and red fruits with mature and oak derived tertiary notes. Tremendous freshness with a very long, complex finish displaying many layers and a wonderful end from the oakiness.
Concentrated and with so many different flavours and notes it is hard to list them all; blackberries, cherries, cinnamon, tobacco, spices, toasted oak, earthy leaves etc. All in the exact right place as this develops in the mouth.
Half of the group had this as their favourite amongst a line-up which included 2000 Haut Brion, 1986 Margaux, 1988 Sassicaia and 1990 Yquem. Says it all. I just hope that I have the pleasurable opportunity to try another so successful bottle.
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2/20/2022 - remyworldpeace Likes this wine: 93 Points
Deep red with orange/garnet fading on rim. Licorice and wood nose, prune and almost a honey note to nose. Powerful, complex palate. Quite a dominant prune and fig. Red fruit such as sour cherry and prune, black current with spicy woody notes.
Decanted for 2hrs and could probably do a bit more (or more time in cellar) to open up further, but very distinctive and high quality wine from Ribera del Duero.
EDIT: this simply wasn't up to the standard of the two bottles I have had since. I wonder whether it was too hot when we decanted/served it (was in Singapore in quite a stuffy room where the AC wasn't great...)
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10/10/2021 - ONEFIVE Likes this wine:
Slight garnet at the edge with a deep red core.
The nose has some lovely red fruit, raisin, tobacco along with green herbaceous notes. Floral and pretty. On the palate, it’s medium to full body, moderate acid and lightly grippy tannin. The finish is long and pronounced. It’s great but needs some time to open up. Definitely on the young side. Hold for another 3-5 years.
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9/2/2021 - JG's Wine wrote: 80 Points
I opened one recently. Appeared corked at opening. At the market value I refused to write it off. 3 hour decant. Like one of our other members I poured it into a large surface glass and it continued to open to such a level well above the 3 hour decant process. What an elegant drinking experience. I have sadly one only left. To drink, or not to enjoy. THAT is the ?
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6/13/2021 - CamWheeler wrote: 92 Points
SLDS Single Bottle Dinner: Blackcurrant, plum, cedar, spice, autumn leaves and bacon on the nose. Palate is just now starting to develop, with the youthful richness starting to give way to more savory medium bodied flavour. Medium to good length here. Maybe a little in between phases but it should keep lifting from here.
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2/9/2021 - Alex G. Likes this wine:
Serious wine with many years ahead of it. Drinkable now, but holding a lot in reserve. A classic "old school" Vega Sicilia and I mean that in the best possible way. Would be a great one to put a case in the cellar and follow along over the years.
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10/12/2018 - MC2 Wines Likes this wine:
Still a complete and total baby. This had been opened and decanted for maybe 3 or 4 hours when I tried it and I left it in my glass for another hour or so before drinking. It's got lots of promise, but I think needs some more time for all of the pieces to come together. It's very tight. I mostly get a lot of the oak coming from it. I think it will be great, but going to keep ours sleeping for now.
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9/24/2018 - Burgundy Al wrote:
Pausing for the Cause (S.K.Y. Restaurant - Chicago IL): Small glass, brief note. Beef carpaccio with cracked black pepper and espresso. Very good depth and length. Getting close to its peak drinking window. More pleasure tonight vs the '04 in the next glass, but not quite the same long-term potential.
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9/24/2018 - acyso wrote: 95 Points
Pausing for the Cause 2018 (Chicago, IL): I had this the same night as the 2004 Unico. While I think in the long run the 2004 will be the better wine, the 1999 is in a much better position right now. It shows the same intense American oak, but an incredibly generous amount of black fruit as well. It's sweet but perfectly balanced on the palate. This is a suppler wine, and while the tannins are still a little prickly, this is more than open for business now. I need to find some of this.
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6/20/2018 - MC2 Wines Likes this wine:
Acker Auction - June 2018 (Laduree NYC W Broadway): Opened and decanted at the beginning of the day and so by the time we were drinking this it had prob had 7 or 8 hours. One of my most favorite wines of the day. Knowing this producer, this isn't a wine that can be pnp'ed. In fact, even with the decant it was still a bit of a beast. But it's got lots of dark fruits and red fruits and spice. Too young for the oak to really have faded at this point. And man did it open up in the glass. Will keep ours sleeping for at least 10 more years.
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12/11/2017 - fcxj wrote: 84 Points
Palais. Astringent, not fun to drink.
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2/24/2017 - Fatty Cat Likes this wine: 93 Points
Unico tasting (27 different vintages) at the Rheingau Gourmet Festival 2017: deep black red; vanilla, cherry and almond in nose and mouth; full bodied in the palate with medium finish.
My favourite wine of the last flight (94, 95, 96, 98, 99).
Vintages 5th flight: 1994-1995-1996-1998-1999
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10/19/2016 - The Vines That Bind wrote: 89 Points
Vega Sicilia Unico Dinner with Pablo Alvarez (Betony): This is sherried and oxidative on the nose. Leathery and raisined. A distinct and unique perfume. Totally different than the other wines thus far. Sweet. This was a controversial bottle at dinner: some say flawed, some say their favourite. Winemaker and owner say it was a very problematic year but is one of their personal favourites.
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6/12/2016 - phill mz wrote:
Tca. Damn.
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7/25/2015 - RussK wrote:
Russk. Wizards at Adena at Gulfstream. One of my top favs in a good tasting. Still needs about 5 to 10 yrs.
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6/13/2015 - peter.mancell@mfg.com.au Likes this wine: 98 Points
One of the best wines I've ever experienced, truly a memorable drinking experience that lived up to its reputation and price tag.
Shared with my wife and 4 friends ... all of us were blown away.
Beautiful layers of fruit and spice, nice balance of acidity and tannin ....massively long finish. Simply sensational.
So pleased we still have 4 other vintages to look forward to enjoying.
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4/8/2015 - Dinler Bulent wrote: 95 Points
Renk kiremite donmus ama soluk degil. Burunda meyankoku, bogurtlen, tutun ve baharat notlari cok net aliniyor. Damakta yine baharatsi, orta govdeli, muthis bir asidi var, sarap dipdiri duruyor. Entegre tanenleri kadifemsi bir hal almis. Cok zarif ve feminen bir sarap. Icmek icin hala cok erken, 9-10 yil daha rahat bekleyebilir...
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2/4/2015 - etyc Likes this wine:
This was decanted for close to an hour. A very young wine. Dark-purple, almost opaque. Blackberries, spice on the nose. Palate was "tight" to a fault, but one can certainly sense the structure, depth, along with the chocolates, dark-fruits behind that "wall"... A keeper for sure!
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1/25/2015 - winetuning Likes this wine: 91 Points
Koyu derin bordo. Vanilya, krema ve siyah meyvelerin önde olduğu katmanlı bir koku profili. Damakta dengeli, diri, myevenin yanısıra hafifçe mineralite. Keyifli ama fıçı etkisinde. Bitimi uzun.
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1/25/2015 - Umay Ceviker wrote: 92 Points
Garnet in colour with an orange rim. So layered with dried figs, apricot and orange zest. Not without the telltale leather. Salty kick on the palate. Silky, elegant texture. Concentrated, full of life and energy.
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12/24/2014 - Miceri Likes this wine: 100 Points
Tasted exactly five years ago against Pingus of the same year, the pairing retasted and again with Unico as the "winner", however both are wonderful and both have improved and currently fully at their prime in my opinion; I very rarely score a wine to 100, but this Unico deserves it (got 99 five years back); dark fruit, blueberries, spices; lean with power, spices and lots of blueberries, depth, layers and nuances; long long aftertaste; excellent
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7/6/2014 - Joe Elebe wrote: 98 Points
Spetacular
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4/29/2014 - the player Likes this wine: 94 Points
Outstanding for a medium bodied wine and never ceases to please me despite my preference for full bodied wines. Blackish crimson color, decanted and aerated for less than an hour and drank over an hour and a half. Beautiful nose of blackberries , blueberries, kirsch, spice cake, pipe tobacco, some VA but not reflected on the palate. Dense, tactile entry to the palate, coats it with intermixed fruits, mocha, spice and in multiple complex layers, deep mid palate, great acidity, and a satisfying finish with the sweet tannins coated in sumptuous fruit. Excellent. Ex château bottle.
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3/2/2014 - acheng wrote: 90 Points
This is still too young. Yes, there is the earthy and leather notes. But the tart cherry and bright acidity is still not well integrated yet. Let it sleep for another 10 years.
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2/1/2014 - the player Likes this wine: 94 Points
Raised my rating on this Unico vintage as this was ready do drink with less than an hour in the decanter. Purplish deep crimson, beautiful aromas of blueberries, spice cake, and blackberries this wine is seductive, enters palate gently, coats the mid palate with complex blue and black fruits laced with flowers and spice, velvety tannins and a very nice finish. Medium bodied thus wine is one of the few recent vintages that is ready to drink. Simply delicious.
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12/20/2013 - CamWheeler wrote: 94 Points
Beat your 2013 WOTY Dinner: Black currant, kirsch, red currant and bacon with a light sprinkling of coconut and a hint at VA. The palate is rich, full and intense - the tannin structure is brilliant, controlling and focussing the bold fruit and giving the wine drive and balance. Starting to come into its own, but will surely improve over the longer term.
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9/24/2013 - sayward Likes this wine: 93 Points
Drank it blind. On the nose most of us thought it was new world Cab. No one pegged it as Spanish. Was decanted for 3 hours and consumed over a 2 hour period after the decant. A lot of fruit on the nose and smooth finish. A great wine. Not disappointing.
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9/6/2013 - G_H Likes this wine: 93 Points
White Club @ CLOUDS (Clouds restaurant, Zurich): This was a clear Vega Sicila,as I had tasted some of them quite a lot recently and initially mistaken them often for mature bordeaux, but the hightened acidity and autumnal sweetness gave it away this time.
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8/27/2013 - the player Likes this wine: 93 Points
Same note as before. Best thing about this vintage of VS Unico is the nose, rich blueberries, blackberries, sweet spices and mocha. Velvety and feminine entry on the palate, gently coats the mid palate with black fruits and blueberries, but thins out in the finish. Tannins almost fully resolved, nice balanced wine. Better than the 2000 Unico but that's about it.
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7/21/2013 - soyhead wrote:
limited notes, bottle went fast, limited notes, didnt really get to focus on this. a perfumed nose and silky palate did not stop me from being slightly bothered by the sweet coconut. possibly its all in my head, but I find the American oak treatment noteable. I believe this is 50% American 50% French?
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5/1/2013 - RayOB Likes this wine: 95 Points
Drank at Bob Bob Richards
Had to come back and try again. Lovely stuff.
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4/30/2013 - RayOB Likes this wine: 95 Points
Drank at Bob Bob Richards
Classic bordeaux notes of earth, tar, tobacco and cassis. Great complexity in the mouth and a wonderful length. This has legs to last a lot longer.
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4/14/2013 - the player Likes this wine: 94 Points
Pleasantly surprised given some negative CT notes as this is one of the vintages that I hadn't tasted before. Nevertheless, a decent vintage of VS Unico, although its weakness is perhaps the finish. Ranked middle of the heap in a 5 Unico and 3 Riserva Especial (2009, 2010, and 2012 releases) vintage vertical. Nose opened after 2 hours in decanted to blueberries, black fruits, spices fully reflected on palate. Medium to full bodied, nice punch towards end, decent cola finish although not as long as 94, 96, 98 and the 82.
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12/19/2012 - Fantomas wrote: 87 Points
We had very high expectations but were rather disappointed. Dominant red fruit, lots of oak but no balancing of the tannins yet. It was a drinkable wine but rather coarse and not accomplished. I once drank a 68 VS which was powerful yet smooth with huge character and length yet breathtakingly elegant, simply from another world.
This 99 is definitely over-rated and not worth its premium.
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11/10/2012 - Gobi wrote: 96 Points
A dark colored wine with bright purple rim, very tight and closed down after four hours in the decanter. The nose does reveal some beautiful aromas of blackberries, dark cherries, graphite, cedar, violets, incense, new leather and Indian spices. Very dense, packed with flavor showing clear precision and layers of plums, blackberries, raspberries, dark cherries, tobacco, with dark chocolate and cedar on the mid-palate. Some refreshing acidity unfurls and leads directly into the finish where the dark fruit flavors intensify revealing spices, orange peel, and coarse grainy yet plush tannins. A full bodied wine exuding elegance, power, and pure deliciousness.
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11/3/2012 - StefanAkiko wrote: 97 Points
Non-blind. Ok size (tad small) serving from 2/3 btl (opened 4 hrs before) at Riedel Bar, at SOGO Enoteca in Yokohama.
Impression: Extraordinarily mind bending.
*There is a minus in this bottle: methyl mercaptan*
Nose is like standing over a syltkok med åkerbär (Rubus arcticus jam cooking.) Nose has other-worldly grandeur and is sized like a titan. Multifaceted and giving simultaneous impressions of young mature fruit (cherries, pomegranate and figgy raisins) as well as big bold mature perfumes of leather, earth and something broad, dark and almost ominous.
The acids are very happily inviting you to this broad-wide experience of fine graded tannin, Rubus arcticus extravaganza etc etc etc swimming around in an utter completeness. Interestingly mixed between youthful fruitiness, tightly shut doors and wide open mature tastes reflecting the nose. Still painfully young and yet not. Arnold Schwarzenegger looks tiny in comparison.
Only mercaptan rubber keeps me from awarding 100p. This bottle showed signs of reduction in methyl mercaptan. I can't stand the burnt rubber smell, but as it was comparatively mild, I could focus beyond it. And (I hope) most bottles won't have this.
Would gladly enjoy this over the course of a dinner to get to know it better. However, I'd refuse to pay for it. This is absolutely fantastic wine... Fabulous. Very, very special.
(Wife 96p)
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8/18/2012 - kevincheng Likes this wine: 94 Points
First whiff of ripe cherries and baked bread was lovely. We didn't really decant this but started drinking around 20 minutes after the bottle was opened. Nose opened up after a while to have floral scents like lavendar and rose. Tasted a bit young and slightly closed, but after about 45 minutes to and hour, the dark berries, leather and mixed spices. Slight game finish to it, but it was very pleasant to drink.
We had it with Chinese food which doesn't do this wine much justice unfortunately... but this one has many years left in it.
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7/29/2012 - CWang wrote: 92 Points
Oak note quite dominant but very enjoyable to drink already; could be much better after 10 years in the cellar.
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12/31/2011 - Revenga wrote: 95 Points
HKCC NY Lunch. Decanted: 1 hr. Appearance: dark ink, velvet-purple hue. Nose: brilliant leather, cherry tart, overripe strawberries, olive. Taste: very structured, pleasantly acidic baked cherries, vanilla custard. Loved it! Wine of the day! ... Wondering what more cellaring will extract!!
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12/5/2011 - PEDRO FELIPE VALLEJO S wrote: 98 Points
Outstanding wine! great experience, great company, great memories!
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10/16/2011 - Ydaucourt wrote: 95 Points
Se développe par palier, de l'Espagne avec une très très grande classe. Un vrai mythe .
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8/21/2011 - danielk168 wrote: 91 Points
2nd tasting of this wine in 3 weeks, last time was 94 and much better. Decanted in bottle for 2 hours, medium full body, very complex palate of many layers and quite long finish, tannins mostly soft but felt still young and powerful. Nose is mostly black fruit, green pepper, wet leaves, minerals.
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6/19/2011 - cpsmith33 wrote: 93 Points
still a baby but much more appealing at this stage to the 2000. lots of smoke, spice, coffee and dark fruits. amazing nose with smooth palate - solid drinking now but will be amazing in 20-30 years.
people like 2000 better given vintage but i prefer this today.
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6/15/2011 - hkm520240 wrote: 93 Points
My Birthday Dinner (Imperial Treasure Cantonese Cuisuine, Great World City): Dark garnet red, showing a perfume nose with cherry, ripe fruits and coconut. A voluptuous wines but too young to drink now, plenty of fruits on palate; blackcurrant, cherry and anise back by good acidity backbone. It has a very long finish and the tannins is fine and firm.
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6/13/2011 - Nutty08 wrote: 95 Points
Boerne Wine Club - Spain (Scenic Loop Cafe, San Antonio, TX)): Unknown time open, but likely >4hrs prior to tasting. Incredible deep complex nose of coffee, roasted nuts, and dark fruits with a very slightly raisined edge. Hints of smoke and spice come through as well. Sensational nose. palate was much more smooth, round and youthful than expected. Fantastic balance. Shows some leather, plum, espresso, hints of mint. Lengthy complex finish showing a little toast, mocha, flint, and pure fruit. Tight and concentrated, needs years to unwind. Another example of how the big difference between the great producers and everyone one else is balance and poise, and no so much concentration. Needs years, but will be a great experience whenever you open it. Group #1
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5/8/2011 - Ho Bryan wrote: 93 Points
Totally infanticide. If you own one, do not open for at LEAST 3-5 years. If you're thinking of buying one for soonish drinking - move to something at least 5 years older. I got this simply to see what all the fuss is about this estate following a bit of coverage on wine blogs. It's good stuff, great fruit, really deep midpalate, and a great tannic structure. Still some oak on the nose. I'd love this at up to $100 a bottle; but the retail price I paid was some multiple of that - equivalent to a decent vintage Haut Brion, and multiples of a good vintage lesser cru classe. Don't see the value here myself. Good, but not that good.
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4/30/2011 - RussK wrote: 91 Points
RUSSK Pablo's WW at PrVera. Mid tier. A bit of a let down.
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12/23/2010 - bigop Likes this wine: 90 Points
Intense dark ruby colour
Somewhat discreet on the nose, but with aromas of spices, black fruits, meaty/savoury character. More to come in the future.
Med body, alcohol and tannins. Good acidity, this feels like a wine that gives little but has way more in potential.
It is balanced and well delineated but crucially lacking concentration. I will not open my last bottle until 2020 in all honesty, this seemed like a baby.
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11/25/2010 - soyhead wrote: 91 Points
nose -sour &stinky nose, licorice, earth
mouth - juicy red fruit - blood orange, raspberry. elegant but not overdone. My first time trying this producer, and obviously i came in with high expectations, and they have not been entirely realized. Perhaps its an issue of attitude adjustment, but blinded i would never fathom that this wine fetches more than $50 a bottle.
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11/5/2010 - Ramberg wrote: 94 Points
Wow!
What a funky wine this is!
In Sweden in August we have crayfish parties, when we boil crayfish in beer, some sugar and huge amounts salt and dill.
Perhaps sound weird, but it’s actually great, and we have it with beer and bitter flavored vodka. (Not a very wine friendly dish)
You might ask why I write about this Swedish late summer national and traditional dish?
The reason are that this wine very much reassembles the taste of the liquid that we Swedes boil the crayfish in!
It’s so incredibly much dill in this wine, and almost a bit salty too.
You can really smell the crayfish thing in the glass!
Still, this is not something negative in anyway, it's just weird and unusual to me.
This wine rocks, and is amazingly interesting and special.
Big and deep, had some Bordeaux cab tones in it, with expensive and fine wood, and Bordeaux herbs as well (Dill!).
I finally had it as a Bordeaux when I guessed, due to these facts.
Don’t really know what to make of this wine at this point, but it’s extremely interesting and different and I hope I get to drink it again to see where it goes.
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11/5/2010 - Tavastgatan wrote: 93 Points
Höstprovning 2010 (Östermalm): Dill, dill and then some more dill. This was nearly absurd. Big and deep wine anyway, extremely solid all the way, but maybe not my cup of tea.
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10/4/2010 - harastor wrote: 97 Points
Rød helt ut i kanten. Fantastisk nese med mørke røde bær, overraskende tydelig cabernetpreg på nese! I munn fortsatt mørkerødt, fast og fin fruktighet, lær og lett vaniljestrøk, sjokolade. Røyk. Avstemte tanniner, og veldig lang ettersmak, og med en sødme i ettersmaken jeg knapt har opplevd. Kanskje den beste vin jeg har makt. Førstevekst-opplevelse..?
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9/21/2010 - SoCal wrote:
Nose was a bit oaky at first but in a seductive sort of manner. This wine is seamless, so smooth and nuanced. Combine that with the primary and tertiary flavors made for an outstanding wine. I would find it hard to believe that almost everyone would not love this wine.
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12/24/2009 - Miceri wrote: 99 Points
Dark brownish colour; nose of very very deep mulberry; deep taste, soft, very fruity - dark fruit potpourri, lots of nuances; long long long aftertaste that almost never ends. This is simply a very good and excellent wine.
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10/21/2009 - Rupert wrote: 93 Points
Thirty vintages of Vega Sicilia Único 1953-1999; 10/20/2009-10/21/2009 (Institute of Directors, London): Vanilla oaky, very smooth, plush mulberry fruit, much less aggressive than the '98. Young, but delicious already
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6/18/2009 - Yagil wrote: 94 Points
Dark garnet red, elegant fine perfume nose with cherry, ripe fruits.
Full bodied, good acidity, firm fine tannins, voluptuous wines, various fruits (blackcurrant, cherry), great potential, but too young to drink now;
Very long finish.
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