This is a wonderful wine. At the age of 47, the colour is surreal, looking like a teenager. It has distinctive herbal and smoky characters. The wine is concentrated and yet gracefully elegant and balanced. The aromas are mostly tertiary. It is still at its peak and would stay there for another 10 - 20 years. Lucky for those who got this.
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Ok this is the famous Unico. I had it the first time and I have to admit that I was blown away by it‘s effortless balance and still fruity but sophisticated characteristics. Ribera at it’s best and bourgundian in style. I couldn’t believe it‘s age color is clear and youngish. There is enough acid to be an interesting food companion but would have enjoyed it as well as a solist. We decanted it for an hour or so and if you get the chance to get your fingers on it you should do so aswell as it benefit clearly of the extra airtime. Unbelievable!
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Loved it. Needed a while to open out so decanted to blow off the initial funk. Colour belied it’s age. Youthful looking and tasting yet smooth. Beautiful dark and red fruit. Cherries and Christmas cake fruit and spices. Superb.
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Milestone tasting with a vertical starting with '72 and finishing with '89. Every Btl was in good condition. The wines from the '70's clearly represented the classic Unico taste, dark fruit, mellow flavor and long finishes.
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Had 1982 and 1974 side by side, both are much more integrated (in terms of oak) than the 1996 vintage we had about three weeks ago. Both are still fresh and show good ageing capability, especially the 1982 one. On the nose, black currants, a touch of vanilla, gently rubbed leather, minerals, modest smoke, exotic spices, on the palate, as the oak is quite integrated already, the texture was smooth and the tannin was round yet chewy, there was gentle acidity, spices and minerals on the finish. Comparing these two, 1982 certainly showed more strength and complexity, it got more layers on the finish, showed both power and grace, the 1982 was my WOTN that day.
— 2019 April dinner with friends in Chicago (thank you for the great host ACYSO) Wines we had: 1935 Chateau Filhot, 1999 Vilmart & Cie Coeur de Cuvee (from magnum), 1964 Veuve Clicquot Ponsardin, 2009 Arnaud Ente Clos des Ambres, 1985 Eyrie Vineyards Pinot Noir, 1989 Eyrie Pinot Noir, 1974 Vega Sicilia Unico, 1982 Vega Sicilia Unico, 2014 Benoit Dehu Coteaux Champenois Cuvee La Rue des Noyers Rouge, and 2010 Donnhoff Niederhauser TBA
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Dinner at S.K.Y. (Chicago, IL): Tasted side-by-side with the '82. Always pleased to be presented with a glass of birth year wine. This was a stunner. Towering nose of red fruit with a light woodsy note and plenty of spice. The palate is still round, concentrated and vibrant. Deep and penetrating with clear delineation of multiple flavors. Just a little shorter and lighter than the more powerful '82.
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Dinner at S.K.Y. with The Little Horse and Ms. Bubblehead (Chicago, IL): This was a very surprising Unico for me, as I generally think of these wines as large-scaled and dark-complexioned, but this was actually a little different. The nose was certainly correct, showing silky black fruit, vanilla, American oak, and other complex nuances, but the palate here was lighter than I would have expected it to be. Generally, it still had a black-fruited character, but it didn't have quite the oomph. This was a more delicate wine, more elegant, and the acidity helped to make that the case as well. In general, the acidity in this bottle seemed to be much higher than I would have expected. Maybe that's how it works when these are old? I'm not sure, and I'm not mad about it.
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Achim's Magnum Tasting 2017 (Berens am Kai 1 star Restaurant): Vega Sicilia 1974 (Flasche 201/2000) Phantasischer noch jungendlicher Unico. Die Weine wirken zeitlos. Rund, harmonisch, balanciert, fruchtig, rauchig, ausdrucksstark und elegant. Das Alter ist ihm kaum anzumerken. Durch seine klassische Machart zeigt er auch kaum Oxidationszeichen. Wenn man ihn mit dem 1962er (vor 10 Tagen getrunken) vergleicht, sieht man, wohin die Reise in 10-15 Jahren hingehen wird. Seit heute weiß ich, dass es neben den Kaliforniern doch schöne Weine aus meinem Geburtsjahrgang gibt. 98(99)
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A Celebration with José (The corner room at Ruth's Chris): Very youthful medium-deep ruby color. Tobacco, mushroom and toffee notes predominate, but bright red fruit is still present. Beautiful texture in the mouth, elegant balance, great length. Perhaps not quite the best bottle of this, but very fine and enjoyed by all.
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Drinking beautifully on pnp. Tobacco, ash, musk, iron, herbs and dark fruit on the nose. Palate is soft and expressive with good complexity. Going strong throughout a 3 hr dinner. It might lack the intensity of the 70, but it is very refined and precise. At a perfect spot now.
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Certainly not the most complex Vega but the '74 is developing well and still quite youthful. Artful balance of fruit, organic soil elements, dark savories, and acid. Very smooth profile. Will absolutely improve further. Decanted one hour and consumed over two.
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Double carafage 5 heures avant le diner sur gigot d'agneau au thym et romarin Finesse contrôle complexité dans ce Vega majeur: moins sur le fruit et donc beaucoup plus équilibré avec ses notes de tabac. Grandiose et a un très bel avenir devant soi! Double carafage 5 heures avant le diner
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Lovely nose and palate of tobacco and deliciously sweet red fruits. Really, really good! Fully resolved but certainly not showing any signs of decline yet.
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Un Único que merece estar en el grupo de los más elegantes. Ligero de apariencia pero sólido y aposentado como pocos. Se presenta con un impactante lecho de terciarios que nos lleva a los montes de Tasio y a ese eterno otoño adormecido dentro de una botella. Su levedad y finura que lo hacen casi poético. Se palpa el pelo de animal, los jaezes de cuero, arreos de trabajo, tizones humeantes, mantos de hojas húmedas... Tiene un fondo de infarto a maderas isabelinas, a cedro y castaño, aceites, linaza. Más que un vino es una filigrana!!
En boca es amplio, robusto, lleno. Más vital que enérgico, con un envoltorio de acidez en el que se intrican capas de frutos negros maduros y especiados, apuntes de maderas, cremosos, con una textura sensacional, aterciopelada, mullida como un sillón. Se acopla a nuestro paladar para no desaparecer nunca más. Jean Cocteau hecho vino.
Sentenciamos que se trata del mejor vino elaborado en España en 1974. Si en alguna cosa se distingue Vega Sicilia del resto de bodegas de nuestro país es en saber extraer lo mejor de cada cosecha, por muy adversa que sea. Este es el caso de 1974 y el de tantas otras tan poco afortunadas como 1965, 1967 o 1969. Alguna cuadratura de difícil explicación se da en el viñedo de Valbuena para que salgan vinos tan regulares año tras año.
- - - Wine Info - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 70% tinto fino, 30% cabernet sauvignon - 13.5% vol. Uva procedente de viñedos propios. Permanece durante 12 meses en las antiguas cocederas en las que realiza la fermentación alcohólica y reposa antes de ser trasegado. Transvase a tinos viejos de madera de gran capacidad en los que realiza la fermentación maloláctica y se estabiliza a lo largo de 2 años. A continuación se transvasó a barricas de roble usadas durante 6 años. El resto en botella hasta su comercialización a lo largo de 1998. Producción limitada a 63.500 botellas de 75 cl. y 2.000 magnum. - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
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Birthday Celebration (Abigail's American Bistro - Highland Park IL): From magnum, with cork slightly protruding. Popped and poured, but I kept my glass for well over an hour and it kept improving. Dense black fruit but slightly compact to start, we all enjoyed it but it seemed flat. With an hour in glass, there was dark chocolate, espresso, baking spice and the fruit became longer while retaining its density. Still just a baby.
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The Cabernet Sauvignon added to the Tempranillo by the producer in this bottling make this a beautiful wine that could be mistaken for a Bordeaux. Its color shows only a little sign of age, with some bricking at the edge of the glass, that belies that it will be stepping into it's fourth decade of life in a couple of years. The scents are pronouced and attractive with ripe red cherries and wet wood discernable. The tastes are more red cherry than you would find in any Bordeaux I know but make for a delicious drink in this medium bodied beauty.
50+5+13+17+9=94
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Heidi and Angel picked this from their cellar--what a treat! Just a beautiful bottle, excellent nose and full of robust flavor. Easily the most amazing wine of the night. regretably, I didn't take notes so I will have to rely on Bob to add more decriptors.
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Vega-Sicilia library wines with proprieters and Michael Broadbent (Christies NYC): Tawny in color the nose is a blockbuster and I haven't even picked up the glass yet. This being my birth year wine I was psyched to taste this legend. Rose peddles and perfume jump from the rim of the glass. Acid is apparent almost volatile and the fruit is beginning to dissipate. This Unico has Burgundy qualities and easily the best nose of all the wines I tasted in the evening. The wine has 70% Tinto Fino and 30% Cabernet Sauvignon in it and there were 63K bottles made.
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9/6/2022 - beatles wrote: 95 Points
Good acidity here, balance is beautiful, freshness surprising. No signs if age, really.
#El Cellar de Can Rocca #JubileTasting
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10/23/2021 - jhngo Likes this wine: 97 Points
Amazingly youthful and primary. nothing rustic or old about this wine. still young and fresh!
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9/17/2021 - CTSO Likes this wine: 96 Points
This is a wonderful wine. At the age of 47, the colour is surreal, looking like a teenager. It has distinctive herbal and smoky characters. The wine is concentrated and yet gracefully elegant and balanced. The aromas are mostly tertiary. It is still at its peak and would stay there for another 10 - 20 years. Lucky for those who got this.
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4/8/2021 - Nick oakwood Likes this wine: 99 Points
Ok this is the famous Unico. I had it the first time and I have to admit that I was blown away by it‘s effortless balance and still fruity but sophisticated characteristics. Ribera at it’s best and bourgundian in style. I couldn’t believe it‘s age color is clear and youngish. There is enough acid to be an interesting food companion but would have enjoyed it as well as a solist. We decanted it for an hour or so and if you get the chance to get your fingers on it you should do so aswell as it benefit clearly of the extra airtime. Unbelievable!
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9/1/2020 - DHCellar Likes this wine: 98 Points
Loved it. Needed a while to open out so decanted to blow off the initial funk. Colour belied it’s age. Youthful looking and tasting yet smooth. Beautiful dark and red fruit. Cherries and Christmas cake fruit and spices. Superb.
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5/23/2020 - Hertugen Likes this wine: 97 Points
Needed a couple of hours to really open up. Fresh, surprisingly young. Smooth and long. A really beautiful wine
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3/7/2020 - hprphf wrote: 94 Points
Magnum. Very nice dried fruit, plummy, cherry, great showing. 94
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5/24/2019 - jlgnml Likes this wine: 95 Points
Milestone tasting with a vertical starting with '72 and finishing with '89. Every Btl was in good condition. The wines from the '70's clearly represented the classic Unico taste, dark fruit, mellow flavor and long finishes.
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4/22/2019 - Ms. Bubblehead Likes this wine:
Had 1982 and 1974 side by side, both are much more integrated (in terms of oak) than the 1996 vintage we had about three weeks ago. Both are still fresh and show good ageing capability, especially the 1982 one.
On the nose, black currants, a touch of vanilla, gently rubbed leather, minerals, modest smoke, exotic spices, on the palate, as the oak is quite integrated already, the texture was smooth and the tannin was round yet chewy, there was gentle acidity, spices and minerals on the finish. Comparing these two, 1982 certainly showed more strength and complexity, it got more layers on the finish, showed both power and grace, the 1982 was my WOTN that day.
—
2019 April dinner with friends in Chicago (thank you for the great host ACYSO)
Wines we had:
1935 Chateau Filhot, 1999 Vilmart & Cie Coeur de Cuvee (from magnum), 1964 Veuve Clicquot Ponsardin, 2009 Arnaud Ente Clos des Ambres, 1985 Eyrie Vineyards Pinot Noir, 1989 Eyrie Pinot Noir, 1974 Vega Sicilia Unico, 1982 Vega Sicilia Unico, 2014 Benoit Dehu Coteaux Champenois Cuvee La Rue des Noyers Rouge, and 2010 Donnhoff Niederhauser TBA
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4/12/2019 - Nanda wrote: 95 Points
Dinner at S.K.Y. (Chicago, IL): Tasted side-by-side with the '82. Always pleased to be presented with a glass of birth year wine. This was a stunner. Towering nose of red fruit with a light woodsy note and plenty of spice. The palate is still round, concentrated and vibrant. Deep and penetrating with clear delineation of multiple flavors. Just a little shorter and lighter than the more powerful '82.
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4/12/2019 - acyso wrote: 95 Points
Dinner at S.K.Y. with The Little Horse and Ms. Bubblehead (Chicago, IL): This was a very surprising Unico for me, as I generally think of these wines as large-scaled and dark-complexioned, but this was actually a little different. The nose was certainly correct, showing silky black fruit, vanilla, American oak, and other complex nuances, but the palate here was lighter than I would have expected it to be. Generally, it still had a black-fruited character, but it didn't have quite the oomph. This was a more delicate wine, more elegant, and the acidity helped to make that the case as well. In general, the acidity in this bottle seemed to be much higher than I would have expected. Maybe that's how it works when these are old? I'm not sure, and I'm not mad about it.
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3/6/2019 - aquacongas Likes this wine: 98 Points
Achim's Magnum Tasting 2017 (Berens am Kai 1 star Restaurant): Vega Sicilia 1974 (Flasche 201/2000)
Phantasischer noch jungendlicher Unico. Die Weine wirken zeitlos. Rund, harmonisch, balanciert, fruchtig, rauchig, ausdrucksstark und elegant. Das Alter ist ihm kaum anzumerken. Durch seine klassische Machart zeigt er auch kaum Oxidationszeichen. Wenn man ihn mit dem 1962er (vor 10 Tagen getrunken) vergleicht, sieht man, wohin die Reise in 10-15 Jahren hingehen wird. Seit heute weiß ich, dass es neben den Kaliforniern doch schöne Weine aus meinem Geburtsjahrgang gibt. 98(99)
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11/21/2018 - RayOB wrote: flawed
Sadly gone
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10/24/2018 - mdefreitas wrote: 91 Points
Vega Sicilia Unicos (Peppercorn's (Hartford, CT)): Dark red, with a ruby rim. Lots of secondary flavors here: forest floor, dried leaves, and soy. Savory and flavorful, but a bit short.
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9/1/2018 - petitblanc wrote: 92 Points
A Celebration with José (The corner room at Ruth's Chris): Very youthful medium-deep ruby color. Tobacco, mushroom and toffee notes predominate, but bright red fruit is still present. Beautiful texture in the mouth, elegant balance, great length. Perhaps not quite the best bottle of this, but very fine and enjoyed by all.
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10/25/2017 - Burgnick Likes this wine: 94 Points
Drinking beautifully on pnp. Tobacco, ash, musk, iron, herbs and dark fruit on the nose. Palate is soft and expressive with good complexity. Going strong throughout a 3 hr dinner. It might lack the intensity of the 70, but it is very refined and precise. At a perfect spot now.
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12/24/2016 - tinybubbles Likes this wine: 94 Points
Certainly not the most complex Vega but the '74 is developing well and still quite youthful. Artful balance of fruit, organic soil elements, dark savories, and acid. Very smooth profile. Will absolutely improve further. Decanted one hour and consumed over two.
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4/24/2016 - Benji La Malice Likes this wine: 96 Points
Double carafage 5 heures avant le diner sur gigot d'agneau au thym et romarin
Finesse contrôle complexité dans ce Vega majeur: moins sur le fruit et donc beaucoup plus équilibré avec ses notes de tabac. Grandiose et a un très bel avenir devant soi! Double carafage 5 heures avant le diner
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12/14/2014 - DAN BAILEY Likes this wine:
Lovely nose and palate of tobacco and deliciously sweet red fruits. Really, really good! Fully resolved but certainly not showing any signs of decline yet.
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11/14/2014 - Los 12 Glotones Likes this wine: 98 Points
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Els12golafres Wine Tasting Group: http://vinosclasicos.blogspot.com.es/2014/11/vega-sicilia-unico-1974-magnum.html
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De color rubí granatoso de capa media-alta, tapado. Reflejos rojizos, poco brillo. Ribete anaranajado, amplio, con mucha diferencia respecto al menisco.
Un Único que merece estar en el grupo de los más elegantes. Ligero de apariencia pero sólido y aposentado como pocos. Se presenta con un impactante lecho de terciarios que nos lleva a los montes de Tasio y a ese eterno otoño adormecido dentro de una botella. Su levedad y finura que lo hacen casi poético. Se palpa el pelo de animal, los jaezes de cuero, arreos de trabajo, tizones humeantes, mantos de hojas húmedas... Tiene un fondo de infarto a maderas isabelinas, a cedro y castaño, aceites, linaza. Más que un vino es una filigrana!!
En boca es amplio, robusto, lleno. Más vital que enérgico, con un envoltorio de acidez en el que se intrican capas de frutos negros maduros y especiados, apuntes de maderas, cremosos, con una textura sensacional, aterciopelada, mullida como un sillón. Se acopla a nuestro paladar para no desaparecer nunca más. Jean Cocteau hecho vino.
Sentenciamos que se trata del mejor vino elaborado en España en 1974. Si en alguna cosa se distingue Vega Sicilia del resto de bodegas de nuestro país es en saber extraer lo mejor de cada cosecha, por muy adversa que sea. Este es el caso de 1974 y el de tantas otras tan poco afortunadas como 1965, 1967 o 1969. Alguna cuadratura de difícil explicación se da en el viñedo de Valbuena para que salgan vinos tan regulares año tras año.
- - - Wine Info - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
70% tinto fino, 30% cabernet sauvignon - 13.5% vol.
Uva procedente de viñedos propios. Permanece durante 12 meses en las antiguas cocederas en las que realiza la fermentación alcohólica y reposa antes de ser trasegado. Transvase a tinos viejos de madera de gran capacidad en los que realiza la fermentación maloláctica y se estabiliza a lo largo de 2 años. A continuación se transvasó a barricas de roble usadas durante 6 años. El resto en botella hasta su comercialización a lo largo de 1998. Producción limitada a 63.500 botellas de 75 cl. y 2.000 magnum.
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
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6/24/2014 - Burgundy Al wrote: 94 Points
Birthday Celebration (Abigail's American Bistro - Highland Park IL): From magnum, with cork slightly protruding. Popped and poured, but I kept my glass for well over an hour and it kept improving. Dense black fruit but slightly compact to start, we all enjoyed it but it seemed flat. With an hour in glass, there was dark chocolate, espresso, baking spice and the fruit became longer while retaining its density. Still just a baby.
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4/12/2014 - SimonK wrote: 97 Points
N: heidelbeer joghurt, rohzucker,
g: kandis, karamell, heidelbeere,
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8/27/2012 - Tad GW wrote: 94 Points
The Cabernet Sauvignon added to the Tempranillo by the producer in this bottling make this a beautiful wine that could be mistaken for a Bordeaux. Its color shows only a little sign of age, with some bricking at the edge of the glass, that belies that it will be stepping into it's fourth decade of life in a couple of years. The scents are pronouced and attractive with ripe red cherries and wet wood discernable. The tastes are more red cherry than you would find in any Bordeaux I know but make for a delicious drink in this medium bodied beauty.
50+5+13+17+9=94
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10/20/2009 - Rupert wrote: 93 Points
Thirty vintages of Vega Sicilia Único 1953-1999; 10/20/2009-10/21/2009 (Institute of Directors, London): Deep, smooth, rich and, like all these wines, it showed a silky smooth texture whilst being punchily flavourful.
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4/17/2005 - BradA wrote: 93 Points
Brought to our Wine Group dinner: spanish theme
Heidi and Angel picked this from their cellar--what a treat! Just a beautiful bottle, excellent nose and full of robust flavor. Easily the most amazing wine of the night. regretably, I didn't take notes so I will have to rely on Bob to add more decriptors.
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11/30/2004 - jamiekutch wrote: 95 Points
Vega-Sicilia library wines with proprieters and Michael Broadbent (Christies NYC): Tawny in color the nose is a blockbuster and I haven't even picked up the glass yet. This being my birth year wine I was psyched to taste this legend. Rose peddles and perfume jump from the rim of the glass. Acid is apparent almost volatile and the fruit is beginning to dissipate. This Unico has Burgundy qualities and easily the best nose of all the wines I tasted in the evening. The wine has 70% Tinto Fino and 30% Cabernet Sauvignon in it and there were 63K bottles made.
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