Integrated mint/menthol, mushroom, dirt, sweet soil, and some tart red fruit peaking through on the nose. Trust me, this smelled amazing. Very refreshing, killer entry and steely fresh the rest of the way. With air, the palate becomes richer, with more length and a fuller finish. Would be about a perfect wine if scoring the nose through mid palate. It doesn't have a lot to offer on the back end, but a legendary wine nonetheless. One to pop and pour, but still tough enough to evolve positively over a couple hours.
Chocolate, leather, brown sugar, savory sizzling meat, musky old spice aromatics with a touch of oxidation and volatility threaded through the nose giving an impression of balsamic vinegar too. Still very big-bodied and powerful, well-structured and alive if not a perfect bottle. Palate has sweet fruit, bittersweet chocolate, mint, balsamic, totally sensual and delicious.
Distinct brownish tint to this wine, and an immediate whiff of oxidation had me pretty worried. But that was just a small component of a lovely wine, which displayed strong balsamic, brown sugar, cherry cola and brine. Still quite powerful, and several hours of air did not seem to have any effect on it. Fully mature, but had plenty of soft tannins to give it structure, firm acidity to give it freshness, and sweet fruit for life. Savory and long, power and grace, wonderful.
Not the strongest vintage for the Unico, this wine starts well and develops nicely on the nose for hours, but is somewhat disappointing on the palate. Dark earth, fresh leather, black plum, and attractive umami notes on the nose. Short finish that ends with a distracting tartness and astringency. Not the best vintage to pair with food of substance.
Base neck fill, completely saturated cork and a bit of seepage. Six hours in the open bottle helped bring out fullness and fruit. Minimal notes taken, we were left almost speechless by the near perfection of this bottle. Terrifically clean and fresh, with ideal structure, great complexity but with all parts working in perfect balance, nothing standing out to disturb the incredible seamless elegance. Still full of life.
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(Vega Sicilia Unico) was the elder statesman of this flight, and we were told that the '73 was only 60% Tempranillo, 25% Cabernet and a 15% combination of Merlot, Malbec and a white grape called Albio?! The maturity in its nose quickly caused some of the birds to start cooing. There was more musk and both black and bing cherries in its nose. A caramel-like delicacy, light nuts, and a supplementary and supportive slate aroma all added up to a 'just sexy' nose. The palate had great acidity, zippedy doo dahing its way down my hatch. Bipin noted how it was 'almost burgundy,' and the 1973 made us see what babies the first three wines were. Its fruit flavors were more on the citric and drier side but still tasty with some vanilla ice cream notes. Pinchy and dusty, it was a great Unico and an overlooked one
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