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  1. DAN BAILEY

    DAN BAILEY

    1,149 Tasting Notes

  2. Los 12 Glotones

    Los 12 Glotones

    528 Tasting Notes

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Community Tasting Notes (8) Avg Score: 94 points

  • 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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    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.

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    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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  • N: heidelbeer joghurt, rohzucker,
    g: kandis, karamell, heidelbeere,

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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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JancisRobinson.com

Vintage Tastings

  • By John Kapon
    Bipin's Thanksgiving, 1/21/2008 93 points

    (Vega Sicilia Unico) It was time for Unico to shine, and seven decades of Unico were on tap, direct from the cellars of Vega Sicilia, where none of the wines have been reconditioned. We began with the 1974 Vega Sicilia Unico. That cream soda, caramel style of Unico immediately stood out. The nose had this chocolate sex appeal in a mocha latte way. While soft, the nose of the 1974 was still firmly upright. Its palate was tender with nice, citrusy spice and a great, leathery finish. There was a touch of that Vega (Spanish perhaps?) egg there, but in a good way, with a truffle on top. Polished, smooth and sexy, the 1974 Unico announced to the room that while we were no longer in France, we were still in the presence of greatness

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