Paris Club dinner with JK (Chicago): Ok, this did it for me. I now love Unico. Absolutely stunning nose of dark fruit, coffee and cedar. Very forward and expressive with so much detail I got lost. Beautifully concentrated on the palate. Rich and layered with amazing symmetry and balance. Love the polished texture and a great example of power without weight. Really superb.
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(Vega Sicilia Unico) The 1961 Vega Sicilia Unico was excellent, but no match for the Monfortino. ‘Porty and brown sugar’ came from The Rev. Its nose was rich, saucy and hedonistic, with that sweet and chunky ‘rump a dump style,’ I wrote. Too bad I have no clue what I meant :). Its palate was oily, and its finish left a dusty impression, as if a motorcycle just left me behind on some dirt road. Brothy and raisiny, it reminded me of other old, decadent Vegas like the ’53 and ’59. In the end, it reminded me more of Madeira than Port, but not in a cooked or bad way.
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