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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 93.4 pts. and median of 93 pts. in 43 notes) - hiding notes with no text | | | Tasted by popasq on 7/13/2023 & rated 95 points: This just continues to evolve in a great directly, drinks wonderfully. (660 views) | | | Tasted by popasq on 8/14/2022 & rated 95 points: Still solid but given how the other Valbuenas i have from the 80s I am drinking, they are amazing, will wait a few more years to open the next 99. (1511 views) | | | Tasted by melvinyeowq on 5/30/2021: Casual dinner: Thought this was a Bordeaux. Nose confused me as it had a little sweetness but the palate was pretty much quintessential Bordeaux with secondary notes of tar and earth. The oak on this was well-integrated, compared to the 2012 that I tried last last year (and promptly sold my own bottle because of the obnoxious oak use). Good older Bordeaux is much more interesting and complex though, this just didn't have a lot going on. (2455 views) | | | Tasted by Dibbs on 5/30/2021 & rated 90 points: Looked, smelled, and tasted older than it is. Beautifully complex on the nose but on the palate a bit flat. Not as complex as I had hoped. For the price, I would have preferred a nicely matured Bordeaux or Barolo vs this one. I would sell this wine if you have more than one bottle. I think it will fetch a better price than it would be provide drinking pleasure. (2311 views) | | | Tasted by Philippe_C on 2/16/2020 & rated 96 points: WOW, superb nose of leather, ripe strawberries, bacon, roasted meat... Super silky tannins, delicious sappy red strawberries, length of 30 sec. (3049 views) | | | Tasted by grapenomad on 9/8/2019 & rated 92 points: Tempranillo + Merlot + Cab Sauv. Deep brick in the glass with a nose that feels big and developed. Complex and somewhat sweet-toned aromas of tobacco leaf, wizened red cherries and mocha pastry. At its peak right now, but can easily go strong for the next 3-4 years. (3326 views) | | | Tasted by kostaslonis on 3/24/2019 & rated 92 points: Krotida Wine Gang Tasting, Trying Piemonte 2003 - 2004 (Balcony Restaurant & Bar): Very big in the nose, really old school Bordeaux character, old oak, very ripe black fruit, chocolate, liquorice, very inticing and decadent.
In the palate, the wine is quite different, showing medium acidity, tannins and body but also rather surprisingly short finish. Dried fruit, the wine feels lean even though with some time, it grows in the glass. The acidity is great, very smooth mouthfeel and utterly easy to drink.
This being my 2nd time trying this wine (not the vintage), I have to say that I have mixed feelings about this. On one hand, its great that its like this at 20yo, but I would like it to show more length. Also, there is a huge difference between the nose and the palate.
After about 30 minutes, I realized I was splitting hairs so...
Outstanding quality and aged gracefully, drink now (2734 views) | | | Tasted by appel54 on 4/1/2017 & rated 93 points: Tät, mörkröd färg
För första gången hittar jag mängder med dill, mycket kompakt frukt, blommon, jordigt
Strävt, trevlig längd, bra komplexitet och elegant. (4178 views) | | | Tasted by karl.1480 on 3/28/2017 & rated 93 points: Developing nose with pronounced intensity. Semi-dried black fruit - plum, cassis, fig and prunes. Lots of toasted oak with chocolate, vanilla, cacao fat, dill and coffee. Some tertiary aromas of decaying leaves, dried violets, mushroom and wet soil. With time in the glass the floral notes gets more distinct and some menthol/eucalyptus comes through. Great nose that really has a classic, old school-finewine feeling to it.
Medium(+) body with medium(+) rounded up tannins and a lovely, fresh, medium(+) acidity. Surprisingly light and airy mouthfeel. Pronounced intensity of flavors with much fresher fruit, less evident oak and more spicy, earthy notes. Dry, fresh and long finish.
Tasted blind we were stumbling between noble Bordeaux or high end Rioja. Which made perfect sense when the wine was revealed. It's fun when great wines really shines even when they're tasted blind.
This wine is really in the zone right now but will probably stay here for another 3-5 years. (3997 views) | | | Tasted by Rani on 4/19/2016 & rated 93 points: Lots of earthy, ripe red fruit tones. On the palate the acidity is prominent, with a velvety texture and very good length. Just beginning to hit its stride, hints of mushrooms and barnyard emerging from the fruit and vegetable compote. I think this is in its drinking window but could easily go another 4-5 years. (4611 views) | | | Tasted by jkuanl on 1/25/2015: Strong nose of black fruits, plums, earth, and a bit of oak. Silky and round, finely grained tannins. (5590 views) | | | Tasted by dustbuddy on 4/8/2014 & rated 93 points: @ Sampler Tasting 04/2014 - from magnum. Amazingly vibrant for its age although some evidence of orange on the rim. Showing red fruit amidst herbs and more games notes on the nose. The palate is still showing power both in terms of tannin but also vibrant acidity. (6337 views) | | | Tasted by Gobi on 11/28/2013 & rated 92 points: On the eye this opaque wine exhibits a dark core with a fading brick color on the edges. Aged aromas on the nose revealing plums, blackberries, cherries, old leather, roasted game, sandalwood, tobacco,undergrowth, and black pepper. Nice silky texture on the palate with sour red fruit flavors on the attack, the midpalate is filled with intense acidity, licorice, espresso, and dark chocolate. The finish is of long length on this mid bodied wine, however it is quite coarse and monolithic. It shows green stemmy flavors, black pepper, small hints of creamy vanilla, and very rough tannins. This seems to have a traditional Rioja character, where the harsh acidity marks the backbone and fruit flavors take a secondary role. Very complex tertiary aromas, more Burgundian in character, but the flavors are fully Castilian. This seems to be in its last gasp of life, drink up sooner than later. (5488 views) | | | Tasted by Bronc0-82 on 4/11/2013 & rated 95 points: Superb. Pleasant aromas, excellent feel. Top performer. Reminded me of '95 La Rioja Alta. (6342 views) | | | Tasted by FransS on 9/14/2011 & rated 95 points: Yesterday the wine was very good; today the wine is terrific (after a night in the fridge).
The resemblance with top Burgundies is obvious, but it is a wine in its own style.
The colour is deep, healthy and very fresh with an acidity that introduces underneath the
pinot-style nose fresh cherries. The concentration is enormous and the mid- and aftertaste are build
like a very stylish castle. It is quite special that the aftertaste remains longer in the nose than in
the mouth. Why waiting with this beauty? (7524 views) | | | Tasted by pjaines on 4/30/2011: Cambridge University / CellarTracker Dinner (Pembroke College, Cambridge): Quite a big palate with crunchy tannins and classic Ribera del Duero notes of vanilla, cherries and black fruit. The poor relation tonight when drunk alongside more exulted red wines. This needs time to let the oak soften a touch. (7608 views) | | | Tasted by pjaines on 4/29/2011: A crime to say it, but a wine to serve a little bit cooler and with no decant - this puts on a lot of weight over 5-8 hours. Out of the bottle very light, restrained with cherries, soft fruit and earthy notes. Over the day it puts on weight and the tannins become more pronounced. Some nice funk in here and red fruit - very good. If you drink this over a long period of time you can really pick up the nuances of the fruit. Not a wine to bang down. (5713 views) | | | Tasted by Rani on 3/28/2011 & rated 94 points: Tasted blind. Coffee, barnyard and new leather all mixed in with huge black fruit. A bit of alcohol lift. Still a young wine, quite primary, could easily age for another decade. I had no idea what this was but I knew it was good! (4277 views) | | | Tasted by balassis on 12/15/2010 & rated 88 points: Lunch with my family at the downtown of Athens in an Indian Restaurant.
Black color, with brown hues.
Scents of tomatopaste, cherry, clove, wood and smoke.
Full to medium bodied with high acidity and flavors of leather, berries, oaky vanilla and spices.
I think it is getting old. To drink now.
Nice pairing with vindaloo beef. (4986 views) | | | Tasted by FransS on 9/14/2010 & rated 93 points: First contact with Vega Sicilia; everything in balance: the perfect colour, the concentrated nose with
a hint of Burgundy (grand cru!) and a backbone that supports perfectly all the elements from start to
finish. A stylish, not overconcentrated wine; I did not know that Spain could make such elegance. (4711 views) | | | Tasted by popasq on 8/15/2010 & rated 95 points: Opened 2 hours before drinking. Great valbuena, will age very well. (4728 views) | | | Tasted by popasq on 2/6/2010 & rated 96 points: Getting close to its peak, fantastic wine, great nose, really love the fruit on the palate. I did not have time to open the bottle in advance, but decanted it, was still evolving after 90 minutes. Love it! (5127 views) | | | Tasted by Harley1199 on 12/25/2009: 2009 Family Xmas; 12/24/2009-12/25/2009 (Alicante): After ten years, a perfect Valbuena. Open just one hour before service. All-spices nose with blackberries and sandalwood. Dense but well-balanced in mouth. Sappy. Creamy. Complex palate with a velvet texture. Xmas lunch, pairing a traditional leg of roasted lamb with rosemary creamy potatoes. Superior class wine here.
Después de diez años un Valbuena en su punto. Sin decantar, solamente abierta una hora antes de su servicio. Nariz llena de especias con frutas negras y sándalo. Denso pero bien equilibrado en boca. Jugoso. Cremoso. Paladar complejo con una textura a terciopelo. En la comida de Navidad, acompañando una tradicional pierna de cordero con patatas. Un vino de categoría superior. (5454 views) | | | Tasted by Ben Christiansen on 5/20/2009: Distinct natural high notes. Actually, rather beautifully impressive. Very high acid which I like. (5650 views) | | | Tasted by nzinkgraf on 5/20/2009: Tour of Spain (Waterford Wines Milwaukee): deep sweetness on the nose with earth and tabacco leaf. light and elegant oak notes to the nose. not outrageously aromatic. very fine tannins integrating. deep cherry fruit. (5989 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Bodegas Vega-Sicilia Producer WebsiteTempranillo BlendTempranillo is the backbone of wines made ihvhhcn the best well-known Spanish regions Rioja and Ribera del Duero, but is also grown as far afield as Mexico and Australia.
As a flavor profile, red fruits like strawberries and cherries can predominate - but with a rustic edge. The Many wines made from Tempranillo will spend a few years in barrel and bottle before reaching the consumers . Many Tempranillo-based wines see a few years of oak - add that to a few years of bottle and the wine can give a subtle - and occasionaly not-so-subtle - leathery mouthfeel. The combination of the tart fruit and tannins make this wine very food friendly.Spain Vinos de España - Wines of Spain (Instituto Español de Comercio Exterior) | Wikipedia
Wine Map on weinlagen-info
Spain is the third largest wine producing nation in the world, occupying the majority of the Iberian Peninsula with vast diversity in climate, culture, and of course, wine. From inky, dark reds of the [Priorat] to dry, white Finos from Andalusia, Spain can easily boast of elaborating a wide variety of notable styles. Within Spain there are currently 62 demarcated wine regions, of which a handful have gained international recognition: [Rioja], Priorat and [Ribera del Duero]. Yet these regions are only a small sample of the high quality wines Spain produces. Regions such as Cava, Penedes, Somontano, Galicia, Rueda and Jerez are only a few of the numerous regions worthy of exploration throughout Spain. Spain can also lay claim to having the most land under vine in the world, growing up to, by some accounts, 600 indigenous varietals of which Tempranillo is their most well known. Other popular varietals include [Garnacha], Bobal and Monastrell for reds and for whites; the infamous [sic] Palomino Fino grape which is used in the production of sherry wine, Pedro Ximenez in Montilla Morilles, Albarino used in the creation of the bright, effervescent wines of Galicia, and Verdejo in Rueda. - Source: - Catavino.net
Spain is not in the forefront of winemaking for its dessert wines, other than for its sweet wines from Sherry country including the highly revered Olorosos (when sweetened). But apart from Sherry Spain has a range of styles of dessert wines, ranging from the those made from the Pedro Ximenez grape primarily in Jerez and Montilla-Moriles) to luscious, red dessert wines made in the Mediterranean from the Garnacha (Grenache) grape. Some good Moscatels are made in Mallorca, Alicante and Navarre. The northwest corner of Spain, Galicia, with its bitter Atlantic climate, is even making dessert wines, called “Tostadillos” in the village of Ribadivia (similar to France’s “Vin de Paille”). The Canary Islands have made interesting dessert wines for centuries (they are mentioned by Shakespeare, for example) and in recent years the quality of winemaking has been improved and the Canary Islands wines are being better marketed now. The winemaking styles for “Vinos Dulces” are also diverse, from “Late Harvest” (Vendimia Tardía) to “Fortified Wines” (Fermentación Parcial). Based on in-spain.info.Castilla y León Castilla y León Wine (Turismo Castilla y León )Ribera del Duero El Corazón del Duero - The Heart of Duero (Consejo Regulador de la D.O. Ribera del Duero) |
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