Vega-Sicilia library wines with proprieters and Michael Broadbent
Christies NYC
Tasted Tuesday, November 30, 2004 by jamiekutch with 1,702 views
Introduction
Last night I attended a library tasting of Vegas Sicilia wines that were flown in from Vega's Bodega in Spain. Michael Broadbent hosted the evening and it was a delight with Xavier Ausás, (Vegas current technical director) giving input where he could. We started off by tasting 3 Valbuena wines and then moving along to the legendary Unico ("Unique") wines going all the way back to the legendary 42 vintage. Some quick facts about Vega: 1848 Vega Sicilia was founded. 1864 the owner of Vega traveled to Bordeaux and cut some vines to bring back and plant in Vega Sicilia to make a Bordeaux like wine. 1915 was the first year Unico was produced.
Flight 1 - Valbuena Wines (3 Notes)
(the information below is an excerpt from a prior thread on Vega)
Valbuena (not a typical 'second wine', but rather a different wine, always with a more tender tempranillo/merlot makeup than the tempranillo/cabernet Unico) probably will reach new heights with the sensational-looking 2000, which has the proverbial iron fist in a velvet glove. Fierce grape selection in a difficult year really shows. Despite being from a somewhat superior vintage, the '99 appears to be on a similar level - more complex and reserved than the all-tempranillo, all-Nevers oak '99 Alión, which in turn is all hedonistic pleasure.
Flight 2 - Unioc Wines (6 Notes)
(Again the below is an excerpt from a prior thread on Vega).
Unico is usually predominantly temperanillo, with cabernet sauvignon, malbec, merlot and albillo constituting the other blending varietals. As in Bordeaux, the mix varies with vintage. As a classic, old world wine of deserved stature, Unico tends to be higher acid than is currently trendy in international styled wines. Neophyte Unico drinkers need to be able to make the mental shift to appreciate the style.
Closing
It was definitely a learning experience tasting so many Vega wines. Michael Broadbent is certainly ageing (gracefully) and I don't think he will be in the game much longer so that was special for me. I met a very nice gentleman at the tasting named Gerry Dawes who has spent 30 years wandering the back roads of Spain in search of wine and food and is a writer known in some circles as ‘Mr. Spain' He was very knowledgeable and it was a pleasure talking with him. http://www.gerrydawesspain.blogspot.com
2001 Bodegas Vega-Sicilia Ribera del Duero Valbuena 5° 90 Points
Spain, Castilla y León, Ribera del Duero
Dark ruby with a purple edge. Dark chocolate on the nose. This wine is thick and impenetrable. Leather and black fruit. It's a tannic beast on the palate with a totally drying effect. Oak is apparent. The sips taste like a meal. Boasting 14.5% Alc. The tannins are oh so sweet but ohh so apparent. The are masking fruit and all this wines concentrated nuances.
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2000 Bodegas Vega-Sicilia Ribera del Duero Valbuena 5° 91 Points
Spain, Castilla y León, Ribera del Duero
Ruby red with a dark core. The nose isn't as penetrating. This wine appears much more refined with some strawberry nuances. Firm and crisp in the mouth. It's alcohol is lower than the 2001 at 14% - Not nearly as big and brawny as the 2001 but again the tannins are overpowering the wine at this point hiding its true potential.
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1999 Bodegas Vega-Sicilia Ribera del Duero Valbuena 5° 92 Points
Spain, Castilla y León, Ribera del Duero
Rudy red this wine is in between the first two. All three are very similar and I found this to be the best of the three. The structure stands out as the best. The tannins again take over and at this point my chapped lips begin to tighten up from the thick black drying wine. All three wines need time to further develop.
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