| | Take a trip to the Vega’s of the good old days with these three compelling releases from the Master of the Ribera del Duero!!
Happy to Offer ~ Direct from Vega Sicilia |
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2008 Vega Sicilia Valbuena Ribera del Duero$125 bottle
94 Points Robert Parker's Wine Advocate “The 2008 Valbuena is produced with Tempranillo and 7% Merlot and Malbec. It reminds me of the Riberas of yesteryear, sharper with a slight rusticity, long and sharp. Once fermented, the wine matured for seven months in 20,000-liter oak vats, 12 months in new barriques (equal parts French and American oak), three months in used barrels and then six months in the vats again before being bottled in May 2011. The aromas are subtle, there is fruit, but there is soil and above all there is harmony. The palate is long rather than round, with some blood orange notes, sharp and austere, a serious wine that should age very well. Drink now-2022.”
94 Points Antonio Galloni “Vega Sicilia’s 2008 Tinto Valbuena 5 Anos is compelling. A young, intense wine, the 2008 is going to need significant time to fully come together, but it boasts superb depth, persistence and a total sense of harmony. Hints of cedar, tobacco and sweet spices wrap around an intense core of dark fruit.”
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| | 2003 Vega Sicilia Unico$299 bottle
95 Points Vinous, Josh Raynolds “Inky ruby. Highly aromatic scents of ripe cherry and dark berries, singed plum, cured tobacco and succulent herbs, with a vanilla undertone. Sweet, expansive and powerful, offering intense black and blue fruit flavors with smoke and floral accents. Rich and full but surprisingly lively, with excellent finishing thrust and sweet, harmonious tannins adding grip. Shows the ripeness of the vintage to good effect; this is a somewhat approachable and exotic Unico, especially with some air, but it has the concentration to age slowly.”
94 Points Robert Parker’s Wine Advocate “Vega Sicilia’s 2003 Unico, mainly Tempranillo with a balancing 8% of Cabernet Sauvignon, was aged in wood for nearly seven years before being bottled, starting with 15 months in large oak vats, followed by 25 months in new barriques, before being transferred to used ones for another 17 months and ending its elevage with a further 22 months in those large wood vats again. As I uncork the bottle, the aroma reminds me of a classical Tempranillo, with some dill notes from the American oak and a minty hint from the Cabernet. It actually makes me think of traditional Rioja, believe it or not. … A success over the vintage conditions, it already shows some signs of complexity, which points at an approachable Unico. Even though it can be drunk now, it will get more polished and integrated with a few years in bottle. Drink 2013-2023”
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