|Origin||Spain, Ribera del Duero|
Dusty dry. Very ripe plummy sweet fruit and a warmth of alcohol. Quite old-fashioned, balanced with this dryness and acidity, lots in this, pure and tightly textured, the tannins gripping the richness. Very intense, finish needs to resolve in bottle, but this is a classy wine even now.
94? L&S (Mar 2015)
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Since the 2010 harvest, they ferment plot by plot, and it shows. This Valbuena has almost 100 components in it, smaller lots, all of them corresponding to a plot of vines. It has all the signs of being one of the best vintages ever for this second wine from Vega Sicilia, mostly Tempranillo but with 5% Merlot that matured five months in 20,000-liter oak vats, 18 months in new barriques (equal parts French and American oak), three months in used barrels and then five months in the vats again before being bottled in May 2013. 2010 seems to have the exuberance of the 2011 and the seriousness and elegance of 2009. It has the Burgundian philosophy of terroir, with all plots fermented and aged separately, giving each vineyard what it needs in terms of vinification and elevage resulting in something like 40 separate lots to blend. This wine has gained in precision and sharpness, and is very pure with delineated aromas and flavors. It is a world-class wine, possibly the best Valbuena ever. 180,000 bottles and some bigger-sized formats were filled. The wine will be released in 2015. Drink 2016-2025.
96/100 Robert Parker, The Wine Advocate, www.eRobertParker.com
Bodegas Vega Sicilia: Full Wine List and Profile
Vega Sicilia is possibly Spain's most famous vineyard, originally founded in 1864. Located in Valbuena de Duero this is a relatively large estate of 250 hectares, made up of 80% Tinto Fino, and the rest Cabernet Sauvignon, Merlot and Malbec. Winemaking follows very traditional methods.
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