|Origin||Spain, Ribera del Duero|
Neal Martin had already tasted the 2005 Único in 2012, before I joined The Wine Advocate, but then they released 2007 and 2008 before and the 2005 has been kept until now, as they thought the vintage required some more time in bottle. It's mostly Tempranillo with some 6% Cabernet Sauvignon, fermented with indigenous yeasts in oak vats and aged for almost six years in 225-liter French and American oak barrels and 20,000-liter oak vats. The extra time in bottle has helped the wine to develop its bouquet, and it feels very aromatic and open, with the classical Vega Sicilia perfume of yesteryear, earthy, leafy and spicy, even if they wine was kept because of its power. It's still powerful, but at the same time it's elegant and has a polished mouthfeel and fine-grained tannins. 93,545 bottles, 2,391 magnums, 146 double magnums and six imperials produced. It was bottled in June 2011. Next year they will release the 2006, and the following vintage to be released in 2019, will be 2009. Further than that they don't know, as the only newer vintage in bottle today is 2010 and they are about to bottle 2011 now. Drinking range: 2017 - 2030 Rating: 96-96 Luis Gutierrez, www.robertparker.com (Feb 2017)
Currently out of stock in our warehouse.
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|Chelsea||020 7244 0522|
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All new oak. Deep leathery garnet with bricky rim. Sweet and leathery on the nose. A hint of undergrowth but still has a surprising amount of fruit. Super-sweet in its fruit and gentle decay, with finest of tannins, just a very fine grain, and that leathery finish. There’s a firm grip even though the tannins are resolved. Deep and firm and incredibly long. Still very much a promise though delicious now. So long. A little more earthy and less elegant than the Reserva Especial and more muscular. Drinking range: 2017 - 2035 Rating: 18-18 Julia Harding MW, www.JancisRobinson.com (Dec 2016)
Bodegas Vega Sicilia
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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