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Bodegas Vega Sicilia Unico Tinto 1985

Tempranillo from Rioja, Spain
  • WS92
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Winemaker Notes

Solid, intense, lively and pleasing color to the eye. It has violet undertones.The nose has a wide range of hints such as coffee, tobacco, lactic and fruit, which are reminiscent of compote. The hints of oak are perfectly blended. Very well structured, opulent, complex and powerful. It has all the elegance of aged wines, but maintains the liveliness of young wines. Generous and complex retronasal sensations.

Critical Acclaim

WS 92
Wine Spectator

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Bodegas Vega Sicilia

Bodegas Vega Sicilia

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Bodegas Vega Sicilia, , Spain
Bodegas Vega Sicilia
The foundations of Vega Sicilia's traditions may be found as far back as 1859, when Don Eloy Lecanda Chaves was gifted an estate by his wealthy father. The origins of the Vega Sicilia winery are officially regarded as 1864, which was when Don Eloy Lecanda Chaves returned from his travels in Bordeaux with vine cuttings, including Cabernet Sauvignon, Malbec, Merlot, Carmenere - all of which were found in Bordeaux at that time - and, curiously, some Pinot Noir. Regardless of how Pinot Noir arrived, the cuttings were duly propagated and planted at Vega Sicilia, although the Carmenere and Pinot Noir are no longer found in the Vega Sicilia vineyards.

Vega Sicilia's Tempranillo is trained in gobelet fashion, whereas the French varieties are trained in a Guyot system. Green harvesting is employed ruthlessly in order to control yields, and the harvest itself is meticulous. In the winery, such a massive wine will withstand many years in wood and Unico sees a complicated series of rackings from huge barrels to new oak, to used American oak, back to new oak again, and on it goes. Whatever these phases are called, Unico certainly receives very prolonged barrel ageing, with the 1970 seeing over sixteen years! And yet these are not washed out, stretched, overly oaky wines when mature, testimony to the quality of the raw materials on which they are based.
-Chris Kissack, The Winedoctor

Cotes du Rhone

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Rhône White Blends

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Full-bodied and flavorful, Rhône white blends are made in France’s Rhone Valley and beyond, proving most successful in Spain, Australia, South America, and California’s Central Coast. They are made from a combination of two or more of the white varieties permitted in the Rhône, potentially including Grenache Blanc, Marsanne, Roussanne, and Viognier.

In the Glass

Each variety brings something different to the table. Round, textural Grenache Blanc contributes green apple and white stone fruit flavors; weighty Marsanne adds structure and delicate honeysuckle aromas; russet-colored Roussanne lends intriguing herbal, tea-like notes, and Viognier provides an oily texture and an elegant floral perfume. The flavor of the final wine will depend on the chosen components of the blend and their respective proportions.

Perfect Pairings

Since Rhône white blends tend to be fairly full-bodied, they can be quite versatile food pairing wines and can work with light to medium rich meals that might normally be matched with reds. Meatier fish dishes with bold seasoning like grilled swordfish with caper butter or baked, herb-crusted mahi mahi are natural allies for these flavorful wines. Other ideal dishes include roast pork in mustard sauce, poached lobster with beurre blanc, or a rich and savory vegetable quiche. `

Sommelier Secret

In the Northern Rhône, blends of Marsanne and Roussanne are most common, in the appellations of St.-Joseph, Crozes-Hermitage, Hermitage, and St-Péray (in Condrieu and Château-Grillet, whites are made from Viognier only). The Southern Rhône, on the other hand, has much more variety, with many more permitted grapes including Bourboulenc, Clairette, Picpoul Blanc, and Ugni Blanc.

DISUNICO_1985 Item# 6390

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