Bodegas Vega Sicilia Valbuena 5 2005 Front Label
Bodegas Vega Sicilia Valbuena 5 2005 Front Label

Bodegas Vega Sicilia Valbuena 5 2005

  • RP93
  • WE92
  • WS91
750ML / 0% ABV
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  • JS96
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Winemaker Notes

The color is a shiny red cherry which is very profound. As for the aroma, in winemaking and aging, the aim was not extraction (generous vintage), but to avoid the presence of dehydrated fruits or dried by alcohol. The result is pure fresh fruit with a very vibrant character which represent Vega Sicila terroir. On the palate the wine is powerful, as for the vintage, but velvety (avoiding excesses). Very expressive and more forward than 2004.

Critical Acclaim

All Vintages
RP 93
Robert Parker's Wine Advocate
The 2005 Valbuena is purple/black in color with an alluring nose of pain grille, pencil lead, Asian spices, espresso, incense, and blackberry. On the palate it reveals its elegant personality, round texture, savory flavors, and lengthy, pure finish. It merits 4-6 years of cellaring to fully unwind and will offer prime drinking from 2014 to 2030.
WE 92
Wine Enthusiast
Opens with classy aromas of lavender, thyme, sage and medicinality, i.e. plum liqueur. Super silky and smooth in the mouth, with velvety tannins and an elegance not found in most of the staunch, powerful wines of the region. Finishes almost creamy, with notes of tobacco, vanilla and cedar. 85% Tempranillo with 15% Merlot and Malbec.
WS 91
Wine Spectator
This plush, balanced red shows blackberry, currant, licorice and chocolate flavors, with juicy acidity and just enough tannins for grip. Still youthful, offering concentration without heaviness. Drink now through 2014.
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Bodegas Vega Sicilia

Bodegas Vega Sicilia

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Bodegas Vega Sicilia, Spain
Bodegas Vega Sicilia Bodegas Vega Sicilia Winery Image

Few wines have a history as distinguished as that of Vega Sicilia. Founded in the 1860’s, its reputation on its flagship vintage has for more than 100 years produced two great wines, each appropriately named "Único."

It was at Vega Sicilia in Ribera del Duero, two hours from Madrid, that Tempranillo proved its potential for greatness. When the estate's original founder, Don Eloy Lecanda Chaves returned from France with cuttings of Bordeaux varietals, he planted them alongside the indigenous variety, then known simply as Tinto del Pais, or “Country Red”, but today known as Tinto Fino or Tempranillo. Surprisingly, it was the Tempranillo that produced the superior wine.

Today, the market for Vega Sicilia is one of scarcity and increasing demand. Vega Sicilia’s growing fame and desirability is testament not only to the estate’s enduring legacy but to the world’s craving for wines of history and noble bearing. Vega Sicilia's vintage Único, Reserva Especial and Valbuena are such wines.

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Ribera del Duero is located in northen Spain’s Castilla y León region, just a 2-hour drive from Madrid. While winemaking in this area goes back more than 2000 years, it was in the 1980s that 9 wineries applied for and were granted Denominación de Origen (D.O.) status. Today, more than 300 wineries call Ribera del Duero home, including some of Spain’s most iconic names.

Notable Facts Ribera’s main grape variety, Tempranillo, locally know as Tinto Fino, is perfectly suited to the extreme climate of the region, where it must survive scorching summers and frigid winters. Low yields resulting from conscientious tending to old vines planted in Ribera’s diverse soils types, give Ribera wines a distinctive depth and complexity not found in other Tempranillos. Rich and full-bodied, the spice, dark fruit and smoky flavors in a bold Ribera del Duero will pair well with roasted and grilled meats, Mexican food and tomato-based sauces.

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

SOU248069_2005 Item# 109119

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