2010 Vega Sicilia Unico (750ml)

Tempranillo from Ribera del Duero, Castilla y Leon, Spain

B-21 Top Recommendation
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Vega Sicilia has long led the way in Castilian Spain's heartland, making wine in Valbuena de Duero since 1846. When Don Eloy Lecanda Chaves returned from France in 1864 with his French barrels and varietals, experimenting in his vineyards and cellars with techniques learned in Bordeaux, he not only slowly transformed HIS wines, but also encouraged local growers to follow in his footsteps. Don Elroy's success at Vega Sicilia underscored the importance of the local variety of Tempranillo (known as Tinto Fino) and its place in the schistose sub-soils of these high elevation vineyards overlooking the River Duero. But it would require 118 years of consistency for Vega Sicilia before Ribera del Duero achieved DO status in 1982. That was also the year when the Alvarez family purchased Vega Sicilia, embarking on their mission of preserving the "ultimate, global prestigious benchmark." It's difficult to put into words the results of their investments; I visited with Pablo Alvarez recently and the place is beyond breathtaking. As most will remember, Mariano Garcia was responsible for 30 years' worth of the finest wines from Vega Sicilia, until his departure in 1998. But under Pablo's guidance, the multiple cuvees – spanning numerous districts – are better than ever. I have three of Vega Sicilia's finest today; wines adored for decades – treasures you'll love.

99JS
97WA

This is still very tight and closed with so much depth and beauty. The linear line to this is very vertical and draws you down. It shows intense blackberry, dark-chocolate, hazelnut and walnut character. Full body. Chewy yet extremely polished. Precise. Shows decadence. So drinkable already, but better in 2022.

99 points, James Suckling (Sep 2020)

I was surprised by the aromatics of the 2010 Único, cropped from a powerful and concentrated year that delivered this blend of 94% Tinto Fino (aka Tempranillo) and 6% Cabernet Sauvignon, with 14.5% alcohol and a highish pH of 3.87. It fermented with indigenous yeasts and matured in a combination of French and American oak barrels and 20,000-liter oak vats and aged for almost six years. It feels quite ripe and somehow old style, dominated by ripe black fruit, with a rustic and earthy touch. It has an ample palate, concentrated and powerful, with some earthy tannins. 85,185 bottles, 3,362 magnums, 228 double magnums and 36 Imperials were produced. It was bottled in June 2016.

97 points, Luis Gutiérrez, Wine Advocate (Issue # 246 - Dec 2019)

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$399.98
28 bottles in stock. Ships in 1 to 2 business days.

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