1991 Vega Sicilia Unico Proprietary Blend

1991 Vega Sicilia Unico

98 JS

Featured Review

This is silky and elegant, with refined layers of fresh oregano, blackcurrants, paprika, praline and tobacco. Medium-to full-bodied with creamy tannins. Long, supple and seductive. All about finesse and balance. 85% tempranillo and 15% cabernet sauvignon. Tasted from magnum. Drink or hold. James Suckling

James Suckling | 98 JS

Wonderfully complete: spicy, balsamic red fruit aromas; an explosion in the mouth with the layers of tannin nicely meshed with the ripe fruit. Splendidly composed. At 30 years, just coming into itself nicely. This is a wine that reveals the longevity of the great Únicos. Warm spring with average to high rainfall. Harvest began 30 September in dry conditions with high temperatures. After fermentation it remained in large-capacity wooden vats for two years. American and French oak was used, although mainly American. Spent 16 months in new casks, two years in semi-new casks and three years in large-capacity wooden vats, then aged in bottle. 98,098 bottles, 2,222 magnums and 132 double magnums. Tasted from magnum.

Decanter | 98 DEC

The 1991 Único comes through as very classical in a Bordeaux sense (it contains 15% Cabernet Sauvignon); it’s serious, austere, with contained ripeness, starting to show more tertiary notes and some development, really very good. It’s a wine that could evolve in the style of the 1953, which is reminiscent of the 1985, but one gear below. The grapes were picked from the 30th of September in very warm weather, but the season saw enough rain. Very good. 2,222 magnums. Artwork from Francisco Iturrino.

Robert Parker Wine Advocate | 96 RP

The 1991 is one of the great, modern classic vintages of Único, and to my palate, this shares a level of potential up there with some of the greatest vintages of yesteryear at this great estate. Interestingly, this vintage of Único is composed entirely of tempranillo and cabernet sauvignon, like the 1990, with eighty-five percent of the first grape and fifteen percent of the second. It was aged first for its first two years in large vats, followed by a year in two-hundred and twenty-five liter, new barrels (almost exclusively American oak), and then spent years four, five in older barrels. It then was racked back into the two hundred and twenty hectoliter, old oak vats for another three years before it was bottled! The wine today is just edging into its plateau of maturity, where it will no doubt reside comfortably for at least the next fifty years, and offers up a superb aromatic constellation of red and black raspberries, a touch of blood orange, red plums, cloves, cigar wrapper, a lovely base of soil tones, a hint of bell pepper (as its cabernet component is starting to emerge), cedar and a smoky topnote. On the palate the wine is deep, full-bodied and utterly complete, with a gorgeous core of fruit, blossoming soil signature, moderate tannins and great length and grip on the complex and tangy finish. I love the backend lift here and the near endless finish. It is still early days for the 1991 Único, but this is a great, great wine in the making. (Drink between 2020 - 2100)

John Gilman | 96 JG

A full-on hedonistic bomb of a wine, the 1991 Unico has just about everything you could want. Kirsch, mulled spices, blackberry liqueur, potpourri and loads of spice give way to a fully mature, full-bodied, elegant red that has good acidity and a seamless texture. It’s ripe, textured, and drinking beautifully today, but its purity of fruit and balance is going to keep it drinking nicely for at least another decade.

Jeb Dunnuck | 95 JD

This plump red defies a poor vintage to offer black cherry, cedar and tobacco notes on a generous frame, with firm but not drying tannins and a spicy finish. It shows the flavors of maturity, but is a long way from decline. Drink now through 2009. 8,500 cases made.

Wine Spectator | 91 WS

Dark red. Highly complex nose melds plum, cherry, roasted meat, iron, truffle, mocha and underbrush. Broad, sweet and concentrated, but not at all an exotic or supersweet vintage for Vega Sicilia. In fact, this smooth midweight has some rather intriguing, cool notes of minerals and botanical herbs. Finishes with fine, dusty tannins and excellent length. A much more polite style of wine than the chewy, powerful and considerably more explosive ’89.

Vinious Media | 91+ VM

Type of Wine	Spain Red : Spanish wines shouldn't be overlooked under any circumstances, as there are plenty of extraordinary wines coming from this country. There are also lots of grape varietals grown all over Spain. Some of the most gorgeous red varieties are the early-harvested Tempranillo, raspberry-flavored Garnacha, Bobal, Monastrell, as well as Cabernet Sauvignon, Syrah, and Merlot.
Varietal	Proprietary Blend : Proprietary Blend is a general term used to indicate that a wine is comprised of multiple grape varietals which are either “proprietary” to the winery or is blended and does not meet the required maximum or minimum percentage of a particular varietal. This also is the case for the grape’s place of origin, especially for region, appellation or vineyard designated wines. There are endless examples of blended wines which are labeled as “Proprietary Blend” and in conjunction with each region’s stipulated wine laws and regulations makes for a vast blanket for wines to fall into. Perhaps the simplest example is California; if a wine is to be labeled as Napa Valley Cabernet Sauvignon, it is required to have at least 75% of the varietal (Cabernet Sauvignon) and 85% of the fruit must be cultivated from the Napa Valley wine district. If the wine does not meet the requirements, it is then labeled as Proprietary Blend.
Country	Spain : Grapevines have been cultivated on the Iberian Peninsula for thousands of years, making Spain one of the oldest wine producing countries on earth. With nearly 1 million hectares under vine, Spain is in possession of more grapevines that any other nation in the world. Today, vineyard cultivation takes place in virtually every administrative district, making it a leading producer on today’s market. Spain’s vineyards generate an annual wine output of 40.7 million hectoliters, ranking it third in the world behind only France and Italy. Spain is a land of breathtaking beauty, diverse topography, complex cultures and a time honored tradition of viticulture. The country’s broad geographical values play a major role in defining the many wine styles produced. From the cool climes of Galicia and the snow-capped Pyrenees to arid Andalucía in the south, and every region in between the Atlantic and Mediterranean coasts, Spain boasts one of the most diverse terroirs in the world. The country’s myriad of soils and complex climate systems creates an expansive planting ground for a multitude of varietals. Tempranillo has long played an instrumental role in Spanish winemaking. It is important to note that of the 236,000 hectares being cultivated world-wide, 202,000 are planted in Spain. It is commonly utilized in the production of still red wines from Rioja, Ribera del Duero and Toro and has taken the world by storm. In the past few decades, wines produced in Rioja have been some of the most popular, and in 2017, wines with a “Rioja” label were the most purchased on the wine market. Bodegas Vega Sicilia, located in Ribera del Duero in northern Spain has been one of the most sought after producers hailing from Spain, and Tinta de Toro (otherwise known as Tempranillo everywhere else) has certainly placed its mark on the region and the world. Spain is also renowned for its production of sweet, raisened Moscatel, fortified Madeira, sparkling Cava and its rising, but shining star, Albarino, which hails from the Rias Baixas appellation of Galicia. Some of the most recognizable names in the world of wine hail from Spain. In the past few decades there has been a collision of New and Old World winemaking; one which has greatly contributed to the continued success of the Spanish wine industry. Modernization of vineyards, facilities and viticulture has greatly improved the significance of Spain in the wine market. Syrah and Merlot have taken root in Spanish wine regions and combined with the indigenous Garnacha (Grenache) Garnacha Blanca (Grenache Blanc), Godello and many others, the country has not only adapted to new styles of winemaking but also the ever changing palate of consumers.
Region	Duero : A rough environment can contribute a lot to one's character, as we're all aware. Fortunately, this also applies to wines, and there's no better example than the glorious DO of Ribera del Duero. Based almost entirely on rocky terrain, this commune is responsible for some of Spain's greatest viticultural accomplishments. Outside of Albillo-infused whites that see local popularity, this area is entirely dedicated to the production of luxurious and powerful reds. The favored varietal is Tempranillo (known over there as Tinto Fino), and the winemakers mix in a healthy dose of Cabernet Sauvignon, Merlot, and Malbec from time to time. More so than most other regions in the world, this area is known for wines that can last an astoundingly long time. This makes their reds a favorite amongst collectors and a great way for inexperienced wine enthusiasts to develop a sense of patience when it comes to wine aging. When allowed to develop sufficiently, you can expect a marvelous unraveling of smokey, intense flavors of spice and dark fruit, with leather and tobacco adding an earthy quality to them that adds a lot of raw force to the attack.
Subregion	Ribera del Duero