Vega Sicilia Reserva Especial Unico Spain Red

N/V Vega Sicilia Reserva Especial Unico

99 RP

The 2011 Release of the Unico Reserva Especial is a blend of vintages 1991, 1994, and 1998. It is a rich, spicy, and complex wine with impeccable balance and another 20 years of life. It simply does not get any better. When you consider that the Reserva Especial sells for less than half the price of a Bordeaux First Growth (and you don’t have to wait for 20 years for it to be approachable) it is one of the great bargains in world-class wine.

Bodegas Vega Sicilia’s Valbuena receives 3 years in barrel and 2 years in bottle prior to release. Each year Vega Sicilia releases a small amount of a multi-vintage Unico Reserva Especial blended to reflect the house style of Vega Sicilia at its very best. The vagaries of vintage are blended away leaving a wine that is, in my opinion, better than any of the single vintage wines except in the very greatest years. It is a fascinating exercise to taste the Unico beside the Reserva Especial.

Robert Parker Wine Advocate | 99 RP

A red with plenty of blackberry, chocolate, toasted-oak, cedar and hazelnut aromas that follow through to a full body with firm, velvety tannins that are driven and deep. Finishes with black fruit and lots of hazelnut, walnut and almond undertones. Glorious now. A blend of the following vintages: 2009, 2010 and 2011.

James Suckling | 98 JS

A blend of mainly Tinto Fino with some Cabernet Sauvignon from the 2005, 2006 and 2007 vintages of Unico, this shows notes of fennel, liquorice and game with a background whiff of American oak char. Silkier and more seamlessly approachable in texture than the 2006 Unico, yet intense in its fruit richness and Burgundian-like, savoury finish. Drinking Window 2018 - 2030.

Decanter | 96 DEC

(this 2017 release was made from a selection that totaled 59 barrels from 2003, 2004 and 2006) Vivid ruby-red. Ripe cherry, dark berries, cigar box, vanilla bean and incense on the deeply perfumed, expansive nose. Shows impressive weight and breadth on the palate, offering sappy blackberry, candied cherry and spicecake flavors complicated by hints of rose pastille, vanilla and licorice. The smooth, strikingly long finish shows a seamless quality and repeating floral and dark berry notes that build as the wine opens up. While this wine has plenty going on right now, I've no doubt that it will enjoy a long, positive evolution as well.

Vinous Media | 96 VM

Unico Reserva Especial stands apart. Gonzalo Iturriaga heads up Vega-Sicilia’s winemaking team, which begins to blend lots of Unico in the sixth year of aging. For this 2020 release, the five-member team decided on a blend of wines harvested in 2008, 2009 and 2010. The wine’s dynamic flavor complexity captures the essence of Ribera del Duero in its austerity and grace. It has the flavor of a black fruit that only exists in the tiny berries of ancient vines grown on north-facing hills in the gypsum-rich clay-and-limestone soils of Valbuena de Duero, in the province of Valladolid. It’s a fresh, brisk blend with deep bass notes of mushrooms and leather while scents of rose petals and black plums rise to contrast them. As chewy as a black mushroom, as meaty as grass-fed beef, this lasts with a quiet red-fruit glow, with the freshness of the cold sun. Reserva Especial will develop for decades, and this is a particularly impressive release.

Wine & Spirits | 96 W&S

(NV Vega Sicilia Único “Reserva Especial” (blend of 1968, 1970 and 1972 vintages)) This has long been one of the fabled versions of Reserva Especial from Vega Sicilia, but I had not tasted the wine in more than twenty years, so I was thrilled to see a friend unpacking a bottle during his visit in Burgundy in November of last year. The wine is drinking brilliantly today, having transitioned into a distinguished and very complex state of maturity. The bouquet is beautiful, offering up a tertiary blend of dried black cherries, a touch of blood orange, sweet walnuts, a bit of road tar, cigar ash, dark soil and a lovely touch of wood from the ancient oak barrels the wine spent so many years aging in. On the palate the wine is deep, full-bodied and velvety, with a lovely core, still a touch of tannin remaining on the backend and superb focus and grip on the very, very long, very pure and complex finish. This was the 1983 release of Reserva Especial and it is a glorious bottle of Vega! (Drink between 2018-2045).

John Gilman | 95 JG

This generous red offers rich flavors of plum, currant, licorice, tea and forest floor. Well-integrated tannins and orange peel acidity keep this focused, in a traditional style. Harmonious and long. Tinto Fino and Cabernet Sauvignon. Drink now through 2030. 1,420 cases made, 66 cases imported.

Wine Spectator | 95 WS

This blend of the 1996, '98 and '02 vintages is mature and browning in hue. The nose is superripe, with prune, brandied cherry, tobacco and molasses notes. A soft, creamy palate holds vanilla, tobacco, baking spice, prune and raisin flavors, while the finish is an echo of what came before. Excellent when judged in its own right, this doesn't quite compare with Vega's best wines. Drink through 2025.

Wine Enthusiast | 92 WE

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.