1999 | Vega Sicilia | Unico

Elegant and expressive, this supple, traditional red shows cherry, floral, vanilla and mineral notes that are both harmonious and intense.

Reviews:

• Wine Advocate: The 1999 Unico is a blend of 90% Tinto Fino and 10% Cabernet Sauvignon, aged for 21-months in large wooden vats, twenty months in new barrel, seventeen months in semi-new barrels and then 24 months in large wooden casks. The harvest was interrupted by downpours and did not finish until November 16. It has a very intense, austere bouquet with blackberry, cedar, granite and a touch of dried orange peel. It is tightly coiled but unfurls beautifully in the glass, though it retains its rather aloof personality. The palate is medium-bodied with a rounded mulberry and raspberry leaf-infused entry, with bay leaf and graphite underneath. It is linear, focused and precise. It is very harmonious, almost Claret like with great length on the finish that offers a sorbet-like freshness.

• James Suckling: I love the complexity of fruit and spice to this wine with its hints of dried fruits, figs and roses. Full and layered. Very ripe yet fresh. Concentrated yet lively. Goes on for minutes.

Producer Information

Vega Sicilia is widely regarded as the greatest wine producer in Spain. The estate in Ribera del Duero is known for its dense, complex red wines made principally from the Tinto Fino (Tempranillo) grape variety. Its top wine, Unico, is one of Spain's most expensive and sought-after wines. The Vega Sicilia estate covers around 1000 hectares (2470 acres) of which around 210ha (520 acres) is under vine. It has been in operation since 1864, long before the development of the appellation in which it resides, and the current wine styles date from the 1910s. Quality has become more consistent since the current owners, the Alvarez family, took over in 1982. The vineyards are planted to around 80 percent Tempranillo with the remainder taken up by Cabernet Sauvignon, Merlot and tiny amounts of Malbec. Yields are kept low, aided by green harvesting and painstaking grape selection. Winery operations are just as meticulous, with a complicated series of rackings from large barrels to barriques, mixing old and new oak and leading to wines that are capable of long aging.

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