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The tasting |
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Intense, brilliant crimson red. |
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An intense bouquet of blackcurrant, blackberry, blueberry, and elderflower, complemented by spicy notes. |
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A generous, full-bodied palate with subtle roasted flavours interwoven with macerated red and black fruits, culminating in an exceptionally long finish. |
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The sommelier's advice |
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Serve between 14 and 16°C. |
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Fillet of wagyu beef cooked at low temperature on a bed of potatoes with black truffles, duck tajine with almonds, foie gras pie and duck breast. |
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From now until 2035 |
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The estate and the wine |
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Vega Sicilia holds a unique place among the world’s greatest wines—a legend shaped by its land and its family, coveted by wine lovers across the globe.
These vineyards, nourished by the Duero River and tempered by a harsh climate, are meticulously tended to produce one of the finest wines in existence. The Álvarez family has crafted an icon that unites terroir, time, and human dedication in a pursuit of timeless excellence.
Único, Valbuena, Alión, Pintia, Macán, and Oremus form an extraordinary lineage where nothing is left to chance. Barrels are crafted on-site, ageing is exceptionally long, and entire vintages are sometimes set aside—all in the relentless pursuit of perfection. |
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Composed of 97% Tinto Fino, the 2013 Vega Sicilia Unico Red Ribera del Duero once again pays homage to this noble grape variety. Crafted from a cool, rainy vintage, it exudes exceptional elegance, adopting a more understated profile than usual—one that suits it beautifully. Fresh, complex, silky, and precise, Unico defies the vintage, standing apart from the regional norm in a compelling way. By opting for an early harvest, the estate made a masterful decision, capturing a wine with aromatic, floral character that will be remembered for its refinement and grace. Awarded an outstanding 97/100 by Parker. |
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Hand harvested from 36-year-old vines. Aged in 225-litre French and American oak barrels and 220 hectolitre tuns. Bottled in June 2018 after nearly 10 years' ageing, making it one of the longest ageing processes in the world. |
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AWARDS |
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Robert Parker: 97/100 |
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