2015 Vega Sicilia Unico

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Description

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Vega Sicilia: Spain's flagship since 1864

Vega Sicilia is without a doubt the most mythical winery in Spain. Founded in 1864 in the Ribera del Duero, the estate quickly became known for its uncompromising quality and exceptional ageing capacity. Since 1982, it has been in the hands of the Álvarez family, who have further strengthened the international prestige of the house by combining innovation with respect for tradition.

The vineyards of Vega Sicilia are located along the Duero River in the Spanish region of Castilla y León. Here they benefit from extreme temperature differences between day and night, poor calcareous soils and a continental climate with warm summers and cold winters. These conditions produce slow-ripening grapes with intense aromas and natural acidity – essential for long-lasting wines.

The house produces only a few wines, including the world-famous Único , a blend of mainly Tinto Fino (Tempranillo) with a small portion of Cabernet Sauvignon, exclusively in the best years.


2015: A classic vintage with balance and power

2015 was an excellent growing season in Ribera del Duero. The winter was cool and dry, followed by a warm, stable spring that allowed for early bud break and flowering. The summer was hot and dry, but without extreme heat stress. Thanks to cooler nights, the grapes retained their aromatic freshness and acidity.

The harvest took place under perfect climatic conditions. The grapes reached optimum phenolic ripeness, resulting in a harmonious balance between power, structure, freshness and concentration. 2015 is a vintage of classic proportions and extraordinary elegance – ideal for Único.


Vinification and maturation: time as the main ingredient

The vinification at Vega Sicilia is steeped in precision and tradition. Fermentation takes place in wooden and stainless steel vats, followed by an exceptionally long maturation. The 2015 Único matured for a whopping 10 years : first in French and American oak barriques (some of which were new), then in large wooden foeders, and finally in bottle before being released.

During this decade the wine develops complexity, structure and refinement without losing its lively character. The blend of 94% Tinto Fino and 6% Cabernet Sauvignon shows an impressive integration of wood, fruit and tertiary aromas, without excessive extraction or fatiguing heaviness.


Colour, aroma and taste: complexity and harmony in top form

The 2015 Vega Sicilia Único shows a deep garnet red color in the glass with subtle evolution at the edge. On the nose a fascinating bouquet of dried cherries, cassis, plum compote and black tea opens up, framed by notes of graphite, cedar, leather and truffle. The wine evolves continuously in the glass and reveals new facets with every swirl.

On the palate, the wine is rich, layered and perfectly balanced. Silky tannins and lively acidity carry a structure that is both powerful and elegant. The finish is long, mineral and refined – with a crisp precision that is rare in such mature wines. Impressive now, this Único will continue to evolve gracefully over the next 30 years.


Would you like to order wines from 2015 Vega Sicilia Único online?

The 2015 Vega Sicilia Único is available in our conditioned Wine Warehouse. The wine has limited availability and is only offered to the serious wine collector. If you choose to pick up , you will often also receive a nice discount. This will automatically become visible when you choose 'Pick up' on the checkout page. Our location is located in Dordrecht, almost directly next to the A16, with ample parking. Click here for our address

Any technical documents, additional information and images can be found in the tab: Attachment
Full reviews by international wine journalists such as Robert Parker (The Wine Advocate), James Suckling and Vinous are available on our website via the links next to the wine image.

Need advice on choosing the right wine for your dish or cellar? Click here for our exclusive Sommelier . Free for Grandcruwijnen customers.


Wine and food pairings for Vega Sicilia Único 2015

1. Matured Simmental beef entrecote with porcini mushroom jus
The powerful flavours and earthy notes of this dish reflect the intensity and depth of this wine.

2. Leg of lamb with rosemary, garlic and roasted vegetables
The juicy lamb and spiciness match perfectly with the spicy, complex character of the Único.

3. Wild boar ragout with black olives and mushrooms
A robust and aromatic combination that perfectly complements the ripe tannins and tertiary aromas of the wine.

4. Risotto with truffle, aged Parmesan and hazelnuts
The umami of the truffle and the creaminess of the risotto are powerfully carried by the structure of the wine.

5. Grilled pigeon with figs, red wine sauce and lentils
The wild elegance of the dove and the sweetness of the figs accentuate the depth and layering of this Único.

6. Smoked eggplant with miso glaze and black garlic puree
A surprising plant-based combination in which the smoky and umami element harmonises perfectly with the wine.

Specifications

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Available as of Jul 8, 2025
Type of Wine Red
Country Spain
Region Castilla y Leon
Appellation Ribera del Duero
Icons Icon Spain & Portugal
Winery Vega Sicilia
Grape Cabernet Sauvignon, Tempranillo
Biological certified No
Natural wine No
Vegan No
Vintage 2015
Drinking as of 2027
Drinking till 2045
Alcohol % 14
Alcohol free/low No
Content 0.75 ltr
Oak aging Yes
Sparkling No
Dessert wine No
Closure Cork
Parker rating 97
James Suckling rating 98
Vinous rating 98
Tasting Profiles Complex, Droog, Houtgerijpt, Krachtig, Kruidig, Rood fruit, Tannines, Vol
Drink moments Indruk maken, Lekker luxe, Open haard

Professional Reviews

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Parker

97

James Suckling

98

Vinous

98

Wijnhuis

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The history of Vega Sicilia dates back to 1864 with an unprecedented revolutionary step for the time. In that year, Eloy Lecanda founded the winery and imported 18,000 cuttings of cabernet sauvignon, malbec, merlot and pinot noir from Bordeaux. He plants these cuttings on his father's finca, just east of Valladolid. A long education in barrique and wooden foeders follows. Only in 1915 did the domain itself bottle the first Valbuena and Vega Sicilia.

Vega Sicilia establishes its reputation for good in 1929 at the World Exhibition in Barcelona. There, the years 1917 and 1918 receive an award. From that moment on, the company expanded its image to its current, almost legendary dimensions.

In 1982 a new era dawned with the acquisition of the domain by the current owner, the Alvarez family. The new owner immediately starts an extensive program of investments in the vineyards and cellars, without affecting the unique character of Vega. In that year the D.O. Ribera del Duera set. After the successful acquisition of Vega Sicilia, the Alvarez family is considering further expansion. They look for the best terroirs and add a number of famous or promising wine regions to their property in a relatively short time.

This domain, the most famous in Spain, was founded by Eloy Lecanda in 1864. Throughout its history, the domain has belonged to various families, but has always preserved its uniqueness and class. It all started in 1848 when Don Toribio Lecanda, a Basque, helped Marqués de Valbuena out of financial difficulties by buying a 2000 ha property. When Don Eloy Lecanda inherited this domain from his father on July 22, 1859, he decided to do something with it. In 1864 he goes to Bordeaux and buys 18,000 vines: Cabernet Sauvignon, Carmenère, Malbec, Merlot and Pinot Noir. When he planted it on his Finca Vega Sicilia, it was an act of infatuation for many. After all, the domain mainly lived from cattle breeding, orchards and the sale and production of ceramics.
When the Lecanda family also got into financial difficulties, a new lender made its appearance: the Herrero family. 15 years later, Antonio Herrero Velázquez acquired the entire domain. In 1905, management of the domain came into the hands of Txomin Garramiola. This Basque actually worked for the Riojabodega Cosme Palacio. Since it was difficult for him to continue to supply wine to his customers in Bilbao due to the phyloxera - Bilbao was at that time the nerve center for Spanish wines, especially those of Rioja - he suggested to the sons of Antonio Herrero, who had been responsible since 1901 goods for the domain, to rent the bodega to him for a term of 10 years. Palacio took Txomin as a confidant, he would make the wine. The style of this wine would be in line with the wine that Cosme Palacio customers were used to, i.e. Rioja style: long aging in wood and bottling when the orders arrived, not before. The domain then listened to the name Bodegas de Lecanda.
When the lease expired in 1915 and the domain was renamed Hijos de Antonio Herrero, the 3 brothers were able to convince Txomin to stay on. After all, it was a matter of prestige that the wine would be made further. From 1915, Txomin was able to make its own wines, which no longer served to compensate for the shortage of Rioja at Cosme Palacio. This meant the birth of Vega Sicilia Unico and Valbuena.
At that time, the Herrero family moved in the highest Spanish circles of aristocracy and industrialists. The bodega was a heavily loss-making activity, but the other revenues from the Finca had to close this gap. It was never his intention to make Vega Sicilia a wine that would be commercialized. After all, the wine was not for sale… and only served as prestige for the Herrero family. The wine could only be bought with friendship and not with money. If someone wanted to buy a bottle without being friends with the Herreros, they asked a price that was out of all proportion at the time. This is how the myth of the most expensive wine in Spain was slowly born.

The wine enjoyed great success throughout Europe in the 1920s. In 1933 Txomin dies and in 1952 the domain is sold to Prodes, a seed factory. However, there was no longer the enthusiasm of the Herrero brothers. Until the arrival of Jesús Anadón, who remained the administrator of the domain until its sale to the current owners.
The sale to the Alvarez family in 1982 was the best thing that could have happened to Vega Sicilia. The family bought Finca Vega Sicilia as an investment - the Eulen family business is mainly engaged in industrial cleaning and security services and is one of Spain's largest groups of companies. They realized that the thread of evolution had to be picked up and have invested in this field ever since. Pablo Alvarez heads the group Vega Sicilia.
Since 1998, Xavier Ausas has been head of the technical staff as an oenologist. Today Vega Sicilia is more alive than ever!
Varieties

The entire domain covers 1000 ha. 250 ha of these are vineyards, divided among Tinto fino (200 ha), Cabernet Sauvignon, Merlot and Malbec. A meticulous system was introduced for viticulture whereby production can never exceed 22 hl/ha (max. 2 kg of grapes per stick). The grapes are never harvested below 13% alcohol. 2200 sticks per ha are planted. The oldest vines are used for the Unico, the others for the Valbuena. The latter also contains more Merlot than Cabernet Sauvignon, while the Unico is just the opposite.
The whole area has a clay-limestone soil, with some mixed zones and part alluvial with sandy soils and boulders (from the domain towards the Duero). The climate is continental with Atlantic influences. Little precipitation (never more than 500 mm). On average 2200 hours of sunshine. The proximity of the Duero ensures that the morning dew has a refreshing effect on the vineyards.

The secret of Vega Sicilia lies in a complex of factors:

- Quality of the soil
- Climate (micro and meso)
- Large percentage of very old sticks
- Very low yield, 8 to 20 hectoliters per hectare, depending on the year
- Very long aging in barrel
- Perfectionism in all aspects

 

 

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