2009 Vega Sicilia Unico

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Type of Wine | Red |
---|---|
Country | Spain |
Region | |
Appellation | Ribera del Duero |
Winery | |
Vintage | 2009 |
Grape | , |
Content (Alc) | 0.75 ltr (14%) |
Drink window | 2020 - 2038 |
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Description
The history of Vega Sicilia and its significance for Ribera del Duero
Vega Sicilia has been a household name in the Spanish wine world since 1864. The winery gained international fame in the 20th century thanks to the efforts of successive owners who continued to invest in quality and tradition. Since 1982, the estate has been in the hands of the Álvarez family. With 210 hectares of vineyards on the banks of the Duero River and a focus on long-matured wines, Vega Sicilia has become an icon. The Unico wine is the estate's flagship, only made in strong years, with extreme attention to detail and maturation.
Ribera del Duero: climate, location and grape varieties
The vineyards of Ribera del Duero are located at an altitude of 700 to 1000 meters, which creates a large difference between day and night temperatures. This slows down the ripening and ensures intense aroma development. The most important grape in this region is Tinto Fino, a local variant of Tempranillo. At Vega Sicilia, this grape is often supplemented with small amounts of Cabernet Sauvignon for extra structure and complexity. The soil is poor, well-draining and rich in lime and gravel, which contributes to the concentration and shelf life of the wines.
The 2009 Vega Sicilia Unico: grapes, harvest and maturation
The 2009 Vega Sicilia Unico is composed of 94% Tinto Fino and 6% Cabernet Sauvignon. The growing season was warm and dry, resulting in perfectly ripe grapes with full aromas. The harvest was done entirely by hand. Fermentation took place in stainless steel tanks, followed by a long maturation in both new and used French and American oak. In total, the wine matured for almost 10 years, of which more than 6 years in barrel and several years in bottle. This long maturation is characteristic of Unico and ensures an extraordinary development of aroma and structure.
Color, aroma and flavor profile of the 2009 Unico
The wine shows a deep ruby red color with slight evolution on the edge. In the nose intense aromas of dried red fruit, cedar, graphite, tobacco, spices and a hint of balsamic emerge. In the mouth the wine is full and silky, with layers of black fruit, leather, liquorice and subtle wood tones. The tannins are ripe and fine-grained, the acidity lively and the finish impressively long and harmonious. It is a wine that is already refined, but can also age for another 20 to 30 years.
Would you like to order wines from 2009 Vega Sicilia Unico online?
This exclusive wine is safely stored in our conditioned Wine Warehouse. If you come to collect the wine, you will often receive an attractive discount. You will see your discount immediately when you select 'Collect' on the checkout page. We are located in Dordrecht, almost directly next to the A16, with ample parking. Click here for our address.
The full reviews from international wine critics such as Parker, Suckling and Vinous are available via the links next to the image. This service is completely free for our customers.
Need help selecting the right wine for your dinner? Click here for our exclusive Sommelier . This service is free for Grandcruwijnen customers.
Wine and food pairings with 2009 Vega Sicilia Unico
Beef stew with carrot and cloves: The soft texture and deep flavours of the stew perfectly match the ripe and earthy tones of the wine.
Leg of lamb with thyme and roasted garlic: The spicy character of this dish is beautifully supported by the complexity of the wine.
Risotto with porcini mushrooms and aged Parmesan: The creamy texture and umami of the risotto enhance the tertiary aromas in the wine.
Grilled ribeye with pepper cream sauce: The meaty texture of ribeye and the powerful sauce are a solid partner for the depth of this wine.
Specifications
Type of Wine | Red |
---|---|
Country | Spain |
Region | Castilla y Leon |
Appellation | Ribera del Duero |
Winery | Vega Sicilia |
Grape | Cabernet Sauvignon, Tempranillo |
Biological certified | No |
Natural wine | No |
Vegan | No |
Vintage | 2009 |
Drinking as of | 2020 |
Drinking till | 2038 |
Alcohol % | 14 |
Alcohol free/low | No |
Content | 0.75 ltr |
Oak aging | Yes |
Sparkling | No |
Dessert wine | No |
Closure | Cork |
Parker rating | 98 |
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
Parker
Rating
98
Release Price
$571
Drink Date
2020 - 2035
Reviewed by
Luis Gutiérrez
Issue Date
31st Jan 2019
Source
End of January 2019, The Wine Advocate
I tasted a bottle of the 2009 Único blind and was taken by the freshness, the red fruit notes and the Burgundian-like characteristics of this vintage, which on paper was quite warm and dry. I also tasted the 2009 Valbuena, which is always more approachable, and was blown away by its aromatics. With time in the glass the Único opened up and got closer to the character of Valbuena but with more depth and clout, while showing extremely elegant. I tasted it again in the context of all the wines from the group, and it delivered all that I saw when I tasted it blind. It takes some time to unfurl its aromatic palette, and it feels young and somewhat undeveloped, younger than it is. It has a touch that made me think of the old vintages of Único on the nose but with very polished tannins and a soft mouthfeel that provides elegance. This is a wine that ages for no less than ten years before it's released. 2009 seems like a great vintage for Vega Sicilia, much better than what I anticipated. It should develop nicely in bottle. 74,274 bottles, 3,390 magnums, 209 double magnums and 22 imperials were produced. It has been in bottle since June 2015.
They seem to never stop at Vega Sicilia. The latest development has been to increase the volume they can age in large oak vats to some 40,000 liters, so that the ratio of wine to oak can be a little lower as they use more vats and fewer barriques.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
James Suckling
Score
98
Avg Price (ex-tax)
$ 493
Vega Sicilia Ribera del Duero Unico 2009
Tuesday, Sep 06, 2022
Color
Red
Country
Spain
Region
Castilla y León
Vintage
2009
Some peppery notes showing here, underpinning the black fruit, tar, cedar and nutmeg. Excellent focus, with a medium body and firm, integrated tannins. So much focus and tension to the wild dark fruit and dry spice. 94% tempranillo and 6% cabernet sauvignon. Tasted from magnum. Drink or hold.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
Vinous
98
Drinking Window
2026 - 2042
From: The Vast Bounty of Central Spain (Feb 2021)
Inky ruby. An assertively perfumed, highly complex bouquet displays powerful, mineral-accented dark berry preserve, exotic spice, vanilla, potpourri and incense aromas, along with suggestions of cola and mocha. Broad, focused and deeply concentrated, offering palate-staining black and blue fruit liqueur, violet pastille and spicecake flavors that show remarkable clarity and are given spine and lift by a core of juicy acidity. The spice, mineral and floral notes resonate emphatically on the strikingly long, sweet finish, which features harmonious tannins and building, resonating dark berry character.
- By Josh Raynolds on December 2020
For decades the fame of this bodega, established in 1864, has extended far outside the region and Spain. It produces some of the most coveted and age-worthy wine in the world. While wines from decades past (I’ve had the good luck to taste and drink wines going back to 1921) were almost always excellent to otherworldly, things really kicked up when the Alvarez family purchased the estate in 1982. Under the watch of Pablo Alvarez and with massive investment in the vineyards and winery, the quality of the wines being made here now is both consistent and astoundingly high. In the context of First Growth Bordeaux, Grand Cru Burgundy and even some Napa Valley wines, the legendary Unico, which ages in barrels for ten years before bottling, is actually a great value. It has always garnered the attention of well-heeled collectors, and rightfully so. But it’s the increasing quality of the Valbuena that has intrigued me over the years. It’s quite a different wine from Unico, with more power and, relatively speaking, forward fruit. On its own it’s one of the great wines of Spain, but it seems to still, undeservedly, be standing in the daunting shadow of Unico, at least in the label-buyers’ eyes. These current vintages are the best young wines that I have ever had here, and for those with the means, I cannot recommend them highly enough. The multi-vintage Unico Reserva Especial, which is always composed of wines from three different, complementary years, is another beast entirely. Released when they’re believed to be approachable, these complex wines age effortlessly and are quite intriguing, even if they aren’t easy to find.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
Exclusive Content
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Wijnhuis
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
The history of Vega Sicilia and its significance for Ribera del Duero
Vega Sicilia has been a household name in the Spanish wine world since 1864. The winery gained international fame in the 20th century thanks to the efforts of successive owners who continued to invest in quality and tradition. Since 1982, the estate has been in the hands of the Álvarez family. With 210 hectares of vineyards on the banks of the Duero River and a focus on long-matured wines, Vega Sicilia has become an icon. The Unico wine is the estate's flagship, only made in strong years, with extreme attention to detail and maturation.
Ribera del Duero: climate, location and grape varieties
The vineyards of Ribera del Duero are located at an altitude of 700 to 1000 meters, which creates a large difference between day and night temperatures. This slows down the ripening and ensures intense aroma development. The most important grape in this region is Tinto Fino, a local variant of Tempranillo. At Vega Sicilia, this grape is often supplemented with small amounts of Cabernet Sauvignon for extra structure and complexity. The soil is poor, well-draining and rich in lime and gravel, which contributes to the concentration and shelf life of the wines.
The 2009 Vega Sicilia Unico: grapes, harvest and maturation
The 2009 Vega Sicilia Unico is composed of 94% Tinto Fino and 6% Cabernet Sauvignon. The growing season was warm and dry, resulting in perfectly ripe grapes with full aromas. The harvest was done entirely by hand. Fermentation took place in stainless steel tanks, followed by a long maturation in both new and used French and American oak. In total, the wine matured for almost 10 years, of which more than 6 years in barrel and several years in bottle. This long maturation is characteristic of Unico and ensures an extraordinary development of aroma and structure.
Color, aroma and flavor profile of the 2009 Unico
The wine shows a deep ruby red color with slight evolution on the edge. In the nose intense aromas of dried red fruit, cedar, graphite, tobacco, spices and a hint of balsamic emerge. In the mouth the wine is full and silky, with layers of black fruit, leather, liquorice and subtle wood tones. The tannins are ripe and fine-grained, the acidity lively and the finish impressively long and harmonious. It is a wine that is already refined, but can also age for another 20 to 30 years.
Would you like to order wines from 2009 Vega Sicilia Unico online?
This exclusive wine is safely stored in our conditioned Wine Warehouse. If you come to collect the wine, you will often receive an attractive discount. You will see your discount immediately when you select 'Collect' on the checkout page. We are located in Dordrecht, almost directly next to the A16, with ample parking. Click here for our address.
The full reviews from international wine critics such as Parker, Suckling and Vinous are available via the links next to the image. This service is completely free for our customers.
Need help selecting the right wine for your dinner? Click here for our exclusive Sommelier . This service is free for Grandcruwijnen customers.
Wine and food pairings with 2009 Vega Sicilia Unico
Beef stew with carrot and cloves: The soft texture and deep flavours of the stew perfectly match the ripe and earthy tones of the wine.
Leg of lamb with thyme and roasted garlic: The spicy character of this dish is beautifully supported by the complexity of the wine.
Risotto with porcini mushrooms and aged Parmesan: The creamy texture and umami of the risotto enhance the tertiary aromas in the wine.
Grilled ribeye with pepper cream sauce: The meaty texture of ribeye and the powerful sauce are a solid partner for the depth of this wine.
Type of Wine | Red |
---|---|
Country | Spain |
Region | Castilla y Leon |
Appellation | Ribera del Duero |
Winery | Vega Sicilia |
Grape | Cabernet Sauvignon, Tempranillo |
Biological certified | No |
Natural wine | No |
Vegan | No |
Vintage | 2009 |
Drinking as of | 2020 |
Drinking till | 2038 |
Alcohol % | 14 |
Alcohol free/low | No |
Content | 0.75 ltr |
Oak aging | Yes |
Sparkling | No |
Dessert wine | No |
Closure | Cork |
Parker rating | 98 |
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 |
Parker
Rating
98
Release Price
$571
Drink Date
2020 - 2035
Reviewed by
Luis Gutiérrez
Issue Date
31st Jan 2019
Source
End of January 2019, The Wine Advocate
I tasted a bottle of the 2009 Único blind and was taken by the freshness, the red fruit notes and the Burgundian-like characteristics of this vintage, which on paper was quite warm and dry. I also tasted the 2009 Valbuena, which is always more approachable, and was blown away by its aromatics. With time in the glass the Único opened up and got closer to the character of Valbuena but with more depth and clout, while showing extremely elegant. I tasted it again in the context of all the wines from the group, and it delivered all that I saw when I tasted it blind. It takes some time to unfurl its aromatic palette, and it feels young and somewhat undeveloped, younger than it is. It has a touch that made me think of the old vintages of Único on the nose but with very polished tannins and a soft mouthfeel that provides elegance. This is a wine that ages for no less than ten years before it's released. 2009 seems like a great vintage for Vega Sicilia, much better than what I anticipated. It should develop nicely in bottle. 74,274 bottles, 3,390 magnums, 209 double magnums and 22 imperials were produced. It has been in bottle since June 2015.
They seem to never stop at Vega Sicilia. The latest development has been to increase the volume they can age in large oak vats to some 40,000 liters, so that the ratio of wine to oak can be a little lower as they use more vats and fewer barriques.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
James Suckling
Score
98
Avg Price (ex-tax)
$ 493
Vega Sicilia Ribera del Duero Unico 2009
Tuesday, Sep 06, 2022
Color
Red
Country
Spain
Region
Castilla y León
Vintage
2009
Some peppery notes showing here, underpinning the black fruit, tar, cedar and nutmeg. Excellent focus, with a medium body and firm, integrated tannins. So much focus and tension to the wild dark fruit and dry spice. 94% tempranillo and 6% cabernet sauvignon. Tasted from magnum. Drink or hold.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
Vinous
98
Drinking Window
2026 - 2042
From: The Vast Bounty of Central Spain (Feb 2021)
Inky ruby. An assertively perfumed, highly complex bouquet displays powerful, mineral-accented dark berry preserve, exotic spice, vanilla, potpourri and incense aromas, along with suggestions of cola and mocha. Broad, focused and deeply concentrated, offering palate-staining black and blue fruit liqueur, violet pastille and spicecake flavors that show remarkable clarity and are given spine and lift by a core of juicy acidity. The spice, mineral and floral notes resonate emphatically on the strikingly long, sweet finish, which features harmonious tannins and building, resonating dark berry character.
- By Josh Raynolds on December 2020
For decades the fame of this bodega, established in 1864, has extended far outside the region and Spain. It produces some of the most coveted and age-worthy wine in the world. While wines from decades past (I’ve had the good luck to taste and drink wines going back to 1921) were almost always excellent to otherworldly, things really kicked up when the Alvarez family purchased the estate in 1982. Under the watch of Pablo Alvarez and with massive investment in the vineyards and winery, the quality of the wines being made here now is both consistent and astoundingly high. In the context of First Growth Bordeaux, Grand Cru Burgundy and even some Napa Valley wines, the legendary Unico, which ages in barrels for ten years before bottling, is actually a great value. It has always garnered the attention of well-heeled collectors, and rightfully so. But it’s the increasing quality of the Valbuena that has intrigued me over the years. It’s quite a different wine from Unico, with more power and, relatively speaking, forward fruit. On its own it’s one of the great wines of Spain, but it seems to still, undeservedly, be standing in the daunting shadow of Unico, at least in the label-buyers’ eyes. These current vintages are the best young wines that I have ever had here, and for those with the means, I cannot recommend them highly enough. The multi-vintage Unico Reserva Especial, which is always composed of wines from three different, complementary years, is another beast entirely. Released when they’re believed to be approachable, these complex wines age effortlessly and are quite intriguing, even if they aren’t easy to find.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
Exclusive Content
Sign in to unlock professional wine reviews from world-renowned critics
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