2010 Vega Sicilia Unico

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Description

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The history of Vega Sicilia and the Ribera del Duero region

Vega Sicilia was founded in 1864 by Don Eloy Lecanda y Chaves, who introduced Bordeaux grape varieties to Spain. Since 1982, the estate has been owned by the Álvarez family, who combine tradition with modern techniques. Located in Ribera del Duero, the estate benefits from a continental climate with hot summers and cold winters. The vineyards are located at an altitude of 700 to 900 meters, which gives the wines complexity and freshness.

Types of wines from Vega Sicilia

Vega Sicilia produces three main labels: Valbuena 5°, Unico and Unico Reserva Especial. The Valbuena 5° is relatively young, while Unico matures for years before release. The Reserva Especial is a blend of several vintages. All are built on Tinto Fino (Tempranillo), often supplemented with Cabernet Sauvignon or Merlot.

2010 Vega Sicilia Unico: grape varieties, harvest and vinification

The 2010 Unico consists of 94% Tinto Fino and 6% Cabernet Sauvignon. The grapes were harvested by hand and carefully selected. Fermentation took place with indigenous yeasts, followed by an exceptionally long maturation of almost six years in French and American oak barrels, including large foudres. The wine then rested in the bottle for a few more years before release.

Color, aroma and taste of 2010 Vega Sicilia Unico

The wine shows a deep garnet red color with ruby reflections. In the nose aromas of black cherries, cassis, tobacco, graphite, cedar and fine spices. The taste is layered, with velvety tannins, refreshing acids and a long, harmonious finish. The 2010 Unico has an alcohol percentage of 14.5% and a great storage capacity.

Would you like to order wines from 2010 Vega Sicilia Unico online?

The 2010 Vega Sicilia Unico is stored with us in a professionally conditioned Wine Warehouse. If you choose to collect the wine, you will often receive an attractive discount. You will see this directly on the checkout page when you choose 'Collect'. We are located in Dordrecht, right next to the A16, with ample parking. Click here for our address .

Full reviews from wine journalists such as Robert Parker, James Suckling and Vinous can be read via the links next to the image. This service is free for our customers.

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

Wine and food pairings with 2010 Vega Sicilia Unico

Grilled entrecote with rosemary and garlic: The power of the meat is balanced by the tannins and depth of the wine.
Rack of lamb with roasted vegetables: Earthy flavours and juicy lamb match the layering of the Unico perfectly.
Beef stew with mushrooms and red wine sauce: The intensity of the stew is enhanced by the rich structure of the wine.
Roast duck with orange sauce: The fat of the duck and the freshness of the sauce play perfectly with the acidity of the wine.
Truffle risotto with Parmesan cheese (luxury combination): Creaminess and earthy notes elegantly support the complexity of the wine.
Grilled tuna with sesame and soy glaze (surprising combination): The umami of the tuna and soy go well with the ripe notes of the Unico.

Specifications

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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 2010
Drinking as of 2020
Drinking till 2042
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 99
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

99

Wine Spectator

96

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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