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Kirjeldus

Vega Sicilia on Hispaania prestiižeim veinimõis, mida hellitavalt kutsutakse ka Hispaania “First Growth’iks”. Väga vähestel on nii eriline ajalugu nagu neil. Veinimaja asutati 1864. aastal ja alates 1982. aastast kuulub see Álvarezi perekonnale, kes on mahukate investeeringutega selle veinimõisa täiesti uuele tasemele viinud. Näiteks on väga erakordne, et veinimõis valmistab ise majasiseselt oma tammevaate.

Vega Sicilia valdused asuvad 985 hektaril, millest 210 hektarit on veinipuude all ja sellest omakorda 40 hektarit kasutatakse nende legendaarseima veini Único valmistamiseks. Veinipuude keskmine vanus on 40 aastat ja veiniaedade kõrgus merepinnast on 700 meetrit. Saagikus hoitakse väga madal, keskmiselt 15-20 hl / ha kohta.

Unico on veinimõisa lipulaev, mida valmistatakse vaid erakordsetel aastatel. Único teeb unikaalseks ka äärmiselt pikk laagerdumisaeg, vein tuleb müügile minimaalselt 10 aastat peale koristust. Valmistatakse 97% Tinto Fino ja 3% Cabernet Sauvignon viinamarjadest. Vein laagerdus kõigepealt 66 kuud väikestes ja suurtes (22,000 liitrit) tammevaatides ning enne müügile tulekut 42 kuud pudelis. Vein on joomisküps praegu, aga vananemispotentsiaali on veinimeistri sõnul 40-60 aastat.

“Sit back and enjoy this Unico if you are going to open it now. Exotic spices and touches of balsam and cumin come up after the unleashing of blackberries, chocolate, iron, incense and violets. So fine-grained and polished, with a mouthful of velvety tannins that are so cohesive, close-knit and still reactive. Impeccably structured, it’s vertical before going extremely long and linear. A consistent Unico that seduces with a hint of iron-like minerality and rusticity. Drink on release or hold.” James Suckling 98 points

“The 2015 Único comes from a year with a fast ripening, and they had to harvest early to keep the crunchiness of the fruit. This was the first harvest produced 100% by winemaker Gonzalo Iturriaga. The aging was five years in oak, one and a half years in barrels and three and a half years in oak vats. It’s a big year, produced with 96% Tinto Fino and 4% Cabernet Sauvignon. It’s ripe, with 14.5% alcohol, a pH of 3.88 and 4.8 grams of acidity. The grapes are cooled down for one day, the bunches are selected and then fermented with a pied de cuve in vats. It’s a ripe and concentrated vintage, classical modern Vega Sicilia nose, expressive, aromatic and open, with notes of dark cherries, spice, cigar box and a medium to full-bodied palate with abundant fine-grained tannins, with good balance and the rustic elegance of the best Ribera del Duero. Drink 2027-2042.” Wine Advocate 97 points