Vega Sicilia - Valbuena
95 points - The Wine Advocate
96 points - The Wine Advocate
96 points - The Wine Advocate
96 points - The Wine Advocate
96 points - The Wine Advocate
96 points - The Wine Advocate
96 points - The Wine Advocate
94 points - The Wine Advocate
95 points - The Wine Advocate
94 points - The Wine Advocate
95 points - The Wine Advocate
94 points - The Wine Advocate
Vega Sicilia - Valbuena
95 points - The Wine Advocate
96 points - The Wine Advocate
96 points - The Wine Advocate
96 points - The Wine Advocate
96 points - The Wine Advocate
96 points - The Wine Advocate
96 points - The Wine Advocate
94 points - The Wine Advocate
95 points - The Wine Advocate
94 points - The Wine Advocate
95 points - The Wine Advocate
94 points - The Wine Advocate
Regular price6.14100 Kč
6.141,00 Kč
/
- 3 in stock
- Inventory on the way
The obsession in 2019 was to avoid excess ripeness and to keep the freshness, so they did a softer vinification, used larger vats for the élevage and used less American wood. The 2019 Valbuena was produced with a blend of Tinto Fino with 3% Merlot. It has 14.5% alcohol, a pH of 3.88 and 4.6 grams of acidity. I love the nose; it is perfumed and subtle. And the wine is beautifully textured; the tannins are very fine, silky even, quite different from the tannins from the other 2019s from the group that I tasted next to this, Macán and Pintia. A triumph over the conditions of the year, it's a more elegant Valbuena than I anticipated. 190,490 bottles, 5,581 magnums and some larger formats produced. It was bottled in June 2022.
The 2018 Valbuena comes from a cooler vintage with good yields that required sorting and selecting in search of a happy and vertical version of Valbuena, pushing a little more and giving the wine a little more oak, especially American. It went through a three- to four-day cold soak and fermented with indigenous yeasts followed by malolactic in stainless steel. The élevage was in new and used 225-liter oak barrels and 21,000-liter oak vats. It's ripe and with mellow acidity that gives it a mellow mouthfeel. This is a very spicy vintage for Valbuena, getting closer to the style of Único. It was a late-ripening year with a tendency toward freshness in the wines. The palate is medium to full-bodied, with very fine tannins that made the wine nicely textured and very elegant. There is a lot of regularity in the Valbuena of the last few years, here with more tension and freshness of the 2017, a little more balsamic even.
The 2018 Valbuena comes from a cooler vintage with good yields that required sorting and selecting in search of a happy and vertical version of Valbuena, pushing a little more and giving the wine a little more oak, especially American. It went through a three- to four-day cold soak and fermented with indigenous yeasts followed by malolactic in stainless steel. The élevage was in new and used 225-liter oak barrels and 21,000-liter oak vats. It's ripe and with mellow acidity that gives it a mellow mouthfeel. This is a very spicy vintage for Valbuena, getting closer to the style of Único. It was a late-ripening year with a tendency toward freshness in the wines. The palate is medium to full-bodied, with very fine tannins that made the wine nicely textured and very elegant. There is a lot of regularity in the Valbuena of the last few years, here with more tension and freshness of the 2017, a little more balsamic even.
2017 was marked by the frost of the night between April 27 and 28 that Vega Sicilia fought with their anti-frost towers. The end of the season was warm, and the overall rain was low, 235 litres. The 2017 Valbuena is marked by these circumstances, with good ripeness and mellow acidity. The grapes were cooled down and took three to four days of maceration to start fermenting with indigenous yeasts. The wine matured in a combination of new and used French and American 225-liter oak barrels and 21,000-liter oak vats for almost three years. The result was nothing short of spectacular. The wine is perfumed, floral, expressive, and balsamic like few vintages before. It doesn't feel like a 2017 at all; it is harmonious, and the tannins were fine. It's an amazing Valbuena that clearly transcends the character of the vintage.
This is again a floral and elegant vintage of Valbuena, very much in line with what has happened in the best vintages since 2010. 2016 is going to be a wine that the public is going to like; it has an extroverted personality and is perfumed and generous, juicy, and tasty and nicely textured, with fine-grained tannins and very focused and clean flavours. 2016 was a year of very good freshness in Ribera del Duero, a year they like even better than 2018.
The 2015 Valbuena is released in the fifth year after the harvest. It's explosive and showy, with a complex nose that shows a mixture of flowers and wild herbs, balsamic touches, and great nuance. This wine has gained in complexity since the 2010 vintage, where they implemented some changes that increased the expressivity and precision of this wine. The tannins are fine-grained and there is very good balance, and the warm conditions of the year have been absorbed well by the wine. Despite the natural conditions of the year, the wine follows the path of freshness of the 2010.
The 2014 Valbuena, selecting from their 210 hectares of vineyards, and then matured in a combination of barriques and larger 20,000-liter oak vats. 2014 is a spectacular vintage of Valbuena, and is similar of the 2010, perhaps a tad more elegant and less powerful. It's expressive and has floral notes on the nose along with wild berries, herbs, and a spicy and smoky touch that's nicely integrated. It has good complexity and nuance, and the palate is medium to full-bodied and intense, with pungent flavours and great length and persistence. Truly spectacular!
Cropped from an unusually cold and rainy vintage in which they will not bottle Único, the 2013 Valbuena is always released in its fifth year. It's mostly put through a three- to four-day cold soak in the oak vats, where it fermented with indigenous yeasts and was pumped over. It matured in new and used 225-liter French and American oak barriques and in 20,000-litre oak vats, where the larger vessels respect the fruit, especially in a more fragile vintage like 2013. It's a very elegant and fresh Valbuena with a developed nose, quite classical with a fine texture, elegant tannins, and a supple, long finish where the oak is still obvious. A triumph over the challenges of the year.
The 2012 Valbuena was cropped from a vintage with a very dry and warm summer that resulted in very healthy grapes. Since the 2010 vintage, this wine is fermented plot by plot following the findings from a soils study they did. The élevage is in French and American oak barrels that on average lasts some 18 months followed by another 18 months in 20,000-liter oak vats, but of course some lots had more time in barrique and others more time in vat. It has ripe tannins and a powerful mouthfeel but with a soft texture. It follows the path opened by the 2010, more precise and elegant, rounded by that extra time in larger vats to finish polishing the tannins. It has depth and elegance.
The 2011 Valbuena was fermented plot by plot, something they started after a deep soil study in the 2010 vintage. 2011 was a very warm and ripe vintage in the zone, and the challenge was to keep the freshness. There are more black fruit aromas, subtle spices, and hints of complexity, as well as tertiary aromas that are quite classic and turn more balsamic with time in the glass. Again, this is very different form the 2012 Alión, rounder, riper, richer, more polished, mellow, soft, quite exuberant, and hedonistic.
The 2009 Valbuena was harvested early, the result of a warm summer. It’s mostly Tempranillo complemented with 5% Merlot. The wine matured for five months in 20,000-liter oak vats, 16 months in new barriques (equal parts French and American oak), four months in used barrels and then four more months in the vats before being bottled in May 2011. It has some reductive notes and would benefit from some time in a decanter, its background of cherries which feels very classical and serious. The palate is well-built, with polished tannins, very good acidity and freshness with elegance and fine tannins. Mature and with good typicity.
The 2008 Valbuena was from a cold, rainy season, and late harvest. It’s like the Riberas of yesteryear, sharper with a slight rusticity, long and sharp. Once fermented, the wine matured for seven months in 20,000-liter oak vats, 12 months in new barriques (equal parts French and American oak), three months in used barrels and then six months in the vats again before being bottled in May 2011. The aromas are subtle, there is fruit, but there is soil and above all there is harmony. The palate is long rather than round, with some blood orange notes, sharp and austere, a serious wine that should age very well.
Type: |
Red |
Country: |
Spain |
Region: |
Castilla y León |
Appellation: |
Ribera Del Duero |
Producer: |
Bodegas Vega Sicilia |
Grapes/Blend: |
Tempranillo, Merlot |
Serving temp: |
16° - 18° C |
ABV: |
14.5% |
Pairing Sugesstions: |
Lamb, Beef, Venison, Game Birds, Mushrooms, Charcuterie and Cured Meats |
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