Vega Sicilia Valbuena 5 2010
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Vega Sicilia Valbuena 5 2010
HED88233
75 cl
14%
£250.00
Taxes included.
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Vega Sicilia Valbuena 5 2010 is a sophisticated a Ribera del Duero blend primarily of Tempranillo, with 5% Merlot, showcasing the Vega Sicilia estate`s meticulous approach to vinification. Following the 2010 harvest, fermentation was conducted plot by plot, resulting in a composition of nearly 100 components from distinct vineyard sites. The wine matured five months in 20,000-litre oak vats, followed by 18 months in new French and American oak barriques, then an additional maturation period in used barrels before bottling in 2013.
96 Robert Parker
Since the 2010 harvest, they ferment plot by plot, and it shows. This Valbuena has almost 100 components in it, smaller lots, all of them corresponding to a plot of vines. It has all the signs of being one of the best vintages ever for this second wine from Vega Sicilia, mostly Tempranillo but with 5% Merlot that matured five months in 20,000-liter oak vats, 18 months in new barriques (equal parts French and American oak), three months in used barrels and then five months in the vats again before being bottled in May 2013. 2010 seems to have the exuberance of the 2011 and the seriousness and elegance of 2009. It has the Burgundian philosophy of terroir, with all plots fermented and aged separately, giving each vineyard what it needs in terms of vinification and elevage resulting in something like 40 separate lots to blend. This wine has gained in precision and sharpness, and is very pure with delineated aromas and flavors. It is a world-class wine, possibly the best Valbuena ever. 180,000 bottles and some bigger-sized formats were filled. The wine will be released in 2015. Drink 2016-2025.
I tasted the latest three vintages of Valbuena, to get up to speed with what’s in the market. If there’s a wine in their collection that has seen a huge improvement since 1998, it is Valbuena, which had been kind of neglected since the launch of Alion in the early 1990s. For Valbuena, they do not want a second wine in the Bordeaux style. But with the competitive Alion breathing down its neck and the pressure of its big brother, it felt a bit out of place. So they decided to look back at the vineyards: they studied the soils and saw why Unico and Valbuena had been (empirically) produced from separated plots.
Importer: Christopher Cannan, Europvin; www.europvin.com — Luis Gutierrez, 28th August 2014
I tasted the latest three vintages of Valbuena, to get up to speed with what’s in the market. If there’s a wine in their collection that has seen a huge improvement since 1998, it is Valbuena, which had been kind of neglected since the launch of Alion in the early 1990s. For Valbuena, they do not want a second wine in the Bordeaux style. But with the competitive Alion breathing down its neck and the pressure of its big brother, it felt a bit out of place. So they decided to look back at the vineyards: they studied the soils and saw why Unico and Valbuena had been (empirically) produced from separated plots.
Importer: Christopher Cannan, Europvin; www.europvin.com — Luis Gutierrez, 28th August 2014
95 Vinous
Opaque ruby. Powerful, deeply pitched red and dark berry preserve, incense and floral pastille scents are enlivened by an intense mineral quality. Concentrated yet strikingly vibrant and focused on the palate, showing bitter cherry, black raspberry and vanilla flavors that spread out with air while maintaining urgency. An extremely long, sweet, penetrating finish features velvety, harmonious tannins that provide gentle grip to the wine's sappy berry fruit and candied lavender qualities. This stunning wine was aged for 18 months in new oak, half of it American and half of it French. I can't recall a better version of this bottling at this stage of its development and I hesitate to apply an arbitrary drinking window here as I'm sure that it will outlive me. — Josh Raynolds, 1st December 2015
18 Jancis Robinson
95% Tinto Fino (Tempranillo), 5% Merlot. Matured for five months in 20,000-litre oak vats, 18 months in new barriques (equal parts French and American oak), three months in used barrels and then 5 months in the vats again before bottling and aging an additional 29 months. 180,000 bottles produced.
Deep garnet. Has started to evolve a smoky cape that wraps rich dark fruit. Fine cedar oak aromas and silky tannin. While this is gorgeous now, it has so much verve it could easily go for another decade. Toasty, dark, chocolatey. Slight creaminess and lactic note to the finish. (SCJ) — Samantha Cole-Johnson, 10th February 2025
Deep garnet. Has started to evolve a smoky cape that wraps rich dark fruit. Fine cedar oak aromas and silky tannin. While this is gorgeous now, it has so much verve it could easily go for another decade. Toasty, dark, chocolatey. Slight creaminess and lactic note to the finish. (SCJ) — Samantha Cole-Johnson, 10th February 2025
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Vega Sicilia
Spain's 'First Growth'
Located in Ribera del Duero, Vega Sicilia was founded in 1864 by Don Eloy Lecanda y Chaves, who established the vineyards with cuttings of Cabernet Sauvignon, Merlot and Malbec taken from the vineyards of Bordeaux. The estate planted Tempranillo alongside these Bordelais varietals, which now makes up the majority of the modern Vega Sicilia blend.
The flagship wines are Unico and Unico Reserva Especial - the former is aged for 10 years before release while the latter is a blend of only the finest vintages. Valbuena 5 is the estate's 'entry level' wine, a five year aged Tempranillo. Alongside Vega Sicilia, the same team also manage Bodegas Alion in Ribera del Duero and Bodegas Pintia in Toro.
