Unico 2012 Vega Sicilia

Tasting Notes

Intense aromas of blackberry and plum dominate, overlaid by notes of cedar, tobacco and leather - typical signs of long barrel aging. On the palate, the wine shows remarkable concentration without heaviness: the tannins are firm but integrated after 10 years of aging. It shows an earthy, mineral backbone that speaks of the calcium soils of Ribera del Duero, while notes of dark chocolate and spices emerge on the finish. A lovely wine to drink now, but it has room for further development.

Grape Varieties

Unico 2012 follows the traditional Vega Sicilia blend:

• Approximately 94% Tempranillo (locally known as Tinto Fino)
• 6% Cabernet Sauvignon

Why does this estate stick to Tempranillo while others experiment with international varieties? At 700-800 meters above sea level, Tempranillo yields minerality and acidity that will age beautifully for decades. A small percentage of Cabernet Sauvignon vines over 100 years old adds structure without masking Tempranillo's character. And that's exactly what you feel: the soul of Spain with just enough Bordeaux influence to create complexity.

Cellaring Potential

Is the Unico 2012 drinkable now? Absolutely - it was released after 10 years of aging and can be enjoyed immediately. However, we believe that under the right cellar conditions this vintage can last another 15-20 years. The wine's acidity and integrated tannins suggest it will be ready to drink between now and 2040. Store in the dark at 12°C.

The Producer

Vega Sicilia has been making wine since 1864, more than a century before Ribera del Duero became an official region. But it's not age that sets them apart, it's persistence. While most Spanish wineries release their red wines in two to five years, Vega Sicilia waits at least 10 years for their Unico to see the light of day. That's six years in barrel and four years in bottle, and the Alvarez family, who bought the estate in 1982, have maintained this commitment to aging. We believe it is this patience that sets Unico apart from other Spanish red wines, and something that money can't buy.

Terroir & Climate

Ribera del Duero is located on a plateau in northern Spain at 750-850 meters above sea level, and locals describe the climate as "nine months of winter and three months of hell." For Unico, these temperature variations make a huge difference. Temperatures reach 40°C on summer days and drop to 15°C at night. This diurnal range helps maintain acidity and concentrate flavors. The soils consist of limestone and clay with sand deposits on limestone bedrock. This combination drains the soil well enough to prevent root waterlogging, but retains enough moisture for the region's intense summers. The Vega Sicilia vineyard site is located on the border between hills and alluvial plains, with well-drained, deep soils.

Winemaking

Native yeasts begin fermentation in wooden vats. But what happens next is what characterizes Unico: one of the longest aging programs in the world. Barrel aging lasts six years, gradually moving between 225-liter barriques (French and American, new and used) and ending up in huge 22,000-liter wooden vats. Each vintage is treated differently, depending on the character of the fruit; in 2015, the winemaker followed this traditional method, adjusting the proportion of oak throughout the aging process. The last four years of aging in bottle before release allows for perfect barrel integration.

Food Pairing

Protein is needed to soften the skeletal tannins. Start with roasted lechazo (milk-fed lamb) flavored with rosemary, a regional delicacy made for this wine. The lamb fat balances the wine's power, while the herbs enhance the earthiness. Aged Manchego also pairs well with this wine:

• Baked shoulder of lamb with garlic and thyme
• Grilled beef tenderloin, simply seasoned
• Braised wild boar with dried fruits.
• 24-month aged Manchego or aged Cabrales cheese

Decant for at least 90 minutes and serve at 18°C. The wine opens up considerably on contact with air.