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2013 Vega Sicilia - Valbuena 5

SPAIN / CASTILLA Y LEON /
abv 14.0%
    • Variety
      Tempranillo
    See all wines from Vega Sicilia
    See other vintages 2014 | 2012 | 2011 | 2010 | 2009 | 2008 | 2007 | 2006 | 2004 | 2003 | 2001 | 1995 | 1986 | 1985 |
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    SKU: 104124-2013
    • Wine Spectator | Rating: 92

      A polished texture carries focused flavors of cherry, licorice, espresso and mineral in this lithe red. The tannins are firm and well-integrated, the acidity clean and fresh. Has muscle, but remains elegant. Drink now through 2023. 12,500 cases made.
      Drink Dates: 2018-2023
      Author: Thomas Matthews
    • Wine Advocate | Rating: 94

      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 Tempranillo with 5% Merlot that was 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 also in 20,000-liter 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 quite obvious. I liked it very much and consider it a triumph over the challenges of the year. 150,650 bottles and some larger formats were produced. It was bottled in June 2015.
      Drink Dates: 2019 - 2028
      Author: Luis Gutierrez
      Issue: Interim 2018
    • James Suckling | Rating: 96

      Very attractive aromas of blackberries, dark chocolate and orange peel, as well as fresh herbs. Full-bodied, very rich and layered with lots of beautiful fruit. A long and flavorful finish. Rich and opulent. A blend of 95% tempranillo and 5% merlot. Drink or hold.
    • Jancis Robinson | Rating: 17

      Fresh vintage – required lots of work to achieve ripeness. Lots of botrytis, but we harvested early.’ Aged in 70% French and 30% American oak for one year, then large vats (85 hl) for another year. First wine blended by Gonzalo Iturriaga de Juan.
      Classic, sumptuous vanilla on the nose. Beautiful blackberry fruit – a touch of jamminess, but still entirely natural and savoury. Bright acidity, lovely large yet supple grain to the tannins, and huge persistence on the palate. The alcohol finishes with a bit of heat. Bitter chocolate, olive and liquorice on the finish. Great flavour intensity, and needs many years to evolve, but I hope the alcohol won’t stick out any further. (RH
      )
      Drink Dates: 2020 - 2033
      Author: Richard Hemming
  • No collector reviews available
  • Vega Sicilia is Spain's most well known and prestigious estate. It was founded in 1864 by Don Eloy Lecanda y Chaves, who brought vine cuttings from Bordeaux of Cabernet Sauvignon, Malbec and Merlot to plant alongside Tinto Fino. Vega Sicilia's 3 cuvees include the flagship "Unico," a multi-vintage blend called "Reserva Especial," and the more forward-style Valbuena.

    Depending on the vintage, Unico is made from a blend of 80% Tempranillo with the balance of Cabernet Sauvignon and Merlot. Traditionally the wine is aged for ten years in barrel before its release. The Reserva Especial is a blend of top vintages, while the Valbuena is made from younger vines and bottled after five years. A Valbuena cuvee with three years of aging was produced until 1998, but has been discontinued.

    The Reserva Especial bottlings contain a unique blend of vintages:

    1979 bottling: 1962, 1964, 1968 vintages,1980 bottling: 1960, 1962, 1972 vintages,1990 bottling: 1968, 1970 vintages,1993 bottling: 1970, 1972 vintages,1996 bottling: 1973, 1981 vintages,1997 bottling: 1981, 1986, 1990 vintages,1998 bottling: 1981, 1990 vintages,2000 bottling: 1985, 1990, 1994 vintages,2004 bottling: 1985, 1990, 1991 vintages,2005 bottling: 1985, 1991, 1996 vintages

    Click here to listen to GrapeRadio's podcast about Vega Sicilia (Show #93, 32:01 min 15 MB)

    See other similar producers:Alvaro Palacios,Tinto Pesquera

    Tempranillo is indigenous to Spain and is the country’s most-planted variety. It has thick skin and medium acidity and requires sufficient warmth to develop its signature aromas. In order to maintain acidity during growth to produce a well-balanced wine, the best sites must have a high diurnal temperature range. The best examples of these sites can be found in the high-altitude locations of La Rioja and Castilla y León. Here producers such as Artadi, Pingus, Numanthia-Termes, and Vega Sicilia make full-bodied, age-worthy wines with concentrated flavors of red cherry, tobacco, cured meat, and dried figs, as well as dill and vanilla from long periods in American oak.

    Tempranillo’s savory flavors pair well with cured meats (particularly Spain’s famous Jamón Iberico de Bellota), roasted vegetables, barbeque-grilled meats, smoky dishes, corn-based dishes, and Mexican cuisine. 

    Collector Data For This Wine

    • 27 bottles owned
    • 7 collectors