1990 Unico
Spain
Ribera Del Duero
Red
Tempranillo, Cabernet Sauvignon
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This wine was tasted informally at the Rusty Staub Charity Dinner, held in April 2015 at the Bouley Test Kitchen in New York City.
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Vega Sicilia gained widespread publicity earlier this year when it announced a recall of its 1994 Valbuena, due to a bad batch of corks. While very little wine was ultimately returned, the cost of the recall and further analysis of wines to ensure that its subsequent vintages were sound reportedly was in the neighborhood of $3 million. In the past few years, Vega Sicilia has also spent $10 million on an extensive winery renovation: reconstructing its vinification facility to allow for gentler fruit handling entirely by gravity, expanding its barrel aging cellar, and installing air conditioning throughout. Significant crop thinning is the rule here, with underripe fruit cut off at veraison in August. According to export director Rafael Alonso, Vega Sicilia eliminated the equivalent of one kilo of grapes per vine to reduce the copious crop level of '99. Vega Sicilia flagship wine, Unico, spends a minimum of ten years in barrel and bottle before being released. It always includes 70%-80% tempranillo; most of the rest is cabernet sauvignon, but there's also a bit of merlot and malbec.