Graft, care, precision, and attention to detail at a level most wineries can only dream of; not for nothing has Vega Sicilia represented the pinnacle of Spanish winemaking for over a century. Yet for a wine now regarded as among the world’s best, Vega Sicilia has obscure origins. It began in the 1860s as an attempt to make Bordeaux-style wines in Spain, but did not achieve instant renown. It went through various name changes, not becoming Vega Sicilia till the 20th century. For a long time it was sold in bulk, to be re-sold as Rioja. It wasn’t until the 1920s that it became famous. Many of the original French varieties planted on the estate, such as Carmenere and Pinot Noir, have long since vanished, but descendants of the original Cabernet Sauvignon and Merlot plantings still flourish. The final wine blends these with a greater part of Tempranillo. (NT 24/01/18)

Arguably the most iconic wines of the Iberian peninsula are the concentrated and long-lived wines of Ribera del Duero`s Vega Sicilia. Despite the growing number of exceptional wines being produced in Spain - with many producers attempting to emulate it - the quality, consistency and reputation of Vega Sicilia ensure that it is still regarded as Spain`s finest winery. Steeped in tradition, Vega Sicilia is most famous for its extended ageing which suits Tinto Fino (the local strain of Tempranillo). Their Valbuena is released 5 years after vintage, the Unico after a minimum of 10, and the Reserva Especial is a non-vintage wine made from the very finest cuvees kept back and blended much later on. The question is can you resist them in your cellar for as long as the bodega can? Despite being owned by the same family and produced from the same grape, both nearby Alion and Pintia (from the trendy Toro region) are radically different in style with a step away from the traditional approach at Vega to produce a more modern style of red. /ZA 27/04/07