Oremus Dry Tokaji Mandolás 2014
“Mandolás is one of the Oremus vineyards and it is only planted with Furmint, the noblest variety of the region. During the weeks leading up to the harvest, the state of ripening of the grape is systematically checked and the golden yellow, health and ripe bunches are picked. A must with great density is obtained using a delicate and gentle pressing. Fermentation is in new wood barrels, which are carefully prepared, and takes between 8 and 12 days. The wine is aged in 136-litre small barrels, which are typical of the region.”
Benjamin de Rothschild / Vega-Sicilia Rioja Macán Clásico 2012
95 Tim Atkin MW, TimAtkin.com
Benjamin de Rothschild / Vega-Sicilia Rioja Macán 2012
"After the 2010, this is the finest release yet from this no-expense-spared operation. Super-aromatic and dense, it’s a very ambitious wine aimed at the top end of the market. Made for the long haul, with a core of black fruits, bright acidity, stylish oak and ripe, integrated tannins.”
96 Tim Atkin MW, Decanter
Vega-Sicilia Ribera del Duero Alión 2012
"2012 has to be one of the best recent vintages of Alión. This 2012 Alión is pure Tempranillo from vineyards averaging 25 to 30 years of age, harvested at the end of September and matured for 14 months in new French oak barrels . . . . still very fresh and primary but with a special brightness of fruit, shiny cherries, raspberries, something effervescent, open and somehow exuberant. The palate is quite round, much more polished, with some notes of dark chocolate, some subtle volatility, elegant, fresh and long. It has the balance and stuffing to develop nicely in bottle. Superb balance, Ribera character, clean, modern classic."
95 Luis Gutiérrez, The Wine Advocate
Vega-Sicilia Ribera del Duero Alión 2004
“Alión was started by the renowned estate of Vega-Sicilia in 1991. Grapes are sourced from vineyards next to the winery and from Vega-Sicilia’s own vineyards at Valbuena. Eighteen hectares of Tinto Fino (Tempranillo) form the actual Alión estate. The 2004 Alión is inky purple-colored with an alluring perfume of toasty oak, lavender, violets, mineral, blackberry, and blueberry compote. This is followed by a full-bodied, rich, opulent, wine with incipient complexity, and notes of licorice, mocha, and espresso emerging on the palate. The lengthy finish is pure and persistent."
96 Jay S. Miller, The Wine Advocate
Vega-Sicilia Toro Pintia 2011
". . . I tasted the 2011 Pintia, which is produced with the local strain of Tempranillo called Tinta de Toro from, head-pruned, mostly ungrafted, old vine vineyards (40 to 60 years of age) that were harvested quite early and quickly (50 tons of grapes per day!), September 13-18, to preserve the freshness in a very warm, ripe vintage. The wine matured for one year in mostly French oak barrels and is dark and ripe, but surprisingly fresh for a very warm vintage. The early harvesting has paid back and has provided for a wine that shows the character of the place, with that slight rusticity – especially if compared with Alión – true to its birthplace and the vintage, with notes of tree bark and damsons, spicy oak . . . . It would benefit from decanting in advance, and notes of beef blood emerge with time in the glass. The palate is medium to full-bodied with juicy tannins and a supple texture that fills your mouth, ending with a pleasant bitter note. This is a generous, big, ripe wine getting civilized and more elegant by the year . . . but developing different notes with time, becoming very meaty and showy."
94 Luis Gutiérrez, The Wine Advocate
Vega-Sicilia Toro Pintia 2004
"There is an air of confidence about the bouquet on the 2004 Pintia, with scents of dark cherry, Indian ink, wild strawberry and a touch of raspberry preserve, all with fine delineation. The palate is medium-bodied with a sweet core of red berry fruit. The tannins are strong and quite robust, although it is counterbalanced by plenty of fresh red fruit mingling with dried herbs, white pepper and a touch of sage . . . . this powerful Pintia should age . . .”
94 Neal Martin, The Wine Advocate
Vega-Sicilia Ribera del Duero Valbuena 5° 2011
"The 2011 Valbuena was fermented plot by plot, something they started after a deep soil study in the 2010 vintage. 2011 was a very warm and ripe vintage in the zone, and the challenge was to keep the freshness. There are more black fruit aromas, subtle spices and hints of complexity, as well as tertiary aromas that are quite classic and turn more balsamic with time in the glass . . . . rounder, riper, richer, more polished, mellow, soft, quite exuberant and hedonistic."
94 Luis Gutiérrez, The Wine Advocate
Vega-Sicilia Único 2008
“Intense garnet red, brilliant with very good concentration. A very broad and complex nose. Hardwood tones, shades of red fruit, good ripeness. The palate is fleshy, opulent, powerful but not aggressive, and still denoting freshness. Perceptibly ripe fruit. Broad, long and elegant finish.”
99 Guía Repsol
Vega-Sicilia Único 2004
"Lightly baked and hinting at raisin and fine herbs, the bouquet on this benchmark Spanish red enfolds aromas of tobacco, moss and ripe tomato. In the mouth, it's elegant and silky but also full and expansive. Flavors of baked berry fruits, baking spices, herbs and cocoa finish with a light coating of toast. This is an amazingly complete, exemplary wine that's just entering its prime. If past vintages of Único are an indication, it will age well through 2035."
98 Michael Schachner, Wine Enthusiast
Vega-Sicilia Único 2003
"Inky ruby. Highly aromatic scents of ripe cherry and dark berries, singed plum, cured tobacco and succulent herbs, with a vanilla undertone. Sweet, expansive and powerful, offering intense black and blue fruit flavors with smoke and floral accents. Rich and full but surprisingly lively, with excellent finishing thrust and sweet, harmonious tannins adding grip. Shows the ripeness of the vintage to good effect; this is a somewhat approachable and exotic Único, especially with some air, but it has the concentration to age slowly."
95 Josh Raynolds, Vinous
Oremus Tokaji Late Harvest 2013
"Very pale gold. Clean, intense and reeking of noble rot’s apricot and bitter orange, marzipan aromas. Even the nose is intoxicating. Cool, fresh and delicately sweet. Bright and crisp and long."
Julia Harding MW, JancisRobinson.com