Valbuena 2006 Vega Sicilia

Professionele reviews

Robert Parker (94)

I reviewed the 2006 Valbuena in Issue 189 (June 2010) when it was in bottle, but not yet released. It is composed of 80% Tempranillo with the remaining 20% Merlot and Malbec (the latter a rarely seen grape in Spain). Another 8 months in bottle seems to have resulted in a more expansive bouquet with notes of wood smoke, pencil lead, lavender, Asian spices, black cherry and blackberry. Rich, voluptuous, and lengthy on the palate, it is hard to resist now, but will continue to blossom for several more years and drink well through 2026.

Bodegas Vega Sicilia’s Valbuena receives 3 years in barrel and 2 years in bottle prior to release. Each year Vega Sicilia releases a small amount of a multi-vintage Unico Reserva Especial blended to reflect the house style of Vega Sicilia at its very best. The vagaries of vintage are blended away leaving a wine that is, in my opinion, better than any of the single vintage wines except in the very greatest years. It is a fascinating exercise to taste the Unico beside the Reserva Especial.

Winespectator (89)

Coffee and chocolate notes frame plum, black cherry and anise flavors in this broad, firm red. Smoke and mineral notes add interest, though the wine remains rather austere through the firm finish.?

BOW (7.75)