2003 Vega Sicilia Unico
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Tasting notes
2003 was the year of the "canicule" in Europe, an extremely warm summer that made Germans acidify their Rieslings and saw Bordeaux with 40 degrees Celsius during Vinexpo. In that context, the 2003 Único showed surprisingly well. It's tannic, serious and austere, a little in the style of 2005. It's mainly Tempranillo with 8% of Cabernet Sauvignon and 14% alcohol with a warm nose and a softer palate, gentler compared with 2005. 2,616 magnums produced. Artwork Manolo Valdés.
Critic scores
The Wine Advocate
Luis Gutiérrez, Wine Advocate
More reviews and scores
92% Tinto Fino, 8% Cabernet Sauvignon. Harvest 20–26 September. Once the process of fermentation completed, the wine remained in large-capacity wooden vats for 25 months. Then it matured for 17 months in new barrels, 10 months in second-use barrels and 22 months in large-capacity wooden vats. The remaining time was spent in bottle until release in 2013. Apparently Ribera del Duero wasn’t as exceptionally hot as most of Europe in 2003 (like in 2022). 76,050 bottles, 2,616 magnums, 150 double magnums and 6 Impériales. From magnum. Dark crimson. Headily intense nose and then very lively, intense palate. Quite directed and fresh. The first wine (the 28th served) that I was impelled to swallow! Very pure indeed. (JR)
Rich and sweet. Delivers a mass of pleasure but seems a little clunky after the array of burgundies. The oak is still a bit obvious but there is great density and, surely, a long life ahead of it. (JR)
So, so expressive on the nose – succulent red fruit that has real range and definition between them. Loads of oak influence too, but nothing intrusive. Soft tannin, and great length. Seriously impressive, without any heaviness of the notorious European 2003 vintage. Very good. (RH)
About the producer
Vega Sicilia is undoubtably Spain’s most famous winery; a true icon in fine wine with a history dating back to 1864.