94% Tinto Fino (Tempranillo), 6% Merlot.
Der Valbuena aus dem Hause VEGA SICILIA gilt schon seit einigen Jahren nicht mehr einfach nur als Zweitwein des Hauses, sondern als eine gepflegte weitere Marke des grossen Hauses...
Issue 258 End of December 2021, The Wine Advocate | 30th Dec 2021 | Luis Gutierrez
2017 was marked by the frost of the night between April 27 and 28 that Vega Sicilia fought with their anti-frost towers. The end of the season was warm, and the overall rain was low, 235 liters. The 2017 Valbuena is marked by these circumstances, produced with 94% Tinto Fino (Tempranillo) and 6% Merlot, with good ripeness (14.5% alcohol) and mellow acidity (4.65 grams of tartaric acid and a pH of 3.85). The grapes were cooled down and took three to four days of maceration to start fermenting with indigenous yeasts. The wine matured in a combination of new and used French and American 225-liter oak barrels and 21,000-liter oak vats for almost three years. The result, for whatever reason, was nothing short of spectacular. The wine is perfumed, floral, expressive and balsamic like few vintages before. It doesn't feel like a 2017 at all; it is harmonious, and the tannins were fine. It's an amazing Valbuena that clearly transcends the character of the vintage. What I see here is that since 2010, the wine has a very high consistency.
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