Viniou Reviews
Vega Sicilia’s Valbuena 5° 2019 is a true benchmark of Spanish fine wine, crafted from one of Ribera del Duero’s most emblematic estates. Primarily composed of Tempranillo (locally known as Tinto Fino), the blend is enhanced by a portion of Merlot and sometimes Malbec, reflecting the expertise of the bodega. The 2019 vintage benefited from a favourable growing season, resulting in wines of impressive concentration and freshness. The vinification for Valbuena 5° is meticulous: grapes are hand-harvested, fermented in stainless steel and wooden vats, and then matured for five years in a combination of French and American oak barrels and wooden vats, lending the wine remarkable complexity, depth and structure.
The Ribera del Duero region, nestled on the high plateau of Castille and León, is famous for its extreme continental climate, marked by hot, dry summers and cold winters. Altitude plays a crucial role, with vineyards often perched between 700 and 900 metres above sea level, providing significant diurnal temperature variations that preserve acidity and encourage slow, even ripening. The soils range from clay-limestone to sandy loam, which, combined with the harsh climate, produce wines of great intensity, power, and elegance. Ribera del Duero has a historic legacy, and Vega Sicilia, founded in 1864, stands as the region’s enduring icon.
Valbuena 5° 2019’s layered bouquet of dark fruits, balsamic notes, tobacco and spice, together with its refined tannic structure, make it a superb partner for rich, flavourful dishes. Classic pairings include roasted lamb, confit of duck, or the region’s renowned roast suckling pig (cochinillo asado). Mature hard cheeses like Manchego or aged beef steak will also complement the wine’s intensity and balance.
For optimal enjoyment, decant the wine for at least one hour to allow its aromatic complexity to unfold. Serve at a temperature of 16-18°C; this allows the aromatic subtleties and fine structure to shine through. Valbuena 5° is ready to drink now after decanting but will gain further sophistication with additional ageing.
