Viniou Reviews
Vega Sicilia Valbuena 5° 2020 is one of the region’s emblematic wines, crafted by the iconic estate Vega Sicilia, whose name is synonymous with the very highest standards in Spanish viticulture. The 2020 vintage is predominantly made from Tempranillo (known locally as Tinto Fino), blended with a dash of Merlot and sometimes a little Malbec. The grapes are sourced from meticulously maintained vineyards on the north bank of the Duero River, where old vines thrive in chalky, clay-limestone soils. Winemaking at Vega Sicilia involves a careful selection of grapes, extended maceration, fermentation in wooden vats, and a long maturation process in both new and used French and American oak barrels—hence the “Valbuena 5°,” signifying its five-year ageing before release. The result is a wine of striking depth, balance and refinement, showcasing rich dark fruit, floral undertones, spices and polished tannins.
Ribera del Duero, found in Spain’s historical Castille and León, has risen to international renown thanks to its optimal terroir for red wine production. The region enjoys a continental climate: hot, dry summers and cold winters, with significant diurnal temperature shifts which help the grapes retain acidity and develop aromatic complexity. Altitude plays a crucial role, with most vineyards located between 750 and 850 meters above sea level, favouring slow ripening and intensity of flavour. The soils, mainly alluvial with clay, limestone and a mix of gravel, contribute to the depth and structure characteristic of Ribera del Duero wines. Historically, the area has produced wine since Roman times, yet it is in the last few decades that estates like Vega Sicilia have lifted its global profile to rival Rioja and beyond.
Valbuena 5° 2020, with its structure and layers, pairs exceptionally well with richly flavoured meat dishes. Traditional roasted lamb (lechazo asado) from the region is an ideal companion, as are grilled beef, game, or braised iberico pork. Aged hard cheeses like Manchego or a wild mushroom risotto can also complement the wine’s earthy and savoury elements.
For optimal enjoyment, decant the wine at least an hour before serving. The ideal tasting temperature is 16-18°C, allowing the complex bouquet and the supple mouthfeel to fully blossom. This is a wine with excellent cellaring potential, yet already approachable with sufficient aeration.
