Vega Sicilia’s Único Reserva Especial 1987 is a truly iconic red from Spain’s revered Ribera del Duero region. Crafted by the legendary Vega Sicilia estate, this wine embodies the essence of Spanish fine winemaking. The Único Reserva Especial is unique in that it is typically a non-vintage cuvée, blending several excellent vintages and grape parcels, so while yours is noted as 1987, it most likely incorporates wines from different years, reflecting the house style rather than a single harvest. The blend is traditionally dominated by Tinto Fino (the local name for Tempranillo) with possible additions of Cabernet Sauvignon and perhaps traces of Merlot or Malbec, though the precise proportions and varieties are proprietary to the estate. Extended barrel and bottle ageing give this wine remarkable complexity and elegance, layering mature fruit with earthy, spicy and balsamic nuances.
Ribera del Duero is located on Spain’s northern plateau, crossed by the river Duero. The region experiences a continental climate with large temperature variations between day and night, allowing the grapes to develop deep colour, robust structure and refined aromatics. The soils are varied, combining limestone, clay and alluvial sand, which contribute to the finesse and ageing potential of the wines. Vega Sicilia itself, founded in 1864, stands as a pillar of Spanish wine history, known for meticulous attention to viticulture and élevage, producing wines that gracefully mature for decades.
A mature Único Reserva Especial shines with rich flavours of dried red fruits, tobacco leaf, cedar, leather and subtle sweet spice. It is an outstanding match for refined, savoury dishes such as slow-cooked lamb shoulder, roast suckling pig or simply grilled aged beef. Regionally inspired Spanish dishes like ‘lechazo asado’ (roast lamb) or ‘cochinillo’ (roast suckling pig) would be magnificent pairings, as would mature Manchego cheese or wild mushrooms.
For optimal enjoyment, decant the wine gently for at least an hour, as a mature bottle will likely throw some sediment. Serve at 16-18°C, allowing its tertiary notes and velvety texture to unfold in the glass.
