Pintia Toro 2017

TEMPOS VEGA SICILIA

Pintia Toro
2017

$86.00

* Retail price including taxes and service fees if applicable
Service fees
$ 0.00
Product code
14198396
Format
6 x 750ml
Listing type
SAQ Specialty by lot
Status
Unavailable
Type of product
Still wine
Licensee price
$74.82
Country
Spain
Regulated designation
Denominación de origen (DO)
Region
Castilla y Leon
Appellation
Toro
Varietal(s)
Tinta de Toro 100 %
Alcohol percentage
14,5%
Colour
Red
Sugar
Dry
Closure type
Cork
Producer's website

About this winery

Vega Sicilia is a legendary estate recognized worldwide – and for good reason: this old property, dating from 1864, produces several high quality wines, including the renowned “Unico” which is subjected to an extremely long ageing process (up to 8 years before bottling), what delights the most demanding palates around the world. Founded in 1864 by Eloy Lecanda, the property bought its first vines in Bordeaux. The estate produced the first vintage of Vega Sicilia Valbuena and Vega Sicilia...

See the TEMPOS VEGA SICILIA detail page for more information on this brand

Press reviews

 Wine Enthusiast

- 96 points -

(Vintage 2017)

This dark-garnet-colored wine has aromas of black cherry, black currant, sage and black-olive paste. It is smooth on impact, with flavors of blackberry, cassis, coffee bean, dark chocolate and clove. Forceful tannins slowly peel away to reveal a lingering pomegranate and chocolate finish. Drink through 2042.

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James Suckling

- 95 points -

(Vintage 2017)

Lots of spices and bright fruit for such a ripe, hot vintage. Some orange-peel undertones. Full-bodied and layered with beautiful fruit and length. Really nicely done. Another two or three years will soften it.

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Decanter

- 94 points -

(Vintage 2017)

Vega Sicilia has 110ha in Toro; 72% of the vines on their own rootstocks (a feature of Toro’s phylloxera-resistant soils). Inky colour, with exuberant aromas of blackberries, cranberries and cedar. The palate is all about power, balanced by fine freshness. The dark fruits are overload by black pepper and cumin spices. They are easing back the oak: 35% of the malolactic is in barrel. Only 20% of the ageing is in American oak, the rest French.

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