PINTIA 2013 STORAGE, SERVING AND DRINKING WINDOW. Optimum drinking temperature is 16 ºC.

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Melvin Barrett
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1 PINTIA 2013 TASTING NOTE Pintia is located on the banks of the Duero River, within the Toro Appellation. The extreme weather conditions, very cold in the winter and intense heat in the summertime, act upon its complex soils characterized by large amount of pebbles. As part of our determination to achieve the elegance of a Vega Sicilia, it is essential to choose just the right time to harvest so as to safeguard the freshness of aromas and the wine s acidity. During the ageing process, we aim to fine-tune its personality by undertaking malolactic fermentation in 70% French oak barrels, 25% American oak and 5% Hungarian oak, later resting in the bottle until it is perfect for drinking. Pintia 2013 is a wine of great colour intensity and profound layers. It has a frank and expressive nose and intense fruity aroma mixed with a subtle woodiness. This vintage offers a very noticeable structure and personality. It is remarkably fresh, energetic, elegant, with a long journey ahead of it. Alcohol by volume 14,5 % Tinta de Toro 35 years 96 ha plants/ha 700 m kg/ha Hand-picked in 12 kg cases 2013 VINEYARD CYCLE Rainy winter of mild temperatures. Spring starts with a slight delay at bud break along with frost on April 27th (-4ºC) which causes the vineyard to suffer different levels of damage in each plot. Lower temperatures than usual continue in May leading to a 15-day delay in flowering. Growing delay extends through June and July with heavy rainfall which causing damage in several plots in Villaester. Veraison is twelve days late compared to August and September were hot and dry resulting in great balance of the grapes. took place between September 26th and October 15th along with sporadic showers causing no major problems. 10 years if kept in optimum conditions (12-14 ºC) at 60% relative humidity, and constant Optimum drinking temperature is 16 ºC Bordeaux bottles, Mágnum bottles, 400 Double-Mágnum bottles, 35 Imperial bottles. April 2015.

2 ALION hectares of land, unbeatably located on the banks of the Duero River, produce a modern, independent 100% Tinto Fino. These plots, which complement each other, united by the same viticulture as Vega Sicilia, have given rise to firm structured wines. Alión, of outstanding personality, is aged in new French oak barrels for 12 to 14 months and later bottled until it is ready for drinking. It is, without a doubt, the most universal wine of the family. Alión is intense, complex, full-bodied, where elegance plays a differentiating role being the winery s sign of identity. Its modern, genuine and multicultural character makes it easy to pair. Alión 2014 is specially ample, voluptuous, appealing and tremendously velvety. Alcohol by volume 14,5 % Tinto Fino 30 years 130 ha (split between Padilla, Valbuena de Duero and Pesquera) plants/ha 750 m kg/ha Hand-picked in 12-kg cases 2014 VINEYARD CYCLE Soft winter with low rainfall in comparison to the ordinary. Spring began with higher temperatures than usual in both April and May, producing an early budding, 8 days in average. Temperatures began to drop in mid-may to normal values for the season with a few cool nights yet no frost. Good fruit set this year, mainly due to green pruning per plot to obtain optimum balance. Summer started with moderate temperatures until the end of August, rising in September (higher than usual) helping in reaching favorable ripeness. Several storms in summer causing no major damage in our Pesquera and Padilla vineyards. start date was September 20 th and ended with stupendous ripeness and sanity on October 3 rd years if kept in optimum conditions (12-14 ºC) at 60% relative humidity, and constant Optimum drinking temperature is 18 ºC Bordeaux bottles, 6,540 Mágnum bottles, 531 Double-Mágnum bottles and 66 Imperial bottles. June 2016.

VALBUENA 5º 2013 Valbuena is the pure expression of a red at Vega Sicilia, with an ageing process, from barrel to bottle, which lasts five years and gives its name: Valbuena 5º (5th).

3 VALBUENA 5º 2013 Valbuena is the pure expression of a red at Vega Sicilia, with an ageing process, from barrel to bottle, which lasts five years and gives its name: Valbuena 5º (5th). Both new and used 225-litre French and American oak barrels and litre vats are used for a long and complex process for perhaps, the wine which has evolved the most in the last few years. Valbuena 5º presents its splendor in each vintage and a direct view of the greatness of its soil, where 140 hectares of land are dedicated to this wine; weather conditions each year make a distinction on the vintage. Thanks to the extraordinary job in the vineyard and a second year ageing in tanks, today Valbuena 5º 2013 is vibrant and rich. Alcohol by volume 14 % 95% Tinto Fino and 5 % Merlot 35 years 210 ha plants/ha 700 m kg/ha Hand-picked in 12kg cases 2013 VINEYARD CYCLE Mild winter with temperatures slightly higher than usual and lower rainfall brought forward bud break 7 days, although precipitation in spring and relatively low temperatures caused a delay in both flowering and veraison, 10 days compared to last year. Normal temperatures in summer, yet partly dry, with some showers caused no damage. Day temperature, as usual in September, though decrease in low temperatures, resulting in a wide temperature range between day and night. took place starting end of September up to mid-october with abundant rainfall; so the enormous work in the vineyard reflects the grapes perfect sanitary conditions and ripeness level when entering the winery years if kept in optimum conditions (12-14 ºC) at 60% relative humidity, and constant Optimum drinking temperature is 18 ºC Bordeaux bottles, Mágnum bottles, 339 Double-Mágnum bottles and 26 Imperial bottles. June 2015.

4 UNICO 2006 Of the hectares which make up the Vega Sicilia estate, 210 are used for wine growing, under 19 soil-types divided into 52 plots with very specific characteristics. The influence of the Duero river s flow and the passage of time have been vital in forming these soils. 40 of these hectares are used to produce Unico with a minimum 10-year ageing process, including both barrel and bottle, probably the world s longest. 225-litre French and American oak barrels, both new and used, 20,000-litre tanks. A long complex process for a legendary wine. Like UNICO 2005, UNICO 2006 was bottle aged for an additional two years and rewards us with an ample, profound, silky wine to keep in memory. Alcohol by volume 14 % 94% Tinto Fino and 6% Cabernet-Sauvignon 35 years 210 ha plants/ha 700 m kg/ha Hand-picked in 12kg cases 2006 VINEYARD CYCLE Winter was particularly cold, including winter frost, frequent rain and snow at the end of February. Budding took place the third week of April due to the rise in temperature. Spring registered normal rainfall but abnormally high temperatures which brought forward showers the first week of April. There were cold nights at the end of May, beginning of June, though, fortunately the plant did not suffer significant damage. High temperatures continued along throughout June leading to an early flowering. Summer was normal with the beginning of budding the second week of August. High temperatures on the last two weeks of August and first week of September provoked early ripening in some plots, starting harvest September 9th. Showers in mid-september delayed the rest of the harvest reaching a well-balanced ripeness and tremendous sanity years if kept in optimum conditions (12-14 ºC) at 60% relative humidity, and constant Optimum drinking temperature is 18 ºC Bordeaux bottles, 2,552 Mágnum bottles, 165 Double-Mágnum bottles and 6 Imperial bottles. June 2012.

5 TASTING NOTES UNICO 2008 Of the 1,000 hectares making up the Vega Sicilia estate, 210 are used for wine growing, and there are 19 soil-types divided for management purposes into 52 plots with very specific characteristics. The influence of the flow of the river Duero and the passage of time have been vital in forming these soils. 70 of these hectares are employed to produce Unico. A unique, magical estate which, along with extraordinary management of the vineyard, enables the production of legendary wines. The Unico ageing process is probably the world s longest, since it runs for at least ten years from the barrel to the bottle. 225-litre barrels of French and American wood, both new and used, and 20,000-litre tanks. A long complex process for a great wine. Unico is a wine for all eternity. Only a handful of terroirs worldwide are able to match wine s extraordinary ageing capacity. This is a wine of inimitable style, mature, tremendously elegant and silky, in which the ageing process brings the mystique of the essence to the surface. Alcohol by volume 14.5 % 97% Tinto Fino and 3% Cabernet-Sauvignon 35 years 210 ha 2,222 plants/ha 700 m 3,600 kg /ha ing Hand-picked, in 12 kg-boxes 2008 VINEYARD CYCLE In 2008, a very dry winter was followed by a cold and rainy spring although without May frosts, which gave rise to late budding and slow and unequal initial development of the vine s cycle. Throughout May and up to 17 June there were storms of a certain intensity along with strong winds and hailstones in certain areas. A dry summer allowed for recovery in the cycle, and particularly noteworthy was a wide temperature range in July and August, with differences in the daytime high and night-time low of between 20 and 24 degrees. Low nocturnal temperatures continued into September, with a minimum of 1 degree recorded on 29 September. The anti-frost towers were therefore activated, and also protected the crop on 2 and 3 October, when minimum temperatures of 0 degrees occurred. The grape harvest commenced on 10 October by which time great phenolic and aromatic ripeness had been achieved due to the wide temperature range from colour-changing onwards and lower sugar accumulation compared to an average year in the zone. An Atlantic-style vintage with great colour and aroma intensity, potent structure, and an acidity plus which will aid the wines longevity years if kept in optimum conditions (12-14 ºC) at 40% relative humidity, at a constant temperature. Optimum drinking temperature is 18 ºC Bordeaux bottles, 3,323 magnums, 210 double magnums, 24 imperial bottles. BOTTLING DATE June 2014.

CATA ÚNICO 2007 FEATURES Cellar Designation of Origin Vega Sicilia Ribera del Duero 2007 In accordance with the diversity of grapes used in its composition, we indicate an approximate percentage of

starter was created on the 29th of September and the actual harvest took place 6th 17th of October HISTORY After the fermentation process was over, wine aged 14 months in large wooden vats following

6 CATA ÚNICO 2007 FEATURES Cellar Designation of Origin Vega Sicilia Ribera del Duero 2007 In accordance with the diversity of grapes used in its composition, we indicate an approximate percentage of each variety in this vintage: Tinto fino: 95%, Cabernet-sauvignon: 5% CLIMATE Winter Spring Summer Generally cold and rainy Warm with normal rainfall Abnormally cold temperature The fermentation starter was created on the 29th of September and the actual harvest took place 6th 17th of October HISTORY After the fermentation process was over, wine aged 14 months in large wooden vats following an 18 month aging process in new wooden barrels, 8 months in used casks and 24 months in large-capacity wooden vats then bottled until released in Bordeaux bottles, Magnums, 156 Double Magnums y 11 Imperials TASTING Colour Nose Palate Deep Ruby Red After two generous vintages (2004 & 2005) and a more classical 2006, we come back to an extraordinary difficult year where exceptional field work was able to bear fruit. Maturity has reached its limits having a pure fruity nose with no presence of green aromas. Balsamic touches come through adding complexity with spicy notes of cedar and hints of cigar box Going back to the past and with a soft attack on the palate, this wine starts off firm but gentle and has a pleasant mineral based finish. The virtue of these years on the edge is not its generosity like the exuberant years, but the elegant and fine character of a slow and difficult maturity. It is not a famous vintage but it is one that identifies the region and the style of the house. It is, in one word, elegant RELEASE Year 2015

7 UNICO RESERVA ESPECIAL It is a non-vintage Vega Sicilia and a tribute to tradition. Unico Reserva Especial is a true reflection and tribute to the history of Spanish wine, perfectly combining the characteristics of different vintages of UNICO. Only the best vintages of UNICO are used to produce this legendary and remarkably complex wine; a blend of many years, virtues, experiences and feelings that only expresses the most profound essence of a unique, inimitable style, the Vega Sicilia style. Unico Reserva Especial 2018 is composed of 58 barrels including vintages 2005, 2006 and 2007, among others. Alcohol by volume 14,5 % Tinto Fino and Cabernet-Sauvignon 35 years 210 ha plants/ha 700 m kg/ha Hand-picked in 12 kg. cases years if kept in optimum conditions (12-15 ºC) at 60% relative humidity, and constant Optimum drinking temperature is 16 ºC Bordeaux bottles, 215 Mágnum bottles. June 2014.

Today it is the one which receives greatest universal acclaim. The Tokaj region, Tokaj-Hegyalja lies within Hungary s north-eastern mountain range.

8 LATE HARVEST 2016 When he tasted it, Louis XIV proclaimed Tokaj the wine of the king and the king of wines. The Tokaj legend has grown in its four-hundred years of history; but it was not until 1630 that the greatness of the Oremus vineyard was first spoken of. Today it is the one which receives greatest universal acclaim. The Tokaj region, Tokaj-Hegyalja lies within Hungary s north-eastern mountain range. The Tolcsva Village and the Oremus winery are located in the geographical heart of said region. During harvest, bunches are picked several times a day but only those containing, at least 50%of botrytised grapes, are later pressed, giving the noble rot a leading role. Late is an interesting coupage of different grape varieties producing a well-balanced wine. Fermentation takes place in new Hungarian oak barrels (136-litre Gönc and 220-litre Szerednye ) for 30 days and stops naturally when alcohol level reaches 12 %. The wine then ages in Hungarian oak for six months and is refined in bottle for a 15-month ageing period. Late is a harmonious, fresh, silky wine. It is versatile when drunk, providing a new array of possibilities in each sip. Alcohol by volume 12 % Sugar Acidity 120 g/l 9 g/l Furmint, Hárslevelü, Zéta and Sárgamuskotály 16 years 82 ha plants/ha 200 m kg /ha 100% Hand-picked in 2 to 3 rounds from end- September up to the beginning of November 2016 VINEYARD CYCLE After a long and dry winter with little snow and cold showers in February, spring was mild and dry. Both bud break and fruit set for Furmint grapes were early. Bud break started April 8th and flowering at the beginning of June, along with a dry season favoring fruit set. Mild temperature, balanced rainfall throughout the summer and a quick though early autumn, brings out rich flavors and balanced acidity. 40 years if kept in optimum conditions (12-14 ºC) at 60% relative humidity, at a constant temperature. Optimum drinking temperature is ºC cl. bottles

ASZÚ 3 PUTTONYOS 2011 The Tokaj legend has grown and grown in its four-hundred years of history; but it was not until 1630 that the greatness of the Oremus vineyard was first spoken of.

9 ASZÚ 3 PUTTONYOS 2011 The Tokaj legend has grown and grown in its four-hundred years of history; but it was not until 1630 that the greatness of the Oremus vineyard was first spoken of. Today it is the one which receives greatest universal acclaim. The Tokaj region lies within the range of mountains in north-east Hungary. Oremus Winery are located at the geographical heart of this region. The production of Aszú wine (teardrop wine) is a meticulous process only possible in exceptional vintages and under particular conditions which promote the development of Botrytis Cinérea (noble rot). For hundreds of years it has been made in the same manner, adding to a Gönc barrel (136 litres) of must, 3 panniers (puttonyos) with 25 kg. of noble Aszú berries. Aszú berries are macerated for two days until swelling and later gently pressed. Fermentation takes place in new Hungarian oak barrels; a slow process which can take up to two months. Ageing process is completed in 136 and 200 liter barrels for 2 to 3 years and bottled for an additional year. Aszú 3 Puttonyos is an elegant and fresh wine, possessing an acidity which makes it a vibrant and yet velvety wine. Alcohol by volume 11,5 % Sugar Acidity 108 g/l 8,2 g/l Furmint, Hárslevelü, Zéta and Sárgamuskotály 16 years 98 ha plants/ha 200 m 161 kg /ha 100% Hand-picked in two or three rounds from mid- September up to the beginning of November 2011 VINEYARD CYCLE After a cooler and drier winter than usual, spring weather was similar to other harvests. Summer was warmer and drier as well, resulting in early ripening. Warm and dry weather continued in September and October avoiding the development of Botritis due to poor weather conditions. was nearly 3 months long and yield was lowest in this decade. Aszú 3 puttonyos 2011 shows intense fruitiness and perfect acidity balance. 40 years if kept in optimum conditions (12-14 ºC) at 60% relative humidity, at a constant temperature. Optimum drinking temperature is ºC cl. bottles

ASZÚ 5 PUTTONYOS 2008 The Tokaj legend has grown and grown in its four-hundred years of history; but it was not until 1630 that the greatness of the Oremus vineyard was first spoken of.

10 ASZÚ 5 PUTTONYOS 2008 The Tokaj legend has grown and grown in its four-hundred years of history; but it was not until 1630 that the greatness of the Oremus vineyard was first spoken of. Today it is the one which receives greatest universal acclaim. The Tokaj region lies within the range of mountains in north-east Hungary. Oremus Winery are located at the geographical heart of this region. The production of Aszú wine (teardrop wine) is a meticulous process only possible in exceptional vintages and under particular conditions which promote the development of Botrytis Cinérea (noble rot). For hundreds of years it has been made in the same manner, adding to a Gönc barrel (136 litres) of must, 5 panniers (puttonyos) with 25 kg. of noble Aszú berries. Aszú berries are macerated for two days until swelling and later gently pressed. Fermentation takes place in new Hungarian oak barrels; a slow process which can take up to two months. Ageing process is completed in 136 and 200 liter barrels for 2 to 3 years and bottled for an additional year. Aszú 5 puttonyos es emphatic, exciting with aromas of maturity and elegance. It is an overwhelming wine, surprising, beyond compare. Alcohol by volume 12 % Sugar Acidity 139 g/l 9,5 g/l Furmint, Hárslevelü, Zéta and Sárgamuskotály 13 years 93 ha plants/ha 200 m 146 kg /ha Aszú berries are hand-picked one-by-one in several selection windows 2008 VINEYARD CYCLE After a mild and dry winter, a rainy spring caused early flowering. The heat and well distributed summer rainfall on the first days of September, allowed for a great ripening. Aszú berries were collected with a very high quality. 40 years if kept in optimum conditions (12-14 ºC) at 60% relative humidity, at a constant temperature. Optimum drinking temperature is ºC cl. bottles

MACÁN CLÁSICO 2014 Bodegas Benjamin de Rothschild & Vega Sicilia was born in 2004 as a result of the joint venture between Tempos Vega Sicilia and the Winemaking Company Baron Edmond de Rothschild.

of vineyard, the project takes shape in 2009 with the first vintage of our two wines, Macán and Macán Clásico.

11 MACÁN CLÁSICO 2014 Bodegas Benjamin de Rothschild & Vega Sicilia was born in 2004 as a result of the joint venture between Tempos Vega Sicilia and the Winemaking Company Baron Edmond de Rothschild. Both firms share the idea of making great wines in Rioja, a unique, singular, inimitable winegrowing region. After a five year period of terroirs evaluation and acquisition of 92 has. of vineyard, the project takes shape in 2009 with the first vintage of our two wines, Macán and Macán Clásico. Our philosophy is to offer a modern and unique vision of Rioja following the Bordeaux model of a first and second wine. Macán Clásico is a wine deeply attached to its territory. Freshness, fruitiness and delicacy are its signs of identity. It is produced in stainless steel casks; part of its malolactic fermentation in oak; new oak and single use barrel ageing for 12 to 14 months determined only by the characteristics of the vintage. It is balanced in bottle for over 18 months. Macán Clásico offers the purest expression of Rioja s Tempranillo. It is fresh, jovial and pleasant. Alcohol by volume 14,5 % Tempranillo 40 years 92 ha split between Ábalos, Labastida, El Villar and San Vicente de la Sonsierra plants/ha 500 m kg /ha Hand-picked in 12 kg. cases 2014 VINEYARD CYCLE Abundant rainfall and cool winter weather provoked delay in the start of vineyard s cycle. The situation improved due to high temperatures in spring, early summer and evenly spread rainfall registered in key moments for optimal plant development. These favorable conditions, that represented a healthy vine management, were reinforced with warm weather in July and August. Despite the delay in the cycle s initiation, ripening suffered a noticeable acceleration up to the point of being a few days ahead of a normal campaign. took place last week of September and the first week of October and in spite of the high temperature episodes and sporadic rainfall, the grapes were high quality. 15 years if kept in optimum conditions (12-15 ºC) at 60% relative humidity, and constant Optimum drinking temperature is 18 ºC Bordeaux bottles, Mágnum bottles, 35 Double-Mágnum bottles and 13 Imperial bottles. May 2016

Vega Sicilia Unico 1999

Vega Sicilia Unico 1999 VEGA SICILIA UNICO is a unique wine, and one of the great Spanish classics. The approximate percentage of each of them in this vintage: 90%TINTO FINO, 10%CABERNET SAUVIGNON. Cold