Purificacion Mancebo, Export Manager of Vega Sicilia was in Manila for a couple of days for a series of dinners and lunches to promote the wine. I was fortunate enough to be invited to the last dinner at Terry's Segundo Piso Restaurant with Juan Carlos (JC) de Terry, Manila importer of Vega Sicilia orchestrating the entire meal. It's always a pleasure dining at Terry's especially when JC cooks. He tends to incorporate elements of the wines being showcased in the intricate dishes he prepares but is always careful to let the wines speak, as he puts it.
Oremus Mandolas 2009 - From Vega Sicilia's Hungarian outpost. Nutty, with a sherry-like feel to it. Orange peel and just a little leafy. Rich, silky texture. A good way to start. Paired with a rather hefty amuse bouche of Poitou cheese cream infused with Iberian Salami fragrance crowned with balsamic extra virgin olive oil. This was followed by the soup of Tiny duck confit spheres laid on a coconut almond emulsion drizzled with Oremus Mandolas. The soup was excellent, sort of like a European Tom Kha Gai.
Pintia 2006 - From Toro. Dark purple. Meaty nose, slightly rustic. Dense, plummy, very smooth ripe fruit. Rather modern in style. Good length. Ready to drink but can probably improve as it is a bit primary at this stage. This wsa matched by a rather earthy fish course of codfish medallions on a bed of stewed lentils smouldered with Iberico pancetta. This pairing was just brilliant, the salty cod bringing out the sweetness of the wine.
Alion 2006 - Dark purple, ripe fruits, mostly black berries. Lighter and better balanced than the Pintia. Very elegant and polished. Long, with a dry finish. Served with a Beef Onglet in Tempranillo demi-glace on fresh Boletus ragoutand young Manchego cheese couscous cream.
Valbuena 2005 - Practically black. Deep and smoky. Camphor. Very smooth, lighter still than the previous two reds. Soft tannins, good length. Served with the Onglet as well.
Unico 1999 - Lovely nose, cherry liqueur. Dried raspberry and cherries, tea leaf. Unsweetened cocoa powder. Dusty. Dry, prominent acidity. Avoids the sweet ripeness of the other reds. No concessions to modernity in this wine. Complex and evolving. The tannins are surprisingly soft making it quite approachable but can obviously age. Endless finish. As always, the last few sips were the best , the wine getting sweeter as it sat in the glass. This came with the cheese plate of extra old Manchego, Farmhouse Stilton and Brie de Meaux with Perigord truffles.
Oremus 6 Puttonyos 2002 - Botrytis nose. Apricot and marmalade with a light smokiness. Candied mango and pineapple. Good depth of flavor but surprisingly light in the mouth. Very easy to drink. Paired with a dessert masterpiece of fig confit and olive oil ice cream on gingerbread cake bathed with Oremus sabayon. It also incorporated orange blossom honey from Vega Sicilia.