Vega Sicilia & Benjamin de Rothschild - Rioja Macan Clasico 2022

They had to adjust the harvest dates for the grapes used in the 2022 Macán Clásico, prioritizing freshness over density, which resulted in their earliest harvest in the region, beginning on September 11—10 days earlier than in 2021. They also paid close attention to the aging process in oak barrels to ensure the wood was well integrated into the wine, resulting in a juicier, rounder wine—a more hedonistic vintage. It contains perhaps 1% Grenache, up to 6% in some batches, harvested fairly early—or “very green,” according to winemaker Gonzalo Iturriaga. The wine exhibits restrained ripeness and has an alcohol content of 14%, a pH of 3.78, and an acidity of 4.75 grams. This is the first year that 100% of the yeasts were wild, and they aged the wine in barrels—only 5% of which were American and 30% used—for 10 months, with 25% aged in stainless steel tanks. The wine reflects the warmth and ripeness of the vintage, especially when compared to the 2021 Macán that I tasted alongside it, but the results are far better than expected: the nose is harmonious, the palate is balanced, and the tannins are very fine. Overall, it’s a triumph over the year’s unfavorable conditions. A total of 236,067 bottles, 2,110 magnums, and a few larger formats were produced. It was bottled in June 2024. 2026–2032

Stylistically, the 2022 vintage continues the estate’s recent evolution toward greater fruit purity. Fresh dark fruits dominate—blackberry, black cherry—accompanied by a delicate hint of violet. The tannins are particularly supple on the palate, giving the wine an ease and fluidity that make it one of Tempos Vega Sicilia’s most approachable vintages. Less ripe than the 2021 vintage and with slightly darker fruit notes, it offers a charming balance between fruit and oak, complemented by subtle notes of creamy lactone and pink pepper. A graceful and unpretentious vintage of Macán Clásico. 2026–2036

Well-structured, with notes of fresh blackberries and dark spices. Medium-bodied to full-bodied, with soft tannins that become slightly tight in the medium-long finish. Cellar to allow the tannins to soften. Best enjoyed starting in 2027.