Macán rótulo dourado 2016/2021 (Vega Sicilia & Rothschild)

Macán is a prestigious red from Rioja, Spain, the fruit of a heavyweight partnership between Vega Sicilia and Benjamin de Rothschild. It's widely considered by the producers to be the vintage in which they finally reached their desired style: a perfect balance between density and freshness.

The Wine Advocate
RP 94+

Reviewed by: Luizs Gutiérrez

The 2016 Macán moved to a new plot-by-plot vinification with the introduction of the new fermentation room. The Tempranillo came from selected vineyards among their 92 hectares; it fermented in oak vats and aged in 4,000-litre casks and barrels (50/50) for about 16 months, then was kept in bottle for three years before release. They believe this 2016 is finally the style they were looking for: a wine with density and freshness.

2016 was the first year they vinified and aged everything from start to finish in the new winery, and they feel it gave them better control over fermentations. 2016 is a fresher year than 2015, and they're trying to make wines with more tension and less power and oak than at the start. This may well be the best Macán produced so far.

The Wine Advocate
RP 95

Reviewed by: Luis Gutiérrez

The 2021 Macán comes from a year with above-average rainfall and some hail in June, which reduced yields, but with good weather during harvest. It contains 1% Graciano. It has 14.5% alcohol, a pH of 3.8 and five grams of acidity. This year they used 100% indigenous yeasts, and élevage was in new barrels (50%) and 4,000-litre oak casks for 12 months, followed by another six months in 20,000-litre oak vats.

It's a serious, harmonious and subtle wine, more elegant than any previous vintage, reflecting the freshness of the year. It's well structured, very proportioned, with balance, freshness and abundant yet fine tannins. It's one of the best, if not the best, vintage to date. 112,755 bottles, 3,354 magnums and some larger formats were produced. Bottled in August 2023.

In Vega Sicilia's joint venture with Benjamin de Rothschild in Rioja, they first used the new fermentation room in 2016, when they introduced 4,000- and 4,500-litre oak casks. In 2017 they started separating the different qualities of press wine; in 2020 they introduced Garnacha and Graciano; in 2021, 21,000-litre oak vats for élevage; in 2022 they started fermenting with indigenous yeasts; and in 2025 they began experimenting with whole-berry vinification and some stems.

They have 92 hectares in the villages of Ábalos, Labastida, El Villar and San Vicente de la Sonsierra, with average production of 350,000 bottles a year. They're selling some vineyards they don't consider ideal for their wines and acquiring new ones.

Published: 15 January 2026