On October 15th at 6 PM, The Henri invites you to an exclusive evening of exceptional wines and cuisine, featuring a guided wine tasting by Diana Kelly, Regional Manager for America at Tempos Vega Sicilia. To elevate this experience, our chef has curated a special tasting menu, perfectly paired with each wine selection to bring out the best in every sip and bite. Together, we’ll explore the rich culture of Tempos Vega Sicilia, founded by the Álvarez family in 1982, known for its patience, dedication, and mastery of the extreme climate along the Duero River. Tempos Vega Sicilia is revered worldwide— now, you can experience it firsthand at The Henri. Tables are limited, so reserve your spot for an evening of wine, food, and great company.
- Date: Tuesday, October 15th, 2024
- Time: 6:00 PM
- Location: The Henri,1301 Pennsylvania Avenue NW, Washington, DC
- Cost: $185 per person
- Sign up: https://www.opentable.com/booking/experiences-availability?rid=1231144&restref=1231144&experienceId=348473&utm_source=external&utm_medium=referral&utm_campaign=shared
Vega Sicilia, Spain’s “first growth” and most prestigious wine estate, is located in Ribera del Duero. It was founded in 1864 by Don Eloy Lecanda y Chaves, who arrived from Bordeaux with cuttings of local grapes (Cabernet Sauvignon, Merlot and Malbec) and planted them, together with Spain’s signature grape Tinto Fino (aka Tempranillo) in the arid Ribera soils.
The winery begun building its formidable reputation after 1903 under the ownership of Antonio Herrero, winning a number of awards at home and overseas. The estate changed hands several more times before its acquisition by the current owners, the Álvarez family, in 1982.
The estate’s success is founded on its meticulous approach. In the vineyard it applies low yields, aided by green harvesting and painstaking selection at harvest. In the winery, wines are aged in any number of receptacles – using French and American, new and old oak, small barrels or huge vats – to engender further complexity. Despite prolonged barrel ageing, the fruit is never dried out or overly oaky – compelling evidence of the superb quality of its raw materials.