First off, this is not wine, it is Brandy. That said, it is distilled from young, Palomino and Airén grapes. Then aged for ten to twelve years in American oak that had previously been used for oloroso sherry. It is 40% abv. Light golden in color. The nose has alcohol but also a nice nuttiness with a bit of dates. On the palate, this is warm but not hot. There are nice figs along with caramel. Warmth on the finish. For $30, this is a nice value in Brandy. Best sipped on its own.
Dark brown in color, drab green at the rim, bright and opaque. The nose has a nice coffee quality to it along with a bit of chocolate and slight fig notes. On the palate, this is smooth. Not a lot of depth but tasty. Sweet. The chocolate and figs carry thru to the palate. Nice finish. This would be good on its own for dessert or with a not too sweet chocolate dessert.
This is a sweet dessert wine. The PX grapes are picked and dried on straw mats until they have lost half of their weight at which point neutral spirits are added. The soleras average over 30 years old though I didn't notice a VORS designation on the label. Dark in color like black coffee. The nose reminds of "tootsie rolls" along with some fig and coffee. On the palate, this is viscous. Notes of coffee and nutmeg along with fig. Sweet. Long finish. This wine will last for decades. This should be served for dessert either on its own or with a less sweet dessert made with coffee, fi
This is a great bottle of wine. Of course, only if one likes Sherry in a dry, oxidative style. The average age of the wines making this up is 40 years old. Light copper in color. The nose is great though there is some volatile acidity. Nutty, with salinity and slight burnt orange peel. On the palate, this is complex and deep. Dry.
VOS stands for Very Old Sherry meaning that the wines in the solera average 20 to 25 years old. The solera was actually first started in the 1800's. This is a beautiful wine. Deep copper in color. The nose is great.
This is 100% Palomino Fino aged for an average of five years. it is made in an oxidative style. It is the color of iced tea. On the nose there is a nice butterscotch quality. It is lighter and easier going on the palate. Almost like a "starter" Oloroso, but certainly a few steps up from cooking sherry. This should be consumed in the next few years. It will go well with salty foods.
Lustau wines are easy to find and priced attractively. Don't let the pricing make you think this is low quality. They are good to great wines . This one is made in an oxidative style. Deep copper in color. The nose is slightly nutty with dried oranges. Very nice. On the palate, this is light to medium bodied. Very smooth. More orange peel than fruit with a bit of weak tea. Good finish. Slight warmth. This drinks easily and would work well with mixed nuts but also with dried meats or even a roasted veggie or meat soup.
This is made from 100% Pedro Ximinez grapes but is dry as a bone. Supposedly it is not fortified which is possible given how sweet the PX grapes can get although the label lists 19%abv. Not from Jerz but rather Montilla-Moriles which is where most PX grapes are grown these days. The Solera is over 15 years old and the average age of the vines is over 20. The wine comes in 500ml format. Deep orange/copper in color. The nose is great. Deep with complex layers. Nutty with figs and salinity but also a bit of a buttery note. On the palate, this is deep and complex. Layers of nuttiness
The phrase Palo Cortado comes from a mark that was placed on Fino sherries that did not form (or early on lost) a Flor covering. It literally means a vertical line or palo, would then be crossed or cortado by a diagonal line. An example can be found on the label of this wine. It is deep brown color. The nose has lots of coffee and a confectionery chocolate candy ("tootsie roll") quality to it. There is a nutty quality a hint of citrus rind. On the palate, this has some complexity. Some tea and also coffee notes along with a nutty caramel quality. Slightly viscous. Some warmth on th
This was a controversial wine. Everyone tasting it agreed the nose was amazing, but the crowd was split on the palate. For me, this was fantastic. The average age of the vines used is 25 years although it carries no certification. It is refreshed regularly with some of top Soleras from both Fino and Amontillado of Valdespino. It is the color of iced tea. The nose is oxidized showing a nice nuttiness. There is also caramel, salt, and just a slight orange peel quality. Very complex. On the palate, this is dry as a bone. Nutty with caramel, slight vanilla, a bit of smoke and slight w