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
This is interesting as it is off dry or demi-sec or what they call Medium Dry. The wine was aged for three years before loosing the "Flor" due to not being refreshed. Light copper in color. There is some volatile acidity on the nose which brings up a lot of nice qualities but also some alcohol. The wine is nutty with milk chocolate notes and also a bit of "woody" apple cider. On the palate, this is smooth and the alcohol does not show. It is sweet though not overtly. The finish is bitter-sweet. This drinks well on its own but might be difficult to place with food. Probably best for
This is similar to a Fino, that is grown under a Flor, but a bit inland from Jerez. Slightly pink/gold in color, clear and bright. The nose is slightly nutty with a nice salinity. There is also a slight apple cider note. On the palate, this is very smooth. Slight red apples with a bit of warmth and bitterness. It does not have a lot of acidity. The finish is a bit bitter. The wine is slightly oxidized but not bad. It begs for salty food. Drink over the next year or two.
Light silver/gold in color. The nose has lots of minerality, crushed shells and some lemon. Also a bit steely. On the palate, this is crisp and lean. Steely with lots of minerality/chalk. Just a hint of viscosity on the midpalate. Clean finish. This would work well with seafood or other lighter foods. Nice for summer sipping, Ranges in price from $13 to $18. Drink now.
Cream Sherry is a specific style of Sherry that is sweet. Harvey's Bristol Cream is a blend of Fino, Amontillado and Oloroso, with some Pedro Ximénez. At one point, this was the largest selling Sherry. While it might have fallen out of favor in recent years, it still has a large set of devoted fans. Tawny in color. The nose has a nice caramel covered apple quality to it with just a bit of toffee. There is little oxidation showing on the nose. On the palate, this is nice. Sweet but less than expected. Caramel and nuttiness, with a slight salinity. No hint of heat or alcohol. This
This is 100% Garnacha (Grenache) from Northern Spain. It is a big wine that is delicious and drinks great. At age 8, it is just getting into a nice wheelhouse showing some complexity and depth and the fruit fades just a bit. Purple in color, ruby at the rim. The nose has raspberries, black cherries, milk chocolate, and slight coffee notes. Full bodied. Smooth. On the palate, lots of black and red raspberry fruit. Light tannins. Enough acidity to work with food. Good finish. This still drinks great on its own and worked great with a spicy chili. It will also work well with roaste
This is made from Monastrell (Mourvedre). It was great to get a chance to revisit as it had probably been ten years since last tried. It is a tremendous value in wine. Deep ruby/purple in color. The nose has black raspberries, dust, blueberries and vanilla. On the palate, this is slightly sweet/rip with black raspberries, slight blueberries and char. This is also delicious. It drinks great on its own and will work with ribs or burgers. I suspect it ages for five to seven years, but have never tried that as it drinks well young. A great option on restaurant lists as well.
This is a big young wine. It is delicious, but will need some time. it is a blend of 70% Monastrell (Mourvedre) and 30% Cabernet Sauvignon. Purple in color. The nose is big. The nose has black raspberries, smoke, black cherries, and dark chocolate. With air, some baking spices come out. On the palate, this is ripe, slightly sweet with black raspberries and plums. A bit of spice. Firm tannins. Long finish. This is accessible now but will improve as the tannins and fruit integrate. In the meanwhile, it is delicious on its own. With age it will work well with roasts and casseroles