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.
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 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.
Olorosso sherries are an acquired taste. This is dry and different from most wines. For those of us who love this style, this is a good thing as sherries have some of the best quality to price ratio in the wine world. Olorosso sherries are made in an oxidative wine from the start. They are fortified with a neutral spirit (around 17or 18% abv) that kills the yeasts. This one is quite smooth and tasty. Deep amber in color, clear and bright. The nose is oxidized with walnuts and some apricots and orange peel. Full bodied. On the palate, the alcohol is noticeable but not bitter or hot.
Sherries are not for everyone. That is a shame. I love them. The "trick" to the lighter dry ones is to pair them with the right food. Salty foods seem to tame the oxidation and have a synergistic effect. This bottle is good on its own but pair with olive, salty cheese or even salty peanuts and it blossoms. It also benefits from a bit of air and a slight chill. Pale golden in color. The nose has a good amount of volatile acidity (nail polish) and slight oxidation. There is a pine quality along with a bit of stale almonds and a bit of a woody note. None of those sounds particularly
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.
