Alvear Carlos VII Amontillado (375ML half-bottle)  Front Label
Alvear Carlos VII Amontillado (375ML half-bottle)  Front LabelAlvear Carlos VII Amontillado (375ML half-bottle) Front Bottle Shot

Alvear Carlos VII Amontillado (375ML half-bottle)

Sherry from Spain
  • RP93
  • JS92
  • WS91
  • WE91
    375ML / 19% ABV
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    3.3 7 Ratings
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    3.3 7 Ratings
      375ML / 19% ABV

      Winemaker Notes

      Light chestnut bright gold color. Pungent and complex bouquet, inimitable nutty and dried fig deep flavor and character, both soft and strong. Silky dry on palate with a long, complex and elegant finish.

      Literally, Amontillado means "in the style of Montilla." The Carlos VII is an Amontillado that has been aging for more than 15 years in our traditional "Solera System" during and after the flor, gaining complexity and full round aromas while retaining the freshness of its origins as a Fino. An harmonious blend of finesse, elegance and age.

      Critical Acclaim

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      RP 93
      Robert Parker's Wine Advocate
      The NV Amontillado Carlos VII has a medium/dark color, notes of toffee, roasted nuts and coffee, but finishes dry with great acidity and penetrating almond-paste-like flavors. This is pretty impressive and the Solera that is the base of this cuvée is at least 15 years of age. Drink now through 2030.
      JS 92
      James Suckling

      A pure pedro ximenez that has been finished beautifully with a swathe of grilled nuts and mahogany wood. The dry, walnut-flavored palate offers a dry finish with some fullness. Dried-mushroom flavors linger at the finish. Drink now.

      WS 91
      Wine Spectator
      Takes a dry, taut approach from the start, with singed orange peel and bitter almond notes lining the green tea, dried passion fruit, Earl Grey tea and toasted parchment paper flavors. The long finish shows nice tension.
      WE 91
      Wine Enthusiast
      Maple, toffee and leather aromas combine nicely on a nutty, driving bouquet. The palate feels narrow and compact, with pointed flavors of saline, nuts and dried apricot. Finishes with power. Made from the Pedro Ximenez grape, not the more common Palomino.
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      Alvear

      Alvear

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      Alvear, Spain
      Alvear  Winery Image
      Alvear S.A. was established by Don Diego de Alvear in 1729, and since that time has remained under control of the Alvear family. This is the oldest winery in the region and its fino is today one of the three most popular fino wines in Spain. Located in the town of Montilla, in the province of Cordoba, in the interior of Andalucia. Grapes are sourced from their own vineyards, of 307.2 acres. They also buy grapes and wines from local growers. The area is dominated by small parcels. The terrain is formed by undulating hills and slopes of a singular whitish color. There are two basic types of soil: Albero and Arenas. Albero is a whitish, chalky soil, found on the higher ground in the Sierra de Montilla and Moriles Alto, both of which are classified as superior zones and produce finos of good, clean character. This type of soil is highly absorbent and can supply the vines with needed water during the long, dry summers. The sun bakes the surface to a hard crust, reflecting the heat and preventing the moisture from evaporating. Arenas is found in the Ruedos made up of largely sand, with some stony clay and a small proportion of limestone. The climate is Southern continental, with hot summers, reaching at times temperatures of 120°F, resulting in early harvests. The temperature drops sharply at night, cooling the fermenting musts. Winters are cold.
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      Known for bold reds, crisp whites and distinctive sparkling and fortified wines, Spain has embraced international varieties and wine styles while continuing to place primary emphasis on its own native grapes. Though the country’s climate is diverse, it is generally hot and dry. In the center of the country lies a vast, arid plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought.

      Rioja is Spain’s best-known region, where earthy, age-worthy reds are made from Tempranillo and Garnacha (Grenache). Rioja also produces rich, nutty whites from the local Viura grape.

      Ribera del Duero is gaining ground with its single varietal Tempranillo wines, recognized for their concentration of fruit and opulence. Priorat, a sub-region of Catalonia, specializes in bold, full-bodied red blends of Garnacha (Grenache), Cariñena (Carignan), and often Syrah and Cabernet Sauvignon. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. In the cool, damp northwest region of Galicia, refreshing white Albariño and Verdejo dominate.

      Sherry, Spain’s famous fortified wine, is produced in a wide range of styles from dry to lusciously sweet at the country’s southern tip in Jerez.

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      Sherry is a fortified wine that comes in many styles from dry to sweet. True Sherry can only be made in Andalucía, Spain where the soil and unique seasonal changes give a particular character to its wines. The process of production—not really the grape—determine the type, though certain types are reserved for certain grapes. Palomino is responsible for most dry styles; Pedro Ximénez and Muscat of Alexandria are used for blending or for sweet styles.

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