Winemaker Notes
An authentic Amontillado produced from fine Manzanilla, dry and deeply golden in color. Clearly reminiscent of its late Manzanilla stages with salt air on the nose. Aging has rounded the palate naturally, balanced and long with salt brine lingering.
Professional Ratings
-
Wine & Spirits
At first sip, this feels buttery, with aromas of toasted nuts and sweet spices. Little by little, the flavors head toward a drier place, the wine becoming less aromatic with air, but more structured. It ends up feeling austere, vertical, powerful, the sort of Sherry to drink with sea urchins.
-
Wine Spectator
This blossoms quickly in the glass, a light toffee note giving way to a dry-edged mix of singed almond, alder and walnut husk flavors, all backed by a bitter orange hint on the finish. Drink now.
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.
Known more formally as Jerez de la Frontera, Jerez is a city in Andalucía in southwest Spain and the center of the Jerez region and sherry production. Sherry is a mere English corruption of the term Jerez, while in French, Jerez is written, Xérès. Manzanilla is the freshest style of sherry, naturally derived from the seaside town of Sanlúcar de Barrameda.