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El Maestro Sierra 15 Year Oloroso Sherry (375ML)

Sherry from Jerez, Spain
  • W&S92
    19% ABV
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    2.1 6 Ratings
      19% ABV

      Winemaker Notes

      This Oloroso is aged for 15 years in the solera system. Incredibly complex aromas of hazelnuts and exotic spices. This richly textured wine is complex with nuances of nuts and spicy elements.

      El Maestro Sierra Oloroso should be served at European room temperature (65°F).

      Critical Acclaim

      All Vintages
      W&S 92
      Wine & Spirits
      At just over one dollar for each year of aging, this wine’s price is nearly absurd. What you’ve stolen is viscous and generous, with the precise balance of acidity to rein in the sweetness and frame the voluptuous maturity. It’s a decadent pleasure, trailing nuts, earthy savor and dried fruit in its wake.
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      El Maestro Sierra

      El Maestro Sierra

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      El Maestro Sierra, Jerez, Spain
      Image of winery
      A winery founded in 1832 by Jose Antonio Sierra, who was a master carpenter. As a master carpenter he was responsible for building barrels for all the major Sherry houses. Recognized as one of the top coopers in the area, he longed to become involved in the Sherry trade itself. In 1832 he set about building a small winery with the aim of making the best Sherries possible. As this business was dominated by the nobility, a start-up such as his was not very welcome. After many hardships he was able to establish and grow his business becoming one of the top Almacenistas (stockholders) of high quality Sherries. Poking fun at his struggle, the label depicts an allegorical fox hunt with the “Nobles” hunting the fox (Maestro Sierra).

      Pilar Pla Pechovierto currently owns Maestro Sierra. She is assisted by Ana Cabestrero and Juan Clavijo who is the Capataz (more below on the job description of a Capataz). Doña Pilar is a widow whose husband was a direct descendent of the Sierra family. She respected her husband’s wish that the winery remain in operation and over the last thirty years she has kept the winery open, selling very limited stocks of wine to a few of the large Sherry houses. Because the wines have virtually remained unmoved due to the almost non existent business, the stocks at Maestro Sierra are some of the oldest in Jerez

      The other important aspect of the winery is that since the wines have seen little sales the stocks have remained virtually untouched for the last thirty years. The soleras at the winery are easily over 60 years old and some might be close to 100 years old. The larger houses have pillaged their old soleras, leaving them with little old wine. Unfortunately the legistation only allows for wines to be labeled as old as 30 years old (VORS). They also maintain an inhouse cooper to uphold the tradition of their heritage. By anyone’s standard the crown jewel of Sherry is Maestro Sierra.

      Jerez-Manzanilla

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      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.

      Most sherries are dry and meant to pair alongside food but Americans have traditionally focused on the sweet ones. Sherry comes from only one place in the entire world, Andalucía, where the soil and unique seasonal changes give an unsurpassed character to its wines. The many styles change with the process of production, not really the grape, though certain styles are reserved for different grapes. The main grapes are Palomino, Pedro Ximénez and Muscat of Alexandria.

      Pedro Ximénez can make some amazing sweet sherries. Cream Sherry is technically the sweetest, darkest style of Sherry, except sometimes Pedro Ximénez can be sweeter. The rest of the styles are dry and dependent on the action of flor, which are benevolent film-forming yeasts that make a floating veil on the surface of the wine and protect it from oxidation.

      Fino, from Jerez, and Manzanilla, from the humid and cool coastal town of Sanlúcar de Barrameda, are the lightest styles and are meant to be drunk young.

      Amontillado happens when a Fino’s layer of flor fades and the wine starts to oxidize. Quite simply it is an aged Fino that has a darker color and richer palate.

      When flor yeast dies unexpectedly, the result is Palo Cortado. Palo Cortado Sherries can behave like Amontillado on the palate but often show a greater balance of richness and delicacy.

      Oloroso never develops flor but is oxidized for five to twenty five years and become aromatic and strong like a fine bourbon.

      EWLSPMTSOLH01_0 Item# 132256