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Emilio Hidalgo La Panesa Especial Fino Sherry

Sherry from Jerez, Spain
  • W&S96
  • WS92
  • WE90
    15% ABV
    All Vintages
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      15% ABV

      Winemaker Notes

      All finos develop under the veil of flor and this is evident on the nose of this wine, showing its bready, yeasty character. This Especial shows typical hints of yeast, but is fuller and rounder on the palate than the regular Panesa bottling.

      This wine can stand up to fuller-flavored dishes such as salmon a la plancha, sesame-seared ahi tuna, or gazpacho.

      Critical Acclaim

      All Vintages
      W&S 96
      Wine & Spirits
      “Fino Amontillado” is a style of Sherry that’s virtually extinct. It was made from old wines that had almost lost their flor and had begun to oxidize, their color darkening as they gained depth and complexity. Although La Panesa is not, strictly speaking, a Fino Amontillado, it has the characteristics of those wines from the past. With an average of 15 years of aging in solera (ten more than most Finos), it takes the lifespan of flor to the limit, creating a wine that’s intoxicating in its mineral and dried-fruit fragrance. Bone dry, saline flavors drive the wine from beginning to end, their abundance leaving no room for sweetness. This is the definition of verticality and elegance.
      WS 92
      Wine Spectator
      Shows lots of range, featuring singed persimmon, dried nectarine, walnut and green tea notes, with a long bitter almond note on the finish. A big fino with invigorating acidity.
      WE 90
      Wine Enthusiast
      Tan in color and elegant beyond what's normal, this high-end fino shows full, complex aromas of honey, citrus, rancio, dried gouda cheese and nuttiness. It feels both easy and fresh, with dry, intense flavors of citrus and almond. Long and smooth on the finish, with zero burn or bite.
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      Emilio Hidalgo

      Emilio Hidalgo

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      Emilio Hidalgo, Jerez, Spain
      Image of winery
      Bodegas Emilio Hidalgo was founded in 1874 and has developed an international reputation for producing elegant, refined Sherries. Located in the historical heart of Jerez de la Frontera, the winery is housed in a late-19th century building of classic construction — thick walls, large windows, high ceilings and tiled roof — ideal for the fermentation and aging of Sherry.

      By the beginning of the 20th century the winery was already well established, with a devoted following in Spain and the U.K. By the 1970s, Bodegas Emilio Hidalgo had expanded exportation to discerning Sherry drinkers in Germany, France, the Netherlands, Belgium, Austria, Italy, Denmark, the U.S. and Japan.

      Today, the fifth generation of Hidalgos runs the winery, carrying on the family’s rich Sherry-making heritage. This new generation maintains the traditions that have been carefully preserved and enriched for more than 130 years. Through their efforts, Bodegas Emilio Hidalgo continues to be recognized worldwide for its high quality and distinct style. The winery has received countless accolades from Sherry connoisseurs and top critics.

      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.

      HNYHIDEFPNVC_0 Item# 165564