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Emilio Lustau East India Solera

Sherry from Jerez, Spain
  • WW94
  • W&S92
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    Winemaker Notes

    East India is an appealing deep tawny brown, and offers a complex, mature nose of burnt sugar, spices, raisins, chocolate, walnuts and orange peel. It is sweet and full-bodied, with a smooth, almost treacle-like consistency, but good balancing acidity. There is a faint rancio character that adds complexity, and a fresh, everlasting finish.

    Critical Acclaim

    WW 94
    Wilfred Wong of Wine.com

    "One of the finest sweet fortified wines in the world, this one has superior balance of everything. Medium to dark brown in color; a tremendous rush of toffee in the aromas, super alluring and rich; full bodied and packed on the palate; very sweet, superior balance; enticing toffee, rancio flavors, light brown sugar; medium to finish; endless love in the aftertaste. Simply super!”

    W&S 92
    Wine & Spirits

    This is a selection from botas of Oloroso and Pedro Ximénez raised separately and then blended to age for three years in solera. The result puts the sweetness of the PX in front, with flavors of plum jam and tobacco. The salinity of the Oloroso brings freshness and fine minerality that play softly in the background.

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    Emilio Lustau

    Emilio Lustau

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    Emilio Lustau, , Spain
    Emilio Lustau
    What is now Emilio Lustau SA was founded in 1896 by Don José Ruiz-Berdejo. It was a modest beginning: Don José cultivated the vines of his estate of Nuestra Señora de la Esperanza on the outskirts of Jerez de la Frontera, stored the wines in his vineyard house and later sold them to one of the big exporting bodegas. He was, in fact, an Almacenista. In the 1940s, his son-in-law Don Emilio Lustau Ortega moved the bodega to the ancient Santiago district in the heart of the old city. There, in buildings which formed part of the historic Moorish walls of the city, he expanded the business slowly, still retaining his role as an Almacenista. From the 1950s onwards the firm became Emilio Lustau SA, and its size enabled it to join the prestigious ranks of the select group of exporters of Sherry. In the 1970s, the company expanded. First there were new cellars constructed at the old family estate of Nuestra Senora de la Esperanza. Later, from the early 1980s, Emilio Lustau SA, now under the management of the late Rafael Balao, became one of the most creative companies in Jerez.

    Rafael Balao realised that Lustau's place had to be at the forefront of quality. His ideas, combining tradition with innovation, paved the way for Lustau to become, today, "The Definitive Quality Sherry House." A collection of Almacenista Sherries, drawing on rare and marvellous wines held by the stockholders, were chosen and offered to selected customers. These wines are some of the finest Sherries made. The Lustau Solera Reserva range of fine old Sherries was created, drawing on stocks of wines held by Lustau since its beginnings as an almacenista. The tradition of the East India Solera was revived, blending rich, sweet Sherries much sought after in the 19th century and made in similar conditions to Madeira wines by maturing the casks of wine in a warm, humid environment. In 1986, stocks for a unique single vintage Sherry, Vendimia Cream, were laid down. This was first released in 1992.

    In 1990, the fortunes of Emilio Lustau SA changed dramatically, when the famous El Puerto de Santa Maria Sherry and.spirits company of Luis Caballero SA, producer of Ponche Caballero, Spain's largest selling liqueur, took a major shareholding. This gave Emilio Lustau considerable and secure financial backing, and the chance to develop and expand. It also brought into the company 170 hectares of fine Albariza vineyard land at Montegilillo in the Jerez Superior region to the north of Jerez. The involvement of Luis Caballero SA in the firm of Emilio Lustau has meant that further emphasis is being placed on fine Fino Sherries. All the Sherry interests of the Caballero group are now under the Lustau banner. That includes the considerable stocks of Puerto Fino held in the bodegas at El Puerto de Santa Maria, which form the basis of Lustau Finos. Here, in the Caballero bodegas, more innovation is in progress. A unique Double Flor system of refreshing the wine just before bottling preserves the freshness of Fino in the bottle. This means that the Puerto Fino of Lustau is now one of the most reliable - and freshest - Finos on the market.

    Since 1988, Lustau have used a new bottle shape for all their wines. The elegant, dark bottle, with sloping shoulders is unique to the company, setting Lustau Sherries apart from others and reflecting the very special quality of these wines.

    Yakima Valley

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    Often considered to be the heart of Washington wine country, the Yakima Valley is a sub-AVA of the vast Columbia Valley. The first AVA established in Washington, it is home to some of the state’s most established wineries, and contains three smaller sub-regions: Rattlesnake Hills, Red Mountain, and Snipes Mountain. The climate here is cooler than the rest of the Columbia Valley, making the Yakima Valley ideal for growing white varieties.

    Chardonnay is the most planted grape here, followed closely by Riesling—both made in a wide range of styles depending on the warmth of the vineyard site. Because of the cooler climate, Merlot outnumbers darker-fruited, more tannic Cabernet Sauvignon here—an anomaly for Washington viticulture—and takes on characteristics of sweet red fruit with a supple texture, and sometimes notes of chocolate and mint. Yakima Valley Syrah is earthy and savory, complemented by a wide range of berry flavors from red to black.

    Sauvignon Blanc

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    A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon Blanc is responsible for a vast array of wine styles. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

    In the Glass

    From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

    Perfect Pairings

    The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

    Sommelier Secret

    Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.

    GSWLUSTAUEIS_0 Item# 59114

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