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Harveys Club Classic Amontillado

Sherry from Spain
      0% ABV
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        0% ABV

        Winemaker Notes

        A medium-dry, nutty amontillado with a light yet sophisticated taste. Amber in colour, with a more complex nutty/vanilla flavour than many other amontillados due to the old amontillado sherries in this well-balanced blend.

        Critical Acclaim

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        Harveys

        Harveys

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        Harveys, Spain
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        Founded in 1796, the Harveys name is now synonymous the world over for fine sherry, particularly its flagship wine, Harveys Bristol Cream, the most famous sherry in the world and the best selling sherry in the United States. Harveys owns 2,000 acres of vineyard land in the prestigious sherry growing region of Jerez Superior, all on outcroppings of fine albariza soil. Harveys sherries are the result of traditional solera techniques that blend the individual wines into a golden smooth, refreshing wine with a complex nutty character. Harveys Bristol Cream is made from aged wines drawn off more than 50 solera systems. The exact blend of wines is carefully guarded company secret.

        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.

        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.

        CLW108585_0 Item# 1594