Sandeman Armada Oloroso Cream
Dark mahogany color, with highlights of old gold. Very deep and complex Oloroso characteristics are offset by the richness and personality of Pedro Ximenez . Full-bodied, well balanced with a very smooth and velvety long aftertaste.
A good match to rich desserts, accompanying cakes, ice creams, chocolate or even blue cheese.
Once open, Sandeman Armada Rich Cream Oloroso will remain fresh for up to 4 - 8 weeks.
Critical AcclaimAll Vintages
The House of Sandeman was founded in London in 1790 by George Sandeman, a young Scotsman from Perth who borrowed £300 to invest in a wine trading business with products from Porto and Jerez. More than 230 years later, an average of 21 bottles of Sandeman are bought every minute in more than 75 countries. The Sandeman portfolio includes Ports, Sherries and Madeira's and has been recognized as the world's most awarded portfolio of Aged Tawnies for the past six years by Decanter, IWC and IWSC.
As for the infamous Sandeman Don, a Scottish artist named George Massiot Brown approached Sandeman in 1928 to design a poster to advertise the brand. Incorporating the company's Ports of Portugal and their Spanish Sherries, The Don is wearing a wide-brimmed Spanish had like the caballeros of Jerez and a Portuguese student's cape. The Don became famous and was one of the very first design icons for wine. Today the Don has become part of the very essence of the Sandeman brand and can be found on every bottle sold.
Known for bold reds, crisp whites, easy-drinking rosés, 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 Spanish 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 for Spanish wines 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 Spanish red wine blends of Garnacha (Grenache), Cariñena (Carignan), and often Syrah and Cabernet Sauvignon. Catalonia is also home to Cava, a Spanish sparkling wine made in the traditional method but from indigenous varieties. In the cool, damp northwest Spanish wine region of Galicia, refreshing Spanish 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.
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.