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Valdespino Fino Inocente

Sherry from Spain
  • RP94
  • W&S94
  • D93
  • WS92
    15% ABV
    All Vintages
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      15% ABV

      Winemaker Notes

      Yellow straw-colored, medium intensity. Pungent, delicate and complex with almond notes and autolysis. Soft entry on the palate with a round smooth feel and structure; lots of volume and character as well as a fresh and saline taste.

      Critical Acclaim

      All Vintages
      RP 94
      Robert Parker's Wine Advocate
      As with many other wines from the José Estévez group, there is a special bottling of Valdespino's flagship NV Fino Inocente in magnum, but in this case they have kept the bottles for six months as the wine is from the saca otoño 2016, the autumn bottling from 2016. So the wine is offered with some extra bottle age. It has all that you expect from Inocente, a long aging wine fermented in bota from grapes grown exclusively in the Macharnudo Alto vineyard and bottled with an average age of ten years. All the textbook aromas and flavors are there, coupled with the elegance and mineral intensity the Macharnudo white chalky soils provide. Customers who purchase one of this scarce magnums probably know Inocente already. This will have a longer development in bottle. Only 600 magnums were filled in the autumn of 2016.
      Rating: 94+
      W&S 94
      Wine & Spirits
      Inocente is one of the only Fino Sherries (and perhaps the only one) that still follows the tradition of fermentation in wood. The slow exposure to oxygen as it ages in barrels increases the wine’s aromatic complexity, the notes fanning out beyond salt and citrus toward herbs and smoke. It feels tense and firm, driven by electric acidity, ready for tapas, like boquerones or fried baitfish.
      D 93
      Decanter
      A textbook Fino. A single vineyard wine, this is the last remaining Fino to be fermented in oak butts. It is aged for some ten years yet carries its age very lightly. This is superbly complex - think salted Marcona almonds and tangy green olives, with a thrillingly dry character.
      WS 92
      Wine Spectator
      High-pitched, featuring talc, chamomile, chalk and jicama notes, followed by a pure, stone-tinged finish. Very graceful, lacy and long. Drink now.
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      Valdespino

      Valdespino

      View all wine
      Valdespino, Spain
      Image of winery
      Valdespino is a tiny crown jewel of a winery that exists within a much larger wine and spirits company called Grupo Estevez. The goal of the winery is to use all the possible resources of the company to make some of the finest, most distinctive and artisinally-produced Sherries that are available today. This "spare no expense" approach applies to everythng from the entry-level Finos and Manzanillas all the way up to their uber-rare and amazingly complex VOS and VORS wines that hearken from ancient and well-kept soleras.

      The origins of this historic bodega date back to 1264 when Don Alfonso Valdespino, one of 24 Knights responsible for expelling the Moors from Jerez, was rewarded for his efforts by the king, granting him land in the city of Jerez. And thus began Bodegas Valdespino! The estate was purchased most recently by Grupo Estevaz in 1999.

      Today, Valdespino is unique in the world of Sherry for 3 main reasons: The vineyards, the winemaking, and the length of aging.

      The heart and soul of Valdespino, of course, is its vineyards. They are the only sherry house to make a series of wines from a single vineyard, called Macharnudo Alto. This parcel is considered one of the “grand crus” of Jerez because it is located at the highest altitude and on pure Albariza soils (bright white chalk). The single-vineyard Macharnudo wines are also considered part of the Grandes Pagos de España, an elite group of very special vineyard sites throughout Spain, and Valdespino is the only sherry house with this status.

      In addition, all Valdespino wines are barrel-fermented in used oak and also allowed to decide their destiny naturally (biological vs. oxidative aging)! Almost all the houses in Jerez do the fermentations in stainless steel and inoculate the Flor to produce wines of a particular style. They are also one of a few estates that take the solera system to the extreme going way beyond DO minimum regulations for all the categories. As an example Fino sherry is required to have 2 criaderas(nursery levels of the solera) and the DO average tends to be 3 – Valdespino’s Fino Inocente has 10 Criaderas! This additional aging, of course, gives the wines an additional level of complexity, texture and concentration.

      When it comes to food and wine pairings – sherry has a lot to contribute. One unusual aspect in this regard is that biologically aged wines (those aged under veil of flor) possess umami. This savory/earthy taste characteristic is very pronounced in the biologically aged wines of Valdespino because of not only their natural winemaking techniques but because the wines are aged well beyond the average for their peer group.

      Known for bold reds, crisp whites, and distinctive sparkling and fortified wines, Spain has embraced international varieties and wine styles while continuing to place the primary emphasis upon its own native grapes. Though the country’s climate is diverse, it is generally warm to hot. In the center of the country lies a vast, dry plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought. Because of its location on the Iberian Peninsula, many of Spain’s wine regions are located on or near the milder coast, either of the Bay of Biscay to the north, the Atlantic Ocean to the northwest, or the Mediterranean sea to the south and east. Each of these regions has its own unique soil, climate, and topography, as well as principal grape varieties.

      In the cool, damp northwest region of Galicia, refreshing white Albariño and Verdejo dominate, though elsewhere the most popular wines are generally red. Rioja is Spain’s best-known region, where earthy, age-worthy reds are made from Tempranillo and Garnacha (Grenache), as well as rich, nutty whites from Viura. Ribera del Duero produces opulent, fruity, top-quality wines from almost exclusively Tempranillo. Priorat, a sub-region of Catalonia, blends Garnacha with Cariñena (Carignan) to make bold, full-bodied wines with a hint of earthiness. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. 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. Since the 1990s, international varieties like Cabernet Sauvignon, Merlot, and Sauvignon Blanc have been steadily increasing in importance in several regions.

      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.

      RARRAVSFI_0 Item# 1601