External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
N.V.
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.4 pts. and median of 91 pts. in 15 notes) - hiding notes with no text | | | Tasted by kevin h on 5/8/2023 & rated 91 points: Final bottle, nice intensity, walnuts, lean, good acidity and nice finish. Perhaps a bit light in terms of depth of finish but a good aged sherry. (225 views) | | | Tasted by Jeremy Holmes on 3/7/2022: Complex aromatics of citrus rind, grilled nuts, teak and iodine. It has so much going on in the mouth, but there is real delicacy. It has mouthwatering saline tang and is bone dry, with a finish that keeps on keeping on. (431 views) | | | Tasted by K.Kauffman on 7/16/2020 & rated 50 points: Buttery, tart, citrus, nutty wood finish (528 views) | | | Tasted by kevin h on 10/27/2019 & rated 92 points: Another good bottle of this. Walnuts, raisins and tangy acidity. Proper length and complexity. Excellent. (663 views) | | | Tasted by henrygjeffreys on 4/11/2018: Tried out of the cask
Probably closer to 50 years
Smells of molasses as if it's going to be very sweet
But it's bone dry, tangy, umami flavours, touch of that oloroso dirty stink but then long and rather fine (1323 views) | | | Tasted by kevin h on 3/1/2018 & rated 91 points: Good intensity, dry nutty and complex finish. (916 views) | | | Tasted by henrygjeffreys on 6/12/2017: Around 50 years old
Sweet smelling, so rich, honey notes
Rich on the palate, walnuts, toffee, full bodied and very very long. Layered and complex
Harmonious and heady almost like a really good cognac
This is heavenly (1426 views) | | | Tasted by kevin h on 5/15/2016 & rated 92 points: A good example of this. Needs to be open a day or two to show its best the rich, walnut try and tangy with fine length and complexity. (1226 views) | | | Tasted by kevin h on 5/10/2015 & rated 90 points: Heavy sediment. Good typical flavoured but perhaps a bit muted for its age. (1392 views) | | | Tasted by HStaal on 5/6/2015 & rated 92 points: The Big Fortified Tasting 2015 (Church House Conference Centre, Westminster, London): Appearance: The wine is Clear with a Pale brown colour.
Nose: The nose is Clean and Fully Developed, showing Medium(+) intensity secondary aromas of butterscotch, vanilla and tertiary aromas of walnut, nutty, toast, dried fruit, nutmeg.
Palate: The wine is Dry in the mouth with a Medium level of acidity. It has a High Level of alcohol (20.00%). It has Full body and Medium(+) intensity secondary flavours of vanilla, butterscotch and tertiary flavours of walnut, nutty, toast, dried fruit, nutmeg. The finish is Long. It has round balanced and velvety texture. Very smooth. Has bit of dried fruit.
Overall: Complex, long and intense. Loveley balance and smooth texture.
Conclusion: It is an Outstanding quality wine. Drink Now; not suitable for Ageing or Further Ageing This is fully developed and will not improve with bottle ageing.; Premium priced (£42.35 for 500ml) (1914 views) | | | Tasted by Harley1199 on 4/16/2015: Historical Ramón Bilbao Tasting (Plus another unexpected back to 80s supper at Garcia de la Navarra) (Bodega Santa Cecilia - Madrid): Probably the same bottle I tasted on January. Served by the glass.
Well-temperatured this time but with these reduced stocks it gonna be a rare but I won't to indulge myself with an Oloroso like this in this place at least.
More muted on the nose if compared with last visit to Surtopía.
Little faded, too much easy drink for what it is.
Probablemente se trataba de la misma botella que probé el pasado enero. Servida por copas está vez a su temperatura pero estas escasas provisiones van a ser pocas como para ser indulgente conmigo mismo con un oloroso como este.
Más muda en nariz que la última vez.
Un poco desfallecida, demasiado fácil de beber para lo que es. (1572 views) | | | Tasted by Harley1199 on 1/5/2015: Served by the glass but from a bottle did come directly from the fridge. Never ever do that in a sherry flagged restaurant.
In consequence a shy nose was showed. Very far away from what this wine used to give. After all complexity emerged among the shadows but too late to be appreciated. Turbid because chilled.
Real thing was on the palate, powerful Oloroso unbeaten, untamed, savoury and long, very long. Amazing aftertaste.
Merits a monument this mouth. Seriously.
Pairing 'cazón en adobo' and 'tortillitas de camarones'.
Servido por copas pero la botella vino directamente de la nevera. Nunca jamás lo hagas en un supuesto restaurante especializado en vinos de jerez como se supone que es Surtopía.
En consecuencia la nariz se muestra tímida. Muy lejos de lo que un oloroso así suele ofrecer. A pesar de todo algo de complejidad emergió entre las sombras aunque muy tarde para ser querida. Turbio por esa pésima conservación en frío. Si lo hacéis por su poco consumo, rebajas el precio. Es sencillo...
Lo auténtico está en el paladar, un oloroso poderoso, imbatido, sin domar, sabroso y bien largo. Postgusto maravilloso.
Esta boca merece un monumento. Lo digo en serio.
Maridando cazón en adobo y tortillitas de camarones. (1360 views) | | | Tasted by winesteward on 12/8/2014 & rated 87 points: 30 Year Old VORS Oloroso. Walnuts, woody notes and sweet spices. Just above medium-bodied. Very persistent flavor. A decent match with roasted chestnut soup. (799 views) | | | Tasted by kevin h on 11/9/2014 & rated 91 points: I picked up 6 bottles of this in a sale for the price of two so appears a real bargain. This had had some time in bottle and had thrown some sediment. Mahogany colour, with a fresh walnutty nose. A lovely note but not especially complex. To taste, more walnuts, decent intensity, freshness, better on the second night. Good rounded nutty Oloroso, marked by its polish and balance rather than intensity and complexity. I think I might open the next bottle for 2-3 days before starting it to see if that makes a difference. (539 views) | | | Tasted by PC73 on 11/25/2012: Amber in colour.
Young wood on nose. Raisin. Dry pineapple?
Spicy. Very raisiny on palate (886 views) | | | Tasted by yofog on 10/22/2012 & rated 97 points: Raisins, but wild, spicy, a massive and wildly complex wine (1139 views) |
| Bodegas Hidalgo Producer websiteSpain Vinos de España - Wines of Spain (Instituto Español de Comercio Exterior) | Wikipedia
Wine Map on weinlagen-info
Spain is the third largest wine producing nation in the world, occupying the majority of the Iberian Peninsula with vast diversity in climate, culture, and of course, wine. From inky, dark reds of the [Priorat] to dry, white Finos from Andalusia, Spain can easily boast of elaborating a wide variety of notable styles. Within Spain there are currently 62 demarcated wine regions, of which a handful have gained international recognition: [Rioja], Priorat and [Ribera del Duero]. Yet these regions are only a small sample of the high quality wines Spain produces. Regions such as Cava, Penedes, Somontano, Galicia, Rueda and Jerez are only a few of the numerous regions worthy of exploration throughout Spain. Spain can also lay claim to having the most land under vine in the world, growing up to, by some accounts, 600 indigenous varietals of which Tempranillo is their most well known. Other popular varietals include [Garnacha], Bobal and Monastrell for reds and for whites; the infamous [sic] Palomino Fino grape which is used in the production of sherry wine, Pedro Ximenez in Montilla Morilles, Albarino used in the creation of the bright, effervescent wines of Galicia, and Verdejo in Rueda. - Source: - Catavino.net
Spain is not in the forefront of winemaking for its dessert wines, other than for its sweet wines from Sherry country including the highly revered Olorosos (when sweetened). But apart from Sherry Spain has a range of styles of dessert wines, ranging from the those made from the Pedro Ximenez grape primarily in Jerez and Montilla-Moriles) to luscious, red dessert wines made in the Mediterranean from the Garnacha (Grenache) grape. Some good Moscatels are made in Mallorca, Alicante and Navarre. The northwest corner of Spain, Galicia, with its bitter Atlantic climate, is even making dessert wines, called “Tostadillos” in the village of Ribadivia (similar to France’s “Vin de Paille”). The Canary Islands have made interesting dessert wines for centuries (they are mentioned by Shakespeare, for example) and in recent years the quality of winemaking has been improved and the Canary Islands wines are being better marketed now. The winemaking styles for “Vinos Dulces” are also diverse, from “Late Harvest” (Vendimia Tardía) to “Fortified Wines” (Fermentación Parcial). Based on in-spain.info.Andalucía Andalucía and its wines
DOs
Wikipedia
Map on weinlagen-info
Two suggestions for listing Sherries and Manzanilla wines from a frequent user in a time of change:
The vast majority of these wines are solera-produced and are therefore nonvintage; they should not be listed under a vintage date. A Saca (or bottling) can be listed with a date under Designation, since each bottling is liable to be somewhat different. Dates of accession to your cellar, if it seems important, can also be listed in Designation. <b> Only an Anada (Vintage) wine should bear a vintage date.</b>
Currently, Manzanilla wines (what used to be called Manzanilla Fino) need only be listed as coming from the wine region Manzanilla-Sanlucar de Barrameda. This assumes the 'Jerez' region, which need not be mentioned. For older wines, there may be some confusion about the origin and type. I would suggest following the label as much as possible. jhtJerez-Xérès-Sherry Wiki page on Sherry
Wiki page in Spanish on Jerez
Official website of the Consejo Regulador of Jerez-Xérès-Sherry, Manzanilla de Sanlúcar de Barrameda and Sherry Vinegar
Oloroso, sherries are ”born” when fino fails to form on sherry at the beginning of its life in the bodega or when a producer decides to fortify the wine enough such that the growth of flor is inhibited. |
|
