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| Community Tasting Notes (average 91.7 pts. and median of 92 pts. in 49 notes) - hiding notes with no text | | | Tasted by Tony Molester on 11/9/2019: Nice milder flavoured PC.
Good balance between flavours and nose
Lately i am finding there is a lot to like with younger bottlings vs VORS which are often a bit less drinkable due to the effects of additional acidity from evaporation.
Drink up
19% abv (1444 views) | | | Tasted by bjamesclark on 4/1/2018 & rated 92 points: inviting scents show a combination of walnut, hazelnut and almond with blood orange, dried apricot, dates, salted caramel, light maple and hints of tobacco.
The palate is dry with great acidity and exceptional length. Flavors show good intensity with notes of dried orange zest, walnut, roasted-salted almonds, filberts, dates, dried apricots and pits, tobacco, maple and blood orange. The finish is long with nutty nuances, salinity and taut acidity (2060 views) | | | Tasted by chefj79 on 4/8/2017: Loved it! Dry, with barely a hint of sweetness, and so nutty awesome PC sherry! (2811 views) | | | Tasted by depechemoroder on 2/12/2017 & rated 90 points: Linear and focused with with silky glazed nut quality throughout mixed with a rather maderised note. Elegant and fine, the extremely dry finish fades like a spirit and cuts short what could be a more interesting wine. Very good, but perhaps better QPR stuff out there. (2736 views) | | | Tasted by andrewstevenson.com on 11/7/2016 & rated 91 points: A very refined, nutty, caramel, and slightly raisined nose, with a hint of polish and some fresh green notes.
Very smooth and silky palate, with a certain richness. Very poised and elegant with a lovely freshness. (3015 views) | | | Tasted by rossi.wine on 10/10/2016 & rated 92 points: Layered and complex on the nose - spices, dried fruit, walnuts. On the palate dry but quite rich and punchy with lovely length and persistence. Very good. 91-93 (2531 views) | | | Tasted by Tannatastic on 10/9/2016 & rated 94 points: Lovely faded copper-to-bronze colour in the glass. A little too cold to start with, given time to come up to cool in the glass, the nose improved from dusty old library, to walnuts, almonds, dark chocolate, dried fruit and 'roasted notes' (such as caramelisation and torrefaction but not in an overtly sweet way).
Bone dry and refreshing on the finish, this is a real sipper and contemplator. A certain salinity and with a wonderful, cutting acidity - we had it as an aperitif, paired it with Serrano ham, almonds, olives and some Stilton. Perfect match! Excellent stuff. (1774 views) | | | Tasted by sweetstuff on 11/5/2015 flawed bottle: retasted 11/5/2015, from glass decanter stored on a granite countertop exposed to light, evidently opened in May, 2015, about 6 months ago. A fair challenge for even this style of wine.
From Impitoyable: deep brown with hints of green, finely but distinctly cloudy. Tudor tears (broad arches with points). Sweetly nutty and with consommé, and a caramel overlay; seems to be quite simple at this point but still has signs of life and energy. Does show plenty of energy, almost heat, and an intense citric-bitter finish, but with a somewhat evaporative finish. Seems more integrated and pleasant from the copita, leaving a finish suggestive of Spanish pickled anchovy or garum sauce. Still drinkable but not for long under these conditions. 84/100; probably will go down as a defective wine if not a defective bottle, and the defect was mine and not the wine's, but there is no reason for this to influence scores.
Again, from this series of tastings the so-called Trombley Sherry Theorem has emerged, against some doubt expressed by others: that is, even fully oxidized-style wines, when first tasted from a fresh bottle, are not at a steady state, but can change, often considerably, if stored further after the wine first sees oxygen after the cork is pulled. This change is frequently positive for sherries that are of fine quality in the first place. Therefore, as much oxidative stress as can be goven over days and even weeks might be required for a full evaluation and maximum drinking pleasure. (2078 views) | | | Tasted by Hodby on 2/9/2015 & rated 95 points: Medium amber color. Sweet-savory nose, of roasted nuts, caramel, orange and lemon. vanilla, redwood. On arrival, low tannin and medium-high acidity; essentially correct fora naturally occurring Palo Cortado (as opposed to a a blended one of sweet and dry sherries. Dry and high energy, there's a saltiness with repeat of citrus, nut and caramel in the mouth. Long, vivacious finish. Served with various tapas and a wild mushroom soup. Bottle #2 of two. (2547 views) | | | Tasted by Markus Randall on 5/29/2014 & rated 96 points: Beautiful dark amber color. The nose is intense and very complex dominated by rancio and dried dates, dried figs and butter with notes of walnut and cocoa. It is easy to expect a sweet wine based on the nose, but this wine is dry. On the palate the wine has very good acidity, medium body, and while the alcohol clearly is high it is seamlessly integrated and goes by without notice. The wine is intense and complex with butter, dried fruit, without becoming raisiny, and notes of cocoa, nuts and rancio. The finish is unmistakably walnutty. Long, complex, and beautiful. A wine for meditation. (3021 views) | | | Tasted by sweetstuff on 5/4/2014 & rated 94 points: N.V. Emilio Lustau (Almacenista) Jerez-Xérès-Sherry Palo Cortado Almacenista Vides 1/50 (Spain, Andalucía, Jerez-Xérès-Sherry); 19 pabv. T-cork. Double-decanted and allowed to open with cork in place for 24 hours. A nearly green tawny, clear to center but still powerfully colored. Delicate, high-toned dry figgy sweetness, leather and sweet smoke; caramel opening up to a sweetness not unlike dry maple syrup. Somewhat hot at first but fine palo, fresh but fine finish. Excellent, nearly classic.
A rich, full-bodied, energetic wine with plenty of skin tang and tannins and great body. I'd estimate that this will improve another week or so with further airing and will plateau, from my experience, for several weeks. Will keep and improve in bottle unopened under t-cork for ten or more years. This wine is so tight and closed under its green robe that it needs quite a bit further aging before the typical palo cortado experience breaks through.
Now, at about 3 weeks: Caramel, dry fig, and veal consomme now emerge on nose and palate, with a smooth, bright acidity, salinity and having savory and umami-tinged length. Try giving it a full mouthful at this point. One of the best illustrations of the Trombley theory of Sherry maturation I've ever encountered; indeed, it well may have been the prototypical example. Give it another half-point. (3011 views) | | | Tasted by indiscriminate palate on 12/5/2013: A flight of sherries (Frog and Peach): Medium-intensity almost rose color, very pretty. Fairly faint but very complex nose, floral, citrus, fresh almonds. It is fairly light and racy, with loads of acid and citrus notes. Beautiful wine. Unfortunately, a fairly short finish with a bit of bitterness, but I'm not sure how long the bottle was open. Light, refreshing, and yummy. Not very complex, but quite enjoyable. While not the most contemplative of the wines in the flight, it was my most enjoyable of the four. (3458 views) | | | Tasted by shleepy on 10/18/2013 & rated 89 points: Grapey, chocolatey, a little bitter in the finish. Solid but not amazing. (3220 views) | | | Tasted by Periko on 9/3/2013 & rated 92 points: Medium to dark brown color. On nose, it has an intense aroma of sugared almonds and salinity. On palate it carries a medium high acidity - it matches very well with a steak tartare - and an oxidative profile. It is powerful, complex, mouth coating and it finishes with a long, dried fruits flavor aftertaste. 91-93 (2179 views) | | | Tasted by pawa on 7/29/2013 & rated 93 points: Totally amazing after more than ten years in half-bottle. Difficult to pair with anything but smoked almonds or simply enjoyed by itself. Just as much as I love this wine my wife hates it. Time for divorce? (2478 views) | | | Tasted by Periko on 3/30/2013 & rated 92 points: Dark brownish color. Impressive nose with hazelnuts, toasted, nuts, salty aromas and a sherry-cognac note. On palate it's salty, with high plus acidity, offering orange peel, candy, licorice and burnt sugar flavors and finishing with a very long aftertasted. A suberb bargain. (91-92) (2007 views) | | | Tasted by sweetstuff on 2/16/2013 & rated 93 points: NV Emilio Lustau as Almacenistas dealer (Jerez-Xérès) Sherry, Palo Cortado Vides, Jerez de Frontera, Spain.1 cask removed out of 50 from the Criadera.
Warm brown-green to this color-deficient taster, with a very pale meniscus. Has a very simple, fresh, slightly woody nose. Chewing and slurping bring out some additional freshness and sappiness, with an energetic note and some length and refreshment. Now coming on with some nice depth and nice crispness.
Decided to leave this in a decanter for a week or two, as it seems quite tight.
(Brings up a good question--are these upscale sherries actually designed to need decanter time?)
March 10: Re-tasting from scratch, room temperature: Rich but transparent green-brown. Salty caramel, sweet resinous wood, touch of smoke and minerals. Round attack and a quite 'dry', quite grapy sweet fruit, with a neat long summary on the finish. Will have to taste again a third time--have I discovered the key to unlock great sherry? (93 pts.)
Due to a question from a wine forum, I decided to re-taste this material 3/11/2013 at a cooler temperature. It was kept 24 hours in the refrigerator and tasted at 55 F (12C). The question: is the change I percieved occurring in this sherry due to a change in temperature?
Color is bright, almost identica to the brown-green described above.l; with a little bittiness of brown particles barely perceptible. There is a richness that is somewhat muted on the nose, with some caramel and a little tropical noble wood; the palate is precise, almost pinpoint acidity flavoring the grapy dry fruitiness, underlalin by subtle wood notes and savory tarry spice notes. Finish is an intense, focused summary, with a delightful point of energy focused on the tip of the tongue. 93 coming out of the refrigerator. Almost identical but with a touch better focus and struccture on the cooloer sample. Perhaps a half-point difference at most. (1884 views) | | | Tasted by kwaky on 1/21/2013 & rated 90 points: Drank this over two snowy nights at home. Night one was straight out the wine fridge at 18c. Nice accompaniment to our first paella. It cuts through the richness very well. Dark nutty colour and quite dry on the palate.
Second night was out of the fridge as an aperitif. The harsh attack that was offered on the first day has subsided with the chilling of the wine. Tasted a bit better.
Just don't think I'm a massive sherry fan. Nice drink/aperitif and amazing value for money. (1868 views) | | | Tasted by Billigan on 11/13/2012 & rated 92 points: Savored this over three days. First night, it was almost a little overpowering, "like a big fresh walnut dipped in cognac" as my friend described it. But by the second and third nights, the alcohol had settled down, revealing a complex array of salty, nutty flavors and aromas, along with orange rinds and creme caramel and picking up sweetness and smoothness all along the way. Wonderful accompaniment to my wife's outstanding butternut squash soup. Warms the soul and challenges the mind. Great wine. (1858 views) | | | Tasted by Xavier Auerbach on 11/11/2012 & rated 90 points: L.8035. Nice, nutty, dry, elegant Sherry. (1900 views) | | | Tasted by yofog on 10/22/2012 & rated 94 points: Exceptionally fine and composed, super balanced and structured wine, expressing itself in a lean and clean, focused manner. Wonderful nose, almost of jamon and smoke, nuts and herbs, that carries through on to the palate pretty well. (1766 views) | | | Tasted by pwillen1 on 8/16/2012: Emilio Lustau Dinner with Drake McCarthy (Metrovino, Portland OR): Dark brown. Sweet nose of nutmeg and perhaps clove. a bit of hazelnut on the attack but actually a bit disappointing mid palette. Moves to more interesting orange notes before finishing with almond and cherry pit. Saves itself toward the end. (2148 views) | | | Tasted by Enfant sauvage on 6/30/2012: By night 3 this is cranking. Nice, but I understand Brooklyn's complaint. I didn't find this cloying, but it is big, really big, for a palo cortado. Tends much more toward the oloroso side of things. Definitely loses the nuance of some finer palos, but still very enjoyable to me, and, I think, very solid qpr at $24/750ml. (1692 views) | | | Tasted by Marc on 5/17/2012 & rated 93 points: Lustau tasting with Christopher Cannan (Dine Restaurant, Auckland, New Zealand): outstanding wine - dry, bracing, heaps of depth, fabulous mouth feel - dry and bright while at the same time dark and brooding! (2210 views) | | | Tasted by brooklynguy on 12/11/2011: very disappointing. aromatically pleasing, but the palate is immediately and distractingly sweet, and the overall package is polished and without guts - this is not an interesting wine. actually difficult to drink because of the sugar. (2494 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Emilio Lustau (Almacenista) 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
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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. |
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