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| Drinking Windows and Values |
| Drinking window: Drink between 2016 and 2026 (based on 13 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 91.5 pts. and median of 93 pts. in 48 notes) - hiding notes with no text | | | Tasted by Robin & Emma on 3/9/2024 & rated 92 points: Tasted at Virgin Wines event. Rich fruit yet bone dry, shot through with MDF and savoury caramel. Intense, balanced and complex. (195 views) | | | Tasted by Michael Mackenzie on 1/6/2024 & rated 93 points: Colour: med deep amber, bright, clear.
Nose: full, v fresh, nutty, some woody notes,
Taste: med body, rounded, fresh, excellent fruit notes, touch of caramel , good acidity too, long finish, bone dry, dried fruits.
Overall, excellent example which must be served barely chilled to get the full complexity. What strikes me is that, being from Sanlucar, this has seemingly evolved from a Manzanilla with all the salty tang you would expect. (345 views) | | | Tasted by Madera16 on 1/25/2022: Intense, if a bit sharp and peaky, with strong acid. Bone dry. (849 views) | | | Tasted by RussK on 1/10/2021 & rated 91 points: Russk. RHM brought to CDC at Mustang. Nice. Todz (below ) has it right. 91+ (1265 views) | | | Tasted by Tudz Drkl on 1/7/2021: nutty, coffee, marzipan, caramel, orange, great acidity, spice, bright and acidic on the tongue, but dark on the palate. delicious (1144 views) | | | Tasted by streethawk on 1/27/2020 & rated 95 points: Intense, complex, and smooth with a finish that just keeps on going. Now this is a wine with some serious character! (1416 views) | | | Tasted by ohne_musik on 1/14/2020 & rated 93 points: Consistent with prior bottles. A bit acetone-y and otherwise muted at first, and better after being open and put in the fridge for 1-2 weeks for peak nuance. Even 4 weeks later (fridge + vacuvin) it's drinking great. (1453 views) | | | Tasted by MikeJK on 9/7/2019 & rated 93 points: Seemed to peak in the glass (and bottle) after about an hour; thereafter, a bit sharp. Otherwise, this is a very good example of Palo Cortado with an above average intensity, complexity and length. Notably saline with the expected nutty rancio notes and a bit of fruit. Strongly recommend some air time so as not to miss that peak window. Will try again after a day or two in the fridge. (838 views) | | | Tasted by James Kim on 9/7/2019 & rated 93 points: From memory. More rounded fruit, a bit of caramel, oxidative nuttiness, mildly bitter walnut skin and a nice hit of salt on the back end. Several hours later, the fruit receded more and the walnut skins come up to the fore. Enjoyed this, although more about an hour in with the better balance of flavors than toward the end of the night when the walnut skins became more prominent. 93 at the beginning. (1153 views) | | | Tasted by ohne_musik on 8/5/2019 & rated 94 points: Just lovely. Took a bit of time to open up - initially reserved and a bit of acetone on the nose. Complex, saline, nutty, perfect with almonds and some Idiazabal cheese. Still something linear and compact about it that makes me think it needs more air to give everything. 92
After 3 weeks in the fridge, 25% full, non-vacuumed. Wow, this has blossomed into something extra special. More generous than before, nutty, rounded, mouthwatering, and with a focused intensity that it didn’t have upon first open. 94 (973 views) | | | Tasted by feliperf on 8/4/2019 & rated 95 points: Well, this is one of the best wines I've tasted. And I'm pretty familiar to Sherry wines, which are one of my worldwide favorites. Smooth, rich, complex, it has everything, it's very hard to stop drinking it (many Sherry wines are hard to keep drinking them, because of the high alcohol, but this is not the case). So, what can I add? Try it, if you have the chance. Luckily, I'm only 90 km away from Sanlúcar de Barrameda... (630 views) | | | Tasted by ohne_musik on 3/1/2019 & rated 93 points: Really classy. So nuanced, focused and concentrated. Completely dry but with the body of a rich amontillado, saline, toasted almonds, a hint of acetone, and layers and complexity. One of the best palo cortados I’ve had in recent memory. A good deal at $18 per glass at Oloroso. (804 views) | | | Tasted by MikeJK on 2/24/2019 & rated 94 points: Intense nose was enjoyable. Great QPR introduction to Palo Cortado. Quince’s wine bar, SF. (503 views) | | | Tasted by Double-A on 3/20/2018 & rated 93 points: Amber colour. Aromatic, black tea, toasted nut, caramelized, dried citrus nose. Big, flavours. Dry and savoury with notable salinity. Dry, warm, tart finish.
4.5/5 (1259 views) | | | Tasted by kalissa on 3/11/2018 & rated 94 points: This is wonderful, not sure how best to describe it, but it is certainly one of best sherries I’ve had. Perfect level of dryness, so well balanced. Beautiful nutty aromas and a long finish. Great! Don’t hesitate to pair with food, it will hold up. (1069 views) | | | Tasted by Mtnmd1 on 3/2/2018 & rated 91 points: What Lombardi says (1101 views) | | | Tasted by SteveH on 10/27/2016 & rated 89 points: Seems austere to me compared to peer PCs, say the Valdespino CP for example. Didn't get the oloroso notes, and tasted to me a little shallow and astringent, though nice complexity of flavors within that spectrum. Which makes it sound like I didn't like it -- I did, but it doesn't thrill me like Valdespino or Fernando thrill me. (1882 views) | | | Tasted by Anthony Lombardi on 10/7/2016: This is a "wow" Sherry. A fantastic juxtaposition of delicacy and energy. The acidity is the unifying element that brings together the briny, nutty & fruity elements which permeate the nose and palate alike. The body is ethereal & as it breathes the richness of the hazelnut & apricot notes pick up, again creating a captivating tension for a the senses. There is a mystery to this as it shows an unrelenting smoky/caramel note on the back of the palate which lingers beautifully on the finish. This is a fully realized, authentic wine of composure. Get ahold of some. (2072 views) | | | Tasted by Harley1199 on 3/2/2016: Heady nose with aromas of nuts and sour butter. Very long end. Fills your mouth completely. Its merit lies not only in the label. Scoring only 90 points is not to understand this wine.
Accompanied a couple of Idiazabal cheese. The first the best.
Embriagador en nariz con aromas a frutos secos y a mantequilla agria. Muy largo en boca. Te llena totalmente. Su mérito no sólo reside en la etiqueta. Dar solamente 90 puntos es no entender este vino.
Acompañó un par de quesos idiazabal. Mejor el primero. (2734 views) | | | Tasted by gallu on 2/28/2016 & rated 92 points: 92 Color bronce anaranjado. Nariz salina, almendras amargas, barnices. Boca firme, con una acidez importante. Muy fino en boca. Salinidad. Muy largo. Muy buen vino. (1806 views) | | | Tasted by peternelson on 6/8/2015 & rated 92 points: Racion: Aromatic, lovely dried fruits with salty almonds, balanced savory notes (beef broth?); Macadamia richness but still bright with great concentration on the palate. Dry, medium body; great wine and completely rocked with lamb meatballs. (93 paired with the meatballs) (2402 views) | | | Tasted by henrygjeffreys on 2/14/2015: searingly dry, very long
pickled in acidity
Quite a challenging style
one to drink very very slowly
extremely long and complex (1784 views) | | | Tasted by PT insurgent on 11/27/2014: On the nose notes of brown sugar, apricot, spice, cinnamon, nutmeg. Very fresh and vibrant.
Palate, dry, med+ acid, long finish. dried fruits, apricot, cinnamon, orange, orange peel, candied fruits, nut, roasted nut, almond, walnut. (1909 views) | | | Tasted by kenito799 on 11/24/2013 & rated 93 points: Bracing acidity conveys outstanding savory roasted nuts, saline minerals, caramel and woody notes, intense long finish. Fantastic. (2372 views) | | | Tasted by vinatelia.com on 9/3/2013 & rated 93 points: Its amber color shows that It´s dense and full-bodied. This is clean as well.
On the nose it has a médium-high intensity, and it´s complex. old wood, dry fruits, caramel, roasted aromas and hints of sweet and saline aromas. It seems like fino, amontillado and oloroso at the same time.
On the palate the flavors are the same; at the beginning it´s a little bit sweet, and then it shows almonds and saline aromas, which are present in a long final, which is a little bit bitter.
More info in: http://www.vinatelia.com/2013/09/jerez-cortado-wellington.html
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| By Jancis Robinson, MW
JancisRobinson.com (4/16/2019)
(NV Hidalgo La Gitana, Wellington VOS Palo Cortado Jerez – Xérès – Sherry White) Subscribe to see review text. | By Tim Jackson MW
JancisRobinson.com (3/7/2019)
(NV Hidalgo La Gitana, Wellington VOS Palo Cortado Jerez – Xérès – Sherry White) Subscribe to see review text. | By Julia Harding, MW
JancisRobinson.com (4/22/2016)
(NV Hidalgo La Gitana, Wellington 20 Year Old VOS Palo Cortado NV Jerez - Xérès - Sherry White) Subscribe to see review text. | By Julia Harding, MW
JancisRobinson.com (4/24/2014)
(NV Hidalgo, Wellington VOS Palo Cortado rez - Xérès - Sherry White) Subscribe to see review text. | By Victoria Daskal
JancisRobinson.com (11/5/2008)
(NV Hidalgo, Jerez Wellington Palo Cortado VOS rez - Xérès - Sherry White) Subscribe to see review text. | By Richard Jennings
RJonWine.com (4/11/2013)
(NV Bodegas Hidalgo Palo Cortado Wellington 20 V.O.S) Medium dark amber color with 1 millimeter clear meniscus and deep orange lights color; aromatic, refined, cantaloupe, nut oil, almond oil, peanut oil, sweet ginger cake nose; rich, tasty, elegant, very oily textured, almond oil, walnut oil palate with orange acidity; long finish (17.5% alcohol) 93 points | By Richard Jennings
RJonWine.com (1/8/2012)
(NV Bodegas Hidalgo Palo Cortado Wellington 20 V.O.S) Medium amber color with ruby and golden lights; rich, nutty, peanut, peanut oil nose; tasty, rich, peanut oil, peanut, almond butter palate; very long finish 93+ points 93 points |
NOTE: Scores and reviews are the property of JancisRobinson.com and RJonWine.com. (manage subscription channels) |
| 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. |
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