Community Tasting Note

forceberry wrote:

Friday, August 17, 2018 - Bottle no. 446 of total 3750 bottles. 20% alcohol.

Luminous, pale bronze color. Very developed, concentrated and somewhat sweet nose with sweet-toned aromas of caramel, peanut butter, some mushroomy action, light aldehydic saline tones, a little bit of smoke, a hint of slightly solvent-y and slightly nail polish-y volatile acidity and a touch of boozy alcohol. The wine is full-bodied, remarkably oily and very concentrated on the palate with quite pronounced alcohol heat and rich, complex flavors of mushrooms, aldehydic saline tang, sorrel, some tart lemony fruit, light tertiary notes of creaminess and peanut butter and a chocolatey mature note of mocha coffee with a dash of robust, somewhat bitter espresso character. The wine is pretty low in acidity, but the sharp aldehydic tang makes the wine appear very bright and lends good sense of structure to it. The finish is hot, very vibrant and remarkably complex with intense flavors of molasses and caramel, some mushroomy porcini tones, a little bit of chopped nuts, light caramel tones, a hint of cooked cream and a touch of espresso. The pronounced aldehydic character makes the appear quite crisp and tangy despite the lack of apparent acidity.

A ridiculously complex, wonderfully developed and thoroughly beautiful Sherry that has started to taste almost sweet, despite being technically bone dry. There's no sugar here, but the flavors are so developed and concentrated that they appear quite sweet in character and even the oily mouthfeel mimics wonderfully the syrupy mouthfeel of sweeter Sherries. Although high in aldehydes, the wine still isn't as sharp and aggressive as some younger Palo Cortados or Amontillados. Overall a stunning wine. In our tasting of wine and jamón ibérico, this was the only wine that could actually not just stand up to this intensely flavored delicacy, but actually overwhelm it as well. Very highly recommended.

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