Polish. Orange peel. Nut. Beautiful, burnt caramel. I want to sip this slowly but I want more after every drop passes my lips. This coats my palate and asks questions.
Put in a barrel half a lifetime ago. If I think what I was doing then and what I have done since, well, the mind boggles. As I loved and learnt and tried and won and lost this wine has sat and aged and grown. All these things I think as I sip this fine, aged Oloroso and it leaves a ringing in my ears.
Drank over a few weeks in February, kept in the fridge between glasses with no ill effects. Contemplative, superb wine.
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Light tawny. Acetic notes mingling with fig and Christmas pudding notes on the bouquet. Palate is striking for the saline undertow and has a prominent acidic character that may be too much for some (like myself - not at all an experienced sherry drinker). While not my personal cup of tea it was understandable why this wine has impressed so many here - there is a wide breadth of flavours on offer and while one has to be a lover of the acetaldehydic profile, it is clear that these come together in a complex whole. Long final.
I bought 3 sherries after deciding I needed to at least explore this area of winemaking. This was my second and so far my preferred bottling. We only finished half a bottle or so, and looking forward to seeing how I feel about it when I get to the remainder. But unless something changes I don't feel I will become an avowed sherry drinker.
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Light amber with gold highlights showing clear and clean. The nose is smooth, nutty, rich sweet citrus juices and maple syrup. The palate is meaty and sweet with a very juicy entry and a long dark acidic finish.
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Fira Dismavi 2023 #2 (Sherry); 3/1/2023-3/14/2023: The wine looks light brown colored. The legs are medium. It smells like fig, mineral, stoniness, light toast, almond, walnut, alcohol/hot and sherry. The body is medium/full. The wine has linear texture. The wine finishes long. The wine has high acidity.
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A slightly cloudy amber color. A nose of maple sugar and walnuts. The wine has a bracing acidity combined with very pronounced tannins. Flavors of dates, walnuts, olive brine, and maple burst forth. The wine is bone dry, however. But, for a 30 year old wine I was expecting more balance to the tannic structure. A bit rough going.
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Bodegas Tradicion et al. (Chicago, IL): 1002/2000 L3/18. This represents the next step up in terms of richness and opulence. Aldehydic notes on the nose but with a distinct sotolon character. There is a strong roasted nut component on the palate, and the acidity comes across as quite citric and sharp. A slightly oily texture moderates the acidity.
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Dinner at Jaleo (Chicago, IL): I have long been confounded by dry sherry, but I think I'm slowly starting to "get" it. The nose here is a myriad array of maple, tamarind, tangerine peel, Christmas spice, brown sugar, rancio and so many other things; it's mesmerizing in and of itself. The palate carries through on all of these flavours and has the same kaleidoscopic effect. I love the oxidation but crazy fresh acidity as well. Not much of an alcoholic kick here either; this is a lovely sort of sherry to have with food.
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This just may be the mythical sherry I have been searching for all my life. Just a lovely sherry with a rancio nose of roasted almonds, hazelnuts and buttered toffee. More roasted buttery nuts along with a vanilla note on the palate. The acidity level is high as I would expect for an oloroso, but perfect for this style of wine. Highly recommended
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A traditionalist Oloroso. The average age of the wine is 45 years, 20% alcohol, 8,17 g/l acidity and 1,87 g/l volatile acidity. Bottle no. 118 of total 4000 bottles.
Luminous, deep and concentrated reddish bronze with a pale burnished golden-yellow rim. The bouquet feels very powerful, open and intense with an impressive array of aromas of caramel, sweet syrupy molasses, some volatile nail polish character, a little bit of raisins and prunes, a hint of porcini mushrooms and a touch of smoke. The wine is full-bodied, very concentrated and noticeably heavier than the Bodegas Tradición VORS Amontillado with dry yet subtly sweet-toned flavors of apple peel and espresso-like bitterness, rancio tones of rancid nuts, some hay, quite pronounced alcohol heat, rather intense aldehydic sharpness, light saline tones and nuances of sorrel, a little bit of syrupy sweetness, a mushroomy hint of porcini and a touch of vanilla custard. Although the mouthfeel is oily and viscous, the wine never comes across as particularly weighty, but instead surprisingly lively and light on its feet, thanks to the exceptionally high acidity for a Palomino. The remarkably long, intense and quite warm finish is sharp, powerful and very slightly sticky with a complex aftertaste of syrupy molasses, some espresso bitterness, a little bit of tangy salinity, light rancio tones of roasted nuts, a mushroomy hint of porcini and a sweeter touch of caramel and vanilla custard.
An exceptional powerhouse of a Sherry. Extraordinary complexity, intensity and harmony here. Unlike the Bodegas Tradición VORS Amontillado, which is noticeably sharper in style with heavier emphasis on the sharp aldehydic character and other elements of biological aging, this is all about the depth and concentration that comes from the prolonged oxidative aging. This is something akin to an Oloroso concentrate with remarkable clarity and purity. I can imagine the elevated levels of VA might be a distraction to some, but I didn't mind them one bit. This is getting as perfect as a Sherry can be. Solid value at ~60€. Very highly recommended.
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Tasted during Tim Syrad Wine Tours trip to Jerez. Tasted at the bodegas. • Can keep open up to 1 year. • Food pairing as red wine L – light chestnut N – Sweeter T – Slightly sweeter start => salty, nutty (cashew)
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Andalucia, mainly Sherry (Tradicion/Lustau/Barbadillo); 9/12/2018-9/26/2018 (Malaga-Cordoba-Carmona-Arcos-Jerez): Tasted at the bodega. Dark yellow/amber colour. Caramel scent with a startling, sharp poke in the nose of good XO Cognac. Fat, dry entry leads with salted toffee; strong acid gain on the mid-palate making it seem even drier as it goes on, perhaps a little dusty/musty/impure on the swallow, but the finish is very long, resonant and outstandingly fine. 57 Euro/75cl at cellar door. 91P
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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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Various wines and sherries from Madrid Vacation; 7/4/2017-7/6/2017 (In and around Madrid): Another outstanding dry sherry. I had never heard of this producer before. Watered down iced tea in color. The nose is great. sort of nutty and salty with slight burnt orange peel. On the palate, this is complex and deep. Dry. Salty with slight nuttiness. Long finish although a hint of bitterness on the end (nit picking). Really a special wine and very interesting. 7 Euros per glass at Angelita in Madrid. This was served with a watermelon and traditional gazpacho mixed together that was amazing.
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Amber to mahogany hue. Nose of floor polish, bee's wax and turpentine. Bone dry. Very intense, high toned and rich. On the palate it almost gives a burning sensation. I am lost for words trying to describe the impression it leaves with me and Very, very long finish. A wine to behold. For me: close to perfection
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From a beautiful mahogany colour, less complex on the nose that I can remember. Long, very long in the mouth changing every second. Bitter and nutty aftertaste. Still highly recommended.
De un bello color caoba aunque menos complejo en nariz que lo que puedo recordar. Largo, muy largo en boca cambiando en cada segundo. De un postgusto amargo y a almendras. Todavía totalmente recomendada.
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N:mahogany, alcohol, roasted nuts, old leather, orange peel, wax. P:Rich and concentrated flavours of oak, orange peel, salty tang, umami. texture is impressively lithe despite the rich flavours. Very graceful, mouth-watering finish. Sensational. Drink or hold 19% abv.
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Served by the glass at restaurant ViaVélez in Madrid. A new bottle was opened. Beautiful mahogany colour. As much complex nose as you can imaging. Every Palo Cortado snob-lover would be charmed with this. Tremendously long on the palate, nutty and savoury. A simple glass can't be enough in any case. Food was calling for this!
Servido por copas de una botella nueva en el restaurante Viavélez de Madrid. De un bello color caoba. La nariz más compleja que te puedas imaginar de forma que todo amante del PC quedase satisfecho. Tremendamente largo en boca, a nueces y muy sabroso. Una sola copa no puede ser suficiente en ningún caso. ¡La comida lloraba por este vino!
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average age of wines - 48 years salty smelling, nuts and marmite so dry, driest oloroso i've ever had, austere salty long maybe a little too intense for me
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2/18/2024 - cugel_saga Likes this wine: 94 Points
Liquid copper.
Polish. Orange peel. Nut. Beautiful, burnt caramel. I
want to sip this slowly but I want more after every drop passes my lips. This coats my palate and asks questions.
Put in a barrel half a lifetime ago. If I think what I was doing then and what I have done since, well, the mind boggles. As I loved and learnt and tried and won and lost this wine has sat and aged and grown.
All these things I think as I sip this fine, aged Oloroso and it leaves a ringing in my ears.
Drank over a few weeks in February, kept in the fridge between glasses with no ill effects. Contemplative, superb wine.
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2/11/2024 - David Meddings wrote: 92 Points
Light tawny. Acetic notes mingling with fig and Christmas pudding notes on the bouquet. Palate is striking for the saline undertow and has a prominent acidic character that may be too much for some (like myself - not at all an experienced sherry drinker). While not my personal cup of tea it was understandable why this wine has impressed so many here - there is a wide breadth of flavours on offer and while one has to be a lover of the acetaldehydic profile, it is clear that these come together in a complex whole. Long final.
I bought 3 sherries after deciding I needed to at least explore this area of winemaking. This was my second and so far my preferred bottling. We only finished half a bottle or so, and looking forward to seeing how I feel about it when I get to the remainder. But unless something changes I don't feel I will become an avowed sherry drinker.
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10/17/2023 - Tudz Drkl Likes this wine:
Light amber with gold highlights showing clear and clean. The nose is smooth, nutty, rich sweet citrus juices and maple syrup. The palate is meaty and sweet with a very juicy entry and a long dark acidic finish.
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3/10/2023 - gornals wrote: 94 Points
Fira Dismavi 2023 #2 (Sherry); 3/1/2023-3/14/2023: The wine looks light brown colored. The legs are medium. It smells like fig, mineral, stoniness, light toast, almond, walnut, alcohol/hot and sherry. The body is medium/full. The wine has linear texture. The wine finishes long. The wine has high acidity.
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7/1/2022 - djarcara wrote: 90 Points
A slightly cloudy amber color. A nose of maple sugar and walnuts. The wine has a bracing acidity combined with very pronounced tannins. Flavors of dates, walnuts, olive brine, and maple burst forth. The wine is bone dry, however. But, for a 30 year old wine I was expecting more balance to the tannic structure. A bit rough going.
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6/9/2022 - acyso wrote: 95 Points
Bodegas Tradicion et al. (Chicago, IL): 1002/2000 L3/18. This represents the next step up in terms of richness and opulence. Aldehydic notes on the nose but with a distinct sotolon character. There is a strong roasted nut component on the palate, and the acidity comes across as quite citric and sharp. A slightly oily texture moderates the acidity.
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9/5/2021 - acyso wrote: 95 Points
Dinner at Jaleo (Chicago, IL): I have long been confounded by dry sherry, but I think I'm slowly starting to "get" it. The nose here is a myriad array of maple, tamarind, tangerine peel, Christmas spice, brown sugar, rancio and so many other things; it's mesmerizing in and of itself. The palate carries through on all of these flavours and has the same kaleidoscopic effect. I love the oxidation but crazy fresh acidity as well. Not much of an alcoholic kick here either; this is a lovely sort of sherry to have with food.
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6/6/2020 - JPadz41 Likes this wine: 96 Points
Color: Deep amber, caramel
Nose: Brine, molasses, almond/amaretto
Palate: Roasted hazelnut, salty peanut brittle, burnt caramel, vanilla
Acid: medium
Mouth feel: Slightly oily, very full, minute+ nutty finish
20% abv
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4/10/2020 - Saxman1984 wrote:
This just may be the mythical sherry I have been searching for all my life. Just a lovely sherry with a rancio nose of roasted almonds, hazelnuts and buttered toffee. More roasted buttery nuts along with a vanilla note on the palate. The acidity level is high as I would expect for an oloroso, but perfect for this style of wine. Highly recommended
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5/28/2019 - forceberry wrote: 97 Points
A traditionalist Oloroso. The average age of the wine is 45 years, 20% alcohol, 8,17 g/l acidity and 1,87 g/l volatile acidity. Bottle no. 118 of total 4000 bottles.
Luminous, deep and concentrated reddish bronze with a pale burnished golden-yellow rim. The bouquet feels very powerful, open and intense with an impressive array of aromas of caramel, sweet syrupy molasses, some volatile nail polish character, a little bit of raisins and prunes, a hint of porcini mushrooms and a touch of smoke. The wine is full-bodied, very concentrated and noticeably heavier than the Bodegas Tradición VORS Amontillado with dry yet subtly sweet-toned flavors of apple peel and espresso-like bitterness, rancio tones of rancid nuts, some hay, quite pronounced alcohol heat, rather intense aldehydic sharpness, light saline tones and nuances of sorrel, a little bit of syrupy sweetness, a mushroomy hint of porcini and a touch of vanilla custard. Although the mouthfeel is oily and viscous, the wine never comes across as particularly weighty, but instead surprisingly lively and light on its feet, thanks to the exceptionally high acidity for a Palomino. The remarkably long, intense and quite warm finish is sharp, powerful and very slightly sticky with a complex aftertaste of syrupy molasses, some espresso bitterness, a little bit of tangy salinity, light rancio tones of roasted nuts, a mushroomy hint of porcini and a sweeter touch of caramel and vanilla custard.
An exceptional powerhouse of a Sherry. Extraordinary complexity, intensity and harmony here. Unlike the Bodegas Tradición VORS Amontillado, which is noticeably sharper in style with heavier emphasis on the sharp aldehydic character and other elements of biological aging, this is all about the depth and concentration that comes from the prolonged oxidative aging. This is something akin to an Oloroso concentrate with remarkable clarity and purity. I can imagine the elevated levels of VA might be a distraction to some, but I didn't mind them one bit. This is getting as perfect as a Sherry can be. Solid value at ~60€. Very highly recommended.
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10/20/2018 - Keith Cooper wrote:
Tasted during Tim Syrad Wine Tours trip to Jerez. Tasted at the bodegas.
• Can keep open up to 1 year.
• Food pairing as red wine
L – light chestnut
N – Sweeter
T – Slightly sweeter start => salty, nutty (cashew)
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9/21/2018 - honest bob wrote: 91 Points
Andalucia, mainly Sherry (Tradicion/Lustau/Barbadillo); 9/12/2018-9/26/2018 (Malaga-Cordoba-Carmona-Arcos-Jerez): Tasted at the bodega. Dark yellow/amber colour. Caramel scent with a startling, sharp poke in the nose of good XO Cognac. Fat, dry entry leads with salted toffee; strong acid gain on the mid-palate making it seem even drier as it goes on, perhaps a little dusty/musty/impure on the swallow, but the finish is very long, resonant and outstandingly fine. 57 Euro/75cl at cellar door. 91P
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8/17/2018 - forceberry wrote: 96 Points
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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7/3/2018 - peternelson wrote: 93 Points
Super intense, caramel-toffee nose with roasted almonds, smells sweet, dry on the palate super long. With smoked cheddar and roasted almonds. Harstine
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6/4/2018 - Larsrar Likes this wine: 93 Points
One of the best Olorosos and also good value.
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3/9/2018 - T.E.D. wrote: 95 Points
Ditto other reviews. Intense nose of sea shell and burnt sugar. Palate was lean and crisp. More woods and orange elements. Amazing and long finish.
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7/6/2017 - Loren Sonkin wrote: 95 Points
Various wines and sherries from Madrid Vacation; 7/4/2017-7/6/2017 (In and around Madrid): Another outstanding dry sherry. I had never heard of this producer before. Watered down iced tea in color. The nose is great. sort of nutty and salty with slight burnt orange peel. On the palate, this is complex and deep. Dry. Salty with slight nuttiness. Long finish although a hint of bitterness on the end (nit picking). Really a special wine and very interesting. 7 Euros per glass at Angelita in Madrid. This was served with a watermelon and traditional gazpacho mixed together that was amazing.
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12/23/2016 - Bandreas wrote:
Amber to mahogany hue.
Nose of floor polish, bee's wax and turpentine. Bone dry. Very intense, high toned and rich.
On the palate it almost gives a burning sensation. I am lost for words trying to describe the impression it leaves with me and Very, very long finish. A wine to behold.
For me: close to perfection
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6/16/2015 - Harley1199 wrote:
From a beautiful mahogany colour, less complex on the nose that I can remember.
Long, very long in the mouth changing every second. Bitter and nutty aftertaste.
Still highly recommended.
De un bello color caoba aunque menos complejo en nariz que lo que puedo recordar.
Largo, muy largo en boca cambiando en cada segundo. De un postgusto amargo y a almendras.
Todavía totalmente recomendada.
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6/7/2015 - THECORKDORK Likes this wine: 94 Points
As close to perfection as I've ever found in Oloroso Sherry. This one has it all. I love it.
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1/31/2015 - Tony Molester Likes this wine:
N:mahogany, alcohol, roasted nuts, old leather, orange peel, wax.
P:Rich and concentrated flavours of oak, orange peel, salty tang, umami. texture is impressively lithe despite the rich flavours. Very graceful, mouth-watering finish.
Sensational.
Drink or hold
19% abv.
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5/21/2014 - Harley1199 Likes this wine:
Served by the glass at restaurant ViaVélez in Madrid. A new bottle was opened.
Beautiful mahogany colour.
As much complex nose as you can imaging. Every Palo Cortado snob-lover would be charmed with this.
Tremendously long on the palate, nutty and savoury. A simple glass can't be enough in any case.
Food was calling for this!
Servido por copas de una botella nueva en el restaurante Viavélez de Madrid.
De un bello color caoba.
La nariz más compleja que te puedas imaginar de forma que todo amante del PC quedase satisfecho.
Tremendamente largo en boca, a nueces y muy sabroso. Una sola copa no puede ser suficiente en ningún caso.
¡La comida lloraba por este vino!
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4/29/2014 - henrygjeffreys Likes this wine:
average age of wines - 48 years
salty smelling, nuts and marmite
so dry, driest oloroso i've ever had, austere
salty
long
maybe a little too intense for me
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