This is nice. Rich, classic amontillado nose: brazil nut, red peanut skin, preserved lemon, dates. This is a solid amontillado--rather than a great one--but it's also at a very affordable price point. I could have used a touch more acid, but I really like the peanut skin note.
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Cooking paella tonight, so the natural choice was to rummage around and find some sherry. The Napoleon is an absolute benchmark + excellent value when you take into account it's age (some 20+ yo).
Nosel: sweet dried figs with a splash vinegar sprinkled with big crushed salt. Background coffee and sultana.
Pal: Salted almond, crushed hazelnuts and a wash of seaweed salt freshness balance the smoked paprika and saffron richness of the paella.
Fin: Toffee and dried cranberry. Perfect pairing.
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Amber. Nut, figs, yeast, cheese and hint of honey. The palate is bone dry with hazelnut and intense yeast extract flavours, black pepper and chilli. Intense.
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A private lunch (The Pony and Trap *, Chew Magna, UK): Wonderfully classical Amontillado in a lighter and very elegant style, completely dry, tangy acidity and chalky minerality, candied fruit, flowers and nuts, hint of sour butter (like a Palo Cortado), very good length.
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Compared with Golzalez-Byass Amontillado AB ("AB"), this is much darker, with a slight toffee note, and a certain oxidation and beef broth quality. On the palate it is completely different--it has the impression of just a slight sweetness to it--hard dark caramel or toffee. Good weight. The AB is much drier, more fragrant, a slight chamomile floral note, higher pitched. and more lift in the back. Both delish, but I'd give the nod to the AB--more complex, refined, dry. The Napoleon was my favorite amontillado for a while, but I think it was because it is more accessible.
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This tastes like amontillado lite. Thin. The most basic amontillado flavors. Lacks the exuberance of a fino and the depth of an oloroso. It tastes good; there's nothing unpleasant here. It may be that I drink a disproportionate number of high-end sherries. This would be nice as an unusual aperitif, but it needs some food to accompany it.
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Figs, almond, slightly saline. Not quite the finesse I would like, but this is only a mid-range wine, and I think it's very good for that. One of the regulars in my rotation.
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further away from flor than other amontillados i've had recently, but not so much so. almost delicate flavors of roasted salted almonds and toffee with a buttery hint to the finish. only the slightly grainy and harsh textural element to the finish prevents this from being truly elevated wine. a great value in amontillado.
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Very tricky one with this wine. It's a sweet sherry on the nose, with a pronounced intensity of pine, eucalyptis, vanilla and nut; but, on the palate, this is dry, dry, dry...did I mention dry? Very high in acidity, with flavors of almond skins, popcorn and grass / hay. Very good quality for what it is, but, on its own, I DO NOT like this wine - one of the oddest wines I've ever tasted. I'm told it is exceptional with salty foods, particularly Spanish and Italian hams, as well as many Spanish tapas, so have reserved judgment on the final score - I can definitely see those pairing well and I'll try to check it out soon.
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Aroma of caramel and almonds. Hazelnuts and caramel on the palate. Good quality, but standard issue - neither bad nor exceptional. Should be better for the $20 price.
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Rich amber golden colour; rich, dry and pure nose, hazelnut and vanilla, lemon and orange, nut cake; pure and clear palate, fullish but elegant, lots of finesse, supple but fresh, dry but gentle, candied fruit, vanilla; long hazelnut finish. Very attractive, charming Amontillado.
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12/18/2023 - loj wrote: 89 Points
Racey. Spieced almond, raisin
M++ acidity, H alcohol,
M+ finish with long draw on the spirit heat
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9/30/2023 - Tudz Drkl Likes this wine:
Nose: almond, sweet cookie, caramel, marzipan, and yeast. Palate: roasted nuts ,honey, caramel, orange zest. Great acidity and a chalky texture.
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9/11/2023 - yanlov Likes this wine: 90 Points
Notes intenses de caramel.
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8/27/2023 - mkribar Likes this wine:
This is nice. Rich, classic amontillado nose: brazil nut, red peanut skin, preserved lemon, dates. This is a solid amontillado--rather than a great one--but it's also at a very affordable price point. I could have used a touch more acid, but I really like the peanut skin note.
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7/15/2023 - Madera16 Likes this wine:
Rich and fruity amontillado, like drinking a rummy vanilla extract. Long finish of toasted grains and maple. Excellent.
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11/29/2022 - Tudz Drkl wrote:
Nice nutty flavor with good acidity and a nice richness. Full of flavor.
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11/26/2022 - Madera16 Likes this wine:
Probably my favorite from the tour. This was lifted with notes of bread crust and savory character on top of caramel. Quite good.
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6/6/2022 - Daltond333 wrote:
Furniture polish, lemon oil, nutty, vanilla, dried orange peel, wood. Dry, very round full oily mouthfeel.
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2/16/2021 - Eugenedinapoli Likes this wine:
Pale brown. Bone-dry, crisp and energetic. Nutty, yeasty. A notch towards the fino, as opposed to the olorosso, side of the sherry spectrum.
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11/28/2020 - joraesque wrote: 89 Points
17.5% ABV.
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10/23/2019 - guzmana Likes this wine: 90 Points
Dry and complex.
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5/9/2019 - WilliamMP Likes this wine: 89 Points
Cooking paella tonight, so the natural choice was to rummage around and find some sherry. The Napoleon is an absolute benchmark + excellent value when you take into account it's age (some 20+ yo).
Nosel: sweet dried figs with a splash vinegar sprinkled with big crushed salt. Background coffee and sultana.
Pal: Salted almond, crushed hazelnuts and a wash of seaweed salt freshness balance the smoked paprika and saffron richness of the paella.
Fin: Toffee and dried cranberry. Perfect pairing.
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12/30/2018 - bacchus of knockholt Likes this wine: 88 Points
Amber. Nut, figs, yeast, cheese and hint of honey. The palate is bone dry with hazelnut and intense yeast extract flavours, black pepper and chilli. Intense.
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9/28/2018 - AlphaMikeFoxtrot wrote: 88 Points
Orange peel, sharp citrus, roasted almonds, oxidative flavor on the nose and palate.
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5/31/2018 - zabah Likes this wine: 89 Points
Color: dark amber, yellow rim. Nose: citrus, honey, Thai fish sauce, wood, tree sap, some rubber. Attack: lemons, raisins, Halls cough drops. Mid-palate: lemon pith, sardines. Ever-changing finish: walnuts, salted meats, molasses. Thin body. Long, complex length.
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6/14/2017 - Xavier Auerbach wrote: 91 Points
A private lunch (The Pony and Trap *, Chew Magna, UK): Wonderfully classical Amontillado in a lighter and very elegant style, completely dry, tangy acidity and chalky minerality, candied fruit, flowers and nuts, hint of sour butter (like a Palo Cortado), very good length.
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6/12/2017 - henrygjeffreys Likes this wine:
Brown sugar, nuts and butterscotch on the nose
Very dry, so nutty and salty
Very long, good stuff
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5/29/2017 - lovanc@outlook.com wrote:
Interesting on the nose but single flavor profile. Does not have the salinity and acidity that is typically expected
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7/25/2015 - peternelson wrote: 90 Points
Compared with Golzalez-Byass Amontillado AB ("AB"), this is much darker, with a slight toffee note, and a certain oxidation and beef broth quality. On the palate it is completely different--it has the impression of just a slight sweetness to it--hard dark caramel or toffee. Good weight. The AB is much drier, more fragrant, a slight chamomile floral note, higher pitched. and more lift in the back. Both delish, but I'd give the nod to the AB--more complex, refined, dry. The Napoleon was my favorite amontillado for a while, but I think it was because it is more accessible.
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5/31/2015 - peternelson wrote: 91 Points
Fantastic amontillado--caramelized notes, slight toffee, very dry, medium bodied, clean long finish, really lovely. W/Kristin, Nigel.
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4/19/2015 - rmalloy wrote: 85 Points
This tastes like amontillado lite. Thin. The most basic amontillado flavors. Lacks the exuberance of a fino and the depth of an oloroso. It tastes good; there's nothing unpleasant here. It may be that I drink a disproportionate number of high-end sherries. This would be nice as an unusual aperitif, but it needs some food to accompany it.
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2/28/2015 - Clsmart wrote: 88 Points
Herbaceous, bitter, nutty, with a slightly sweet note at the end.
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11/18/2014 - peternelson wrote: 91 Points
Bazaar: Nutty, dry, complex with a touch of caramel. Great pairing with the Manchego. Really enjoyed this.
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1/17/2014 - PT insurgent wrote:
WSET Level 3; 1/13/2014-1/17/2014 (WSET School, London): Nice nose of figs, nut, some yeasty/aldehyde notes
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11/7/2012 - Biggsy wrote: 85 Points
Intense aromas of caramel and brown sugar. Dry, sharp and very fresh but with a subtle power that grows on the palate. Long nutty finish.
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12/21/2011 - yofog wrote:
Figs, almond, slightly saline. Not quite the finesse I would like, but this is only a mid-range wine, and I think it's very good for that. One of the regulars in my rotation.
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5/17/2011 - JBD wrote:
Not good
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4/19/2011 - brooklynguy wrote:
further away from flor than other amontillados i've had recently, but not so much so. almost delicate flavors of roasted salted almonds and toffee with a buttery hint to the finish. only the slightly grainy and harsh textural element to the finish prevents this from being truly elevated wine. a great value in amontillado.
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8/24/2010 - rjhilgers@gmail.com wrote:
Very tricky one with this wine. It's a sweet sherry on the nose, with a pronounced intensity of pine, eucalyptis, vanilla and nut; but, on the palate, this is dry, dry, dry...did I mention dry? Very high in acidity, with flavors of almond skins, popcorn and grass / hay. Very good quality for what it is, but, on its own, I DO NOT like this wine - one of the oddest wines I've ever tasted. I'm told it is exceptional with salty foods, particularly Spanish and Italian hams, as well as many Spanish tapas, so have reserved judgment on the final score - I can definitely see those pairing well and I'll try to check it out soon.
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4/24/2010 - Omar Khayyam wrote: 82 Points
nutty, medium bodied, semi-dry with a sweet finish. simple and straightforward but good.
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12/25/2009 - wineshlub wrote: 84 Points
Aroma of caramel and almonds. Hazelnuts and caramel on the palate. Good quality, but standard issue - neither bad nor exceptional. Should be better for the $20 price.
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9/28/2007 - isaacjamesbaker wrote: 86 Points
amber color with aromas of nuts and the inside of charelston chew strawberry candy. nice. caramel and warm nut flavors.
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1/26/2002 - graemeg wrote:
Sydney MW Summer School; 1/26/2002-1/27/2002 (Sydney Airport Stamford Hotel): A walnut character shines through the dry, nutty, oxidative character. You wouldn’t call it sweet. I didn’t find a huge difference between this and the Oloroso Seco
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1/27/1991 - Xavier Auerbach wrote: 91 Points
Rich amber golden colour; rich, dry and pure nose, hazelnut and vanilla, lemon and orange, nut cake; pure and clear palate, fullish but elegant, lots of finesse, supple but fresh, dry but gentle, candied fruit, vanilla; long hazelnut finish. Very attractive, charming Amontillado.
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