100% PX, 8-10 years in American Oak, 19% ABV A blue cheese aroma, palate is more nut focused and has a light level of tannin. CASHEW. Flor will disappear after 10-12 years and then this would become an Amontiillado.
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The nose is lightly nutty, saline. The palate follows that and is a little richer than is typical of finos that I have had from Jerez. But still very dry and with a medium+ saline finish. It's pleasant enough, but for me a bit one-dimensional.
However, I suspect my impression here is suffering because I'm tasting it alongside the same producer's spring 2017 fino en rama with 3 years of bottle age, which has developed hugely more flavour and complexity.
I have very limited experience of Montilla-Moriles wines, so I hestitate to put a rating into the system, but my gut feeling is 86-87.
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Un très bon Jerez mais assez loin de l'idée que je me fais d'un Fino. Beaucoup plus foncé et avec au nez des notes d'érable et de noix rôties qu'on retrouvent aussi en bouche. D'un style boisé et oxydatif qui convient mieux à mon avis à une fin de repas qu'en apéro. Finale longue et complexe. Sec mais appelle plus les fromages ou les desserts au noix que les tapas habituels qu'on serviraient à l'apéro.
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Nariz bien perfilada, con sensaciones punzantes, acetaldehidos, algo de barniz, fruta blanca madura y toques de hinojo. En boca seco, pasa luido pero con materia, fresco, bastante largo y con un toque anisado al final de la boca.
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Light golden. What makes this special, is, that it is made from Pedro Ximénez grapes and not from Palomino. It seems to me quite a bit more denser and grippy with a iodine component in its flavors with great poise and more play than my last experiences with sherry.
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On the palate, this Fino shows subtle citrus, roasted almond, peanut, creamy texture, mineral ascension. Finish very long with incredible length of oxidative notes.
This bottle was opened about 8 months ago. Still going incredibly strong. 89.
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Beautiful unique bouquet of roasted almond, sour dough, and cashew nut. Surprisingly fruity, citrus note (more lemon/lime than tangerine).
On the palate, this is a refreshing wine. Briny, zesty, and herbal.
It goes so well with all kinds of food. Real underrated food wine. Most importantly, I popped this bottle about 7 months ago and I am still drinking it today. Amazingly long lasting. 90.
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Nose: ocean spray and cinnamon. Palate: Classic flor note, apples, black pepper, salt, and burnt caramel flavors. Voluptuous mouthfeel. Finishes very long. Also demonstrates hints of axel grease courtesy of Pedro Ximinez.
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Dry hay, straw, minerals, almonds, nice concentration and good lenght. The number given on the bottle is 259029. Luis Gutierrez at the wine advocate gave it 92. I agree ;-)
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Lemon in color. A bit of petrol on the nose, accompanied by a briny note. On the palate it is thick and savory, more viscous than the finos I've tried. With notes of almond oil and minerals. Finish is less refreshing than I expected. Honest effort.
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Nose: The first impression is of fresh baked bread, yeast, and a phenolic smoky/gauzy undertone. But then beneath that is a honeyed, caramel/butterscotch sweetness. There's also some apple/apricot fruit and the barest hint of old dusty wood. This is a lovely nose; more rounded and rich than most Jerez finos (the PX speaking?), but still with plenty of savour and complexity.
Mouthfeel: Beefy for a fino, and round.
Palate: Even better than the nose suggests. At first, a nice tension between sweet and sour, fruity and savory, as the honeyed orchard fruit, tangy lime-y citrus, and salty yeastiness compete for attention. Then the lovely flor begins to take over as you keep the wine in the mouth. On the finish, you first get an oily richness, then it dries out into a toasted almond nuttiness, and a hint of bitterness. Long, too, and if you wait long enough before taking the next sip, you get a faint taste of caramel, like a far-off oloroso.
I hope I never get over being amazed at the quality you can get with fine sherry for the price you pay. This is wonderful and delicious wine, multifaceted and expressive, with a clear beginning, middle, and end. Great with food, great on its own, both refreshing and fortifying, all for less than $15. How lucky we are.
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From memory. Made from 100% PX grapes and yet such a nice fino. Thought it had a bit more weight than the typical fino but still with a nice salinity and umami flavors. Really well done.
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6/4/2022 - nzinkgraf wrote:
100% PX, 8-10 years in American Oak, 19% ABV
A blue cheese aroma, palate is more nut focused and has a light level of tannin. CASHEW.
Flor will disappear after 10-12 years and then this would become an Amontiillado.
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12/11/2020 - bravo.solares Likes this wine: 90 Points
Loved this - paired so, so well with crab cakes, and then even better with a big chunk of aged manchego. Nose was superb - ocean salinity galore.
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11/13/2020 - Paul852 Likes this wine:
The nose is lightly nutty, saline. The palate follows that and is a little richer than is typical of finos that I have had from Jerez. But still very dry and with a medium+ saline finish. It's pleasant enough, but for me a bit one-dimensional.
However, I suspect my impression here is suffering because I'm tasting it alongside the same producer's spring 2017 fino en rama with 3 years of bottle age, which has developed hugely more flavour and complexity.
I have very limited experience of Montilla-Moriles wines, so I hestitate to put a rating into the system, but my gut feeling is 86-87.
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7/30/2020 - poste244 Likes this wine: 89 Points
Un très bon Jerez mais assez loin de l'idée que je me fais d'un Fino. Beaucoup plus foncé et avec au nez des notes d'érable et de noix rôties qu'on retrouvent aussi en bouche. D'un style boisé et oxydatif qui convient mieux à mon avis à une fin de repas qu'en apéro. Finale longue et complexe. Sec mais appelle plus les fromages ou les desserts au noix que les tapas habituels qu'on serviraient à l'apéro.
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8/29/2019 - PacoHigon Likes this wine:
Nariz bien perfilada, con sensaciones punzantes, acetaldehidos, algo de barniz, fruta blanca madura y toques de hinojo. En boca seco, pasa luido pero con materia, fresco, bastante largo y con un toque anisado al final de la boca.
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11/23/2018 - fanglangzhe Likes this wine: 90 Points
Lots of depth and flavour concentration. Nutty, oxidized note, savoury.
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12/29/2017 - Caruso Likes this wine: 92 Points
Light golden. What makes this special, is, that it is made from Pedro Ximénez grapes and not from Palomino. It seems to me quite a bit more denser and grippy with a iodine component in its flavors with great poise and more play than my last experiences with sherry.
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9/17/2017 - Neurowine1 wrote:
Intense, powerful, salty fino. not for the uninitiated. Definitely needs jamon, nuts, tapas.
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8/3/2017 - NarunP Likes this wine: 89 Points
100% Pedro Ximenez
Light straw color, color and transparent.
Aromas of roasted almond, herbaceous, sea weed, slight alcoholic smell undertone.
On the palate, this Fino shows subtle citrus, roasted almond, peanut, creamy texture, mineral ascension. Finish very long with incredible length of oxidative notes.
This bottle was opened about 8 months ago. Still going incredibly strong. 89.
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7/3/2017 - NarunP Likes this wine: 90 Points
100% Pedro Ximenez
Medium straw yellow.
Beautiful unique bouquet of roasted almond, sour dough, and cashew nut. Surprisingly fruity, citrus note (more lemon/lime than tangerine).
On the palate, this is a refreshing wine. Briny, zesty, and herbal.
It goes so well with all kinds of food. Real underrated food wine. Most importantly, I popped this bottle about 7 months ago and I am still drinking it today. Amazingly long lasting. 90.
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2/10/2017 - ElGreco wrote: 91 Points
Nose: ocean spray and cinnamon.
Palate: Classic flor note, apples, black pepper, salt, and burnt caramel flavors. Voluptuous mouthfeel. Finishes very long. Also demonstrates hints of axel grease courtesy of Pedro Ximinez.
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1/2/2016 - Caruso Likes this wine: 92 Points
Dry hay, straw, minerals, almonds, nice concentration and good lenght. The number given on the bottle is 259029. Luis Gutierrez at the wine advocate gave it 92. I agree ;-)
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4/24/2013 - DoubleMagnum wrote: 87 Points
Lemon in color. A bit of petrol on the nose, accompanied by a briny note. On the palate it is thick and savory, more viscous than the finos I've tried. With notes of almond oil and minerals. Finish is less refreshing than I expected. Honest effort.
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3/4/2013 - JVG wrote:
Lot: L-7312
Color: Beautiful medium gold.
Nose: The first impression is of fresh baked bread, yeast, and a phenolic smoky/gauzy undertone. But then beneath that is a honeyed, caramel/butterscotch sweetness. There's also some apple/apricot fruit and the barest hint of old dusty wood. This is a lovely nose; more rounded and rich than most Jerez finos (the PX speaking?), but still with plenty of savour and complexity.
Mouthfeel: Beefy for a fino, and round.
Palate: Even better than the nose suggests. At first, a nice tension between sweet and sour, fruity and savory, as the honeyed orchard fruit, tangy lime-y citrus, and salty yeastiness compete for attention. Then the lovely flor begins to take over as you keep the wine in the mouth. On the finish, you first get an oily richness, then it dries out into a toasted almond nuttiness, and a hint of bitterness. Long, too, and if you wait long enough before taking the next sip, you get a faint taste of caramel, like a far-off oloroso.
I hope I never get over being amazed at the quality you can get with fine sherry for the price you pay. This is wonderful and delicious wine, multifaceted and expressive, with a clear beginning, middle, and end. Great with food, great on its own, both refreshing and fortifying, all for less than $15. How lucky we are.
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12/1/2011 - rhit wrote:
Nice watery freshness with a buttered finish.
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8/4/2011 - James Kim wrote: 92 Points
From memory. Made from 100% PX grapes and yet such a nice fino. Thought it had a bit more weight than the typical fino but still with a nice salinity and umami flavors. Really well done.
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5/17/2011 - rjonwine@gmail.com wrote: 88 Points
Light lemon yellow color; oily, VA, lemon oil, rancio, almond nose; soft, pillowy, oily textured, nut oil, lemon, tart pear, mineral palate; medium-plus finish 88+ points
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4/18/2008 - Paul S wrote: 86 Points
Reminiscent of salty sea water, with dollops of dried fruit here and there. Not bad, but not my cup of tea.
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6/30/2007 - Mlermontov wrote: 88 Points
David Bowler Spanish Tasting - (will be) LOOOONG; 6/27/2007-7/3/2007: yeasty, nuttier than regular fino, salty, tough richer/wide than wines of Jerez, mouthfilling, long finish. YUM!
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5/11/2005 - obiscoito wrote: 86 Points
Pale clear. Soft oak nose with light melon. Austere with dry salt air and a pleasant play between the wood and the acidity. c5a10t15o6
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