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| Community Tasting History |
| Community Tasting Notes (average 94.2 pts. and median of 94 pts. in 19 notes) - hiding notes with no text | | | Tasted by Rodenbach99 on 3/6/2023 & rated 85 points: Nos n'avons pas été convaincu par ce vin hors de prix. Un nez balsamique de noix, vanille, umami, sauce soja et de bois moisi. Une bouche où l'alcool est trop présent en rétro-olfaction, C'est intense puissant mordant. Manque de raffinement et de finesse. (583 views) | | | Tasted by acyso on 3/12/2022 & rated 93 points: Spanish wine (Chicago, IL): From half-bottle. Very high-toned with an almond/aldehyde thing, coupled with some sweet orange peel notes on the nose. Not very saline; this has more of a tart citrus peel note that's pretty intense. Overall this bottle feels like the acidity is slightly out of balance; it's too intense and prominent, and there's a slight bit of heat on the finish as well. A good wine, but not quite at the heights of the other Valdespino VORS, at least today. (1849 views) | | | Tasted by acyso on 7/18/2020 & rated 95 points: Saturday hangout (socially distanced) (Chicago, IL): From half-bottle. Intense rancio, with more of a citrus and nutty thing on the nose. The nose is expressive and brighter than the Cardenal next to it (as a side note, I liked this one more, though I think as a group, preferences were split). The palate shows a distinct salinity that I really like, and while you get the flavours of candied citrus too, you obviously don't get the sweetness. I love the oily texture here, as it works so well with the intense flavours, salinity, and acidity. And while I can't really find myself in the situation of wanting to drink a glass of this, I have to admit this is an incredibly impressive wine. (2649 views) | | | Tasted by Tony Ling on 4/11/2018 & rated 94 points: Served in Spiegelau tasting glass: Deep amber to the eyes. Penetrating nose of supercharged preserved apricots, honey, assortment of nuts, savoury notes. The intensity of the nose is simply stunning.
The density on the palate is equally impressive with a very saline, mineral entry with matching level (if not even more) of acidity to support. Minute-long finish.
Very impressive indeed though some may find it almost ‘too much’? Solid 94 points.
Served in Zalto Burgundy glass (“Leaf” day) after being uncorked for more than 1 full month: all the glorious preserved apricots, caramel and sea salts simplu jumps out at you. Consistent with the above. 94-95 points? (2041 views) | | | Tasted by Tony Molester on 10/3/2017: Tremendous everything. Length, aroma, colour is almost like a red ale.
I can say it's a slight bit better than other amontillados I've tasted, but not significantly more so. The base is a manzanilla.
Drink or hold.
19% abv (1900 views) | | | Tasted by JimmyBubbles on 5/13/2016 & rated 98 points: Uno de los nuestro, uno de los grandes.
Puro Macharnudo. Especiado, fino pero muy concentrado, tabaco, frutos secos, albariza en estado puro, fresco y complejo. Marino y salado. Madera de iglesia.
Una auténtica katana en la boca, larguisimo, con la finura y potencia de los grandes. Tremendo. (2294 views) | | | Tasted by yofog on 6/29/2015: Derived from the Manzanilla Deliciosa Pasada solera, which is not commercialized. Hugely concentrated, but rounder and more approachable than the Cardenal, I think, with orange rind, herb, and fig notes. (2136 views) | | | Tasted by elvinet on 5/26/2014 & rated 96 points: Color caoba intenso, ribete tonalidad yodada bien brillante y gruesa lágrima bien lenta y bien tintada. Nariz con una notable intensisdad en la que se empieza a deducir su complejidad, notas de frutos secos (almendras tostadas), maderas viejas con barnices (ebanistería), suaves matices licorosos que van resultando más punzantes a medida que nos vamos acostumbrando en nariz a apreciarlo, higos secos y ligeros orejones muy secos, cáscara de naranja seca, toques de chocolate y cacao en grano, tabaco de pipa y suave fondo salino y ligero matiz que recuerda a un Pedro Ximénez viejísimo. Notable entrada en boca con un magnífico recorrido amargo y bien seco, excepcional acidez que le aporta mucha frescura, frutos secos (almendras, avellanas y nueces), fina salinidad que contribuye a magnificar su carácter sanluqueño, armonioso, concentrado, muy voluminoso que consigue llenar toda la boca y estremecer todo el paladar, monstruosa persistencia que engrandece el conjunto. Final muy largo, postgusto de frutos secos y retronasal ahumado.
¡ Excepcional !
More information: http://www.elvi.net/2013/12/29/valdespino-amontillado-coliseo-vors-0-375-l/ (2209 views) | | | Tasted by Xavier Auerbach on 4/3/2014 & rated 94 points: A private lunch (Restaurant DiverXo ***, Madrid, Spain): Not as concentrated, acidic and forbidding as I remember from some 15 years ago, from before the sale of the bodega to the Grupo Estévez, perhaps they didn't add (as much) PX back then? Bone-dry but rounded off by a buttery texture, deep and woodsy, intense and powerful, salty minerality, austere but not extreme, flowers and lovage, wonderful flavours and length. Excellent wine, but a bit too friendly now for my taste. (2788 views) | | | Tasted by salil on 12/11/2012 & rated 94 points: Bordeaux dinner (Trestle on Tenth, NYC): Like the last time I had it, it's a wow from the fragrance alone. This is so complex and layered, with rich nutty, smoky, saline and other savoury elements framing a core of rich citrus fruits. There's amazing power and depth here, stunning balance with wonderful acidity keeping it very precise, and a staggeringly long, savoury finish, (3771 views) | | | Tasted by salil on 11/20/2012 & rated 94 points: Seasonal dinner (Seasonal, NYC): A wow from the fragrance alone. This is really something. Layers of nutty, saline, citrus zest and smoky elements around fresh fruit; amazingly complex, persistent and powerful and yet conveying flavour with a remarkable focus and clarity. (3409 views) | | | Tasted by brooklynguy on 11/1/2012: I drank this bottle over the course of almost 10 days, and it improved through the first week, maybe 8 days. The wine shows a complexity and depth that is honestly almost without compare, in my experience with Sherry. It is old and bone dry, and one needs (can handle?) only little sips. One night I left the empty glass out without rinsing it, and in the morning my kitchen smelled pungently of Sherry. A wine of great distinction, and experience not to be missed if you like Sherry. (4025 views) | | | Tasted by dougsmith on 11/9/2008 & rated 93 points: Jesús Barquín brings Equipo Navazos to Queens (Fernando's House): Not showing as well tonight as it has in the past, or perhaps it is up against some stiff competition? Deep brown color with a tinge of green at the rim. Oddly reticent nose of scorched caramel and green olive. On the palate it is bone dry and racy, but without the scorching acidity I can recall in past examples. Still, clearly an explosive wine on the palate. Perhaps if it were not up against the Oloroso #14 it would have come off better. This bottle had been opened a day in advance and re-corked by Jesús. (3642 views) | | | Tasted by dougsmith on 6/15/2007 & rated 96 points: (Sherry/Montilla) Wines with Jesús Barquín and some odds and ends; 6/13/2007-6/15/2007 (Granada and Sevilla): Medium brown color. Medicinal nose with elements of fine wood and roast nuts. Pungent, full and complex on the palate. Exceptional sherry. (3760 views) | | | Tasted by dougsmith on 6/15/2005: Dark wood varnish colored caramel in the glass. Strong, pungent medicinal notes on the nose. On the palate the pungency is explosive and even a bit difficult to drink. The finish goes on forever, of walnuts, other nuts and wood. Had at the Sherry dinner in Granada. (2548 views) | | | Tasted by andrewstevenson.com on 10/23/2004 & rated 96 points: Gorgeous colour: orangey light mahogany, fading to a bright yellow at the rim. Nutty and full on the nose with some mixed peel. Very fresh on the palate, with a hint of salinity as though a splash of manzanilla has been added to brighten it up. Unbelievably intense and long. Really long. I mean amazingly, surreally long. Absolutely excellent. Did I mention it had fantastic length? (1054 views) | | | Tasted by Xavier Auerbach on 3/25/2001 & rated 95 points: Deep colour, reminiscent of old Bual, burnt amber with a bright yellow rim with a hint of green; wonderfully deep and concentrated, intensely dry, chocolate, honey and caramel on an Albariza basis, nuances of Turkish delight and Glelivet 1950, old Terrantez even; so concentrated that it is almost painful on the palate, the 65 years on oak really hit you right between the eyes, with an invulnerable, steely structure, wonderful extract, salty, woodsy, walnuts, bone-dry, hint of amaro; unimaginable length. Incredibly impressive but commands respect rather than love. (1746 views) | | | Tasted by Xavier Auerbach on 11/15/1996 & rated 93 points: A private tasting: Deep, dark, amber-red; powerful, rich and nutty, unfathomable depth; very powerful and concentrated, extremely pungent to the point of being overpowering, salty, very acidic; incredible length. An acquired taste. Not many people liked it tonight. (2542 views) |
| Valdespinohttps://www.grupoestevez.es/es]
Wikipedia Article JHTSpain 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
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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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