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| Community Tasting Notes (average 87.4 pts. and median of 88 pts. in 61 notes) - hiding notes with no text | | | Tasted by ZaphodB on 2/20/2024 & rated 90 points: Amber colour. Nose is rich, generous, nutty, with notes of sea spray, meat stock and coffee. Mouthfeel is bone dry, rich and generous, with notes of toasted hazelnuts, meat stock, coffee and iodine. Concentrated with a long finish.
Nice and very typical oloroso. Good stuff! (330 views) | | | Tasted by Takao on 1/22/2024 & rated 88 points: Medium amber. Medium(+) aromas of caramel, orange peel, black tea, chocolate, black cherry, raisin, black sugar, honey, hazelnut, napa cabbage. Dry, med(+) body, med(+) acid, med alcohol, med(+) finish. Complex and well made. Balanced. (312 views) | | | Tasted by Madera16 on 8/26/2023: Very good; though my favorite from the standard GB lineup is the Tio Pepe en Rama. (562 views) | | | Tasted by El_Dougo on 4/8/2023: Appearance pale brown
Nose of sweet almond extract, toffee, nectarine.
Palate surprising dry alongside such a sweet nose. Nonetheless very balanced. (810 views) | | | Tasted by chatters on 10/18/2022: Fortified WSET study group then quick supps at E&M's (sans M) (Ivy Bottle Shop, Sydney): Pale amber, raisins, medium plus intensity flavours, wood glue, nuts, figs, walnuts, saline, earth. Medium plus intensity acidity, bone dry, medium plus alcohol, medium body, medium plus length. Good to very good. (1149 views) | | | Tasted by The Drunken Cyclist on 8/18/2022 & rated 89 points: Retail $28 (750ml). 100% Palomino Fino. From 375ml. I should have learned from my mistake last year--I once again tasted this after Harveys Bristol Cream and it once again took a while to adjust to the lack of sweetness, but once I did, I again found this delightful: amber color in the glass with notes of salted caramel, freshly ground coffee, and orange rind. The palate is dry, but rich, with a decided oxidative note and plenty of that coffee/orange combo. Comes off as a tad hot on the finish.
www.thedrunkencyclist.com (1158 views) | | | Tasted by jeffreylubowski on 5/15/2022 & rated 87 points: Darker amber than I expected, looks like a sherried Scotch. 100 % PF here. Very dry and almost a tad tannic. Almonds, walnuts, and dried fruits. Not a shy beverage. Makes itself known. Good, but I much preferred the amontillado. (1167 views) | | | Tasted by AlphaMikeFoxtrot on 1/9/2022 & rated 89 points: Pours a medium amber.
Peaches and cream, pecan, praline, salted caramel notes. Medium dry with high acid and a medium + body (1035 views) | | | Tasted by Martin Redmond on 11/10/2021 & rated 89 points: It's a beautiful translucent amber color with walnut, toffee, dried fig, red apple skin, old oak, leather, subtle warm spice and orange marmalade aromas. On the palate it's medium-bodied and dry with a very appealing oily texture, tangy acidity, and subtly tannic. It shows dried fig, baked apple, dried peach, toasted nuts, orange marmalade, lemon peel, a hint of vanilla flavors and something vaguely herbal that reminds me of amaro. Very satisfying finish. 100% Palomino18% abv|SRP - $17(375ml) (1026 views) | | | Tasted by mietono on 7/8/2021 & rated 89 points: Amber, Caramel, Toffee, Almonds, Prunes. Dry with medium acidicty. Medium body from the high alcohol. Mid-long nutty finish. Drink now, not meant for aging. (993 views) | | | Tasted by The Drunken Cyclist on 5/18/2021 & rated 90 points: Retail $28. 100% Palomino Fino. I can count on one hand, perhaps, the number of Dry Sherries I have tried (OK, maybe two hands). Following Harveys Bristol Cream, this came off as a bit austere. Sure, I was also watching John Oliver, so that affected my mood. Amber color in the glass with loads of nutty (walnut) aromas, oxidized raisins, and a decided smoky element. The palate is rather austere, and delicious. Nutty, fruity, oaky, almost completely dry. What should I do with this Sherry? Charcuterie, cheeses, grilled meats. Oh yeah.
http://www.thedrunkencyclist.com (1195 views) | | | Tasted by vaenoke on 4/25/2021 & rated 88 points: Medium amber colour. Smell has pickled orange peel, jammed fig, dried apricot and raisins. Also some cinnamon. Lots of raisins and hazelnut in the taste, accompanied by other dried fruit, such as apricot, pear, and fig. Undernotes of orange peel, cinnamon vanilla Dry, highish acidity. Very good oloroso. (1083 views) | | | Tasted by Paul S on 2/1/2021 & rated 89 points: Pretty pleasant, but this was quite a few steps behind the 12 year Palo Cortado. Altogether lighter and less compelling I thought. The nose was attractive enough, with drifts of dried fruit, roasted nuts and dried lime and lemon peels, with a little drift of chrysanthemum tea with honey at the sides. The palate was lighter and less complex than the Palo Cortado as well, with bright citrus acidity running through notes of dried lemons and figs running into a finish kissed with a little hint of spice and mineral. Good length there, and a decent bit of balance and intensity, so that this was a solid bang for its buck. Altogether though, this was decent rather than really good. (1530 views) | | | Tasted by vinhonotte on 10/5/2020 & rated 92 points: Rich amber, and starbright. Pronounced caramel, hazelnut, and sweet vanilla aromas. Intense hazelnuts and bruised apple flavours, and rich cinnamon, vanilla flavours, even nearly caramelised or chocolatey. A high alcohol burn. Medium length, with a fair complexity (1257 views) | | | Tasted by henrygjeffreys on 10/3/2020: Smells fresh, orange peel and ginger, nuts
Tangy, earthy Brazil nut notes, has that slight dirtiness that I like in an Oloroso, touch of brown sugar, bone dry.
Not the longest but good for the price. Around £13. (1322 views) | | | Tasted by Gargantua on 1/28/2020: I loved it at the table in Andalusia, and I love it back home in NYC too. Parmesan cheese rind, soy sauce, dried fig, smoky ketchup & American oak. So great with thin slices of salted, browned meats. But it can pair to so much more than that. I find it so drinkable—like the amontilllado. It makes me so happy that even this giant level of sherry production yields something I really like. (But not the Tio Pepe fino. I find that too purple grapey, quite unlike any other fino I’ve tasted.) (1492 views) | | | Tasted by Connecticut Wino on 3/1/2019 & rated 91 points: Richly flavored and beautifully structured. Excellent at its price point. (1560 views) | | | Tasted by Eriklainen on 11/25/2018: Nothing wrong with this, just didn't leave a lasting impression (1678 views) | | | Tasted by honest bob on 9/21/2018 & rated 88 points: Andalucia, mainly Sherry (Tradicion/Lustau/Barbadillo); 9/12/2018-9/26/2018 (Malaga-Cordoba-Carmona-Arcos-Jerez): Properly salty, truly dry Oloroso with gentle caramel aromatics, good length and medium concentration. A fine introduction to the style and v. good value at around 9 Euro local spanish retail. 88P (1959 views) | | | Tasted by dampots on 7/5/2018 & rated 88 points: Rich, dark tangy & nuttyv with a little bit of spice perhaps. Good length. Very good. (1895 views) | | | Tasted by brooklynguy on 4/28/2018: Drank over 4 weeks open. Very nice Oloroso,dried fruits and nuts and salt on the nose, richness, body, salinity, length on the palate, lively and good on its own and with various meals. Lovely wine, especially at this price. (2755 views) | | | Tasted by Eriklainen on 12/27/2017: Not interesting. Dull and aftertaste non-existant. (1604 views) | | | Tasted by Mckalm on 9/30/2017 & rated 89 points: Bra prisvärd Oloroso. Smakrik, nötig, god (1546 views) | | | Tasted by pipetree on 6/18/2017: S-2, caramel. Medium amber. High acidity, high alcohol, medium almond. (1701 views) | | | Tasted by appel54 on 11/9/2016 & rated 86 points: Bärnstensfärgad, ljusbrun färg
Sherrytoner, dumle, dajm, oxiderat, lite godissött, aprikos
Torrt men relativt sött, ingen vidare längd, dock lite småfylligt
Inget vin jag kommer att köpa igen. Det hade dock en låg prislapp. (2498 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Gonzalez-Byass Producer websiteSpain 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
DOs
Wikipedia
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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