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| Community Tasting Notes (average 88 pts. and median of 89 pts. in 171 notes) - hiding notes with no text | | | Tasted by chatters on 2/3/2024 flawed bottle: quite flat, a little maderised as well, muted. There is also a little meaty/rotten vegetable note here. Based on previous tastings I'd say this is flawed. What a pity (700 views) | | | Tasted by kingkanu on 12/30/2023: Mid mahogany colour, caramel to the fore on the nose and palate, not heavy in the mouth, clean on the finish, medium intensity of flavour, a good example of amontillado without real excitement (549 views) | | | Tasted by Teamrehfeld on 11/23/2023: Must be an acquired taste. I m still working on it. (683 views) | | | Tasted by caspernick on 6/16/2023 & rated 90 points: Pale amber colored with high viscosity (18.5% ABV). The nose has intense aromas of yeast, lemon peel, hazelnuts, saline and dried orange. The palate is dry with medium acidity and a full body. A combination of Biological and Oxidative aging gives this wine a unique flavor profile- nutty, it features desiccated fruit with saltiness and a citrus twist. It's a real treat to drink this aperitif wine that finishes long with a yeasty note on the back end. 90 points for this $18 effort makes it a 5 star wine to sip with charcuterie.
https://wp.me/p125DB-3bW (1086 views) | | | Tasted by Anna@WineCellar on 4/4/2023: Dark amber, medium intensity. Nose of nuts, figs, citrus. On the palate dry, medium acidity, slim body. Hazelnuts, figs, orange zest. Nutty long aftertaste. Salivating. (1273 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): Aldehydic, nutty, a little citrus, saline, almond, muted dried fruit, savoury. Medium plus intensity acidity, flavours as per nose, textured burr, savoury, saline lovely (1586 views) | | | Tasted by Heynetty on 10/17/2022: From a bottle opened a while ago
A: Deep amber
N: Medium (+) nose of bruised yellow apple, lemon zest, mild acetylaldehyde, mushroom, touch of caramel, hazelnut
P: Dry, MEDIUM (-) ACID, medium (+) body, high alcohol (18.5%), medium (+) intensity and medium (+) finish. The flavors are bruised yellow apple, lemon zest, mild acetylaldehyde, mushroom, touch of caramel, hazelnut
In a blind tasting exam:
There is clear evidence that this is a bio and oxidately aged wine. Lighter than a PC but I look forward to tasting one with a. little age.
C: I think the fruit is not well balanced against the alcohol which isn't sticking out as badly as it was in the past but its still got some edges that need to integrate. It lacks complexity but the finish is very good. The intensity is contributing a lot to the quality as is its typicity. Its a good quality wine. I have argued Very Good in the past but today I am setting in at good (1501 views) | | | Tasted by vaenoke on 9/29/2022 & rated 89 points: Medium amber colour. Nose is fresh and powerful, yellow raisins, yellow apple peel, orange and lemon zest, burnt sugar, lightly toasted nuts and a note of chalky beach sand. Taste is even more fresh than the nose thanks to high acidity. Slightly less fruit notes than the nose, more nutty buttery tones and mineral forward. Dry, full body, medium long finish. VG++
Will not improve in bottle, but will keep at current level for a fair time if stored properly. (1344 views) | | | Tasted by chatters on 9/20/2022: Savoury, nutty, walnut, fig. Juicy, tight, drying, similar flavour profile to the nose, simple but yum. (1284 views) | | | Tasted by gwkozar on 7/6/2022 & rated 88 points: Nice aperitif (1308 views) | | | Tasted by Heynetty on 5/15/2022: D5 DipWSET FORTIFIED WINES - home prep: Medium amber
Medium (+) nose of dried apricot, dried yellow apple, lemon, orange peel, toffee , acetaldehyde is minor but there [generally more citrusy and youthful than Oloroso as both Biologically and Oxidatively aged)
Dry, medium (-) acidity, medium alcohol (18%) - high should be 18.5% and over, medium body, medium (+) intensity and medium (+) finish
Balanced concentration and freshness. Good intensity and length. Needs more complexity but a very good quality wine here.
Wine made for consumption soon after release so not suitable for ageing. (1292 views) | | | Tasted by Heynetty on 4/9/2022: D5 DipWSET FORTIFIED WINES with Adam Chase and Matt Gaughan; 4/9/2022-4/10/2022 (St Francis' Yacht Club San Francisco): A: Pale amber
N: Medium (+) nose of hazelnut, dried fig, dried apricot, lemon rind, dried mushroom
Dry, medium (-) acid, high alcohol (18.5%), medium (+) body, medium (+) intensity, medium (+) finish
Alcohol is poorly integrated but the complex array of fully developed flavors of dried fruit and nuts are concentrated and push through to a significant finish. The wine is very good quality. Not suited for ageing. (1178 views) | | | Tasted by PacoHigon on 2/7/2022: De color caoba pálido. nariz intensa, con marcados matices oxidativos, avellanas garrapiñadas, caramelo, barniz de mueble viejo y algo de especias exóticas. En boca tiene buen ataque, pasa fluido, sápido, con amargos suaves, notable ligereza y bastante longitud. (1341 views) | | | Tasted by AlphaMikeFoxtrot on 1/9/2022 & rated 89 points: Now this Amontillado has a LOT of non-fruit things going on.
High intensity of aromas here. Most prominent being mimolette cheese. Otherwise, dried apricot, lemon, roasted almonds, roasted walnuts, mushrooms. Toward the finish, a note of oats/oat cookies becomes prominent. Full bodied with high acid and medium alcohol. Classic producer with a great QPR. (1382 views) | | | Tasted by isaacjamesbaker on 12/1/2021 & rated 88 points: Deep orange color. The nose shows almond, hay, honey, orange peels, candied ginger. The palate has nice, creamy, deep texture with salty, briny, waxy vibes. Honey and almond accents the orange peel and dried pineapple fruit. I really like this, but a bit more acidity would have it rocking. (1443 views) | | | Tasted by MattHo on 11/5/2021 & rated 90 points: Crisp, tangy, refreshing. Great aperitif. (1305 views) | | | Tasted by StewartWent on 10/22/2021 & rated 87 points: Didn't real get going for my palate. A bit plodding and straddles middle ground in the sherry hierarchy. Old woody notes and the palate feels a touch flabby (or at least ill defined). Hard to be believe the ease with which it carries the 18.5%. (1317 views) | | | Tasted by Dravin on 10/14/2021 & rated 92 points: Medium brown in color. Walnuts, toffee, molasses, dates, clove, oak, and soft alcohol on the nose. Sourness, almonds, and saline on the palate. Medium acidity and dry. Lingering finish that is a melody of nuts, mushroom, and salinity. (1144 views) | | | Tasted by juffer on 9/22/2021 & rated 88 points: Notes from memory. Some decent nuttiness in the nose. Well balanced long finish. Not particularly complex, but excellent QPR. (1291 views) | | | Tasted by Rune Schwartz on 7/9/2021 & rated 94 points: Excellent walnuts, hazelnuts and salty almonds. Especially the palate is very rich of almonds. Long, long excellent very salty aftertaste. Dry with excellent acid. I would have thougt this to be a Manzanilla. (1253 views) | | | Tasted by scorbett on 6/10/2021: Fantastic. Small bottle not enough.
As others have said, illusion of sweetness on the nose and front-palate, but wonderfully rich, wide, and dry overall.
A sherry for sherry-lovers. (1318 views) | | | Tasted by cos65 on 4/8/2021 & rated 85 points: Light tawny colored.
Nutty mushroom nose
Full feel which gives a sense of sweetness,
But quickly thins out to a slightly bitter, acidic finish.
Pretty decent flavors, this bottle just feels a bit out of balance (1443 views) | | | Tasted by Gregmonroe on 2/6/2021: Sherry Tasting (Zoom): Tawny in color, somewhat transparent. Nutty aromas, and sweeter smelling than the Fino; hint of soy sauce. Clean, nutty taste, some bitterness. Amazing how the aroma smelled slightly sweet, but that the wine was dry. (1578 views) | | | Tasted by SAND on 12/30/2020 & rated 89 points: APPEARANCE: Medium brown colour. Viscous, running long legs on the side of the glass.
NOSE: Initially mushroom soy sauce, meat broth, toffee, christmas cake, prunes and freshly polished mahogany. With time and air (1h+) also dried apple, dried orange peel, citrus liqueur, lemon and lime zest, white bread, wheat crackers, brazil nuts and freshly chopped almonds. Intense nutty aromas from the emptied glass. (89-90p)
TASTE: The initial taste is sligtly salty, tastes of good black olive brine mixed with a few drops of mushroom soy sauce, a few drops of Moroccan preserved lemons and some hazelnuts.
With time and air (1h+) the taste starts to firm up and refine, as expected. The aformentioned elements become sharper, more clear cut. The fruity/citrusy element has also developed significantly; in addition to preserved lemons there is now dried orange peel, fresh lemon, fresh lime and apple. The fruity acidity has also become more apparent. It all works a treat with the marine saline notes. The aftertaste is fairly long. (89-90p)
OVERALL: A reliable and quite robust Amontillado, not without a certain elegance though. As pointed out by others, this wine showcases the strengths of Amontillado, incoprorating elements typical of both Fino (biological ageing) and Oloroso (oxidative ageing).
TOTAL SCORE 89 (90) points.
NB: Needs air. An > 1 hour decant sharpens the wine considerably (and raised it from around 86-87 to 89 points in my book). (1551 views) | | | Tasted by tobyc on 8/24/2020: Caramelised nuts, ginger and apple brandy. Dry with a very salty profile. Marked yet refined bitterness, soy sauce and smoke. Quite good. (1858 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By James Suckling
JamesSuckling.com (8/11/2018)
(NV Lustau Jerez Amontillado Los Arcos, Fortified, Spain) Subscribe to see review text. | By Julia Harding, MW
JancisRobinson.com (4/22/2016)
(NV Emilio Lustau, Los Arcos Amontillado NV Jerez - Xérès - Sherry White) Subscribe to see review text. | i-WineReview.com, Tenth Anniversary Issue-Spain (12/1/2014)
(NV Lustau Amontiado Los Arcos Jerez-Xeres-Sherry) Subscribe to see review text. | By Chris Kissack
Winedoctor, November 2004
(NV Lustau Amontillado Los Arcos) Subscribe to see review text. | By Paul Zitarelli
Full Pull, Full Pull Only In Spain (5/3/2018)
(NV Emilio Lustau Sherry Amontillado "Los Arcos" (375ml)) Hello friends. Well-reviewed wine from a knockout year that’s eight years past vintage and under fifteen dollars? Only in Spain. Seems like many of our best and most outrageous deals come from the Iberian Peninsula. Originally offered May 19, 2013. Excerpts from the original: For many of us sherry lovers, Amontillados are the pinnacle, because they combine the delicacy of fino with the complexity that oxygen imparts. Amontillado is where salty meets nutty. People who like peanut butter should like Amontillado. So what does it taste like? A bowlful of salted nuts (cashew, pecan), overlain with layers of marzipan and light lemony citrus. You get to taste the influence of both the biological (saline yeasty flor notes) and the oxidative (salt caramel) aging here, and the balance is sublime. Wine Advocate: Copyrighted material withheld. |
NOTE: Scores and reviews are the property of JamesSuckling.com and JancisRobinson.com and i-WineReview.com and Winedoctor and Full Pull. (manage subscription channels) |
| Emilio Lustau Producer websiteN.V. Emilio Lustau Jerez-Xérès-Sherry Amontillado Los Arcos Seco - Dry100% PALOMINO
AMONTILLADO LOS ARCOS
solera-familiar
Aged for equal periods under “flor” and in contact with the oxygen, in Bodega Emperatriz Eugenia in Jerez de la Frontera.
This dry Amontillado acquires a genuine, rich and nutty flavour through years of ageing. Amber in colour, with hazelnut aromas on the nose. Light, soft and round on the palate, with a long aftertaste.
There were two arches at the entrance to the winery at Plaza del Cubo, where this Amontillado was aged. Each one was dedicated to one of Emilio Lustau’s sons’ wives: Arco de Zuri (for Emilio Lustau Ruiz-Berdejo’s wife) and Trini (wife of José Luis Lustau Ruiz-Berdejo)
ALCOHOL 18,5% Vol.
AVERAGE AGE 4+4 years
PROFILE DrySpain 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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