Deep amber color. Loving the aromatic mix of green olives, candle wax, sea salt, with richer notes of honey, graham cracker, apricot, lemon meringue. Texturally, this is rich and seductive but vibrant acidity and a dry feel keeps it bright and clean. Baked apple, apricot and salted lemon blend well with olive brine, sea salt, ginger, musky cologne, along with graham cracker and ginger. Gutsy but elegant at the same time. All Palomino grapes, 20% alcohol, about 6 g/l of residual sugar.

Light gold color. Awesome aromas of sea salt, olive brine, dried seaweed and jetty rocks, along with ginger, herbal liqueur and baked apple tart. Full but bright, creamy but focused, rich but a racy, saline quality throughout. Salted almond, green olives, candied orange peel, candied ginger, salted almond, jetty rocks and crushed seashells, with some green herbs thrown in, too. The complexity is so impressive, especially at this price point. This wine sees four or five years in soleras, but has so much depth. Wow. All Palomino grapes, 15% alcohol, 10.5 g/l of residual sugar.

Deep amber color. Aromas show apricot jam, baked apples, glazed pears, along with honey, graham cracker and salted almond. Rich, full and suave but fresh, too. Flavors of sweet yellow plums along with complex notes of candied ginger, maple syrup. There’s a combination of sea salt and salted almond that is really intriguing. Rich but nervy, and totally delicious. Made from Palomino with 13% Pedro Ximenez. 20% alcohol and 50 grams/liter of residual sugar.

Dark brown color. Aromas of figs, plum cake, berry compote, along with dark chocolate, anise, ginger snap, a lot going on. So rich and sweet on the palate but the acidity helps. Flavors of plum cake, fig paste, lots of coconut shavings, crème brulee and caramel. Plush, rich, intensely sweet, concentrated, yet nuanced. 15.5% alcohol, more than 400 grams/liter of residual sugar.