May 1, 2023 - Tasty, dry, ate with dilly bread and pepperoni pizza nuts at nobies
April 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 - [clue to oxidative ageing]
N: Medium (+) burnt brown sugar, walnut, bruised cooking apple. The wine is simple.
P: Dry, medium (+) intensity , low acidity, high alcohol, medium (+) body, medium finish (lots of burnt sugar on the finish and not much else)
C: Well integrated alcohol and though acidity is low, its part of the style. Good quality with better examples giving more complexity and an enduring finish.
Not suited to ageing as aged before release and designed to be consumed soon after release.
October 10, 2020 - Great rich oloroso sherry!
January 19, 2019 - This bottle appealed to me much more than my first one three years ago. The nuttiness/walnuts came out much stronger, making the experience much less "spirity" and far more pleasant. Maybe it helped to let it sit in my cellar for three years. Otherwise TN as before. Would buy again.
October 20, 2018 - Tasted during Tim Syrad Wine Tours trip to Jerez. Tasted at La Carbona restaurant.
L – chestnut amber
N – light, nutty
T – dry, mouth puckering, nutty
February 22, 2017 - Reaffirms my already-rock-solid faith in the ability of the Spanish to produce magic through yeast and oxidization. By all accounts, including its $22-dollar price point, this is a "basic" dry Oloroso. It's lighter in color and body than many Olorosos, but all of the elements of greatness (or, at the very least, very, very good-ness) are in place: a nose of linseed oil, walnut shells, prunes, and dried apricots; an unctuous texture; a palate chock full of roasted hazelnuts and almonds, and a persistent finish. A superb accompaniment to an improvised cazuela of chorizo, mushrooms, and caramelized onions.
February 9, 2016 - I am going to finish this bottle tonight having observed it over 9 days since February 1. It seems to peak around day 3, but ultimately it's just a little too caustic.
A nice nose of the usual oxidized sour prunes in the middle of a heap of damp rotting leaves, pretty elegant and beguilingly "spirity". Palate is true to that but doesn't quite satisfy the nose's promise. It emphasizes the oxidized note to an extreme, like drinking liquified rusty nails without sufficient nutty balance. Any idea of sweetness is a fruit-illusion.
I find the Alexandro Oloroso better on the palate as a basic Oloroso, even though it is cheaper. It's nuttier.
Here is a video I uploaded on this.
August 6, 2015 - Thoroughly enjoyed this. Great price point. A good everyday sipper. Tons of interesting stuff going on with this bottle.
February 9, 2015 - Proper but very light-bodied oloroso. Enjoyed with soups: onion, and lentil.
November 13, 2014 - I feel like if coffee and white wine had a love child, this would be it. A complex, rich nose of espresso, brine, raisin, caramel, apple crisps, and malt. Dry and mineralic on the palate, with a interesting rhubarby sappiness. The nutty finish lingers on at length.