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.
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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.
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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.
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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?
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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
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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.
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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.
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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/
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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.
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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,
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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.
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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.
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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.
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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.
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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?
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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.
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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.
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3/6/2023 - Rodenbach99 wrote: 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.
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3/12/2022 - acyso wrote: 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.
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7/18/2020 - acyso wrote: 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.
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4/11/2018 - Tony Ling Likes this wine: 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?
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10/3/2017 - Tony Molester Likes this wine:
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
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5/13/2016 - JimmyBubbles wrote: 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.
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6/29/2015 - yofog wrote:
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.
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5/26/2014 - elvinet Likes this wine: 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/
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4/3/2014 - Xavier Auerbach wrote: 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.
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12/11/2012 - salil wrote: 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,
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11/20/2012 - salil wrote: 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.
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11/1/2012 - brooklynguy wrote:
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.
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11/9/2008 - dougsmith wrote: 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.
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6/15/2007 - dougsmith wrote: 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.
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6/15/2005 - dougsmith wrote:
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.
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10/23/2004 - andrewstevenson.com wrote: 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?
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3/25/2001 - Xavier Auerbach wrote: 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.
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11/15/1996 - Xavier Auerbach wrote: 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.
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