N: Seaweed, salt, yeast, cheesy funk. Quite intense nose, seems to have some concentration.
P: Watery and really sleek, not as intense as the nose suggested. Quite a lot of bitterness. The saline sea notes are there, some sweetish tropical fruit in the back. Quite good length, but not very helpful as the taste is not too pleasant.
A disappointment, too bland in style...
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A real hint of amber, deeper in colour than a regular Fino reflecting the extra years under flor.
There is a freshness to this wine that begins on the nose and suggests pine forests and sand dunes, almost Manzanilla like.
It's delightful to drink. Served cool with roast almonds and salted olives it offers plenty to keep you interested.
Saline and fresh but with great depth and ridiculously long on the finish. It coats the palate with a wonderful waxiness and keeps giving with hints of nut and apple; great sherry, great wine.
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TASTE: high acid; 15% alc.; slightly oxidative; light varnish; tastes like the flor died-away just a bit --- this is not a salinic or fresh-tasting as is a typical Fino. Not as much depth or richness as Amontillado/Oloroso/Palo Cortado, and not as bright/fresh as a Fino, and despite its high acidity, I can't escape wishing there was a bit more -- it's just a bit flat for my preferences -- it's still good, no doubt, but not a re-buy for me at the $40 I paid. As far as idiosyncratic Fino goes, the bottlings from Equipo Navazos tend to be better.
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A nose and palate that are somewhat muted, this is a more subtle and subdued version of fino. Clean and bright with distinct salinity, there is just a hint of nuttiness here, and not too much else. Reasonably good (and I'm not upset about picking this off a list), but pales in comparison to the brilliant Valdespino Inocente.
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As opposed to a typical Fino which is approximately 3 years old when released, this Bodegas Tradición bottling is approximately 8 years old when released - it takes quite a bit of skill to keep the wine fresh and not fall to the victim of unwanted oxidation under a biological aging regime that long. 15% alcohol, approximately 4 g/l acidity. Saca of November 2017 (II/2017), bottle #992 of total 3000 bottles.
Luminous pale golden-to-straw yellow color. Classic, slightly pungent aldehydic and subtly sweet-toned nose with aromas of waxy richness, some evolved nutty tones, a little bit of sorrel, light juicy notes of slightly wizened peach, a hint of green apple slices and a touch of green almonds. The wine is dry, somewhat aldehydic and subtly evolved on the palate with a moderately full body and complex flavors of sorrel and green almonds, some tangy notes of aldehydic sharpness, a little bit of ripe peachy stone fruit, light nuances of beeswax, a hint of mushroomy funk and subtly oxidative touch of caramel. Typical of Sherry, the rather soft acidity feels only medium, but still the wine comes across as firm and balanced due to its combination of slightly aged concentration and tangy aldehydic character. The finish is round, waxy and very lengthy with complex flavors of beeswax, some peachy fruit, a little bit of slivered almonds, light aldehydic notes of sorrel and green apple, a hint of mushroomy funk and an evolved touch of caramel.
A beautiful, fine and harmonious Fino that comes across as more rich and evolved than your typically fresh, bright and tangy Fino or Manzanilla - there is more sense of weight and concentration here, and the prolonged aging has added some lovely nuances of caramel and beeswax to the flavors. This is not as evolved as, say, Manzanilla Pasada, nor is the wine as oxidative as an Amontillado, as the wine has been aged under a flor never oxidatively, but the style is still more developed and fine-tuned than what you'd expect from a Fino. I can see some people might not like this kind of mellow, layered style of wine if they are looking for a bright and zippy Fino, but if one wants depth, richness and complexity of a developed Sherry, yet with the lightness and freshness of a Fino, this wine is in its class of its own. This bottle might not be as impressive as the VOS and VORS bottlings of Bodegas Tradición, but this is a wine that can and will challenge most Finos out there with its finesse, depth and complexity. Superb stuff.
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A private lunch (Restaurant Sinck, Amsterdam, NL): Bottle No. 491/3000, 12 years old, 15% ABV. Saca de Noviembre 2021, so it's almost like tasting it directly from the bota. Pale golden colour, complex aromatics, clear hint of aniseed, silky and seamless, yeast and flowers and nuts, green olive, dry but smooth and refined, so fresh and natural, excellent resonance and length.
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Many excellent descriptions below, and I am with Harley1199 overall, this is a really tasty fino somehow just short in depth and texture. We have been drinking these mostly with dinner as a table wine.
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Andalucia, mainly Sherry (Tradicion/Lustau/Barbadillo); 9/12/2018-9/26/2018 (Malaga-Cordoba-Carmona-Arcos-Jerez): Tasted at the bodega. Rich yellow, reminscent of a mature white Burgundy. Strong salt/yeast scent; entry very thick for a fino, with dominant yeast; fat mid-palate oddly closed. As it sits in the mouth it makes you want to chew it. Perhaps a little bitter towards the finish? A "serious" wine in a weighty, po-faced manner; miles away from the refreshing/palate-cleansing/dancing finos of the large bodegas. 27,50 Euro/75cl at cellar door. 88P
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Drank 1 glass over an hour. Paired with tapas brought back from Spain on David's recent journeys. Darker color. 1221/1500 10/2013. Oxidative, lemon wax, more stark on the palate, filbert skin, somewhat bitter.
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Served by the glass as aperitif at Lúa restaurant in Madrid. Really an Old Fino this time, since when would the bottle be open? Many nuances of nuts and a drink too much easy to my taste, sorry.
Servido por copas como aperitivo en el restaurante Lúa de Madrid. Realmente un Fino Viejo está vez ¿desde cuándo estaría la botella abierta? Muchos matices a frutos secos y un trago demasiado fácil para mi gusto.
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Pleasant enough and it's nice tasting an older fino, but not seeing the complexity of say Dos Palmas and my guess that's the best direct comparison. I'm liking it overall but I'm not loving it at the price.
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Saca de Mayo 2015. Mature and very complex wine, with a deep golden hue and fabulous notes of old oak, chalky seashell minerality, baked lemons and bruised apples, roasted almonds and chamomile tea, among other sensations. There's quite a lot going on here. Excellent concentration of focused flavours ending on a long salty citrus tang. This is a wine that really deserves food, with a plethora of possible matchings. We go for prime organic oven-grilled chicken in straightforward company of grilled fresh onions, leeks and bell peppers. In short, superb.
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Quick Lunch (Restaurante Garcia de la Navarra - Madrid): I always find this fino very dilute. I lack the depth and complexity of lthe other wines of the winery. Oily on the palate, short and not very tasty. Years pass and it does not evolve despite the potential and that know-how. A pity.
Siempre encuentro este fino muy diluido. Me falta la profundidad y la complejidad de l los otros vinos de la bodega. Oleaginoso al paladar, corto y poco sabroso. Pasan los años y no evoluciona pese al potencial y al conocimiento acumulado. Una pena.
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30mo Salón de Gourmets (IFEMA - Madrid): Certainly foremost among its peers but maintains that watery mouthfeel which penalises its magnificent palate. On the nose, not knowing how long it took the bottle open, is quite neutral where only rough aromas of nuts prevailed.
Destaca entre sus iguales sin duda pero mantiene ese deje acuoso que penaliza su magnífico paso por boca. En nariz, al no saber cuánto llevaba abierta la botella, es bastante neutra donde sólo destacan toscos aromas a frutos secos.
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Sherry Dinner - mind blown...liver may be as well: this was my least favorite of the night. light, with white wine notes and a bit of citrus. missing that really salty fresh feel of the fino. bit of brine on the finish. not showing well.
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Jerez vs Jura: Rich, golden yellow colour. Nose has a distint spicy, peppery note as well as savoury salted almonds, iodine. With time it developped a distinct sulphury tone. Full, oily on the palate. Salty, milky, superb, love this wine.
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A private lunch (Restaurant The Square **, London): Bottle No. 1369/3000, Saca de Marzo de 2014. Intense, oily texture, flavours more green olive and almond than yeast and flowers, dry and briny palate, tangy acidity, very long, note of aniseed. Impressive, the 12 years of age shine through, in old terms this would really be a Fino-Amontillado.
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Sherry Dinner (Ping's Seafood): Clearly the weakest for me of the three finos on the table, but still quite nice. Pure almond, mint, some slight fishiness/oceany qualities, lighter on the palate with lots of acid. Not as interesting as the others.
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This is darker than the La Panesa, with prominent wood notes and salty aromas. Somewhat dumb showing for me - lighter, woody, a bit volatile. Decent finish. Nose - 4/6, Palate - 4/6, Finish - 4/6, Je ne Sais Quoi - 1/2 = 13/20.
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This pricey yet limited Fino, call it Fino Viejo if you want but that category doesn't exist, presented a brilliant old gold colour. Oxidised nose as its main characteristic, followed by nutty notes. On the palate it hadn't glycerine but a pleasant mouthfeel and a long aftertaste. Nicely paired with reblochon cheese, genuine Cesar's salad, olives stuffed with anchovies and salt-cured tuna.
Nariz oxidada como principal característica, seguida por notas a frutos secos. En boca no tenía glicerina pero sí una sensación en boca agradable y firme con un postgusto muy largo. Acompañó estupendamente un queso Reblochon de Saboya, una ensalada cesar de verdad, manzanilla rellena de anchoa y mojama.
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A beautiful, pure expression of fino. Lovely salinity and see breeze comes through, if you only have the patience to allow it to open up, but it is so delicious, it's hard to put it down.
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Unlucky to be drawn against La Panesa. This is a fino that has started to oxidize and has taken on the woody complexity but just doesnt have the strength of character of its rival. Biological up to a point - a great wine, but not the best in class
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4/30/2024 - DJ Rooster wrote:
N: Seaweed, salt, yeast, cheesy funk. Quite intense nose, seems to have some concentration.
P: Watery and really sleek, not as intense as the nose suggested. Quite a lot of bitterness. The saline sea notes are there, some sweetish tropical fruit in the back. Quite good length, but not very helpful as the taste is not too pleasant.
A disappointment, too bland in style...
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4/7/2024 - cugel_saga Likes this wine: 94 Points
A real hint of amber, deeper in colour than a regular Fino reflecting the extra years under flor.
There is a freshness to this wine that begins on the nose and suggests pine forests and sand dunes, almost Manzanilla like.
It's delightful to drink. Served cool with roast almonds and salted olives it offers plenty to keep you interested.
Saline and fresh but with great depth and ridiculously long on the finish. It coats the palate with a wonderful waxiness and keeps giving with hints of nut and apple; great sherry, great wine.
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3/31/2024 - grafstrb wrote:
-- popped and poured --
-- tasted non-blind over a few days; TN largely from Day 1 --
-- Bottle #: 1083/2500 --
-- Junio 2021 --
NOSE: epoxy; lightly nutty - praline pecans; medium+ expressiveness.
BODY: light bodied; pale amber color.
TASTE: high acid; 15% alc.; slightly oxidative; light varnish; tastes like the flor died-away just a bit --- this is not a salinic or fresh-tasting as is a typical Fino. Not as much depth or richness as Amontillado/Oloroso/Palo Cortado, and not as bright/fresh as a Fino, and despite its high acidity, I can't escape wishing there was a bit more -- it's just a bit flat for my preferences -- it's still good, no doubt, but not a re-buy for me at the $40 I paid. As far as idiosyncratic Fino goes, the bottlings from Equipo Navazos tend to be better.
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5/8/2022 - acyso wrote: 90 Points
A nose and palate that are somewhat muted, this is a more subtle and subdued version of fino. Clean and bright with distinct salinity, there is just a hint of nuttiness here, and not too much else. Reasonably good (and I'm not upset about picking this off a list), but pales in comparison to the brilliant Valdespino Inocente.
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4/29/2022 - forceberry wrote: 94 Points
As opposed to a typical Fino which is approximately 3 years old when released, this Bodegas Tradición bottling is approximately 8 years old when released - it takes quite a bit of skill to keep the wine fresh and not fall to the victim of unwanted oxidation under a biological aging regime that long. 15% alcohol, approximately 4 g/l acidity. Saca of November 2017 (II/2017), bottle #992 of total 3000 bottles.
Luminous pale golden-to-straw yellow color. Classic, slightly pungent aldehydic and subtly sweet-toned nose with aromas of waxy richness, some evolved nutty tones, a little bit of sorrel, light juicy notes of slightly wizened peach, a hint of green apple slices and a touch of green almonds. The wine is dry, somewhat aldehydic and subtly evolved on the palate with a moderately full body and complex flavors of sorrel and green almonds, some tangy notes of aldehydic sharpness, a little bit of ripe peachy stone fruit, light nuances of beeswax, a hint of mushroomy funk and subtly oxidative touch of caramel. Typical of Sherry, the rather soft acidity feels only medium, but still the wine comes across as firm and balanced due to its combination of slightly aged concentration and tangy aldehydic character. The finish is round, waxy and very lengthy with complex flavors of beeswax, some peachy fruit, a little bit of slivered almonds, light aldehydic notes of sorrel and green apple, a hint of mushroomy funk and an evolved touch of caramel.
A beautiful, fine and harmonious Fino that comes across as more rich and evolved than your typically fresh, bright and tangy Fino or Manzanilla - there is more sense of weight and concentration here, and the prolonged aging has added some lovely nuances of caramel and beeswax to the flavors. This is not as evolved as, say, Manzanilla Pasada, nor is the wine as oxidative as an Amontillado, as the wine has been aged under a flor never oxidatively, but the style is still more developed and fine-tuned than what you'd expect from a Fino. I can see some people might not like this kind of mellow, layered style of wine if they are looking for a bright and zippy Fino, but if one wants depth, richness and complexity of a developed Sherry, yet with the lightness and freshness of a Fino, this wine is in its class of its own. This bottle might not be as impressive as the VOS and VORS bottlings of Bodegas Tradición, but this is a wine that can and will challenge most Finos out there with its finesse, depth and complexity. Superb stuff.
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3/18/2022 - Harley1199 wrote:
Back to your Roots (Baeza & Rufete); 3/18/2022-3/20/2022 (Alicante - España): Sharp, almond and ethereal on the nose. In the mouth it has a slight sweetness, a weak texture and a surprising short finish. Tired?
Punzante, almendrado y etéreo en nariz. En boca presenta un ligero dulzor, una textura débil y un sorprendente final corto. ¿Cansada?
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12/11/2021 - Xavier Auerbach wrote: 92 Points
A private lunch (Restaurant Sinck, Amsterdam, NL): Bottle No. 491/3000, 12 years old, 15% ABV. Saca de Noviembre 2021, so it's almost like tasting it directly from the bota. Pale golden colour, complex aromatics, clear hint of aniseed, silky and seamless, yeast and flowers and nuts, green olive, dry but smooth and refined, so fresh and natural, excellent resonance and length.
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1/31/2021 - Ltim BE Likes this wine: 90 Points
Very serious and big fino, earthy, oxidative with a touch of caramel. We loved it. For this price !
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1/12/2021 - Tudz Drkl wrote:
caramel, oxidative character, apple, pear, nutmeg, almond, salty, oxidative style. not classic fino style
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4/17/2019 - hbay Likes this wine: 90 Points
Tapas - mojo rojo, abondias, nyretap, tunsalat
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10/5/2018 - SteveG wrote: 90 Points
Many excellent descriptions below, and I am with Harley1199 overall, this is a really tasty fino somehow just short in depth and texture. We have been drinking these mostly with dinner as a table wine.
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9/21/2018 - honest bob wrote: 88 Points
Andalucia, mainly Sherry (Tradicion/Lustau/Barbadillo); 9/12/2018-9/26/2018 (Malaga-Cordoba-Carmona-Arcos-Jerez): Tasted at the bodega. Rich yellow, reminscent of a mature white Burgundy. Strong salt/yeast scent; entry very thick for a fino, with dominant yeast; fat mid-palate oddly closed. As it sits in the mouth it makes you want to chew it. Perhaps a little bitter towards the finish? A "serious" wine in a weighty, po-faced manner; miles away from the refreshing/palate-cleansing/dancing finos of the large bodegas. 27,50 Euro/75cl at cellar door. 88P
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5/31/2018 - rocknroller wrote: 88 Points
Drank 1 glass over an hour. Paired with tapas brought back from Spain on David's recent journeys. Darker color. 1221/1500 10/2013. Oxidative, lemon wax, more stark on the palate, filbert skin, somewhat bitter.
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8/23/2017 - AV2012 wrote:
Manzanilla tasting: Green-honeyed yellow. Buttery nose, hay, nuts, oily, intense, salty lemon, red grapefruit. Large bodied.
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2/20/2017 - JimmyBubbles Likes this wine: 90 Points
Saca de Octubre 2016.
Realmente equilibrado. Curry, piedras, almedras tostadas, aceite de oliva. Complejo y fresco, con la personalidad de la casa.
La boca es realmente elegante, con profundidad y facil de beber. Esperamos más hardcore? puede ser.....
La pegatina de medalla de plata en no se que concurso no viene a cuento. Que necesidad....
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1/5/2017 - Harley1199 wrote:
Served by the glass as aperitif at Lúa restaurant in Madrid.
Really an Old Fino this time, since when would the bottle be open?
Many nuances of nuts and a drink too much easy to my taste, sorry.
Servido por copas como aperitivo en el restaurante Lúa de Madrid.
Realmente un Fino Viejo está vez ¿desde cuándo estaría la botella abierta?
Muchos matices a frutos secos y un trago demasiado fácil para mi gusto.
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11/29/2016 - hermesbach32 wrote: 93 Points
Klares, blasses Goldgelb;
Sauberer Duft mit ausgeprägter Intensität,
Sehr reife und gekochte Früchte (Quitten, Rosine, Sultanine, gebackene Früchte),
Kamille, getrocknete Orange, nussige Aromen, Bienenwachs;
Trocken, mittlere Säure, mittlerer Körper, langer Abgang;
Hervorragende Qualität
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11/22/2016 - rocknroller wrote:
Spanish at Costa Blanca (Costa Blanca, Mpls, MN): Bottle 1227/5000; Oct 2013. Small pour over 20 minutes. Dried out wood, orange peel, candle wax, dry cherry, roasted toffee, very volatile.
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10/2/2016 - SteveH wrote: 88 Points
Pleasant enough and it's nice tasting an older fino, but not seeing the complexity of say Dos Palmas and my guess that's the best direct comparison. I'm liking it overall but I'm not loving it at the price.
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8/8/2016 - Finare Vinare wrote: 94 Points
Saca de Mayo 2015. Mature and very complex wine, with a deep golden hue and fabulous notes of old oak, chalky seashell minerality, baked lemons and bruised apples, roasted almonds and chamomile tea, among other sensations. There's quite a lot going on here. Excellent concentration of focused flavours ending on a long salty citrus tang. This is a wine that really deserves food, with a plethora of possible matchings. We go for prime organic oven-grilled chicken in straightforward company of grilled fresh onions, leeks and bell peppers. In short, superb.
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6/14/2016 - Harley1199 wrote:
Quick Lunch (Restaurante Garcia de la Navarra - Madrid): I always find this fino very dilute. I lack the depth and complexity of lthe other wines of the winery.
Oily on the palate, short and not very tasty. Years pass and it does not evolve despite the potential and that know-how. A pity.
Siempre encuentro este fino muy diluido. Me falta la profundidad y la complejidad de l los otros vinos de la bodega.
Oleaginoso al paladar, corto y poco sabroso. Pasan los años y no evoluciona pese al potencial y al conocimiento acumulado. Una pena.
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4/7/2016 - Harley1199 wrote:
30mo Salón de Gourmets (IFEMA - Madrid): Certainly foremost among its peers but maintains that watery mouthfeel which penalises its magnificent palate.
On the nose, not knowing how long it took the bottle open, is quite neutral where only rough aromas of nuts prevailed.
Destaca entre sus iguales sin duda pero mantiene ese deje acuoso que penaliza su magnífico paso por boca.
En nariz, al no saber cuánto llevaba abierta la botella, es bastante neutra donde sólo destacan toscos aromas a frutos secos.
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3/18/2016 - Mlermontov wrote: 88 Points
Sherry Dinner - mind blown...liver may be as well: this was my least favorite of the night. light, with white wine notes and a bit of citrus. missing that really salty fresh feel of the fino. bit of brine on the finish. not showing well.
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12/30/2015 - Harley1199 wrote:
Another Nonstop Lunch (Restaurant La Piperna - Madrid): A bit diluted this time. Fresh, easy drink today.
Maybe the bottle was open long ago...
At Garcia de la Navarra restaurant.
Un poco diluido esta vez. Fresco, de trago fácil hoy.
Quizá la botella fue abierta hace tiempo...
En el restaurante García de la Navarra.
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12/7/2015 - JimmyBubbles Likes this wine: 92 Points
Saca de principios de 2015.
De Cava a Jerez, y de Jerez a Champagne. Un tentempie en medio de las burbujas.
Intenso, salino, llena la boca, complejisimo, oxidación bien entendida, larguisimo, delicioso con una tapa de cabecero de lomo.
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7/28/2015 - AV2012 wrote: 93 Points
Jerez vs Jura: Rich, golden yellow colour. Nose has a distint spicy, peppery note as well as savoury salted almonds, iodine. With time it developped a distinct sulphury tone. Full, oily on the palate. Salty, milky, superb, love this wine.
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5/16/2015 - THECORKDORK wrote:
One of the best finos that money can buy. 100% delicious!
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12/24/2014 - JimmyBubbles Likes this wine: 92 Points
Cada vez me gusta más este vino.
Complejidad y personalidad propia. Boca elegantisima.
Almendras, salinidad, algo de caramelo, especias....
Nochebuena 2014.
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11/14/2014 - Xavier Auerbach wrote: 92 Points
A private lunch (Restaurant The Square **, London): Bottle No. 1369/3000, Saca de Marzo de 2014. Intense, oily texture, flavours more green olive and almond than yeast and flowers, dry and briny palate, tangy acidity, very long, note of aniseed. Impressive, the 12 years of age shine through, in old terms this would really be a Fino-Amontillado.
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5/20/2014 - coremill wrote:
Sherry Dinner (Ping's Seafood): Clearly the weakest for me of the three finos on the table, but still quite nice. Pure almond, mint, some slight fishiness/oceany qualities, lighter on the palate with lots of acid. Not as interesting as the others.
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5/19/2014 - Seth Rosenberg wrote: 86 Points
This is darker than the La Panesa, with prominent wood notes and salty aromas. Somewhat dumb showing for me - lighter, woody, a bit volatile. Decent finish. Nose - 4/6, Palate - 4/6, Finish - 4/6, Je ne Sais Quoi - 1/2 = 13/20.
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5/3/2014 - Harley1199 wrote:
This pricey yet limited Fino, call it Fino Viejo if you want but that category doesn't exist, presented a brilliant old gold colour.
Oxidised nose as its main characteristic, followed by nutty notes.
On the palate it hadn't glycerine but a pleasant mouthfeel and a long aftertaste.
Nicely paired with reblochon cheese, genuine Cesar's salad, olives stuffed with anchovies and salt-cured tuna.
Nariz oxidada como principal característica, seguida por notas a frutos secos.
En boca no tenía glicerina pero sí una sensación en boca agradable y firme con un postgusto muy largo.
Acompañó estupendamente un queso Reblochon de Saboya, una ensalada cesar de verdad, manzanilla rellena de anchoa y mojama.
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4/29/2014 - henrygjeffreys Likes this wine:
very floral nose, yeasty
tangy and salty
good stuff
rich
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3/15/2014 - ininov wrote:
A beautiful, pure expression of fino. Lovely salinity and see breeze comes through, if you only have the patience to allow it to open up, but it is so delicious, it's hard to put it down.
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3/7/2014 - sharkarama wrote: 92 Points
Unlucky to be drawn against La Panesa. This is a fino that has started to oxidize and has taken on the woody complexity but just doesnt have the strength of character of its rival. Biological up to a point - a great wine, but not the best in class
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