Woof. Bourbon colored with a green rim. Bold, salty carmel, tart and savory with violent acidity, Wow. Compelling. Initially, I wanted a softer Amontillado then the density of Oloroso, but slowly got into this sherry, and it is its own ride. All glasses were different over a few weeks and last glass was It improved with time and air, but never lost its drive. The intensity might be too much for some, but it satisfies the double black diamond urge. Someone mentioned aged Gouda and I agree, the older the better
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Three day birthday celebration; great wines.: Ted's bottle, hand carried from Madrid. Dry, dense, salty and intense. Nutty, with burnt caramel and brown spice. This was served late. It would have paired better with nuts and cheese. Really good though.
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Palo cortado que procede originariamente de la bodega Gaspar Florido y que venían reposando más recientemente en las bodegas Pedro Romero. Su vejes puede oscilar entre los 50 y los 80 años. De color caoba de media capa, muestra una nariz perfumada, con carácter, con marcados acetaldehidos, toques de avellana tostada, matices de especias exóticas, algo de duelas envinadas, azúcar quemado y brisa marina. En boca tiene buen ataque, seco, afilado, con cierta salinidad, muy buenos amargos, algunas sensaciones picantes, largo y evocador.
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A Medlar Dinner: Rich, dense, concentrated and hugely long. It's all here, until one tastes the Bota 47 alongside and then the previously painful intensity of the 48 seems more manageable. Fascinating and a super match with Medlar's Old Gouda. ****
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Burgundy WIMPS, Le Figaro table (La Trompette, London): You could sniff this for hours without losing interest. So deep and intense. Rich and full on the attack, and then fantastic acidity that cuts through everything. Painfully intense and very complex. *****
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5/13/2024 - vindictive wrote:
Woof. Bourbon colored with a green rim. Bold, salty carmel, tart and savory with violent acidity, Wow. Compelling. Initially, I wanted a softer Amontillado then the density of Oloroso, but slowly got into this sherry, and it is its own ride. All glasses were different over a few weeks and last glass was It improved with time and air, but never lost its drive. The intensity might be too much for some, but it satisfies the double black diamond urge. Someone mentioned aged Gouda and I agree, the older the better
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10/18/2020 - WST Likes this wine:
Three day birthday celebration; great wines.: Ted's bottle, hand carried from Madrid. Dry, dense, salty and intense. Nutty, with burnt caramel and brown spice. This was served late. It would have paired better with nuts and cheese. Really good though.
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2/25/2019 - PacoHigon Likes this wine:
Palo cortado que procede originariamente de la bodega Gaspar Florido y que venían reposando más recientemente en las bodegas Pedro Romero. Su vejes puede oscilar entre los 50 y los 80 años. De color caoba de media capa, muestra una nariz perfumada, con carácter, con marcados acetaldehidos, toques de avellana tostada, matices de especias exóticas, algo de duelas envinadas, azúcar quemado y brisa marina. En boca tiene buen ataque, seco, afilado, con cierta salinidad, muy buenos amargos, algunas sensaciones picantes, largo y evocador.
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8/30/2017 - SimonG wrote: 93 Points
A Medlar Dinner: Rich, dense, concentrated and hugely long. It's all here, until one tastes the Bota 47 alongside and then the previously painful intensity of the 48 seems more manageable. Fascinating and a super match with Medlar's Old Gouda. ****
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6/30/2017 - SimonG wrote: 95 Points
Burgundy WIMPS, Le Figaro table (La Trompette, London): You could sniff this for hours without losing interest. So deep and intense. Rich and full on the attack, and then fantastic acidity that cuts through everything. Painfully intense and very complex. *****
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