Green and yellow apple, big salinity, salty bread dough yeastiness, ocean sea shell/ wet rocks. Pungent white florality + almost celery vegetal, bitter component. Almost a carmel candy thing going on.
Fades to this like salty creamy green apple saltwater taffy.
Big acid. Not bad. Unique. Like Manzanilla but with a bit of full bodied Carmel/toast or taffy creeping in.
I don't put my nose in it and think dang that's incredible, but every sip has me coming back for another.
89.5/90 — 2 years ago
For dessert this 50 year old PX bottles in 2004, a masterpiece, syrop for the pallet, yummy🙌🇪🇸 — 3 years ago
Readout delicious dessert wine. Bit of oak and chocolate with a bit of sweet fruit! — 19 days ago
Well now this is different. An oloroso from PX but it is merely off-dry. If I wanted Sherry to replace a piece of rye bread, lightly toasted and spread with apricot jam and sprinkled with walnuts, it would be this. Sadly oloroso in the morning probably isn’t a good idea but why not have breakfast for dinner? Actually I think this would pair very well with French toast with an ample pair of amber maple syrup.
Good for dessert tambien. — 3 months ago
Minéraux, belle rondeur et belles touches d’agrumes tout en subtilité...
2016...30$ BC — 2 years ago
Of the entire Alvear range, this one is most unlike the others. Savory like the Fino, but with far less acidity and saltiness, more linear on the palate and not nearly the weight or concentration of the solera range. Basically an Amontillado done in a faster process. Floral and delicate. Orange peel, herbal tea, mulling spice. Tastes like Christmas minus the pine resin. — 3 years ago