Daniel Bloom

8.9

Beautifully crisp, dry, yeasty. Taken to a garden party ( yea!) to share. Enjoyed w appetizers, phyllo, and even salmon. — 2 months ago

Daniel Bloom

9.3

Cashews on the tip of the tongue. Butterscotch nose.
From Valdespino, 2016.
Broad and creamy, bitter, saline.
Deliciously refreshing. — 6 months ago

Martinez

9.0

100% Palomino from the famous Macharnudo Alto vineyard, the highest point in the Marco de Jerez. Fermented in oak barrels and bottled with an average age of ten years. Precise, elegant nose with notes of almonds. Dry, mineral, saline. Long finish. A very good Fino — 7 months ago

Paco Suro

9.0

First time…. That was fun. 5 left to figure this out. #rarewineco #manzanilla — 3 months ago

Peter Sultan

9.2

I have usually had the good fortune to drink one bottle annually in recent memory. Such a light, fresh palate, which I find typical of Valdespino. Can go with food or without. Medium bodied, if caramel was de sweetened & injected with some mushrooms, kinda on the right flavor path. It’s freshness is its strength — 6 months ago

Iwan

9.0

Sherry night. Classic fino, bone dry. Bruised apple and almonds. — 8 months ago

Peter Sultan

9.3

Years ago went to a Valdespino tasting, & learned that Lustau made their sherries from land not owned by them, which was a dis. I gotta say though this Palo Cortado is a thing of beauty, especially for under 23$. — a year ago

Ellen Clifford

9.2

Elegant as all get out. I can’t get over Palo Cortado, even with its shady requirement to be called “Palo Cortado”—pretty sure some are no more accidental “failed Finos” than chocolate chip cookies were a ‘whoops I dropped chocolate in the dough’—but that matters not. Mixed nuts and lemon and amaretto don’t sound like things I’d want to consume all at once but they are elements of this wine I love all at once. — 3 months ago

Martinez

9.1

Like Valdespino’s flagship fino, the NV Tío Diego Amontillado is sourced from the famous Macharnudo vineyard in Jerez. Fermented in oak botas, it was aged for a total of 15 years (10 years of biological aging under flor in a solera separated from Inocente followed by another five years of oxidative aging). Elegant nose with aromas nuts, caramel (reminds me of rum). Mineral. Amazing value for a top-quality Amontillado — 7 months ago

TJ Maxwell

9.0

Rich w touch of sweetness. Great complexity; walnuts spice dried fruits — 9 months ago