Ellen Clifford

8.9

Enjoying! Feel like it has some oxidation. Odd because it is Fino. Fino shouldn’t be oxidative hmmm. But quite tasty. Nutty salty freshly baked white bread and natural honey. You could take it anywhere and no one will pull you aside to tell you they are worried about you hanging out with it going down the wrong path etc — 4 days ago

Ian Hamel

9.2

2021/4 with jamon, potato and truffle tortilla, paella, etc. This bottle was on the oxidative side of amontillado- lots of dried stone fruits, cream, and nuts - and very delicious. — 5 days ago

Daniel Bloom

9.4

N:OLD Apples, spicy! Cinnamon and nutmeg. Old boats. The wharf. Shoe leather.smoke.( How is this possible?)
P: Old dessicated oranges , wood, chocolate,really pleasant bitter finish.
I could go on and on...
Oh my! — 5 days ago

Daniel Bloom

9.0

N:lanolin, wax, flowers, young wood, a bit of a sea breeze.
P:Big round, soft and creamy. She says loquats. Lemons and salt.
Paired with Gas Station Delicacies.
Fried chicken from Royal.
— 7 days ago

Ellen Clifford

9.1

What I expect of a Fino. Sherry can be downright refreshing. The yellow apple/hay/bread notes on it all mingle gracefully. The texture is silky satin and there is a certain underlying floral nature that keeps all the other flavors from being stale. It’s like unsweet nectar in a springtime garden. If you could combine a back-to-school vibe with a spring break feeling that’s what I’m picking up here. — 2 days ago

Ian Hamel

9.2

2021/4 as an aperitif. This starts off very briny, pungent and austere, but opens over several days to reveal stony fruit, almonds and custard - the manzanilla base is very much in evidence, but there’s lots of oxidative completely too. — 5 days ago

Ian Hamel

9.3

2021/4. Intensely and rich, with lot of raisins, brandied fruit, and walnuts - but also a wonderful balancing acidity to keep things bright. Just a hint of rancio on the finish. — 5 days ago

Peter van den Besselaar

9.3

NV | I am not thát fond about PX but this Lustau blew me away. Luscious smell, multi layered with dates and currants, very vibrant and elegant. It might be that the combination with an Italian chocolate cake, raspberries and berries contributed to my high appreciation. Happiness ☺️. Fantastic effort, very balanced — 13 days ago

Fredrik Finn

8.9

Non fortified Palomino from Jerez aged for 8 months in barrel under flor and bottled at 12% abv.
Clean, medium + intense aromas. Opens up with acetaldehyde, fermenting bread dough, and crushed almonds. The fruit entries with lemon juice and yellow fresh apples with a present chalky and sea shell, salty minerality. Fresh acidity, drying chalky texture, flavours of lemon juice, nuts, chalk and bread dough, linear mid palate and a good but not impresscive finish — 2 days ago

Martinez

9.2

Like Valdespino’s Fino Inocente and Amontillado Tio Diego, it is sourced from the Macharnudo Alto vineyard, the highest point and probably the most famous vineyard in the Marco de Jerez and made with with specific casks from these Fino and Amontillado rerouted to oxidative aging. Aged for an average of 25 years in the solera system. Beautiful aromas of caramel, orange rind, and iodine. Sharp, precise, quite saline, with flavors of hazelnuts. Very very long finish with lingering hazelnuts — 11 days ago