Farrar Langlois

9.2

My new favorite — 24 days ago

Daniel Bloom

9.7

Palomino harvested from Carrascal vineyard in four passes during the season. Grapes exposed to sun for approx. 4 hrs to elevate sugars, no fortification necessary. Vintages prob-2013-2017 Saca iv.
N: Old wooden boats, tinned peaches, iodine, the sea baby!, Hazelnuts,Orange and lemon rinds, wax, petroleum, …
P:Oranges and peaches, So delicate, some wood, tactility seductive, Viscous yet refreshing.preserved citrus. The “ inner mouth energy” is tremendous.
Not overly oxidative, I could go on.
Find some.
Thanks @enramistas, @NickAfricano, @LuisPérez — 2 years ago

Martinez

8.9

Unusual Fino, aged for an average of 8 years. Quite intense nose with aromas of almonds and a hint of caramel. Powerful. Bitter notes — 3 years ago

Fredybeans

9.2

Superbe équilibre rancio maîtrise — 5 months ago

Carolyn Jane

9.1

Surprisingly good. Friends described it as “spicy.” A bit sweet, with notes of vanilla. — 2 years ago

Marlos Silva

9.1

Seco , para beber de aperitivo. Além de todos os descritores normais do processo oxidativo tem uma fruta tipo Caju que não costumamos achar em vinhos desse tipo — 3 years ago

Ian Hamel

9.1

2020 fall. Really nice, balanced, moreish palo cortado, and outstanding for the price — 3 years ago

Rodney Miller

9.0

Pale, but powerful. The nose has spice and salinity and apple on the palate. A nice finish, but a little drying — 9 months ago

Scott C

Founder / Co-director SR Wine imports

9.6

Stunning! Yes it’s on the expensive side but you can understand why . This is serious , such perfect balance . I would love to come back to this wine in 10 years . One of the best Spanish wines I have ever tasted ! Look out for Carlos Sánchez !!! — 2 years ago

Martinez

8.9

Gonzalez Byass’ flagship wine is 100% Palomino from the Macharnudo and Carrascal vineyards, aged for 4 years under flor in the Tio Pepe solera, started in the 1830s by the bodega founder’s uncle José Ángel (“tío Pepe” or “Uncle Joe”). At that time, Jerez was known for its exports of dark Amontillado and Oloroso, but Uncle Joe decided to reserve a few casks for the dry, lighter style of Fino he and other locals liked to drink. The wine rapidly took off and by the 1860s it was being exported to all major markets. Pale straw color. Sharp nose with aromas of almonds, green olives and yeast. Light, fresh, clean on the palate. Slightly saline — 3 years ago