Fin mineralitet, fylliga mogna äpplen och en nötig oxiderad ton. Balanserad, elegant och komplex — 16 days ago
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 — 6 days ago
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 — 4 days ago
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. — 8 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. — 9 hours ago
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 — 15 days ago
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. — 8 days ago
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. — 4 days ago
First Pinot noir from Spain that I taste. Surprisingly good, strong sour cherry taste and lots of character. The color is surprising as well - you would expect purple shades but it’s actually a bit orange-y — a month ago