Martinez

9.2

100% Palomino from the historic Pago de Balbaina, a vineyard believed to exist since Roman times. Aged for an average of 30 years in the solera system. Clean, subtle nose with aromas of caramel, orange rind and hints of incense. Medium bodied, balanced, sharp. Notes of chocolate — 9 days ago

Ellen Clifford

8.9

It is sweet. The label makes it a bit confusing to reason that and to be sure it is no PX but it has sweetness. And it is so good. Once I accepted it as a not-dry wine I was into it. — a month ago

Martinez

9.3

Superb Amontillado by one of Jerez’s youngest bodegas, in spite of its name. 100% Palomino aged in the solera system for an average of 45 years - first as fino under flor a veil and then, and then a much longer time of oxidative aging. Very elegant, complex nose with aromas of hazelnuts, orange rind. Dry, delicate, it feels quite light. Saline. — 11 days ago

Jeremy.Buss

9.2

Not usually an “after dinner drink” with dessert but this was fantastic! I am not a sherry fan but this was a fabulous brandy/sherry flavor that made me want more. Not overly sweet and almost a slight whiskey flavor as well. — 10 days ago

Ellen Clifford

9.2

This is all the cheese plate items minus the actual cheese, in a glass. Omigod what if cheese plates included Sherry? Would that be overkill? What if I started a wine bar and it was all just cheese and Sherry? I guess I’d desire a crust of bread at some point too, but when do I not want bread?

Never.

Ahem. This is salty marcona almonds and deeply caramelized to the point of being pleasingly bitter-NOT-sweet walnuts and mildly olive-esque brine-y and then there are some dried apricots in the mix plus a glass of lemon water (not that I’ve ever been served lemon water with a cheese plate but maybe it’s the equivalent of the plate accoutrements plus a glass of Gavi).
Seriously though? This Sherry is a great cheese plate. — 16 days ago

Daniel Bloom

9.3

During & After a guided tour courtesy of
@enramistas.com ! Fragant is spot on.
20 yr. old wines fresh as a daisy.
Fortified to 20°. N:Shoe leather, salt, treacle, ripe fruits, plantains, caramel lozenges, distant boats.faint barrel smoke.
P: old oranges, marmalade, puckering citrus, rinds, brown sugar, ( Demerara), so acidic and contrapuntally rich.
A feast.
P: — 15 days ago

Allison Lyzenga

9.0

Medium brown; pronounced intensity aromas of cola, cumin, sultana, allspice, cinnamon; sweet, medium acid, high alcohol, full body, pronounced intensity flavors consistent with aromas; long finish, a lovely, complex, sweet and savory vermouth — 9 days 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. — 19 days ago

Ellen Clifford

8.9

Sheer fun if you aren’t up for full-on PX. Ice is okay. You do you in this (soon to be) post-pandemic world. — 12 days ago

Daniel Bloom

8.9

Despite it’s relative delicacy, a coastal old boat varnish appears on the nose. Hints at caramel( dry), and maybe ripe plantains.
Light on the palate, dry, with a honeyed finish. A nice package, a bit short on the finish. — 21 days ago