Before and now, in the new stage, the winery has deserved to be included, twice in the last ten years among the 100 Best Wineries in the World, in 2011 and 2017.

Dry fortified wine produced in American oak butts through oxidative ageing.

The basic Palomino grape must is fortified up to 18% of alcohol. From this moment it will start ageing in 500 litre American oak butts through a process of oxidation. Throughout the ageing, the wine will constantly be exposed to the air and the slow action of the oxygen in the system of criaderas and soleras.

The slow evaporation of water from the wine during the 15 years of ageing will aid a process of concentration. This will encourage the wine to acquire the typical structure and complexity of the Oloroso.

Tasting Notes by El Maestro Sierra:

To the senses: mahogany, warm, persistent, structured.
For El Maestro, it goes with… intense red meats.

Tasting Notes by SherryNotes (Ruben Luyten):

Nose: dry, nutty start. Hazelnuts, brazil nuts. Umami notes of beef stock and dried mushrooms. On the other end of this earthy, darker side there is a brightness of bitter oranges and fresh figs. A bit of toffee and echoes of spices (not unlike gingerbread, really nice). Subtle hints of varnish as well.

Mouth: medium-bodied, with a surprising lightness and ease to it. Good balance of acidity, a suggestion of caramel sweetness, lightly bitter notes (dried herbs, Seville oranges) and a soft, gingery warmth. Fades on mineral and saline notes, with an aftertaste of mocha.

Summary: This is an authentic Oloroso that is quite elegant and stays on the light side. As a 'base range' this is simply very good, with a pretty good value for money ratio.

Score: 3.5 out of 5 - Good