A fiery, demanding, extremely power-packed Sherry, with toffee, orange zest, pecan pie and apricot aromas. Feels tight and high in acidity, with dry, salty flavors of walnut oil and pecans. Layered and drying on the finish, with power to spare.
— M.S.
(5/1/2012)
This is a touch wheaty and creamy on the nose, with moderate oxidation for a manzanilla. Lemony acidity keeps things tangy and crisp, while the flavors are fresh and nutty, with controlled acidic sharpness. Dry nut notes and an apricot-related tang carry the finish.
— M.S.
(11/1/2012)
More yellow than most finos, with a strong, oily nose of popcorn and citric essence. The palate shows roasted corn, baked apple and salted almonds, while the finish is steady yet salty. This one really grabs your tongue and taste buds; it’s forceful, and in some ways it could probably benefit from better definition.
— M.S.
(6/1/2009)
Dark and mature, with iodine and roasted nuts on the nose. Very salty and aggressive on the palate, almost too much so. Finishes with popcorn, clarified butter and peanuts. Better aromatics than flavors; comes off the nose and hits the wall before slumping. Imported by W.J. Deutsch & Sons.
— M.S.
(8/1/2005)
Heavier in color, with a bit of yellow to the tint. Salted nut, popcorn and light fruit flavors are solid, as is the mouthfeel. Finishes crisp and solid, but without much elegance. Sizable and weighty for a fino. Imported by W. J. Deutsch & Sons.
— M.S.
(8/1/2005)
Petrol and crisp sea air control the nose, while the palate has saline, lemon and bitter almond flavors. Chalky and tight on the finish, with some mushroom and vanilla nuance. Imported by W.J. Deutsch & Sons.
— M.S.
(8/1/2005)
Perfectly good and fresh, and consistent with years past. This manzanilla earns points for its dryness, its good mouthfeel, and its nutty finish. Is it the most complex wine from Sanlucar? Maybe not; but it's tasty and made right.
— M.S.
(4/1/2006)
Nice and familiar, and very much in the sweet, creamy style. There’s almond candy and caramel on the palate and then maple syrup on the finish. Soft and sweet throughout, with just enough acidity and complexity to save it from being boring.
— M.S.
(4/1/2008)