Jerez-Xérès-Sherry
Jerez-Xérès-Sherry
El Maestro Sierra Pedro Ximénez 375 mL
Spanish Fortified
Sun-dried grapes yield a dense, sweet and silky fortified wine with exotic spice, red-fruit and caramel notes. Lively acidity keeps the richness lifted and almost refreshing. After pressing, the must is fortified to stop fermentation, clarified, fortified again and transferred to American-oak butts for oxidative ageing through the solera and criaderas system. Serve at room temperature with blue cheese.
Lustau Moscatel Emilín Solera Familiar 375 mL
Spanish Fortified
Dark mahogany colour with an iodine-toned rim accompanies intense floral and citrus aromas. Dried fruit and spice shape a smooth, rich palate whose considerable sweetness is balanced by natural acidity. Made entirely from Moscatel grown at Las Cruces vineyard in Chipiona, the wine matures for eight years in Jerez de la Frontera. Serve lightly chilled with citrus desserts, pastries or rich fruit cake.
Lustau Los Arcos Amontillado 375 mL
Spanish Fortified
This dry Amontillado is amber in colour, with hazelnut aromas. The palate is light, soft and round, followed by a long aftertaste. Palomino ages for equal periods under flor and in contact with oxygen at a bodega in Jerez de la Frontera, giving an average age of eight years. Alcohol is 18.5 percent and residual sugar is 6 grams per litre.
El Maestro Sierra 15 Year Oloroso 375 mL
Spanish Fortified
Hazelnut aromas and exotic spices accompany a richly textured, nutty profile. Made from Palomino, this dry fortified wine undergoes oxidative ageing in American oak butts. The base wine is fortified to eighteen percent alcohol. Ageing through a criaderas-and-solera system lasts fifteen years. The final wine contains nineteen percent alcohol and comes from Jerez de la Frontera.
González Byass Tío Pepe Fino Sherry
Spanish Fortified
Pale straw colour is clean and bright. Bakery aromas sit with almonds, chalk and flor. The palate is very dry, savoury and saline, with a lightly bitter note and a long, complex finish. The wine is made entirely from Palomino and undergoes biological ageing beneath flor through the criaderas and solera system for at least four years in American oak. Alcohol is fifteen percent.
Hidalgo La Gitana Fino Clásica
Spanish Fortified
Straw-yellow in colour, this fortified wine is dry, crisp, delicate and balanced. It matures beneath a veil of flor and carries fifteen percent alcohol. Made from Palomino in Jerez, it has aromas linked to flor and a spicy, persistent palate. The style is served slightly chilled and suits tapas, cured ham, fish, seafood, mild cheese and nuts.
Lustau Don Nuño Dry Oloroso Solera Reserva 375 mL
Spanish Fortified
Bronze-amber colour with gold glints accompanies walnut, tobacco, sultana and leather. The palate is dry, full and rounded, with raisin, dark chocolate and spice. A long dry finish includes sultana, nutty tobacco leaf and spice. This Oloroso undergoes oxidative ageing for twelve years at Bodega La Campana in Jerez de la Frontera. Alcohol is twenty percent.
Bodegas Hidalgo La Gitana Triana Pedro Ximénez
Spanish Dessert
Dark mahogany with iodine reflections, the wine combines dried fruit, mature fruit, raisins and toast. Its palate is velvety, structured and dense, with plum and raisin flavours and a persistent finish. Made entirely from Pedro Ximénez, the wine reaches fifteen percent alcohol and comes from Jerez-Xérès-Sherry. The fruit is dried in the sun for several days before vinification.
Bodegas Barón Micaela Palo Cortado
Spanish Fortified
Caramel and toasted nuts meet a light butter note, bitter orange, sea-breeze salinity and tobacco leaf. Dried herbs, gentle bitterness, vivid acidity and balance are also present. Made from one hundred percent Palomino and aged an average of twenty-five years, this medium-dry Sherry contains nineteen percent alcohol. Its Sanlúcar de Barrameda origin sits within Jerez-Xérès-Sherry.
El Maestro Sierra Fino Jerez-Xérès-Sherry
Spanish Fortified
Golden colour with copper reflections is present. Almond, dried fruit, raisined fruit, peach and nut notes appear with freshness. The palate is dry, and the finish is clean and fresh. Palomino Fino forms the wine. Biological ageing takes place under a layer of flor in the solera system. The alcohol level is fifteen percent by volume.
Primitivo Collantes Amontillado Fino Fossi
Spanish Fortified
Clear amber colour accompanies dried fruit, cereal aromas, preserves and pepper, with marked acidity and a balance of acidity and sweetness. Palomino Fino comes from the Matalián vineyard. Biological ageing under flor lasts five years; the wine is then fortified and continues through about ten years of oxidative ageing in the criaderas-and-solera system. The palate is fresh and savoury with saline notes.
El Maestro Sierra Cream Sherry
Spanish Fortified
Almond, prune, raisin, caramel, roast coffee and tobacco form the aromatic profile. The palate is rich and sweet, with balancing acidity, a round texture and good intensity. Cinnamon and walnut appear on the finish. The blend combines fifteen-year-old Oloroso with five-year-old Pedro Ximénez, which accounts for thirty percent, followed by four years in old American oak through the solera system.
El Maestro Sierra 12 Year Old Amontillado
Spanish Fortified
Old-gold colour accompanies yeast, floral notes and dried almonds. The palate is very dry, gentle and silky, while the finish is balanced and savoury with smoky ageing notes. Palomino grows on albariza chalk around Jerez. Ageing begins under flor for six years, followed by fortification and an oxidative stage. The average age is twelve years.
Callejuela NV La Casilla Amontillado Viejo
Spanish Fortified
Vanilla, polished wood and beeswax appear with caramelized almonds, quince jelly and dried apricot. Seaweed, tobacco leaf and nutty notes add breadth. The palate is very dry and marked by acidity, with walnuts, hazelnuts and deep salinity alongside earthy notes, citrus, toffee and polished wood. The wine matured under flor for around seven years and then for at least twice as long oxidatively.
González Byass Fino Dos Palmas Sherry
Spanish Fortified
Intense and savoury, with flor, green olive, hay, marzipan and hazelnut over a firm saline-mineral core. The palate is fuller than a young fino yet remains decisively dry, bringing brine, subtle pepper and a faint oxidative note before a long, mineral finish. Serve well chilled with jamón, salted almonds, anchovies, fried seafood or aged Manchego; its depth makes it especially strong at the table.
González Byass Apóstoles 30-Year VORS Palo Cortado Sherry 375 mL
Spanish Fortified
Deep amber and concentrated, with roasted almonds, orange peel, molasses, tobacco and a fine smoky edge. The palate is full and smooth, balancing dried fig, toffee and dark chocolate with tangy mineral freshness and a distinctly saline line. Its off-dry richness closes long, nutty and gently smoky. Serve slightly chilled with pâté, blue cheese, glazed duck or a dark chocolate dessert.