I opened this and the Amontillado with my mate, Broomie. He and I went to Jerez together 8 years ago (seems like yesterday) and share a love and nerdery for sherry such that we occasionally get a bit lost. His fiancé was with us and thought we were a combination of amusing, boring and ridiculous. We waxed lyrical and philosophical for over an hour about this, pouring forth praise and pondering nuances.
I have one more bottle of this left in the cellar. I'm trying to forget it's there; to leave it as a sort of surprise to myself, but it keeps calling to me.
Darker, like Greek honey and brass.
Deep, rich and inviting nose. Roasted oranges and maple-glazed walnuts. A touch of amaretto. Occasionally there's a bit of spearmint, often there's deeply varnished mahogany, leather and a bit of cured meat. Dust. Toffee. Pecan pie. Bonfire smoke. It's all there.
I don't think I've ever had sherry so red-fruit like. It bursts right out with roasted and raisined strawberries, plums and raspberries, all with baked orange rind acidity to lift them. Proper waxy honeycomb, with those hardened clumps of honey sugar. Bone dry but rich and leading you along that path to thinking there must be sweetness there somewhere. But there isn't, and it's better for it. This is incredibly complex - again, every sip is different. It draws the tongue right up to the roof of the mouth and makes you tug as much as you can from every sip. Nutty, intricate, powerful, delicate, and seemingly endless - the finish is hard to determine as you want another sip before it goes away. There isn't anything out of place with this. If this isn't the best sherry I've ever drunk, it's pretty bloody close.
Tasted 26 & 28 December 2012 at Miller's Court