Cuatro Palmas Amontillado 50cl
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£90.00
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Cuatro Palmas Amontillado 50cl
HED81848
50 cl
21.9%
£90.00
Taxes included.
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The Palmas range of sherries from Tio Pepe are strictly limited releases of aged wines that are bottled unfined and unfiltered. The Cuatro Palmas Amontillado is an extremely rare sherry drawn from six casks known as the ‘Museo Solera’ and has been aged for an average of 51 years. Dark mahogany in colour with flecks of copper and orange, the aroma is pungent and intense, redolent of dried herbs, roasted nuts, lacquer, iron ore and iodine. On the palate it is bone dry and superbly concentrated, with an elegant bitterness and saliva-inducing salinity, culminating in an exceptionally long, seaweed-infused finish.
96 Robert Parker
A wine they no longer call Fino, the NV Amontillado Cuatro Palmas is a superb example of an old Amontillado, with the pungent and saline notes of the biological aging under flor with intense aromas of low tide, dry seaweed, rusty nails and oyster shell coupled with volatile notes and hints of hazelnuts and varnish. The wine has a sharp palate with pungent flavors, very long and tasty, tickling you taste buds with salty sensations and iodine flavors that made me think of a seaport in winter. This is 21.5% alcohol and has eight grams of acidity (tartaric). Even the sugar has been concentrated by time, and this has 5.9 grams, even though the wine feels bone dry, as the alcohol and acidity compensate the sugar. The literature says this wine averages 53 years of age. Only 334 half-liter bottles were filled in October 2010.
17.5 Jancis Robinson
This is a selection of one cask from the six that are used in the Tres Palmas wine. Average age 52 years. four years biological ageing and 48 in oxidative maturation. Residual sugar 5.9 g/l. Production of 2,200 bottles. The star winemaker Antonio Flores points out. ‘This old Amontillado supposes the capacity of Tío Pepe to evolve in time’.Tasted blind. It is herbal and shows lots of vigorous aromas such as earth, truffle and charred oak. The alcohol is really obvious and displays a touch of nail varnish. The palate is penetrating and very tight. It really lingers through the palate. Not particularly oxidative with the biological related aromas dominating. Very tight and earthy, a worthy and unconventional Amontillado. (FC)
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