Jerez

Light and delicate with complex layers of flavours. Amazingly balanced fruit, nuttyness and salinity. Bone dry, crisp and a really long finish. Marvellous stuff. Aged for 15 years.

Bright, straw-like yellow colour with diamond sheen. Penetrating aromas of almonds and olives. Light and dry on the palate with hints of salt and wine with a pleasant bitterness on the finish.

A bone dry Manzanilla from the town of Sanlúcar de Barrameda, light and fresh, very tangy, clean and crisp with just a hint of saltiness.

A beautiful everyday Oloroso!

Very dry, light, crisp with a slightly salty flavour. Fresh and intriguing on the nose.

Aromas of walnuts and coffee, with a palate of dried fruit and roasted coffee beans.

This Oloroso wine has an intense, concentrated aftertaste, lightened by a tangy acidity. Aged following an oxidative aging for 12 years in Bodega La Campana in Jerez de la Frontera.

This exceptional sherry brings together the finesse and delicacy of an Amontillado with the richness and body of an Oloroso. An extremely versatile wine. Aged for 12 years in Bodega la Emperatriz Eugenia in Jerez de la Frontera. Light amber in colour. Nutty and dry with nuances of vanilla, mocha and dark chocolate. Dry and concentrated, this wine has a long and elegant finish.

The Deluxe Cream is very much the “crème de la crème” of Cream Sherries. Rich and sweet with notes of figs, prunes, walnuts and cinnamon. It is long and lingering on the palate. Serve slightly chilled in the summer or at room temperature during the winter months.

(Note this is a half bottle 37.5cl) A beautiful amber colour clear and brilliant in appearance. Intense on the nose with hints of fine wood, almonds, cinnamon, nutmeg and crystallized fruits. Due to its age, it is dry and powerful on the palate, but at the same time demonstrates delicacy and finesse. It has a wonderfully long finish to enhance the overall experience.

The bodega Toro Albala is in the D.O. Montilla-Moriles area so although they must not call the wines they make “sherry” technically the wines are very similar. There is a big emphasis on PX grape (Pedro Ximenez) and these wines are usually used to create very sweet and delicious wines suitable for desserts. Here we have an unusual offering- a bone dry Fino produced entirely from PX grapes. The “en Rama” means it is made with very little filtration.

Made from partially sun-and-air-dried grapes, which are then pressed, fermented, fortified, then aged in Gonzales-Byass's Nectar solera. A proportion is transferred to the Noe solera, where a blend of vintages of at least 30 years-of-age create this unique sherry. Thick, sticky, luscious and viscous, this sherry is super-sweet yet hugely complex and involving. Flavours of dates, cinnamon, clove, treacle and caramel combine like a silky, liquid pudding.

Caramel and toffee with roasted hazelnuts and a touch of raisin sweetness. Rich, full and textured.

Nose: nicely balances the characteristics of Palo Cortado with Pedro Ximénez. There are dark, caramelized notes and molasses with a clear smoky side, but also more mineral and tangy notes. Nice tobacco. Orange peel. Saline hints. Toffee. Roasted almonds. Also quite a lot of peppery touches. Mouth: same impressions, it’s full-bodied and off-dry, and provides plenty of spicy notes, chocolate coated nuts, figs and toffee. Then again there’s this tangy, salty note behind it, slightly muted by the Pedro Ximénez. Sweet Turkish coffee. Hints of bread crust. Hazelnuts and a whiff of smoke in the aftertaste.

A true dry amontillado. Dry but rich with complex notes of lime leaf, caramel and hazelnuts.

Nose: toffee, chocolate and bags of dried figs, prunes and raisins. Hints of walnut liqueur and hazelnut cream. Coffee. Different kinds of precious woods, sandalwood to name just one. A distant echo of lemon peel too. Actually not too sweet and the complexity is really high. Mouth: it’s Dulce alright, but actually I feel the balance between sweetness, acidity and herbal savouriness hits a sweet spot. Deep oaky notes again, leathery notes and dark chocolate. A certain heat as well, probably because of the many herbs and spices (cloves, soft pepper). Roasted nuts. Espresso. Some tangy lemon in the background.

Nose: a nutty, sweet expression. Salted caramel and hints of dried apricots. Honeydew melon, even some maple syrup. Toasted almonds, hazelnuts and golden raisins. Really elegant notes of polished oak and wax as well. Less spectacular than the Amontillado Cuatro Palmas for example, but definitely part of the same family. Mouth: less powerful than you may think from the alcohol strength. Citrus, again a hint of toffee / peach sweetness. Light wood (cedar oak), nutty notes (walnuts) and a relatively soft salty tang. Cinnamon. Hints of leather. Long, nutty finish with more acidity and some heat from the alcohol.

Dark mahogany in colour with green-amber edge. It offers vibrant notes of maple syrup, brown sugar, shoe polish, raisin and chocolate beer nuts, all very well integrated. On the palate it is smooth and rich at the beginning, full of prune and burned oranges peel flavours. Provocative spicy notes appear just before its nuttiness and terrific acidity cuts through the sweetness. With a truly unforgettable finish.

The smooth and warming palate shows flavours of hazelnuts, prunes, cake spice and bitter chocolate with a long, slightly smoky finish.

The Solera of this Manzanilla Pasada consists of 80 casks, which are aged in Manuel Cuevas Jurado’s bodegas in “Calle Trabajadero” (Trabajadero St.) in Sanlúcar de Barrameda. Pale straw colour, this Manzanilla Pasada is delightfully aromatic with reminiscences of green apples and the characteristic hint of sea breeze. Dry, fresh and light, yet with a good body and a refreshing acidity.

Viscous and very richly textured, this is seriously concentrated. Try drizzling it over ice cream for sheer decadence!!

Very powerful and viscous with marvellous fig, coffee and caramel flavours.

This delicious Pedro Ximenez has a liquid Christmas cake character, great depth and a lovely flick of acidity on the finish which serves to emphasise the unctuous sweetness and flavours of dried fig and raisins.

Friendly enough to convert most non-sherry drinkers, brilliant enough to wow Sommeliers. Winner of 'Best Wine of Show' and 'Best Dry Fortified' at the Wines from Spain Awards 2019.

Reaches the parts other PX's can't!