romo

9.2

Great new natty bar & shop in Cambridge. 🌰 🥜 — 3 years ago

Okamura Seisho

9.0

キャップが可愛い
味わいは…ちょっと独特かも — 4 years ago

Martinez

9.3

A very unusual Fino, aged in the solera system for an average of 15 years (much longer than most Finos, closer to an Amontillado). Deep golden color. Elegant nose with yeasty and nutty aromas. Intense on the palate. Almonds, bitter notes. Long finish — 4 years ago

Lyn Farmer

9.1

Lovely coffee, praline, honey and liquid date and prune in great balance with considerable sweetness. It is just a bit shy of the acidity needed to carry the weight of this sweetness but a lovely wine that glides on the palate — 5 years ago

Kerry Bunting

8.9

Very drinkable. Enjoyable w/ or w/o food. Had once w/ jamon & once w/ tomato/waterlemon salad. Snacking while drinking. Tastes of light skinned fruits. Cherries/strawberries. Smells earthy. — 6 years ago

Andreas

8.9

Saca 2018. Lite fruktigare än gemene fino. Torkade russin. — 6 years ago

Jeff Hasmann

9.5

Mind Blowing! For a fino sherry, the depth and complexity of this wine is unrivaled. This is THE benchmark for all Finos. The previous reviews do a great job describing the taste. This is the only Fino that still follows traditional methods - aged under flor for 8 - 10 years in an oak Solera. Oh - and the palomino grapes all come from a single vineyard as well. Honestly, there is no better fino than this. Drink it with a plate of smoked ham and almonds or some strong tasting sushi. Enjoy! — 6 years ago

Peter Sultan

9.3

Da bomb, for sherry lovers: Palo Cortado versión. A shape shifter on the palate & ringing on the higher registers, this Hidalgo checks all the boxes for me, which includes a lightness & freshness heaven made for most food. Burnt pine cone & toffee bits, a subtle mushroom thing (oyster?), & a rather trim beef bouillon broth lurking on the back end. That may all be bs but it’s a wine that inspires….. — 3 years ago

Jim Nelson

9.0

Spanish Syrah, which you don’t see enough, and perfect for the food in Cadiz — 4 years ago

with Camille

Andrew Schirmer

9.2

Fresh as milk, salty, briny, firing on all cylinders. Outstanding. We skipped the ubiquitous GB when in Jerez, will make sure to stop by next trip. — 5 years ago

with Alsu

Pablo Cetlinski

10

Oily, cherry, herby. Beautifull!!!! — 6 years ago

Fredrik Finn

9.0

Very good quality with a solid expression of its provenance and a good length. Bruised apples, yeast, bread, iodine and a dry chalkiness puts this right where it belongs a good concentration on the palate which could last longer. As all serious sherries it is performing well above its price which takes you the question that everyone ask themselves, why don’t I drink more sherry? — 6 years ago

Jeff Hasmann

9.1

Incredibly good! This is a young amontillado, some would call it amontillado fino, with 9 years in solera. The style is fresh, young, and flavorful. Beautiful light amber color with notes of orange peel, pecans, hazelnuts, a bit of toffee and some hints of yeast. Young amontillado doesn’t get any better than this. NV on Feb 12, 2019 — 6 years ago

Alicia

8.9

Thanksgiving wine! — 3 years ago

with Ki

Daniel Bloom

9.4

Beautifully Salty, sort of pear/ Green apple goodness. On a hot August eve, that funk is quite refreshing.
As Townsend said” Extra, extra, miracle cure”
Wow…The beach. — 4 years ago

Daniel Bloom

9.3

During & After a guided tour courtesy of
@enramistas.com ! Fragant is spot on.
20 yr. old wines fresh as a daisy.
Fortified to 20°. N:Shoe leather, salt, treacle, ripe fruits, plantains, caramel lozenges, distant boats.faint barrel smoke.
P: old oranges, marmalade, puckering citrus, rinds, brown sugar, ( Demerara), so acidic and contrapuntally rich.
A feast.
P: — 4 years ago

Nick

10

As good as it gets — 6 years ago

Mike Reed

9.2

Wow! 2012 vintage opened August 2019. Incredible depth with tons of citrus fruit on the nose and lingering after. Loved this stuff! — 6 years ago

Lee Pitofsky

9.3

*did not take notes — 6 years ago

Samantha Amberg

9.4

Singed wood, dried tobacco, bitter almond, this has a lot to give. — 6 years ago