Martinez

9.0

Amontillado by one of the leading producers in the Montilla-Moriles appellation (therefore made with Pedro Ximenez, as opposed to Palomino). About 25 years old - 12 years of biological aging under flor followed by another 12 years of oxidative aging. Aromas of caramel, orange peel, hay, some toffee. Dry, sharp, saline, long finish with intense notes of roasted hazelnuts — 4 years ago

JUAN LOPEZ

10

Besos de los dioses — 6 years ago

with Adriana

heather biscoe

9.0

Delicious Oloroso. Toasted walnut with a hint of orange peel. — 6 years ago

Ivar M

9.7

Een zeer welkome afwisseling voor combinatie met kazen. Slechts halfzoet (in tegenstelling tot de Pedro Ximénez) maar daardoor een zeer goede combi met vette en romige kazen! — 7 years ago

Scott Taddeo

9.0

Fino style PX from Montilla-Moriles. Nice example here but dominant nose of Parmesan rind and cheese cloth aroma, with some pork crackling, preserved lemon, mossy mineralogy and blanched nuts. Palate is pretty typically and shows decent length. — 8 years ago

David Nicewicz

9.0

Saline...nutty...surprisingly refreshing — 9 years ago

Richard Hall

9.4

Nutty and delicious. An amontillado with a sweet kick from the PX. Best of both worlds. — 9 years ago

Martinez

9.0

Very fresh Fino — 4 years ago

Mario Martínez Colino

9.0

Fino delicado, redondo y con recuerdos salinos. Excelente relación calidad precio. Nada que envidiar a los finos jerezanos. — 4 years ago

Frederick Kuehn

9.0

Not too sweet — 6 years ago

Amy Huson

9.0

Nutty aromas combine with flavors of lemon, olive brine, seawater, and chalk. Dry and quite smooth, the 15% alcohol is seamlessly integrated. Great acidity, super fresh, love it chilled! — 7 years ago

Kevin Carrington

9.2

Sweet, syrupy dessert wine — 7 years ago

Andrew Schirmer

9.0

Lovely off-dry amontillado. Dark brown, nuts and mild spices, almost a madeira-like brown sugar profile. — 9 years ago

with Alsu

Evan Keaschuk

9.1

Tangy, almond skin, and just the right amount of oxidization. Loads of complexity and such crazy value. Sherry truly is the best — 9 years ago

Martinez

9.2

Blend of 90% Palomino and 10% Pedro Ximénez, aged for 30 years. Mahogany color. Aromas of burnt caramel, hazelnuts, old furniture and hints of vanilla and raisins. Intense on the palate. Loads of hazelnuts. Great length, incredible persistence. Flavors of hazelnuts and tobacco leaves lingering for minutes — 4 years ago

David Kline

8.9

Smoky caramel-mocha nose shows broom straw and bamboo, vanilla bean, graphite, tea biscuit, cardamom, cinnamon-apple, attic nutmeg and cilantro. Rich and chocolate-y mouthfeel with warm cinnamon heat is exemplary. First taste puts the dully oaken nose to shame for insufficient suggestion. This thing brings a support beam of heavy oak in abundance. Cedar, pepper, cinnamon, nutmeg, cardamom, allspice, tobacco; the gangs all here. Coffee is the magnet in the middle; two sugars, black, a millisecond before the heavy cream and drizzled caramel. Buckwheat, buckthorn, and dried pineapple are the lightning in this dark storm. Add ginger and dried lime and a drop of Fernet Branca and you’ve nailed it. Don Quixote used to nip this for breakfast. #brandy #cardinalmendoza #spanishbrandy #brandydejerez #soleragranreserva #jerez #sanchezromatehermanos #sanchezromate #grapespirit — 5 years ago

Gregory Fulchiero

9.3

Acid here is beautiful, holds the sweetness from the buttered toffee and salted caramel in check. — 6 years ago

with David

Lee Pitofsky

9.3

Notes of luscious caramel syrup with hazelnuts and raisins — 7 years ago

Mr sherry

9.4

Incredibly complex and full bodied but enjoyable with most types of food — 8 years ago

Angel Martinez

Brand ambassador GHMumm Spain, Wine reviewer www.theluxury.es"

9.6

Capuchino. 50 años, ESPECIAS, VORS, salinidad adictiva. — 9 years ago