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Antichi Baronati Fine Ambra Dry Marsala (750ml)

Sicily, ITALY

$24. 99
Bottle
$299.88 Dozen

ABV: 17%

Closure: Cork

Produced by one of the oldest wineries in Sicily, Antichi Baronati brings the oldest traditions to today’s kitchens and wine glasses. Winemaker, Gaspare La Vela-Fabrizio Vella employs Grillo and Insolia Catarratto grapes grown on clayey soils. The wine is aged in oak for twelve months and presents notes of nuts and vanilla while being mellow, with a pleasant taste of licorice, almond and coffee. 17% Alc./Vol.

No tasting notes available.

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Antichi Baronati Fine Ambra Semisecco Marsala (750ml)

Sicily, ITALY

$24. 99
Bottle
$299.88 Dozen

ABV: 17%

Closure: Cork

Produced by one of the oldest wineries in Sicily, Antichi Baronati brings the oldest traditions to today’s kitchens and wine glasses. Winemaker, Gaspare La Vela-Fabrizio Vella employs Grillo, Insolia and Catarratto grapes grown on clayey soils. The Semisecco bottling is considered a perfect 'cooking' Marsala, offering strong characteristics of vanilla and toasted almond. It also makes an excellent dessert wine with dried fruits, almond and pear pastries and ice cream. No tasting notes available. 17% Alc./Vol.

More about Marsala... Marsala is Italy's most famous version of fortified wine, hailing from Italy’s sunny southern region of Sicily and the ancient coastal city of Marsala. Like its other fortified cousins - Port, Sherry and Madeira, Marsala is a higher alcohol fortified wine (usually around 17- 20%) that is available in both sweet and dry versions.

The three levels of sweetness are secco (with a maximum 40 grams of residual sugar per litre), semisecco' (41-100 g/L) and sweet (over 100 g/L). The color and ageing classifications for this Marsala are as follows: Ambra has an amber color where the coloring comes from the mosto cotto sweetener added to the wine. Fine has minimal ageing, typically less than a year.

Marsala wine is frequently used in cooking. A typical Marsala sauce, for example, involves reducing the wine almost to a syrup with onions or shallots, then adding mushrooms and herbs. One of the most popular Marsala recipes is chicken marsala, in which flour-coated pounded chicken breast halves are braised in a mixture of Marsala, butter, olive oil, mushrooms, and spices. Marsala is also used in some risotto recipes, and is used to produce rich Italian desserts such as zabaglione, tiramisu and shortcake.

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Gonzalez Byass Noe VORS Aged 30 Years Pedro Ximenez Sherry (375ml)

Jerez, SPAIN

$92. 99
Bottle
$1115.88 Dozen

ABV: 15.5%

Closure: Cork

An 'extreme' expression of PX, having spent an average of 30 years in American oak barrels following the Criaderas and Solera system.
Other reviews...
Concentrated raisins, dried black dates, licorice, prunes, chocolate and Christmas spices. Extremely sweet, but effortlessly balanced, with real intensity and concentration. Some complex cocoa beans, coffee, licorice and walnuts in the finish. Pour yourself a small glass and savor.
96 points
James Suckling
Singed black sesame, rye, buckwheat honey, Black Forest cake and blackberry reduction notes form a large-scaled core, with a viscous texture and a long, palate-coating finish. A light echo of peanut toffee adds just enough cut on the finish. Drink now.
94 points
James Molesworth - Wine Spectator
A wonderfully balanced and giving wine with sweet raisin and prune aromas and an overall richness akin to crude oil. Flavors of baked black plum, brown sugar and molasses are both juicy and rich, and then toffee and mocha take over on the finish. Sweet and thick for sure, but with discernible fruit and vitality. (6/1/2010) 15.5% Alc./Vol.
93 points
Wine Enthusiast

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2018 Contini Vernaccia di Oristano Flor

Sardinia, ITALY

$64. 99
Bottle
$779.88 Dozen

ABV: 15.5%

Closure: Cork

The production of Vernaccia in the lower Valley of the Tirso in Sardinia, has its roots in very ancient times. Maturation takes place in chestnut barrels which are oxygenated, and the wine develops a flor, a natural, native yeast growth which acts as a protective layer, while also imparting certain flavours and aromas to the wine. Sherry is also made with a similar production method, and the resulting wine is not unlike a full-bodied fino Sherry.
Bright amber colour with rose gold tinged edges. The nose offers up a fino sherry like aromatic profile lead by an assortment of nuts including hazelnut and almonds with some salty saline like notes also present. Well rounded and silken in its feel the palate is laden with hazelnut, roasted almond and salted cashew flavours. Finishes bone dry with a salty hazelnut aftertaste.
Alc. 15.5%

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Delgado Zuleta La Goya Manzanilla Sherry (375ml)

San Lucar de Barrameda, Jerez, SPAIN

$26. 99
Bottle
$323.88 Dozen

Cellar: Drink now (2018)

ABV: 15%

Closure: Screw Cap

Manzanilla Sherries stay in their blending soleras for at least 3 years and often 5 or more, yet this remarkable amount of care and costly maturation doesn’t translate into higher prices. Unlike 'Grand Cru' Champagne for example, world class Manzanillas are accessible even to those on a modest income. Delagado Zuleta is the oldest family-run Bodega in Sanlúcar de Barrameda, established in 1744. The La Goya brand was created in 1918 when famous Flamenco dancer and Caple singer, Aurora Jauffre, allowed the winery to use her artistic name of 'La Goya' for their best Manzanilla sherry.

Pale straw colour with greenish tinged edges and a watery hue. Nosing evokes aromas of flor yeast, a light nuttiness, bready characters and traces of sea spray as an end note. Light, very fine and fresh with a bone dry finish the palate is elegantly flavoured with dried nuts, flor yeast and a subtle oily breadiness. Dry, lightly salted finish with a medium to long salted nut and flor yeast aftertaste.
Drink now.
Alc. 15%

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Emilio Lustau San Emilio Pedro Ximenez (375ml)

Jerez, SPAIN

$29. 99
Bottle
$359.88 Dozen

ABV: 17%

Closure: Cork

We’ve given exceptionally good reviews to the Hidalgo and Valdespino Pedro Ximenez, but the Lustau is on another level when it comes to flavour concentration. The only way to describe the viscosity of this wine is to dip a warm tea spoon into a tub of wild honey (not the dilute supermarket sort) and add it to an equal part of warm water. In short the palate weight is about double that of the Hidalgo and Valdespino Pedro Ximenez.

Very deep, dark sienna brown colour with a deep olive green hue. Aroma of molasses, spice, burnt toffee, and treacle. The palate is filled with the flavours of raisin concentrate, with the texture of warm honey. Velvet smooth, layers of molasses and toffee emerge over wild honey and embraced by a warm and mellow spirit back ground. Very long concentrated honey aftertaste.
A superb drink. (2002)
Alc/Vol 17%

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Emilio Lustau Don Nuno Dry Oloroso Sherry

Jerez, SPAIN

$47. 99
Bottle
$575.88 Dozen

ABV: 20%

Closure: Cork

The secret of fine sherry lies in its careful aging and blending. Lustau has perfected their technique and has been producing award-winning sherries since 1896. Aged in American Oak casks for 12 years, this dry oloroso offers appetizing aromas of pecan, walnut and fig, infused with a touch of smoke. Concentrated flavors of roasted nuts, dried fruit and brown sugar are complemented by delicate acidity and a smooth, mellow finish.

Other reviews... "If you are looking for a dry sherry made in a slightly more oxidized style, the non-vintage Dry Oloroso Don Nuno Solera Reserva is your choice. Again, a nuttiness (in this case, walnuts) intermixed with a hint of Chinese black tea combine with salty, caramelized flavors make for a delicious glass of sherry".
94 points and 'Best Buy,' Robert Parker (Aug 2012)

"Fragrant and youthful with nut, vanilla, orange, cocoa, coffee and chocolate notes. Brisk, focused and linear style with a classic austerity. Drink: From 2010. 4 stars, 16.5/20 points Decanter: (Jan 2011)

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Emilio Lustau Jarana Light Fino Sherry

Jerez,

$32. 99
Bottle
$395.88 Dozen

ABV: 15.5%

Closure: Cork

A powerful, salty fino made from the Palimino grape. Only the most delicate soleras that remain under flor are bottled as fino. Bright deep straw colour with pale gold hue. Magnificent nose with aroma of nuts, flor yeast and salted roast almonds. The palate is a delight with very distinctive flavours that make this sherry a superb aperitif. The taste of salt hits the palate first and is beautifully integrated by background flavours of flor yeast and almonds. Excellent length, followed by a crisp acid finish and a very long salted almond aftertaste.
Drink now. (2002)
Alc./Vol. 15.5%

RATING: 96/100

Delivery Information
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Equipo Navazos La Bota 86 Palo Cortado “Bota NO” (375ml)

Montilla Moriles, SPAIN

$299. 00
Bottle
$3588.00 Dozen

ABV: 19%

Closure: Cork

Equipo Navazos is perhaps the most significant thing to have happened in the world of Sherry for a very long time. It has some of the most influential people in the fine wine world raving about the quality of these wines, and they are talking about the quality first and the fact that they are Sherries second. These are wines to make Sherry sexy again. They are also as rare as hens’ teeth and are being sought after with the same urgency that wealthy Burgundy collectors seek out the wines of DRC or the greatest Montrachet. This makes sense: these wines are every bit as profound, deep, long and complex as any bottle of DRC (and that is no insult to DRC!)

The Navazos Sherries are drawn from several bodegas, and represent a variety of styles: Manzanilla, Fino, Palo Cortado, Oloroso, Pedro Ximénez, Cream and even a brandy. The wines are bottled in limited series, in successive numbered editions, dated and named “La Bota de….” (the cask of…). The date of each saca, or racking, has been precisely stated on the label so that it is possible to compare editions of the same solera. This also enables precise tracking of the evolution of the wines, as these wines are expected to evolve in the bottle (it’s Sherry, but not as we know it). These are once off bottlings and once the bottles for each La Bota… release are spoken for, there are no more.

Other Reviews....
The extremely old wines are bottled in half bottles, but the NV La Bota de Palo Cortado 86 Bota NO taken from a single cask is not that old; it's around 30 years of age and from Montilla-Moriles, not from Jerez, and therefore produced with Pedro Ximénez grapes (selected because of the variety's purity and finesse) instead of Palomino. It was produced by Pérez Barquero, one of the finest producers in Montilla-Moriles—as the finesse of this wine confirms. This is now 19% alcohol, allegedly from sheer concentration through evaporation. But this is not as concentrated and pungent as the extremely old wines; this feels lighter and more delicate, with the finesse and verticality (even if it was never aged under flor) that is expected from the biological wines. It started its life as an Oloroso, but given that fine character, it was deemed a Palo Cortado. And even within the Palo Cortado, this is extremely elegant. This is a true Palo Cortado, a fine oxidative wine. 1,100 bottles were filled in October 2018.
95 points
Luis Gutiérrez - Wine Advocate (June 2019)

Light golden brown. Intensely nutty aroma, walnuts, bitter toffee and caramelised bitter orange, with a sour, provocative and beckoning intensity. I wonder if I might even think it was madeira on the nose if I had been given it blind. On the palate, the concentration is immense but there’s none of the bitterness that you sometimes get on very intense and mature sherry. There’s something a little roasted here but not coffee, smoky perhaps. Even with all this concentration, it finishes wonderfully fresh and goes on for ever so that it is almost a chewy food. As it opens, I find something like dried flowers and lavender. Incredibly complex.
19/20 points
Julia Harding MW - jancisrobinson.com

Delivery Information
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2017 Fonseca Vintage Port

Douro Valley, PORTUGAL

$199. 00
Bottle
$2388.00 Dozen

Cellar: 10 - 20 Years (2032-2042)

ABV: 20%

Closure: Cork

Magnificent colour displaying an impenetrable inky black core with an equally dense hue. Still a touch reticent the nose slowly opens to reveal alluring liquorice and confectionary scents which meld into a mix of morello cherry, well integrated spirit and spice notes. Rich, luscious morello cherry and liquorice flavours are backed by rugged, muscly tannins which lend firmness and structure for the long haul. Marzipan, infusions of vanilla and spice ensue. Exceptionally intense and powerful it finishes long, dense and robust.
Cellar 10-20+ years.
Alc. 20%
Other Reviews....
The 2017 Vintage Port, not quite bottled when seen but the final blend, is a field blend (with typical grapes like Touriga Nacional, Touriga Francesca, Tinto Cão, Tinta Roriz and Tinta Barroca) aged for approximately 20 months in used French oak. It comes in with 98 grams of residual sugar, a little drier on paper than its Taylor sibling this year. Sappy and sensational in flavor and fruit, this seemingly has moderate tannins around the edges on first taste, velvety texture and a long finish. Despite the first impression of moderation, there is plenty of power here. As it got some aeration, it showed nothing but power and closed down fairly hard. The combination of great fruit and fine structure makes this a potentially great Fonseca, but right now it is obviously immature and not showing everything it has. I'd recommend some patience here.
96-98 points
Mark Squires - Wine Advocate (July 2019)
Picking began at Quinta do Panascal on September 6, the two other quintas in Pinhão that form the 2017 Fonseca Vintage Port, Cruzeiro and Santo António picked on 10 and 17 September respectively. One of the deepest, most opaque color amongst the new Port alumni, it has one of the most backward, almost recalcitrant noses that demands a lot of aeration. It gradually opens to reveal blackberry, melted tar, thyme, clove and violet aromas that are well defined, if maybe just missing the same breeding as Taylor’s. The palate is medium-bodied with supple tannin. This is fresh and detailed, a slightly more structured Fonseca than expected, quite strict at first with good grip and a lightly spiced, precise finish. Powerful and long on the aftertaste, you can feel this Fonseca 60 seconds after the wine has exited. It deserves 10-15 years in bottle. Excellent, but patience required. The most enigmatic of the 2017 Vintage Ports. Total production is 8,100 cases.
95 points
Neal Martin - Vinous
Ripe and soft with loads of plummy, smoky and earthy character. Full body. Very sweet. Round and very soft textured. Flavorful finish. Drink in 2025 and onwards.
95 points
jamessuckling.com
Dark and dense, with fig bread, baker's chocolate and tar notes leading off before the core flavors of plum, black currant and blackberry paste finally start to emerge. The wild, spirited finish shows cast iron, licorice snap and roasted alder elements, delivering a decidedly chewy feel. A big, old-school, throwback Port that will age at a glacial pace. Best from 2035 through 2060.
97 points
James Molesworth - Wine Spectator
The wine's fine perfumed black plum fruits give a wonderful jammy character while bringing out a fresh edge. These are balanced by the dry core of this beautiful wine with its rich, generous tannins. It will all come together from 2030 in a very fine, integrated wine.
98 points
Roger Voss - Wine Enthusiast
Already beautifully integrated, this is showing great purity and poise. It's open and in its first bloom of youth, with lovely aromatic red berry fruit and floral aromas, plus a touch of leafiness. It's soft and fleshy initially, seemingly not as big as its stablemate Taylor's - and not quite so deep in colour - though with dark chocolate concentration and mid-palate firmness. Lovely full, ripe tannins mass in the mouth, well defined, with fresh berry fruit remerging on the broad, expansive finish.
95 points
Richard Mayson - Decanter
Deepest purple. Wild, perfectly ripe small black berries like elderberry but also the lush sweetness of ripe blackberries plus a stony, rocky edge and just a touch charry. Lush, plush and exotic on the palate, deep-pile, compact, smooth tannins, just enough freshness to balance the rich generosity. The finish is beautifully dry-tasting, the tannins melting on the long finish.
17.5/20 points
Julia Harding MW - jancisrobinson.com

Delivery Information
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Fonseca Porto 10 Year Old Tawny Port

Douro Valley, PORTUGAL

$74. 99
Bottle
$899.88 Dozen

ABV: 20%

Closure: Cork

Semi translucent brownish brick red colour with onion brown hue. On the nose lifted rancio characters are followed by dried raisins, some nutty overtones and fine brandy spirit. The palate displays distinct rancio characters followed by raisins, honey, walnuts and almonds with a well integrated fine brandy spirit. Excellent length with long rancio, raisin and walnut aftertaste.
Drink now (2010)
20.0% Alc

Delivery Information
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Fonseca Porto Tawny Port

Douro Valley, PORTUGAL

$39. 99
Bottle
$479.88 Dozen

ABV: 20%

Closure: Cork

A youthful fruit driven tawny.
Deep dark brick red colour with brick red mauve hue. The nose displays aromas of marzipan, walnut and old brandy spirit. The palate displays some initial liquorice allsorts, raisins and marzipan flavours which are followed by walnut and almond on the back palate with a fine old brandy background showing a touch of heat. Excellent length with aftertaste of raisins, marzipan and walnut.
Drink now.
Alc 20.0%

Delivery Information
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Fonseca Porto bin No. 27 Finest Reserve Port

Douro Valley, PORTUGAL

$44. 99
Bottle
$539.88 Dozen

Cellar: Drink now - 10 Years (2010-2020)

ABV: 20%

Closure: Cork

Made in a vintage Port style displaying luscious liquorice like characters this is blended from reserve wines selected for their superb fruit.

Opaque purple dark crimson colour with purple crimson hue. The nose is a little restrained displaying aromas of liquorice, blackberry, marzipan and very fine brandy spirit. The palate displays strong concentrated flavours of liquorice, marzipan and aniseed with a fine brandy spirit background that’s beautifully integrated. Excellent length with aftertaste of liquorice, aniseed, marzipan and spice.
Drink now or cellar 8-10 years (2010-2020)
20.0% Alc

Delivery Information
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2003 Fonseca Porto Vintage Port (375ml)

Douro Valley, PORTUGAL

$110. 00
Bottle
$1320.00 Dozen

Cellar: 8 - 10 Years (2018-2020)

ABV: 20.5%

Closure: Cork

Totally opaque dark red purple colour with deep dark red purple hue. The nose displays aromas of marzipan, liquorice, spice, raisins and fine old brandy spirit. The palate is a super concentrate of liquorice, raisins, aniseed and black cherry with a warm spicy brandy finish displaying exceptional depth. Very long liquorice, aniseed, marzipan and spicy warm brandy aftertaste. Bottled in 2005.
Cellar 8-10 years (2018-2020).
20.5% Alc

Other Reviews….
Sporting an opaque, black-colored robe with dark purple trim, the 2003 Fonseca Vintage Port exhibits a nose of profound depth. Its sweet black mass of dark fruit and spice aromas leads to a character of immense depth, richness, and weight. Full-bodied, viscous, and almost impenetrable, this dense, backward port is powerful and exceptionally long in the finish. Possibly the most masculine Fonseca I’ve ever encountered, it coats the taster’s palate with licorice, jammy black fruits, and notes of chocolate that last for over a minute. This blockbuster will require at least three decades to fully blossom. Anticipated maturity: 2035-2060.
96+ points
Pierre Rovani – Robert Parker’s The Wine Advocate

Delivery Information
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Fonseca 20 Year Old Tawny Port

Douro Valley, PORTUGAL

$140. 00
Bottle
$1680.00 Dozen

ABV: 20%

Closure: Cork

Fonseca was founded in 1822, when Manuel Pedro Guimaraens acquired control of the Fonseca & Monteiro Company through the purchase of the majority of the Fonseca holdings. As a condition of the sale of his shares to Guimaraens, the departing Fonseca stipulated that his name be retained with the brand.

Absolutely superb!

For political reasons, not long after this purchase, Manoel Pedro Guimaraens was forced to flee Portugal hidden in an empty port wine barrel. He settled in England, where his company remained based until 1927, when the headquarters of the firm returned to Portugal. There remains a remarkable continuity of winemaking within this prestigious house, with Guimaraen's great-great-great grand son, David Guimaraens now responsible for the wines.

Semi translucent deep onion brown colour with onion brown olive green hue. The nose displays a superb refined old brandy spirit top note followed by rancio characters and complexing almond and hazelnut end notes. On the palate there’s flavours of dried raisins, Christmas cake and marzipan followed by some walnut and hazelnut characters with a strong rancio, old brandy spirit overlay. Dry finish with superb spirit integration and an exceptionally long nutty rancio, Christmas cake and marzipan aftertaste.
Drink now.
20.0% Alc

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Graham's 20 Year Old Tawny Port

Douro Valley, PORTUGAL

$180. 00
Bottle
$2160.00 Dozen

ABV: 20%

Closure: Cork

Other Reviews….
Dried cherry, iodine and peat with some watermelon. Hints of toffee and bark. Medium-to full-bodied, sweet and layered with a tannin texture and rich finish. Tangy and focused. Drink now.
94 Points
JamesSuckling.com (September 2020)
Lovely, with date and persimmon notes that are melded seamlessly, picking up light bitter orange, ginger and green tea accents along the way. Echoes of sweet golden raisin and hazelnut linger on the finish, which is polished and long. A beauty. Drink now.
93 Points
James Molesworth - Wine Spectator
My favourite sub-category of tawny as this combines the freshness of youth with complexity of age: lovely reddish-tawny hue with a toffee and dried citrus character on the nose and palate, now smooth and silky with creamy texture (the concentration of age), the sweet fruit (that is the hallmark of Graham’s) offset by a streak of fresh acidity on the finish. A seamless melange of glorious flavours.
96 Points
Richard Mayson - Decanter.com
Pale-medium tawny amber. Curry spice, dark chocolate and clove oak. Good freshness, bringing some dried red and black fruit to support the spice and dark-chocolate style. Long, smoky, dark-chocolate finish with quite well-integrated alcohol.
17 / 20 Points
JancisRobinson.com

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- Reduced
2016 Graham’s Vintage Port

Douro Valley, PORTUGAL

Reduced from $220.00
$210. 00
Bottle
$2520.00 Dozen

ABV: 20%

Closure: Cork

Other Reviews....
The 2016 Graham’s Vintage Port is inky black in colour. The bouquet is voluminous and intense, the aromas almost shrouding your head! Blackberry, black olive, clove and a touch of smoke, just a hint of pencil box in the background. The palate is brilliant, quite brilliant. Supple tannin, a satin-like texture, perfect balance and unerring purity, this is a fabulous Graham’s that effortlessly fans out and caresses the senses on the finish. This Graham’s has huge potential and is going to give a lot of pleasure for many years. Drink 2026 - 2080.
96 Points
Neal Martin - Antonio Galloni’s Vinous (May 2018)
Extremely complex aromas that show the classic Graham character of black-fruit marmalade and burnt oranges. Follows through to a full body with great grip at the finish. Lightly sweet. Chewy and powerful. Such a focus at the end.
99 Points
JamesSuckling.com (November 2018)
The 2016 Vintage Port is a blend of 37% Touriga Nacional, 42% Touriga Franca and various others. It comes in with 115 grams of residual sugar. A bit bigger than Dow's this year, this is more intense as well. The better wine of these two benchmarks seems to be this Graham's. Tight on the finish, aromatic and very flavorful, this actually opens rather well and shows off its lovely fruit. The Dow's will be approachable a bit earlier, perhaps, and this may reward aging even more. As always, Graham's is wonderfully delicious. That's one hallmark of the house. I'm not sure this is a truly great Graham's, but at the moment, it is enticing, with plenty of potential for improvement. Drink 2025 - 2070.
95 Points
Mark Squires - Robert Parker’s Wine Advocate (July 2018)
This offers a distilled plum and boysenberry essence, with a racy feel, as spearmint and graphite notes drive through. As the finish kicks in, this turns toward the dark side, with ganache, charcoal and tar elements. Has the showy ripeness of the vintage but is backed by a decidedly dry feel on the finish, imparting a sense of precision despite the heft. Best from 2030 through 2055.
98 Points
James Molesworth - Wine Spectator (December 2018)
Super-ripe with an expressive plum and dark chocolate aroma. Rich opulence backed by dark chocolate intensity and spicy tannic grip – big and bold on the finish. Voluptuous with fabulous richness, big and bold on the finish. This is one for the long haul but it’s already very impressive. Drink 2030 - 2055.
98 Points
Richard Mayson - Decanter.com (May 2018)
This finely structured wine is powered by fine tannins and rich fruits. A touch of acidity comes through the rich berry flavors and the concentration of the dark tannins. This wine will certainly age, don't drink before 2028.
97 Points
Roger Voss - WineEnthusiast Magazine (December 2018)
All the Symington wines had exceptionally deep colours. This one has a particularly deep blackish-purple, still with a blueish hue. On the already-expressive nose I found prunes, something floral and a note of balsam, plus lots of freshness. Relatively open on the palate too. Rather elegant and the hugely sweet fruit almost covers a massive charge of silky tannins. This is almost like a sweet, tannic table wine. Pure and polished. Sweeter than most. One of those wines that some people might easily persuade themselves could be drunk relatively young, Satin textured. Drink 2040 – 2065.
17.5+ / 20 Points
JancisRobinson.com (May 2018)

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Harvey's Bristol Cream Sherry

Jerez, SPAIN

$34. 99
Bottle
$419.88 Dozen

ABV: 17.5%

People with little knowledge of Sherry could be forgiven for thinking that Harvey’s Bristol Cream was actually an English dairy product. Neither the name or the bottle evoke strong images of Spain and her glorious vineyards. There are of course, good reasons for the idiosyncrasies of Harvey’s, the world’s biggest selling sherry brand of all.

Around the turn of 19th century, the port of Bristol in Southwest England was a significant shipping town importing amongst other things, large quantities of sherry. One day, a French lady customer of John Harvey & Sons attended a sherry tasting at their Denmark Street premises in Bristol. There she tasted various samples of what was generically termed “Bristol Milk” – a sweet, rich style of sherry that had become extremely popular in England. She then inquired about another barrel of still richer, more luscious sherry. Upon tasting it, she was overwhelmed. She exclaimed “If that was the milk, then this must be the cream!” So Harvey’s Bristol Cream was born, John Harvey capitalising on her comment by registering it as the company's trademark.

So much for the name. The distinctive blue bottle is a more recent marketing quirk circa 1990. Bristol merchants used to have the exclusive import rights for Saxon Smalt which is used for glassmaking. Containing cobalt, this smalt when combined with British lead glass results in Bristol Blue, the colour we now see in the Harvey’s bottle. It is a symbolic connection with the brands origins, and from a marketing point of view serves as a point of difference on store shelves.
Made from Palomino and Pedro Ximenez grapes, Harvey’s Bristol Cream is fortified with young Jerez brandy. It is then aged and blended like a fino, i.e.- in a solera. This is unique for the area, as most other producers simply use vats. Harvey’s is a particularly full and rich style of sherry with an intense dried fruit/raisin character, a sweet palate and rich lingering finish. Enjoyable straight over ice.

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Henriques & Henriques Finest Dry 5 Year Old Madeira (500ml)

Madeira, PORTUGAL

$34. 99
Bottle
$419.88 Dozen

Closure: Cork

BACKGROUND
Our shipment of Henriques and Henriques Madeira has arrived. We have only shipped the relatively young wines which are 5 years old. They are an excellent introduction to the style.
Madeira is produced on the Portuguese island of Madeira. Henriques and Henriques is the largest independent shipper on the island. The company is focused on the premium end of the Madeira market and enjoys a 15% market share. The company takes its name from the two sons of Joao Joaquim Henriques, a descendent of the first King of Portugal.

LAND HOLDINGS
Vineyard holdings on the island are small, with 4000 growers owning an average 0.5ha each - which by local standards is extensive. Henriques and Henriques also have their own vineyards, 6 hectares at Camara de Lobos (located on the south coast). The company also has 10 hectares at Quista Grande.

SOIL TYPES
The soils of Madeira are basically volcanic, however, the best soils are a stony decomposed red tufa which is known locally as SAIBRO. The vineyards are planted on very steep terraced slopes.

GRAPE VARIETIES
The grape varieties are unusual for Australians and include TINTA NEGRA MOLE, TERRANTEL BASTARDO, and either SERCIAL, VERDELHO BUAL or MALVASIA.

VINIFICATION
The vintage on the Island of Madeira is said to be the longest in the world, starting in mid August with the Malvasia grapes being picked on the lower slopes and slowly progressing through the other grape varieties of BUAL, VERDELHO and SERCIAL. Vintage in the highest vineyards is completed in early November.
The fermentation takes place in temperature controlled, stainless steel tanks. Malvasia and Bual are fermented with limited skin contact, whilst for Verdelho and Sercial, only the pressed juice is used. Fortification takes place with the addition of grape brandy, the amount used and the timing of the fortification depends on the style of Madeira that is being produced.
The majority of young Madeira undergo the "EUSTUFAGEM". This process consists of storing the wine for 3 months in hot conditions with temperatures 45°C. The effect is to mimic the long sea voyages that were a part of the traditional aging process. The best wines are left to age 10 years and more in warm cellars which creates that unique "Maderised" fruit quality.

TASTING NOTE: A superb Madeira. Brilliant gold colour with deep gold hue. The nose displays a very distinctive rancio top note, followed by pronounced notes of honey and walnut. The palate is magnificent with its distinctive Amontillado character. Strong flavours of rancio are intermeshed with walnut, honey and spice to deliver a powerful flavour sensation. Exceptional length, with very long aftertaste of orange rind and just a touch of marmalade.
Drink (2005)
Alc/Vol: 19.0%

Delivery Information
- 91
Henriques & Henriques Finest Medium Dry 5 Year Old Madeira (500ml)

Madeira, PORTUGAL

$34. 99
Bottle
$419.88 Dozen

ABV: 19%

Closure: Cork

BACKGROUND
Madeira is produced on the Portuguese island of Madeira. Henriques and Henriques is the largest independent shipper on the island. The company is focused on the premium end of the Madeira market and enjoys a 15% market share. The company takes its name from the two sons of Joao Joaquim Henriques, a descendent of the first King of Portugal.

LAND HOLDINGS
Vineyard holdings on the island are small, with 4000 growers owning an average 0.5ha each - which by local standards is extensive. Henriques and Henriques also have their own vineyards, 6 hectares at Camara de Lobos (located on the south coast). The company also has 10 hectares at Quista Grande.

SOIL TYPES
The soils of Madeira are basically volcanic, however, the best soils are a stony decomposed red tufa which is known locally as SAIBRO. The vineyards are planted on very steep terraced slopes.

GRAPE VARIETIES
The grape varieties are unusual for Australians and include TINTA NEGRA MOLE, TERRANTEL BASTARDO, and either SERCIAL, VERDELHO BUAL or MALVASIA.

VINIFICATION
The vintage on the Island of Madeira is said to be the longest in the world, starting in mid August with the Malvasia grapes being picked on the lower slopes and slowly progressing through the other grape varieties of BUAL, VERDELHO and SERCIAL. Vintage in the highest vineyards is completed in early November.
The fermentation takes place in temperature controlled, stainless steel tanks. Malvasia and Bual are fermented with limited skin contact, whilst for Verdelho and Sercial, only the pressed juice is used. Fortification takes place with the addition of grape brandy, the amount used and the timing of the fortification depends on the style of Madeira that is being produced.
The majority of young Madeira undergo the "EUSTUFAGEM". This process consists of storing the wine for 3 months in hot conditions with temperatures 45°C. The effect is to mimic the long sea voyages that were a part of the traditional aging process. The best wines are left to age 10 years and more in warm cellars which creates that unique "Maderised" fruit quality.

TASTING NOTE: Brilliant, onion brown colour with faint green olive hue. The nose has an amontillado sherry like lift with distinct rancio character evident over a layer of walnut and spice. Excellent palate length, with layers of orange rind over a walnut, rancio background. Clean finish. Very long rancio walnut aftertaste.
Drink (2005)
Alc/Vol: 19.0%

Delivery Information
- 93
Henriques & Henriques Finest Medium Rich 5 Year Old Madeira (500ml)

Madeira, PORTUGAL

$34. 99
Bottle
$419.88 Dozen

ABV: 19%

Closure: Cork

BACKGROUND
Madeira is produced on the Portuguese island of Madeira. Henriques and Henriques is the largest independent shipper on the island. The company is focused on the premium end of the Madeira market and enjoys a 15% market share. The company takes its name from the two sons of Joao Joaquim Henriques, a descendent of the first King of Portugal.

LAND HOLDINGS
Vineyard holdings on the island are small, with 4000 growers owning an average 0.5ha each - which by local standards is extensive. Henriques and Henriques also have their own vineyards, 6 hectares at Camara de Lobos (located on the south coast). The company also has 10 hectares at Quista Grande.

SOIL TYPES
The soils of Madeira are basically volcanic, however, the best soils are a stony decomposed red tufa which is known locally as SAIBRO. The vineyards are planted on very steep terraced slopes.

GRAPE VARIETIES
The grape varieties are unusual for Australians and include TINTA NEGRA MOLE, TERRANTEL BASTARDO, and either SERCIAL, VERDELHO BUAL or MALVASIA.

VINIFICATION
The vintage on the Island of Madeira is said to be the longest in the world, starting in mid August with the Malvasia grapes being picked on the lower slopes and slowly progressing through the other grape varieties of BUAL, VERDELHO and SERCIAL. Vintage in the highest vineyards is completed in early November.
The fermentation takes place in temperature controlled, stainless steel tanks. Malvasia and Bual are fermented with limited skin contact, whilst for Verdelho and Sercial, only the pressed juice is used. Fortification takes place with the addition of grape brandy, the amount used and the timing of the fortification depends on the style of Madeira that is being produced.
The majority of young Madeira undergo the "EUSTUFAGEM". This process consists of storing the wine for 3 months in hot conditions with temperatures 45°C. The effect is to mimic the long sea voyages that were a part of the traditional aging process. The best wines are left to age 10 years and more in warm cellars which creates that unique "Maderised" fruit quality.

TASTING NOTE: Opaque onion brown colour with olive green hue. The nose is pronounced, with strong rancio character followed by notes of walnut and hazelnut. Fine spirit end note. The palate reveals very intense flavours of caramel, toffee and orange rind, followed by a very spicy back palate. Fine spirit, perfectly balanced. Medium dry, with long aftertaste of nut, orange, spice, orange rind and rancio.
Drink (2005)
Alc/Vol: 19.0%

Delivery Information
- 94
Henriques & Henriques Finest Full Rich 5 Year Old Madeira (500ml)

Madeira, PORTUGAL

$34. 99
Bottle
$419.88 Dozen

ABV: 19%

Closure: Cork

BACKGROUND
Madeira is produced on the Portuguese island of Madeira. Henriques and Henriques is the largest independent shipper on the island. The company is focused on the premium end of the Madeira market and enjoys a 15% market share. The company takes its name from the two sons of Joao Joaquim Henriques, a descendent of the first King of Portugal.

LAND HOLDINGS
Vineyard holdings on the island are small, with 4000 growers owning an average 0.5ha each - which by local standards is extensive. Henriques and Henriques also have their own vineyards, 6 hectares at Camara de Lobos (located on the south coast). The company also has 10 hectares at Quista Grande.

SOIL TYPES
The soils of Madeira are basically volcanic, however, the best soils are a stony decomposed red tufa which is known locally as SAIBRO. The vineyards are planted on very steep terraced slopes.

GRAPE VARIETIES
The grape varieties are unusual for Australians and include TINTA NEGRA MOLE, TERRANTEL BASTARDO, and either SERCIAL, VERDELHO BUAL or MALVASIA.

VINIFICATION
The vintage on the Island of Madeira is said to be the longest in the world, starting in mid August with the Malvasia grapes being picked on the lower slopes and slowly progressing through the other grape varieties of BUAL, VERDELHO and SERCIAL. Vintage in the highest vineyards is completed in early November.
The fermentation takes place in temperature controlled, stainless steel tanks. Malvasia and Bual are fermented with limited skin contact, whilst for Verdelho and Sercial, only the pressed juice is used. Fortification takes place with the addition of grape brandy, the amount used and the timing of the fortification depends on the style of Madeira that is being produced.
The majority of young Madeira undergo the "EUSTUFAGEM". This process consists of storing the wine for 3 months in hot conditions with temperatures 45°C. The effect is to mimic the long sea voyages that were a part of the traditional aging process. The best wines are left to age 10 years and more in warm cellars which creates that unique "Maderised" fruit quality.

TASTING NOTE:This is the 'biggest' of the 5 year old Madeira's. Deep onion brown colour, with olive green hue. Aroma of orange rind, toffee and caramel followed by a strong rancio end note. The palate if full bodied, with pronounced rancio flavours. Warm, spicy spirit, perfectly balanced with very long aftertaste of hazelnut, spice, orange rind and rancio.
Drink (2005)
Alc/Vol: 19.0%

Delivery Information
Keo Commandaria St.John Dessert Wine (500ml)

Troodos Mountains, CYPRUS

$46. 99
Bottle
$563.88 Dozen

ABV: 15%

Closure: Cork

The story behind this unusual wine dates back to the time of the Crusades. The island of Cyprus was then a favourite resting ground for Crusades returning from battle and later became a centre for the Knights of the Order of St.John. It was the members of this order who discovered a wine that was been produced in the Troodos Mountains. This wine they named Commanderie after their headquarters, finding it to be not only an excellent drink but also to possess therapeutic properties.

Estienne de Lusignan described Commandaria St.John in 1572 A.D., recording in his book “Descriptions of the island of Cyprus”: “There is a certain grapevine…which ripens at the end of July, whose grapes are not gathered until the end of September. They [the grapes] are put on the roofs the space of three days…then trodden and the pips and stalks removed before fermentation.”Commandaria St. John is then aged in large earthenware jars buried in the ground and fortified with grape brandy.

Other reviews... Tawny colour with a golden rim. Intense bouquet with aromas of dried fruits, oak and a hint of caramel. Luscious, sweet palate displaying dried fruits and spice, finishing with a plummy aftertaste. A most affordable and pleasant aperitif or desert wine. Serve at room temperature. 15% alc./vol.

Delivery Information
Niepoort White Port

Douro Valley, PORTUGAL

$34. 99
Bottle
$419.88 Dozen

ABV: 19.5%

Closure: Cork

White Port is made from white grapes: Malvasia, Viosinho and Gouveio. The juice is fermented as a white wine until the fermentation is stopped by the addition of pure grape brandy. After spending one year in large wood vats the wine is transferred to Casks (550 liter oak barrels). It is then aged in wood until at least 3 years before bottling. Deep gold, with nuts and hints of fruit fresh aroma and half sweet taste. Serve chilled as an aperitif or with desserts or even by itself.

Delivery Information
Niepoort Ruby Port

Douro Valley, PORTUGAL

$39. 99
Bottle
$479.88 Dozen

ABV: 19.5%

Closure: Cork

Ruby Port is a delicious style of young and fruity fortified. Aged for an average of three years, Niepoort sources grapes for this wine from old vineyards in Cima Corgo region of Douro Valley. Ruby keeps well for several years, although the wine will not improve with age. Decanting is not necessary since the wine contains no sediment. Serve after a meal, by itself or with soft cheese.

No tasting notes available.

Delivery Information
Primitivo Quiles Moscatel NV (375ml)

Alicante, SPAIN

$22. 99
Bottle
$275.88 Dozen

ABV: 15%

Closure: Cork

Primitivo Quiles is the oldest bodega in the Alicante region, with the family producing wine since 1780. Alicante is the driest Spanish wine region, with 300mm or so rainfall per year. Despite the warm weather and low rainfall the wines retain good freshness and finesse due to the elevation and cool nights from the continental climate. Moscatel Romano (known elsewhere as Muscat of Alexandria, Lexia and Zibbibo) played an important part in the history of Alicante, as the coastline served as a prominent trade route where these durable (fortified) wines would more comfortably survive the journey.
This wine is produced in the "Mistella" method where pressed juice is fortified with neutral brandy spirit leaving 200g/l of residual sugar, making it ideal as an aperitif on ice, or served with cheese and fruit. The aroma is fragrant and floral with orange, straw, billy tea, and raisin, with a good balance of acidity and sweetness.
15% Alc/Vol

Delivery Information
- 99
Romate Cardenal Cisneros Pedro Ximenez Sherry

Jerez, SPAIN

$89. 99
Bottle
$1079.88 Dozen

ABV: 18%

Closure: Cork

A stunning wine made by drying Pedro Ximenez grapes on grass mats for up to 3 weeks, thus increasing the sugar concentration. The wine is aged for over 15 years before release. Opaque very deep dark sienna brown colour with a deep olive green hue. Intense aromas of raisin followed by honey, caramel and toffee with some spice and a hint of walnut as an end note with perfectly integrated spirit. Rich and luscious with a viscous oil like texture, this raisin concentrate displays flavours of raisins, molasses and honey followed by some toffee and spice. Outstanding length with exceptionally long aftertaste of raisins, honey, toffee & spice. Think of it as liquid Christmas pudding. Drink now. Alc18%

Delivery Information
- 92
Taylor's 10 Year Old Tawny Port

Duoro, PORTUGAL

$59. 99
Bottle
$719.88 Dozen

ABV: 20%

Closure: Cork

Established in 1692, Taylor's is recognized as the quintessential Port house, dedicated exclusively to the art of crafting Port wine, with a special focus on producing the finest styles. The 10 Year Old Tawny undergoes a slow maturation process in large 630-liter oak casks, developing the distinctive tawny colour, complex mellow flavours, and luscious palate over many years.
Other Reviews....
Aromas of dried fruit, almonds and chocolate follow through to medium body. Medium sweet with light chocolate and dried plums. Drink now.
92 Points
JamesSuckling.com

Delivery Information
- 98
- 98
- 99
- 98
- 97
2017 Taylors Vintage Port

Douro Valley, PORTUGAL

$199. 00
Bottle
$2388.00 Dozen

Cellar: 10 - 20 Years (2032-2042)

ABV: 20%

Closure: Cork

Super saturated pitch black in colour with an inky black dark red hue. Tightly packed, the nose is playing its cards close to its chest with liquorice, blackberry and morello cherry scents trailed by marzipan, subtle raisin, vanillin confectionary and spicy spirit notes. Rich, energetic and tense, decadent black cherry, liquorice and blackberry fruits are underscored by beautifully integrated warm spirit and a firm tannin structure that provides plenty of muscle and grip yet remains perfectly balanced. Notions of marzipan, black plum and spicy raisins make an appearance on the back half. Magnificent intensity and power with an exceptionally long and luscious yet fresh finish that carries a sturdy underbelly.
Cellar 10-20 years plus.
Alc. 20%
Other Reviews….
Complex aromas of tar, wet earth, dark berry and flowers follow through to a full body, medium sweet and amazing compacted concentration. Vertical and so deep. It goes on for minutes. Truly excellent. Better after 2027.
99 points
JamesSuckling.com
The 2017 Taylor's Vintage Port comes from their three quintas: Vargellas, de Terra Feita and do Junco, picking commencing at Vargellas on September 1, the earliest since 1945. Now this boasts a bold and more flamboyant bouquet vis-à-vis the Croft with layers of blackcurrant, blueberries, violet and allspice. Wonderful definition here and as it ratchets up through the gears with aeration manages to maintain impressive delineation. The palate is medium, rather full-bodied. The first impression is one of freshness, completely disguising that summer’s dryness and warmth, a disarming finesse built around the frame of tannins that would have been impossible years ago. It is a silky-smooth Taylor’s, one of the most polished 2017 Vintage Ports with energy and tension flooding through the finish. Aristocratic as ever, totally Taylor’s, yet still translating the growing season with aplomb. Total production is 11,500 cases. Drink 2030-2080.
98 points
Neal Martin – Vinous
The 2017 Vintage Port, not quite bottled when seen but the final blend, is a field blend aged for approximately 20 months in wood. It comes in with 100 grams of residual sugar. A step up (or two) on the 2016, this shows fine depth, more focus, vivid fruit and serious power. It's not particularly thick, austere or astringent, but this is built for the long haul. It is potentially a great Taylor's, effortlessly combining brilliant fruit and structure. It tastes great now (today, it is far more vivid than its Vinha Velha sibling), but the power makes this hard to drink today. So, have some patience. It will need some time, probably a lot more than indicated, and will likely last longer than indicated as well. As noted in the accompanying article, I don't see much point to impossibly long drinking windows. At some point, reevaluation is required.
At the moment, it seems to be a step up on the Vinha Velha, although that is far more closed. I'd pick this today, but in time, both undoubtedly will have more tales to tell. Great young Ports go through many phases, and both are great young Ports. When ten-year anniversary tastings are done, this will have to be on the shortlist of greats to reconsider to determine how the best in the vintage are meeting expectations. Drink 2030-2077.
98-100 points
Mark Squires – Robert Parker’s The Wine Advocate
This offers up a dense rumble of dark currant, fig and blackberry paste flavors, laced with hints of buckwheat, baker's chocolate and warm tar. The muscular finish is thickly layered, with threads of alder and espresso cream adding definition along the way. Should be among the more long-lived wines of the vintage. Best from 2035 through 2060.
97 points
Wine Spectator

Delivery Information
- 98
- 98
- 99
- 98
- 97
2017 Taylors Vintage Port (375ml)

Douro Valley, PORTUGAL

$99. 99
Bottle
$1199.88 Dozen

Cellar: 10 - 20 Years (2032-2042)

ABV: 20%

Closure: Cork

Super saturated pitch black in colour with an inky black dark red hue. Tightly packed, the nose is playing its cards close to its chest with liquorice, blackberry and morello cherry scents trailed by marzipan, subtle raisin, vanillin confectionary and spicy spirit notes. Rich, energetic and tense, decadent black cherry, liquorice and blackberry fruits are underscored by beautifully integrated warm spirit and a firm tannin structure that provides plenty of muscle and grip yet remains perfectly balanced. Notions of marzipan, black plum and spicy raisins make an appearance on the back half. Magnificent intensity and power with an exceptionally long and luscious yet fresh finish that carries a sturdy underbelly.
Cellar 10-20 years plus.
Alc. 20%
Other Reviews….
Complex aromas of tar, wet earth, dark berry and flowers follow through to a full body, medium sweet and amazing compacted concentration. Vertical and so deep. It goes on for minutes. Truly excellent. Better after 2027.
99 points
JamesSuckling.com
The 2017 Taylor's Vintage Port comes from their three quintas: Vargellas, de Terra Feita and do Junco, picking commencing at Vargellas on September 1, the earliest since 1945. Now this boasts a bold and more flamboyant bouquet vis-à-vis the Croft with layers of blackcurrant, blueberries, violet and allspice. Wonderful definition here and as it ratchets up through the gears with aeration manages to maintain impressive delineation. The palate is medium, rather full-bodied. The first impression is one of freshness, completely disguising that summer’s dryness and warmth, a disarming finesse built around the frame of tannins that would have been impossible years ago. It is a silky-smooth Taylor’s, one of the most polished 2017 Vintage Ports with energy and tension flooding through the finish. Aristocratic as ever, totally Taylor’s, yet still translating the growing season with aplomb. Total production is 11,500 cases. Drink 2030-2080.
98 points
Neal Martin – Vinous
The 2017 Vintage Port, not quite bottled when seen but the final blend, is a field blend aged for approximately 20 months in wood. It comes in with 100 grams of residual sugar. A step up (or two) on the 2016, this shows fine depth, more focus, vivid fruit and serious power. It's not particularly thick, austere or astringent, but this is built for the long haul. It is potentially a great Taylor's, effortlessly combining brilliant fruit and structure. It tastes great now (today, it is far more vivid than its Vinha Velha sibling), but the power makes this hard to drink today. So, have some patience. It will need some time, probably a lot more than indicated, and will likely last longer than indicated as well. As noted in the accompanying article, I don't see much point to impossibly long drinking windows. At some point, reevaluation is required.
At the moment, it seems to be a step up on the Vinha Velha, although that is far more closed. I'd pick this today, but in time, both undoubtedly will have more tales to tell. Great young Ports go through many phases, and both are great young Ports. When ten-year anniversary tastings are done, this will have to be on the shortlist of greats to reconsider to determine how the best in the vintage are meeting expectations. Drink 2030-2077.
98-100 points
Mark Squires – Robert Parker’s The Wine Advocate
This offers up a dense rumble of dark currant, fig and blackberry paste flavors, laced with hints of buckwheat, baker's chocolate and warm tar. The muscular finish is thickly layered, with threads of alder and espresso cream adding definition along the way. Should be among the more long-lived wines of the vintage. Best from 2035 through 2060.
97 points
Wine Spectator

Delivery Information
Tio Pepe Fino Sherry

Jerez, SPAIN

$32. 99
Bottle
$395.88 Dozen

Closure: Cork

The world’s best-selling Fino, uncompromisingly dry, always served cold, fantastic with food – especially savoury nibbles such as Jamon Iberico, chorizo, olives, nuts, Manchego cheese and bread and oil.

The story behind Tio Pepe, one of the world's great fino sherries is a colourful one.Translated, “Tio Pepe” means “Uncle Joe.” Joe was a wine trader who raised his young nephew, Manuel Gonzalez Angel after Manuel’s father died leaving a wife and seven children. Manuel himself later became a prominent exporter of sherry and his cellars were frequented by his benefactor who was particularly partial to one barrel of fino. Delighting in this, Manuel had the words “Tio Pepe” branded on the butt ensuring that it would always be available for when his uncle visited. However, news spread quickly and soon everyone wanted to dip into Uncle Joe’s reserve. There was only one solution - the rest is history. Today annual production has soared to a staggering nine million bottles!

Tasting note: Made from 100% Palomino grapes and aged for an average of seven years using the traditional Solera system. Deep pale golden colour. Pungent bouquet with yeast dominating. The perfectly balanced palate is full and round displaying mixed nuts and attractive flor yeast character. Very dry, crisp clean finish that lingers long in the mouth. Remains a classic in its genre as an ideal aperitif. Serve chilled with shellfish.

Delivery Information
- 89
- 89
Valdespino Deliciosa Manzanilla (375ml)

Sanlucar de Barrameda, SPAIN

$19. 99
Bottle
$239.88 Dozen

ABV: 15%

Closure: Cork

Other Reviews...
The impressive line-up is opened with the pale-colored NV Manzanilla Deliciosa, which is produced with Palomino grapes from the Miraflores vineyard and aged for five years under yeast. It is a finer version of La Guita, easy to drink, with a sweet note of apples in the nose, a polished and gentle palate, ending with a saline touch. Drink 2013-2014.
I’ve often called Valdespino “the Romanee-Conti of Jerez.” Well, there, I’ve said it. To me they represent quality and tradition at the very top of the Sherry hierarchy. The winery, soleras and brands are old, registered in 1875, but with documentation about their commercial and winegrowing activities going back to the 13th century. Their recent history starts in 1999, when Jose Estevez purchases the company from the Valdespino family. Today Valdespino is the jewel in the crown of the Grupo Estevez, which also includes Real Tesoro and La Guita, who stock and age 35,000 botas of Sherry and own 800 hectares of vineyards, 56 of which come from the Pago Macharnudo, on pure white albariza soil, one of the best vineyards in the Marco de Jerez, and 17 hectares from the heart of Macharnudo are still fermented in bota today and form the core of brands like Inocente, Tio Diego, CP or Cardenal. All the wines were carefully and slowly moved to the new facilities of the Grupo Estevez on the outskirts of Jerez, where they continue their development under the supervision of Eduardo Ojeda, technical director, winemaker, who as a wine-lover is very aware of his role preserving these old soleras, wines and traditions.
89 Points
Luis Gutiérrez - Robert Parker's The Wine Advocate (August 2013)

Lovely salt, Brazil nut and floral notes combine with a bitter citrus oil accent on the taut finish. Drink now. 800 cases made
89 Points
Thomas Matthews - The Wine Spectator (January 2013)

Delivery Information
- 92
- 94
- 92
Valdespino Inocente Fino (375ml)

Jerez, SPAIN

$22. 99
Bottle
$275.88 Dozen

ABV: 15%

Closure: Cork

Other Reviews...
The NV Fino Inocente must be one of the few wines in Jerez that is still fermented in 600-liter American oak botas, which is an incredible amount of work compared with fermenting tens of thousands of kilos of grapes (or even more) in a big stainless steel tank. This method was the norm of yesteryear, but is so labor intense that it was discontinued in most wineries, and gives a big diversity of wines, as each barrel has its own character, which contributes to the complexity of the blend. Furthermore, the bottled wine is on average 8 to 10 years old. One other thing that makes it apart from other Finos is that the grapes are exclusively from the high part of the Macharnudo vineyard, so this is a single-vineyard Fino. The nose is very complex, showing the effect of the long lees contact: chalk, dried hay, aromatic herbs and salty almonds. The palate is full, but at the same time elegant and balanced, powerful and fine, with the texture of a Meursault rather than a Puligny. A very complex wine, that manages to be both powerful and elegant. Inocente is great value for money. Drink 2013-2016.
I’ve often called Valdespino “the Romanee-Conti of Jerez.” Well, there, I’ve said it. To me they represent quality and tradition at the very top of the Sherry hierarchy. The winery, soleras and brands are old, registered in 1875, but with documentation about their commercial and winegrowing activities going back to the 13th century. Their recent history starts in 1999, when Jose Estevez purchases the company from the Valdespino family. Today Valdespino is the jewel in the crown of the Grupo Estevez, which also includes Real Tesoro and La Guita, who stock and age 35,000 botas of Sherry and own 800 hectares of vineyards, 56 of which come from the Pago Macharnudo, on pure white albariza soil, one of the best vineyards in the Marco de Jerez, and 17 hectares from the heart of Macharnudo are still fermented in bota today and form the core of brands like Inocente, Tio Diego, CP or Cardenal. All the wines were carefully and slowly moved to the new facilities of the Grupo Estevez on the outskirts of Jerez, where they continue their development under the supervision of Eduardo Ojeda, technical director, winemaker, who as a wine-lover is very aware of his role preserving these old soleras, wines and traditions.
94 Points
Luis Gutiérrez - Robert Parker's The Wine Advocate (August 2013)

High-pitched, featuring talc, chamomile, chalk and jicama notes, followed by a pure, stone-tinged finish. Very graceful, lacy and long. Drink now. 2,500 cases made.
92 Points
James Molesworth - The Wine Spectator (October 2013)

A complex, fresh fino that has aromas of dried wood, hazelnuts, apples and smoked nuts. The palate offers a smoothly rendered, fresh and seamless delivery of savory, creamy style. Finishes fresh. Drink now.
92 Points
JamesSuckling.com (December 2020)

Delivery Information
- 97
Valdespino El Candado Pedro Ximenez Sherry

Jerez, SPAIN

$42. 99
Bottle
$515.88 Dozen

ABV: 18%

Closure: Cork

One that proclaims to be the crème de la crème of PX’s and with six centuries of sherry production under their belts, Valdespino can lay claim to being one of the oldest sherry houses in the region. In a process called Soleo, after harvesting, the grapes are sun dried for two weeks to concentrate the sugar and turn the grapes into raisins. After partial fermentation of the must the wine is fortified and then enters the soleras where it’s aged for between 10-12 years in American oak casks.
A Magnificent Black Sherry
Deep sienna brown colour with deep olive green hue. Wonderful nose filled with the aroma of toffee, molasses, spice and brandied ripe raisins. The palate is a viscous treasure with its rich luscious texture and oil like consistency. Totally mouthfilling flavours of spice, honey, toffee and crushed dried raisins fill the mouth. Incredible length – perfect harmony with clean finish and exceptionally long aftertaste of treacle, caramel, honey and raisins. Perfect with chocolate cake and a must with the Christmas pudding.
Drink Now
Alc/Vol: 18.0%

Delivery Information
- 96
Valdespino Pedro Ximenez Yellow Label Sherry

Jerez, SPAIN

$29. 99
Bottle
$359.88 Dozen

ABV: 17%

Closure: Cork

With six centuries of sherry production under their belts, Valdespino lay claim to being one of the oldest sherry bodegas in the region.
Pedro Ximenez is often referred to as “Black Sherry” due to its dense, dark colour. This is a superb example of the style made entirely from the Pedro Ximenez grape and is a wonderful pairing for chocolate dishes of any sort (or that ‘special’ mid year Christmas celebration being the perfect wine with Christmas pudding). The wine has the viscosity of oil. Very dark sienna brown colour with olive green hue. Superb nose of mollasses, treacle, crushed dried honeyed raisins. Rich and luscious, totally mouthfilling with a silky, oily texture which disolves into honeyed toffee. Layers of treacle and caramel add further depth and complexity to the wine. Sweet, yet clean finish with exceptionally long aftertaste.

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Vinhos Barbeito Verdelho Old Reserve 10 Year Old Madeira

Madeira, PORTUGAL

$89. 99
Bottle
$1079.88 Dozen

ABV: 19.2%

Closure: Cork

Vinhos Barbeito is one of the most forward-thinking companies on Madeira as well as being one of the youngest, being founded in the 1940's by Mário Barbeito. Barbeito are attempting to redefine the popular notion of Madeira to a generally slightly drier, more food-oriented wine. As well as careful selection, long ageing and the absence of caramel, the wines are not de-acidified, so they retain much more freshness and tang than many Madeiras. At this level, Barbeito are leading the way in making complex, fine Madeiras as naturally as possible.

Verdelho is the medium dry wine from Barbeito, which is a great option for an aperitif style drink. The wine should be served at 11-12 degrees Celsius and can be kept in a cool place for several months after opening. As this is filtered it does not require decanting. Serve with consommé, smoked salmon, dried ham, pates or spaghetti with clams and orange.

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Vinhos Barbeito Sercial Old Reserve 10 Year Old Madeira

Madeira, PORTUGAL

$89. 99
Bottle
$1079.88 Dozen

ABV: 19%

Closure: Cork

Vinhos Barbeito is one of the most forward-thinking companies on Madeira as well as being one of the youngest, being founded in the 1940's by Mário Barbeito. Barbeito are attempting to redefine the popular notion of Madeira to a generally slightly drier, more food-oriented wine. As well as careful selection, long ageing and the absence of caramel, the wines are not de-acidified, so they retain much more freshness and tang than many Madeiras. At this level, Barbeito are leading the way in making complex, fine Madeiras as naturally as possible.

Sercial is the driest of the range from Barbeito, and is one of the best matches with food. You should serve this at 11-12 degrees celsius, and can be kept in a cool place for several months after opening. As this is filtered it does not require decanting.

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1969 Bodegas Toro Albala Don PX Seleccion Pedro Ximenez

Jerez, SPAIN

$430. 00
Bottle
$5160.00 Dozen

ABV: 16.5%

Closure: Cork

Antonio Sanchez Prieto founded Bodegas Toro Albalá in 1844, in the village of Aguilar de la Frontera. By 1922, José Ma Toro Albalá restored the former electric power station of Aguilar where he moved the winery, and still is today. The Montilla-Moriles region is famous for Sherry, to create this fantastic concoction, the grapes are sun-dried into raisins before being pressed and fermented. Due to the incredible concentration of the juice, the wines are notably sweet but also wonderfully fresh. Don P.X. is their renowned Sherry, full of rich and deep flavors of raisins, figs and dates - the perfect pairing could be anything from blue cheese, to vanilla ice-cream, undoubtedly a must try.

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Antonio Barbadillo Manzanilla Solear

Sanlucar de Barrameda,

$13. 95
Bottle
$167.4 Dozen

Closure: Cork

Much of the Fino and Manzanilla Sherry that reaches Australia from Spain, winds up sitting in warehouses for a year or two and subsequently develops deep straw colour and loses its freshness. This shipment of Manzanilla has been specially bottled for us and directly shipped. This sherry is wonderfully fresh and has a depth of flavour and intensity that could only be matched by a barrel sample at the Bodega. Now a firm word for all the wine buffs that think sherry is a boring drink for little old ladies. Without any reservation we urge you to buy at least a bottle - it is one of life's drinking pleasures. Pale watery like colour - indicating its fresh bottling. Magnificent uplifting intense nutty flor yeast nose with remarkable fresh overtone. The palate flavours are extremely intense and the length and depth of flavour is outstanding - salty cashew, almond and flor yeast flavours abound - perfectly dry and totally mouthfilling. Clean, very dry finish and exceptionally long nutty salt and yeast aftertaste. Enjoy now the total freshness.

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Antonio Barbadillo Amontillado Del Principe Pio Sherry

$200. 00
Bottle
$2400.00 Dozen

Closure: Cork

The second of the old sherries tasted and one degree higher in alcohol at 21%. Pale tawny olive green colour. Very strong rancio nose with uplifted old spirit, leather, walnut and roast hazelnut aroma. The palate is full bodied with concentrated, powerful flavours. Very dry and salty with nutty rancio flavours - very pronounced with a hint of acetone at the back of the palate, yet not apparent on the nose. The acid levels are remarkable - crisp and very lively contributing to the exceptionally long roast almond and salt aftertaste.

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- 96
Antonio Barbadillo Pedro Ximenez Rich Sweet Sherry

Jerez,

$14. 99
Bottle
$179.88 Dozen

Closure: Cork

AN EXTRAORDINARY DRINK AND AN ABSOLUTE BARGAIN. Make no mistake, this is no “little ol’ ladies drink.” It has a remarkable depth and concentration of flavour. Deep onion skin, sienna brown colour with very pronounced green olive tinge. Superb aroma of molasses, honey, toffee and treacle. Magnificent. Totally mouthfilling, rich, luscious flavours of rancio, honey, treacle, toffee and caramel. A wine of extraordinary length and exceptionally long aftertaste of treacle, honey and liquorice. Perfect for Christmas day as an alternative drink with the Christmas pudding. Don’t leave Granny too close to the bottle whilst your’re out of the room!

RATING: 96/100

VALUE: XXXXX/5

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Antonio Barbadillo Oloroso Del Tio Rio Sherry

$200. 00
Bottle
$2400.00 Dozen

Closure: Cork

The fullest of the trio tasted and the least dry, thus almost creating a perception of sweetness in relative terms, but sweet it is not. Pale olive green colour with some pale tawny edges. The nose is reminiscent of old varnish, leather, walnuts with some roast hazelnut and Brazil nut overtones. The palate has remarkable depth - again perceivably sweeter than the first pair, but still quite dry. Nutty almond flavours, hints of flor and clean dry spirit with a slightly varnishy end flavour. Exceptionally long dry rancio, roast almond and hazelnut aftertaste.

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Antonio Barbadillo Palo Cortado Del Oel Obispo Gascon Sherry

$200. 00
Bottle
$2400.00 Dozen

Closure: Cork

The second of the old sherries tasted and one degree higher in alcohol at 21%. Pale tawny olive green colour. Very strong rancio nose with uplifted old spirit, leather, walnut and roast hazelnut aroma. The palate is full bodied with concentrated, powerful flavours. Very dry and salty with nutty rancio flavours - very pronounced with a hint of acetone at the back of the palate, yet not apparent on the nose. The acid levels are remarkable - crisp and very lively contributing to the exceptionally long roast almond and salt aftertaste.

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Antonio Barbadillo Manzanilla Solear Sherry (375ml)

$7. 99
Bottle
$95.88 Dozen

Closure: Cork

Our shipments of Solear Manzanilla are freshly bottled and are simply and utterly sensational. This shipment is in half bottles, to ensure maximum pleasure - no leaving the contents around too long. "Sherry in summer, are you mad?" We hear you say. Chill it down, order a plate of antipasto and some sour dough bread - the sheer simplicity of the combination is one of life's great taste experiences.Pale watery colour. Magnificent nose of nut and flor yeast, very intense and penetrating. Explosive palate flavours - which re-define the term mouthfilling. Bone dry. The taste of salt runs right through the palate and after taste, blended with flor yeast and nut flavours. Outstanding length and power, with exceptionally long dry after taste. Don't cellar. Enjoy, Enjoy!

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- 89
Barbadillo Full Dry Oloroso Sherry

Sanlucar de Barrameda, SPAIN

$21. 99
Bottle
$263.88 Dozen

Minimum 12 bottles

ABV: 19%

Closure: Cork

Deep onion brown colour with olive green hue. Aroma of rancio, hint of bonox with flor and rancio end note. On the palate, flor, rancio and hazelnut flavours are evident, with long salty, flor, roast almond aftertaste.
Drink (2003)
Alc/Vol: 19.0%

Delivery Information
- 86
Barbadillo Solear Manzanilla Sherry (375ml)

Sanlucar de Barrameda, SPAIN

$15. 99
Bottle
$191.88 Dozen

Minimum 12 bottles

ABV: 15%

Closure: Cork

The Barbadillo Sherries have been absent from the Australian market for a couple of years – the previous importer having gone belly up. We were looking forward to tasting this collection, particularly the Solear and the PX. This wine comes in a half bottle with a stelvin cap. Previous shipments were outstanding, the importer only bringing in enough sherry to last a couple of months – something has gone wrong with this shipment.

Bright pale straw colour with deep straw hue, indicating that the wine has lost its freshness, which it has. The nose is not clean. Aroma of flor yeast with a dirty vegemite end note. The stale nature of the sherry is also evident on the palate, however, to the rescue, emerge flavours of flor yeast and salted almonds. Warm spirit, followed by salty almond aftertaste.
Drink (2003)
Alc/Vol: 15.0%

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- 88
Barbadillo Amontillado Sherry

Sanlucar de Barrameda, SPAIN

$21. 99
Bottle
$263.88 Dozen

Minimum 12 bottles

ABV: 17.5%

Closure: Cork

Onion brown colour with subtle green hue. On the nose, there is a hint of bonox over flor cashew and almond. Moderate palate length, with roast chestnuts and roast almond flavours evident, followed by a hint of residual sweetness and orange rind. Aftertaste of chestnut, flor.
Drink (2003)
Alc/Vol: 17.5%

Delivery Information
- 91
Barbadillo Pedro Ximenez Sherry

Sanlucar de Barrameda, SPAIN

$24. 99
Bottle
$299.88 Dozen

Minimum 12 bottles

ABV: 19%

Closure: Cork

This is the pick of the current arrival Barbadillo sherries. Deep onion brown colour, with burnt sienna and olive green hue. Top note of raisins and muscat, followed by a hint of orange peel, honey, toffee and Christmas cake. Full bodied, creamy texture, with a good degree of concentration. Long aftertaste of raisins, honey and toffee.
Drink (2003)
Alc/Vol: 19.0%

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