I have not drunk enough of the sherries from this remarkable… project? Experiment? It's not a bodega in its own right, is it? I don't really know what it is other than an attempt to find extraordinary sherries, bottle them, charge a fortune, and then grin knowing that the wines are worth every penny. Yes, I know I go on and on and on about the wines of Jerez and its neighbours, but with good reason. They are one of the last cool things that hipsters haven't planted their ironic flag in. And I will defend Sherry from them, offering cans of PBR and shooters of Fernet Branca to distract them from these incredible wines.
No, I don't know what I'm talking about either.
Dark, but not amontillado like. More like burnt gold - an old white Burgundy, perhaps. Very un-sherry like colour.
Sour dough, oyster shells, hay and baked lemon. Smells a bit like a hot beach near a field. Some prickly pineapple notes on the end. Biscuity, bready and nourishing scents all round.
Rich, full, salted sour dough with just the faintest notes of caramel, toffee and peanuts. Textured, grainy and mealy - grabs all of the mouth, fills in the nooks and crannies, edged with zingy stone-y citrus that asserts itself on the finish. Deep, nuanced and powerful. Utterly ace.
Tasted 8 November 2012 at SWiG.