H poured these Andalucian wines at our latest monthly tasting session.
Fino Caberubbia, Luis Perez
A high, oxidized nose with notes of old glue, grass, stale nuts and a touch of dried up green Chartreuse.
The taste is dry and intense with notes of furniture polish, assorted nuts and hay. A tad fiery in the finish.
86p (tasted 2025/02)
Manzanilla Es Sumatorio, Barbadillo
A large scaled, herbal nose with notes of dried orange peel, rain wet asphalt and dried figs.
The taste is dry and a tad foursquare with notes of dried tangerine, hay and bakelite.
88p (tasted 2025/02)
Amontillado Solera, Cayetano Del Pino
A deep, complex nose with notes of red apple peel, dried herbs, incense, nuts and gravel. Very, very good.
The taste is tight and intense with a fine purity and notes of detergent, apple juice, gravel and herbs. A very high acidity.
91p (tasted 2025/02)
Palo Cortado Solera, Cayetano Del Pino
A tight, layered nose with notes of forest floor, fried nuts, dried apricots and a dry vanilla pod. Very interesting.
The taste is rich and concentrated with notes of almond paste, gravel, dried apricot and incense. Very, very long.
91p (tasted 2025/02)
Oloroso Seco Alfonos, Gonzalez Byass
A restrained, somewhat dusty nose with notes of dry leather, dry fudge, earth and sugared coffee. Very deep.
The taste is tight and a tad foursquare with notes of dates, moist earth, mocha and fir wood. Very long.
87p (tasted 2025/02)
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