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    Valdespino is one of the oldest bodegas in Jerez, with a history of Sherry production going back six centuries. Back in 1264, Alfonso Valdespino was one of 24 knights who fought against the Arabs for the city of Jerez with King Alfonso X. As a reward for his efforts he was given land that formed the basis of the bodega. Today Valdespino belongs to the Estevez family, who purchased the bodega in 1999. Tio Diego ages under flor from the tenth up to the third criadera, when it is over 10 years. When passing from the third to the second, it is fortified again, up to 17,5% ABV. The flor dies and it ages oxidatively in the last three stages. That means the biological ageing period is much longer than in other Amontillados. On the nose:rather wide and aromatic, with plenty of nutty notes (hazelnuts, almonds), caramel and hints of linseed oil. Quite rounded, even slightly buttery. Some bready notes. Still these (old) flor notes: hay, shrubland, sea breezes and hints of wet sheep, but obviously less punchy and less nervous than its Fino counterpart. A great balance of biological and oxidative hints, spot on. Medium-bodied and very dry. Starts crisp, even slightly sharp for an Amontillado, close to the tangy character of the Fino Inocente, but it picks up nutty notes (almonds, walnuts) and hints of old barrels along the way. Fairly high acidity. Lemon zest. Mediterranean herbs, along with a slight bitterness and burnt almonds. Try with anchovies on toast, paella or mushroom & truffle risotto, meatballs in tomato sauce, paté, pork scratchings, smoked duck, chestnuts, kidneys or roasted root veg Vegan
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    Valdespino is one of the oldest bodegas in Jerez, with a history of Sherry production going back six centuries. Back in 1264, Alfonso Valdespino was one of 24 knights who fought against the Arabs for the city of Jerez with King Alfonso X. As a reward for his efforts he was given land that formed the basis of the bodega. Today Valdespino belongs to the Estevez family, who purchased the bodega in 1999. Inocente is of one only Fino wines still to be fermented in wooden casks, 600-litre American oak butts. Moreover Valdespino is using indigenous yeasts, whereas since the 1970’s all other bodegas have been using stainless steel fermentation tanks and many of them switched to cultured yeasts. While these modern techniques are less labour-intensive and result in a more consistent fermentation, they also take away a bit of the traditional character and the diversity of a large array of casks. A second unique feature is the fact that the Palomino grapes for this wine come from one single vineyard. Where all other Finos are blended from multiple sources, this one uses only grapes from Macharnudo Alto, a high-altitude area renowned for its pure Albariza soil. The vines are 25 years old. Beautifully delicate, dry nutty nose with refined yeasty aromas and mineral notes. The dry, balanced palate is very clean and structured with layers of non-fruit flavours, great length and lovely harmony. Serve chilled with Ibérico ham, fried squid, octopus salad, hake, mussels with chorizo, anchovies, fish & chips, pickled fish, salted roasted almonds, olives, tapenade, manchego cheese, egg & potato tortilla, drunken chicken, grilled artichokes or sushi! Vegan
  • Sale!
    Valdespino is one of the oldest bodegas in Jerez, with a history of Sherry production going back six centuries. Back in 1264, Alfonso Valdespino was one of 24 knights who fought against the Arabs for the city of Jerez with King Alfonso X. As a reward for his efforts, he was given the land that formed the basis of the bodega. Today Valdespino belongs to the Estevez family, who purchased the bodega in 1999. They own 750 hectares of vineyards in Jerez, including the renowned 'Macharnudo' Pago. This vineyard ownership allows Valdespino very close control over grape quality. They are one fo the few bodegas to make single-vineyard Sherries and are also renowned for their VOS (Very Old Sherry) with over 20 years of ageing and VORS (Very Old Rare Sherry) with over 30 years of ageing. When the Pedro Ximénez grapes are harvested, they are left out in the sun to dry for at least two weeks. This concentrates the sugars through evaporation, turning them to raisins. A very sweet must is then obtained through pressing, which is fermented and then fortified to around 17%, using grape spirit of 96%. The wine is then aged in a Solera system made up of three ‘criadera‘ and a solera, made from American oak casks, and fractionally blended. The wine is aged 100% oxidatively and has an average age of ten years. A deep mahogany colour. Intense aromas of dried fruits, raisins, figs, and subtle notes of chocolate and coffee. Smooth and velvety on the palate, with great length and balance. Try with chocolate brownies, fresh strawberries, macarena strawberry dessert or drizzle over vanilla ice cream! Vegan    

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