Lustau, Pedro Ximenez Reserva San Emilio Sherry

100% Palomino. Aged in a Solera system kept in the port town of El Puerto de Santa María. The final blend is approximately 5 years old. 15% alcohol, 1 g/l residual sugar, 4,5 g/l acidity and pH 3,0. Pale and rather neutral whitish-yellow color. The nose feels somewhat sweet-toned and a bit warm with aromas of almond paste, some ripe white fruits, a little bit of honeyed richness, light oceanic notes of salty sea air, oxidative hints of caramel and …

Thick, deep brown amber in color. Absolutely sticking to the edges of the glass. Nose of stewed and sundried raisins, toffee, candied almonds in honey, carmel, baked apple. Mouthfeel has a dense, thick and syrup-like body, high sugar, light tannins, medium-minus acidity. Flavors are deep and developed, toffee, roasted hazlenut, carmel apple, a touch of salinity, dried apricot, and dying to be poured over a cool vanilla ice cream!

Rating: 3,9/5,0.

Nose is straight up those fruit leather sheets I used to eat as a kid. Palate is that with some smooth melted caramel and a bit of chocolate, gentle heat. Missing some of the savory complexity I’d like from a great PX, this is a wine to pair with a salty chocolatey snack (chocolate covered pretzels or raisins or nuts) more than to savor on its own.

Really enjoying this sherry and entering into what they are...will need some more tapas for next bottles

Lovely sherry on the slightly sweeter end of the spectrum Nice punchy sherry palate with well balanced heat & sweetness Good with both salty savoury nibbles and mince pies at Christmas

1998 vintage

Intense flavors of raisin, caramel. Very rich, but with an acidity that almost meets it. Delicious.

Pale gold colour. Pronounced and developed nose with honey, almonds, hazelnuts, coffee, caramel and wet stone. Pronounced taste of grape, wet stone, almonds, olives and caramel. Long and dry finish. High acidity. Full body. A very good Fino Sherry. Drink now. Goes well with cured meat, fish or shellfish.

- Amber color.

{375ml, diam, 17%} Murky brown with the faintest suggestion of green. Gorgeous nose of sultanas, figs, caramel. Palate confirms all these in its full-bodied, medium/full-bodied impact. Medium sweet, with just enough acidity to balance the richness of the raisined grapes. Always the sultana flavour dominates, and the alcohol certainly doesn’t dominate. Medium long finish. Sit back and wallow!

Appearance is light caramel colored with long legs. Nose of slightly of copper, caramel, orange peel, toffee. Full thick syrupy on the mouth, some cherry cordial, brown sugar, molasses, sugar cane, long finish. Quite nice.

Pretty good but not as much body or length as the Osborne PX.

Now unlike the entry level Lustau wines, this was very fresh with great texture. At Aponiente with the last app of grilled sardine with eggplant.

Roof Top Sherry and More (David's Place, Mpls) : Pale straw color. Tasting pour. Wood and resin, burnt rubber, rather reductive, charred, roasted hazelnut, long. Hmmm. Probably my lowest of the grouping, needed something to stand up to it.

I'm a sherry neophyte so take this with a grain of salt. Brought to a friends, shared with large group, no formal notes taken. Chamomile, lacquer, slight oxidative in nature. Needs food to show its best.

PNP into ISO tasting glass ("Leaf" day): Pale golden to the eyes. Savory, chamomile, oxidative, nutty and slightly cheesy notes (Microbial oxidation). Clean and persistent finish. 93 points.

Se supone que la crianza en el Puerto de Santa María aporta su propio carácter a los finos, en este caso de color dorado pálido, catado tras el fino jarana, este presenta algo más de intensidad, hay alguna sensación punzante, matices yodados, almendras amargas, algo de hinojo, flores secas y un toquecito de masa de pan. En boca tiene buen ataque, cierta cremosidad, bien de frescura, buenos amargos, con más volumen que el Jarana y notable longitud.

Like Christmas spice pudding cake in a bottle. Super thick and syrupy and cloying. Added heavy cream and it was like a spiced milkshake

Deep brown colour with thick unctuous legs. The nose if full of sultanas and fig newtons with a touch of clove and smoke. The body is very syrupy and viscous, almost cloyingly sweet with some acidity in the front of the mouth that drops dramatically in mid palate. There is a lot of jammy figs in the mouth, as well as sultanas raisins, molasses, burnt caramel and some orange peel. The finish is surprisingly medium-short for such a heavy body …

Inte min grej. Hjälper med luft- en vecka så är den ok. Lägger inget betyg.

2000 vintage

Deep, mahogany colouring and rich fruit cake and nutty notes. Medium acidity and lovely length. Delicious

1998 vintage

Sherry Tasting (Zoom) : Dark brown, molasses like color; nose of prune, but not terribly sweet. The flavors were much different than the nose, however. Sweet raisin, prune, but not overly sweet. Some flavor of molasses. Tasted great, and not as sweet as the Alvear PX.

Not as good as a fresher and younger bottle tasted earlier....

Raisins, molasses, caramel, spices, Christmas pudding. Good acidity - although I would have liked even more acidity, to keep this from getting cloying. Enjoyable with dessert/pudding.

Vinoteket. Rosiner og dadler. Til ansjos.

Very nice PX. Excellent acidity, so it's not cloying, but rather fresh and lively. Bright and fresh.

Pressed raisins and Turkish apricots, coco powder liqueur, carob, candied roasted nuts, sandalwood, spice box, sweet tobacco, and other goodness. Serious acids prevents any cloying. Delicious and very long.

Beautifully balanced, nice QPR, excellent with Gouda.

Terribly good and interesting, truthfully much better than I thought it would be.

1998 vintage

Rich fruit cake flavours. Deep flavour and nuttiness to the finish with racy acidity and very long length.

1998 vintage

A late-harvest single-vintage Oloroso. Aged for 19 years in barrels, bottled in July 2017. 6600 bottles made. 21% alcohol, 189 g/l residual sugar, 6,52 g/l acidity and 0,78 volatile acidity. pH 3,2. Very deep and slightly hazy mahogany-to-syrupy brown appearance. Fragrant and slightly sweet-toned bouquet with aromas of damp autumnal leaves, some perfumed floral lift, a little bit of burnt sugar, light apple jam tones, a hint of maple syrup and a touch of raisins. The wine is intense, pungent …

1998 vintage

Raise s and prunes. Very sweet, perhaps too much so but not at all cloying. Can only drink in small amounts. Excellent over vanilla ice cream.

Christmas dinner. Served with some cheese, a bit too sweet lacking some nerve/tension in the aftertaste.

Popped after dinner. This is alright - perhaps the sweetness is overshadowing the message - plenty of nuts and raisins. Liked it, didn't finish it. Perhaps I'll get back to this note once finished bottle

2000 vintage

A bit clumsy. Hopefully it will become more elegant like 1997 in time...

1998 vintage

Andalucia, mainly Sherry (Tradicion/Lustau/Barbadillo); 9/12/2018-9/26/2018 (Malaga-Cordoba-Carmona-Arcos-Jerez) : Tasted at the bodega. Looks like balsamico, not as viscous in the glass as I’d expected. Burnt caramel and macerated raisin scent. Intense, mega-sweet, raisin-like entry, with a surprisingly light, non-syrupy texture. Low-acid mid-palate, monolithic but in balance; persistent finish. 21 Euro/75cl at cellar door. 87P

Another Saturday at Chevalier...Mostly Blind Spanish Wine (Chevalier Fine Wines - Chicago IL) : Black strap molasses with equally syrupy textures. Some caramel apple hints. Ultra sweet. Interesting, but too much.

Spring 2018 release Fresh. Clean dry aromatics Sandy, yeasty clean flavours, very, very long. Distilled essence of traditional fino

Black treacle and orange peel on nose On palate, a lot less dense than nose would indicate; rich but light in texture, very long finishing in sugar plums

Sweet and fruity dessert wine, colored nearly black. Full of flavors, such as cinnamon, star anise and clove. In nose overripe date and raisins.

half op bij diner

(Lot 7025, 17% ABV). Both colour and viscosity are like engine oil. Nose: A lot of raisins, a lot of figs, some dates and a little smoke (87p). Taste: The arrival is extremely sweet and viscous, again thick like engine oil. The taste is of raisin juice, liquid dried dates and treacle. The exit and relatively long aftertaste are both slightly sugary and treacle like with a very modest “sugar burn” towards the end. This is so rich that it’s …

Relatively light weight PX. Raisiny. Not too thick but could use a bit more acidity.

A relatively light PX, luscious without being dense.

Emilio Lustau Masterclass (Bel & Brio, Barangaroo) : fig jam and raisins, fruit and spicy…densely sweet, quite like a liquid fig jam. Lacks freshness.

This is a perennial favorite! Delicious, fine tuned, mouthwatering, fresh and with that hint of ocean waves rolling over your surf board as you paddle out into the vastness of time.

Wonderfully complex, full-bodied stuff, packed with flavor as if instilled with essential oils.

Quite nice. Lighter than expected with some floral, yeasty notes. Smooth on the palate which shows less character than the nose.

fresh, lots of salinity, some baked almonds, herbs, some body, light aromas dancing around. very good.

Great wine for seafood. Went specially well with fried oysters. Nice acidity with great reductive character.

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Lustau, Pedro Ximenez Reserva San Emilio Sherry

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