Lustau, Rare Amontillado Escuadrilla Sherry

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Nutty and briny. Classic amontillado with a distinct aroma and taste; coffee/mokka, figs, walnuts. Long finish, pretty complex. Served with high-end Pata Negra - perfect. Nice quality for the price.

Delightfully nutty

Minerally & bone-dry it was fresh, spicy and minerally. There were flavours of toffee and dried apricots developing notes of walnuts. This was subtle and complex and during the ethereal lingering finish a hint of residual sweetness crept in. Classy stuff and a step up in quality. CHP 92 pts

Lustau Palo Cortado. 20 years old Orangey color. Nutty nose. Smashed green nuts. Some chamomile. Orange. Salty and dried apricots. Changes in the glass. Palate has high acidity. Nutty flavor. Briney. Excellent wine to sip. Drank over 2 months...excellent.

50°F (10°C). Scented of brown butter. And, very remotely, of burnt banana peel and black walnut. Velvet texture sharply pierced with cut edges. Return sensations of marine vegetation, roasted apricot pit, peppermint, and lemon seed. Long, intense, and appetizing finish. (Paired with K.O. sardines w/ manzanilla olives, vollkornbrot, winter radish, butter, A2/A2 cream cheese, crispy almonds, käsekrainer, and tubers.)

Salty umami on the nose, like shirin and mushroom soy, on the palate dry with some bronze and toasty nut, finishes with a heavier dose of toasted walnut and peanut shell. Comes off slightly weak in mouthfeel but good qpr, hard to find a non-fortified dry wine with this much palate excitement under $30. Good food pairing for extremely umami forward dishes like rich broth or dark soy-based sauces. 87-88

Delicious, perhaps my favorite Lustau sherry. Walnuts, toasted almonds, mineral spirits, butterscotch, very dry and tangy, but still some fruit and sweetness at the end.

Open 24 hours. I'm not sure the lapse in time changed the wine nearly as much as it prepared me to understand it. Rare furniture works, the ancient style, wrap a gracious drape of iodine, apricot mash, and deep lake rainwater. Also: very minty seaweed. The texture resists not at all. A governing bloom of mineral bitterness tangles with erupting and exceedingly ripe orchard fruit. Notable clarity of flavor, and limber joints. Notice the bitter spine. Should such a monumental …

P&p. Smells good - walnut, smoke, varnish, apricot, lots of wood but it manages to come across as integrated. Similar flavors, bone dry, with good acidity. Good intensity to price ratio.

Very nice Amontillado, roasted walnuts, sherry, oxidative notes, butterscotch and dark coffee beans. Dry but has lovely weight in the mouth, noticed it tastes the best slightly cool ( 14 C/ 57F), a minute hint of sweetness pokes through and a long lingering finish. Drank from 375Ml. very good QPR.

Burnt orange peel. Floral, peony. Huge concentration and richness. Salty and savoury. Biting acid. Very long finish.

Aromatic, butterscotch, scorched nut, honey, and marmalade nose. Dry, warm, and viscous palate; briny and tangy with a long, nutty finish. 4.5/5

Roof Top Sherry and More (David's Place, Mpls) : Deep amber color. Tasting pour over 20 minutes. Mineral spirits, caramel, oxidative, more biting, roasted filberts.

This would be scary to the uninitiated. Dry and serious and quite an ABV. Dark fruits, figs, walnuts, almonds. Antique furniture, leather, tobacco. Not one to mess around with. Love this. One of the best sherries I've had. Buy again.

During a 67PallMall tasting. Not a fan of dry sherry but this was actually quite nice. Sophisticated nose of beef stock, nutty elements. On the palate really salty and spicy with rich umami, savory notes. Very sophisticated. It has 21% Alc and 8g RS I learned and I think this does the trick of making this dry wine rich enough to be pleasant. Almacenista means that they selected barrels from all over the place to craft this Cuvee under their …

Maybe not as complex and the Valdespino or Wellington, but a really lovely palo cortado. Rich and nutty but still bright.

Really briny with some nuttiness and a hint of citrus. Intense and complex, with delicate dried fruit notes and a very long salty fiinish.

Straight from the source and well worth a trip to Spain to get it!

Söndagseftermiddag. Renskav borde kunna funka till Sherry... Och Modern Talking känns väl givet? (Sherry, Sherry baby). Öppnade den här i går morse för några av gårdagskvällens ostar. Jag tror att jag i sammanhanget matchade vinerna bra med ostarna, gästerna bra med ostarna, Sherryn fullständigt tokfel med gästerna. Jag kämpar fortfarande själv med att hitta storheten i flertalet Sherry och Sherry-stilar men citatet från en av kvinnorna i församlingen summerar nog tyvärr det upplevda helhetsintrycket - ”alla de här fantastiska rätterna, …

Perfectly salted roasted almonds, caramel, hints of leather and laquer. Somewhat round and full upfront, then the palate reigns in becoming more lean and acid, the finish is fresh and salty, masses on roasted hazelnuts and almonds, very long. Very intense. Fantastic

A Palo Cortado made by Almacenista Cayetano del Pino. Bottled from a cask that belongs to a 22-cask solera system. Average age of bottled wine is around 20 years. 21% alcohol. Very slightly hazy, deep golden yellow color with a bronze core. Very sweet and complex nose with intense aromas of Russian candy, some nut paste, a little bit of medicinal VA, light mushroomy tones of biological aging, a hint of sharp acetaldehyde and a lifted touch of volatile nail …

Tremendous concentration and looong finish.

As usually with quality sherry, best after 2-4 weeks. Enough with one glass, after that you can sitt and sniff the empty glass for hours.

short note - dried figs, glycerol, hazell nutts, orange, caramell, gripping long finsh, outstanding 92p

I served this in my wine course. Nose of walnuts, espresso. Medium weight in the mouth, fairly high acidity and bitter lift on the finish. Not nearly as complex as the Equipo Navaros, but a good QPR.

Nine bottles of Palo Cortado : Flowery and with more VA than standard VORS, also got vegetable notes and lovely caster sugar nuances. Mild on the palate. Lovely.

18%abv Light nutty nose leads to fragrance on palate; a bite with character. Long tasty finish Outstanding

Walnut, lacquer, suger dusted almonds, dried green flower stems, hints of old wood, a little caramel, some fig, great acidity, fresh finish.

Aromatically abundant with notes of walnut, toasted hazelnut and maple with dried orange zest, dried white fig, lacquered oak and crushed dried leaves. The palate is dry, rich, deep and complex with notes of toasted walnut and hazelnuts that fold in nuances of dried orange zest, maple, fall leaves, dates and white fig with hints of spice and oak. Long through the decadent finish. Quite exceptional!

Tried this one many times over the years with a little of bottle variation. Some bottles were lacking freshness (maybe kept too long or under not ideal conditions) and would only have been rated 89. Cayetano is an Almecenista and a Palo Cortado specialist. This one is bottled by Lustau but make sure also to try out their wines bottled under own label, especially their "muy Viejo" that is fantastic. The one bottled by Lustau is, when best, amazing and …

Dark Amber color, reminiscent of an Oloroso; On the nose Roasted almonds and walnuts, some aldehyde, with a faint whiff of sweetness coming in. On the palate however, the wine is completely dry .Quite intense albeit not searing like the best of aged sherries. But with good depth and breadth. A very good commercial bottling.

dry. brilliant nutty/rish/bright lemon curd and apple skin. great balanced PC

Emilio Lustau Masterclass (Bel & Brio, Barangaroo) : spice, dark fruits, oxidised elements, almonds, walnuts, some aldehyde…juicy, tangy rich, dense almonds, exceedingly long, very nice

Bitter walnut skin, toffee, a hint of Seville orange marmalade with a dash of spirit, gentle touch vanilla; rich and full in the mouth, with massive walnut/Brazil nut/hazelnut - the nutty complexity is good. Good

Second try in less than a month. This time from a new 375 ml bottle. Served by the glass. Showing a pale mahogany colour, an intoxicating nose of coffee beans and toffee. Palate is more delicious even than last time. Giving an incomparable density, good depth and fresh caramel. That's delicious. Segundo intento en menos de un mes. Esta vez de una nueva botella de 375 ml. Servido por copas. Mostrando un color caoba claro, una nariz embriagadora de granos …

An Amontillado in perfect balance. Bright mahogany colour with an intoxicating and complex nose melted candle wax, nuts, pieces of wood with orange rind. You could almost say that's a little sweet. On the palate, alcohol is perfectly integrated and it is tasty and delicate even. A default? A little short and simple. Overall likeable. Un Amontillado en perfecto equilibrio. De un brillante color caoba con una intoxicante y compleja nariz a cera derretida de una vela, avellanas, madera con …

Pronounced nose of raisin, fig, date, apricot, brown sugar, flor, savory, yeast, soy sauce, roasted nut. Dry, Med- acid, med+ intensity, medium body, med+ finish, notes of raisin, fig, date, brown sugar, spice, hazelnut, apple, yeast, soy, orange oils.

Sherry dinner (Frederikshøj) : Rich nose with hints of dust and caramel. A bit on the sweet side.

expected a sweeter wine than tasted which is probably greatly influenced by the fact that it was served with a sweet dessert. Somewhat bitter and nutty in the mouth

This sherry brought home the importance of using the correct glassware to drink. Had a great nose and long finish before I starting drinking it from the correct receptacle. The palate then started to come through more ardently. Lots of almonds throughout the entire experience. This one was also a bit oily, which I think helped the finish's length.

Nuts, a sense of fruitiness, yeasty, slightly figgy, mineral, wonderfully delicate and with a flavor profile beyond its level (usually I find young amontillados unpleasantly pruney).

Nuts, apricots and almond extract on the nose. Almonds, apricots, salt, citrus peel, citrus-like acidity on the palate. Best on the third day. The acidity is a tad too prominent.

Lustau tasting with Christopher Cannan (Dine Restaurant, Auckland, New Zealand) : hints of butterscotch on the nose, oxidative. shows excellent acidity. this is more vinuous and a step up in quality from the Los Arcos.

Monthly Tasting Group LTB 2011-11; With ham and sausages (By GWL & IL) : Expressive sherry bouquet with nuts and flor. Very tasty. No more notes.

Translucent amber, fine and beguiling smell: nutty, tangy bitingly intense on the palate. Completely dry, quite complex, good and long aftertaste hard to pin down with descriptions, I am no longer drinking so much sherry these days. It's a good sherry, definitively needs to be sipped or, as the Alemannics say: Suerpfle muesch, nit suffe!

caramel, soy sauce, and definate slainity. med+acidity and a great meaty finish.

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Lustau, Rare Amontillado Escuadrilla Sherry

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