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Sherry divides drinkers. Some like sherry, and some don’t. The problem is that sherry is not just one thing. It is a multitude. A multitude of styles, flavors, price ranges.
I arranged a visit to the cellars of Lustau via industry contacts. Is it different to taste wines in situ? Absolutely. Jerez is worthy of a longer visit than the usual recommendation of a stopover.
Here are some notes from the visit to Lustau, which has long been known for its range of sherries.
Almacenista Amontillado
Aromas of nuts; brown. Super high acidity, caramel nose. Mixed nuts finish and then salty. Aged in Puerto de Santa Maria about 15 years old
Manzanilla Papirusa Sanlucar
Clean fresh on palate. Really beautiful. The aroma is so different from the mouthfeel but on the palate really delicious. Really lovely.
Fino Jerez Jarana
Slightly nuttier nose. Richer mouthfeel. Lower acidity?
Fino del Puerto
More salinity on the nose but with a touch of the nuttiness.
VORS Palo Cortado 30 Years Old
Beautiful color. Subtle aroma. Beautiful mouthfeel. High acidity. Clean dry dry roasted nuts (mixes)
Emperatriz Eugenia Oloroso
Aromatic nutty nose. Very dry, high acidity. Spicy finish. Temperature cold.
VORS Moscatel 30 Years Old
Very sweet. Some acidity on the finish which becomes more pronounced on the finish. Not my favorite but appreciate. Very heavy. Rich.
Vermouth-Red
Amontillado and PX and Moscatel. Wormwood, gentian, orange. Delicious. Also vermouth was pretty much everywhere we went and it became our daily afternoon drink.
Interesting things told to us:
- Sand floors. Watered once a week, 2-3 times during the summer
- Over 17% alcohol yeast will die
- Bottling is done from the bottom
- Age of Fino-2 years per DO (Denominacion de Origen)
*I write tasting notes in blurbs and rarely in complete sentences. What comes to my mind is what I write.
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