This amontillado was born from the best fino wines. After losing the veil of flor which protected it, the long oxidative ageing started, this time, in a static way. Time has transformed it into an exceptional wine of high complexity and elegance. An excellent amontillado valued with 95 Robert Parker points. D.O.P. Montilla-Moriles. My favorite of the two Amontillados is the 1951 Amontillado Selección a rare, single-vintage Amontillado produced with Pedro Ximénez grapes as is the norm in Montilla-Moriles. It’s a bright mahogany color with an amber-green tint that reveals pharmaceutical notes and balsamic, with roasted, charred aromas and a sweetish palate that retains the sharpness expected in this kind of wine. It is lacking a bit in the mid-palate before ending with a slightly bitter, tarry finish. This is completely different to an Amontillado from Jerez. It was bottled in March 2011 into 4,650 bottles. It is unusual and is perhaps not for all palates. —《Robert Parker Wine Advocate》
【Tasting Notes】
Sight: Amber with beautiful copper and greenish reflections. Aroma: Strongly aromatic and complex. Toasted and smoked notes, nuts such as hazelnuts, plum and candied fruit background aromas, together with a subtle memory of its previous biological period. Taste: Dry, light and elegant entry. The acidity, due to the time inside American oak butts, combines perfectly with the distinctive salinity from the albariza soils where the wine comes from. SERVING SUGGESTIONS This generous wine is ideal with partridge, pickles, meats, smoked dishes, strong cheeses, tuna and broth. It’s also good with Mexican or Asian cuisine, and as accompaniment to nuts.
【Awards】
This wine was affirmed by the well-known wine critic Robert Parker with a high score of 95 points.
