If this was poured without knowing what it was, would we accept the nutty oxidation? Drinking what is basically Sherry without the flor yeast slumber and the fortification is a grand adventure in flavour and how we approach different styles of wine with the prior knowledge of how they’re produced. I must admit to being reasonably tolerant of the touch of dank old oak and sour nutty oxidation in a good Manzanilla or Fino. There’s often a depth of fruit and salty richness to compensate. It seems this is Palomino from the Pago, read vineyard I think, of Hornillos, blended with grapes from three other Callejuela owned pagos. Gently nutty, amazingly complex and pleasing flavours of that chamomile, chestnut honey, yellow fruits and a bite of chalk. The mouth filling richness cut by firm acidity and some pithy texture. It all seems to hang together and beckons another sip. Another one of those Mediterranean places that owns its special grape and distinct style. Makes you miss travel with a sweet ache.
12.5% alcohol but a lot of ripeness and flavour. Cork, oh well, screw cap would suit perfectly. Another lockdown bargain from TSA.
92 points for pleasure not technical things.
Cognitive Bottle Therapy 