El Tresillo Amontillado Fino

A friend just sent me this writeup by Julia Harding MW on the Jancis Robinson site. I think it is a fantastic piece which I recommend reading in its entirety.

Here are two snippets:

“But then I tasted it again, with more time and in solitude, from a lightly chilled and freshly opened bottle, and it wasn’t good, it was staggeringly good, so complex and distinctive that I found it hard to describe. …

This is without doubt one of the most stunningly complex and beautiful sherries I have ever smelt or tasted, and it is worth every penny, especially when you consider the time it has taken for nature to make it.” 

My thoughts exactly.


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