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.