I haven’t had this for a while. A classic from Equipo Navazos. 

Love the colour – quite a dark brown  like old hay. The nose too is all hay bales and granary bread – an incredibly biological nose. 

It also has a great, bready, savoury flavour – nice balanced acidity and salinity. Not quite as intense and structured as some but flavourful and elegant. 

Very interesting pairing too. It was served in the superb Punto MX  with a mexican dish of roast tuetano (bone marrow) eaten in tortillas with a salsa and onions, chilli and lime- a  fatty, meaty, bready, spicey and citric combination. Great thing about sherry is that it can stand up to anything like this, and the savoury nature of the wine really worked.