After the younger, fruitier style olorosos I have bren enjoying lately it is good to come back to this classic. 

You really notice the age and concentration – the barrel and the incipient astringency which comes across as acidity and seems to last forever on the palate and the top of the mouth. And the burnt caramel flavours too – definitely that burnt quality is in there – even mineral ashes after. (Have just finished a bottle of La Panesa at home and am always struck by the savoury richness of these Emilio Hidalgo wines.)

Had this with callos at the bar of the Taberna de Pedro and frankly life should always be like this.