Fino Coquinero


This is pretty intriguing – have seen it a lot on twitter lately and picked it up this week to have a go myself. It also has a pretty interesting profile as you can see on its ficha – a fino amontillado with four and a half years under the flor and two in the open air at a pretty punchy 17 degrees. (Although the ficha doesn’t say so I am assuming we are talking a fino del Puerto.)

Just looking at it you could mistake it for an older fino – a darker shade of gold and very very clear – like a sort of gold alpine see. At first I find the nose slightly tinny – but it is opening out a little and the apple and nuts of the ficha are there alright. Tasting it I find it very zingy on the tongue, full of minerals and quite punchy, and then the nuts again in the aftertaste, but a kind of refined seaside bitterness, then quite a long smooth, nutty finish.

Punchy and pretty tasty.

 

 

 

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