To my mind this was the clear star of my recent lunch with Bodegas Alvear and one of the finest amontillados I have come across to date.
I agree with the protagonists of Edgar Allan Poe’s great story. For me you cannot beat the amontillado style for flavourful elegance – manzanilla pasadas and older finos can be as elegant and complex but when the amontillado is good it can be exceptional. Experts tell me that back in the day the wines considered top of the pops were the amontillados and I believe them. And from what I have seen there is no doubt how they get their name: the amontillados from Montilla Moriles are as good as any you will find. (The Jerez propaganda about the style being named for the “ruined” wine that arrived by donkey from Montilla can be archived in the (overflowing) blarney file.)
This Amontillado Solera Fundacion is one of the very best. It is taken, as its name maybe gives away, from the foundational solera and must be of a ripe old age, but wears its years with incredible grace. I may have been softened up a bit by the four top wines that preceeded it, but my notes are extremely, er, enthusiastic.
It is very easy on the eye, crystal clear and a rich, hazelnut/amber in tone, and has just an outstanding nose. Concentrated, rich, compact nose with a lot of sides to it, like one of those 20 sided dice mathematicians love, with everything from caramel through nuts and leather to just the slightest hint of the darkest chocolate. (With the glass empty it was all sweet pine sawdust.)
On the palate it is the archetypal best of both worlds – elegant, silky and fine in profile but rich in flavour and expression. A sharp acid start, a controlled explosion in the middle involving a spectrum of flavours from nuts and caramel through cigar box and leather to dark chocolate and even coffee, then a smooth salinefinish with no astringency.
Really fantastic. A touch of magic to this wine.
4 thoughts on “Amontillado Solera Fundacional ”
Another great post on a classic fortified wine from a classic producer #jerez
I’m going to be opening a bottle of this wine next week, in addition to an Alvear Palo Cortado. How far in advance would you recommend opening the bottle? A few hours, or a day perhaps? Thanks!
Cracking couple of bottles those.
I should crack this bottle a day or two ahead?