A Terrific Cream Sherry

The Pedro Ximénez is up front, with its thick raisiny notes and dates. However the slightly tangy Oloroso is nicely balancing this nose. Hints of toffee and walnuts. Plum jam. Chocolate and coffee. Nice hints of tobacco as well. The palate is sweet but definitely not as syrupy as PX. Brown sugar and caramel. Prunes with a spicy background. Noble wood. Mocha. Again there’s a very light salty edge and a good acidity from the Oloroso. Very long finish with hints of Turkish coffee.

Robert Parker, 96 Pts
Blend of 80% Oloroso and 20% Pedro Ximénez
130 grams of residual sugar

Cellaring: Closed: Indefinitely; Opened: 12 months

Food Pairing: Delicious with Lobster bisque, foie gras, dried fuits & nuts, blue cheeses, and also tiramisu | 🌡️ Serve sightly chilled between 10-12°C

STORY BEHIND THE WINE

East India Solera is a sweetened Oloroso. The name refers to the East India Company, a British trading company that transported cotton, silk, spices, tea, saltpetre and other commodities from the East Indies. As a fortified wine (which lasted longer), sherry was taken along as ballast and to serve the ship’s crew on its transatlantic journey.

It is made from a selection of around 80% Oloroso and 20% Pedro Ximénez butts that have aged separately for about 12 years. These are then blended and matured further in a 45-cask solera for three more years, in a specific part of the bodega that is slightly hotter and more humid than the rest of the bodega.

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