In early October we hosted two tastings , one in Glasgow and one in Edinburgh, of four special wines from Montilla-Moriles.
Today we are going to review the Amontillado from Bodegas El Monte.
Definitively Amontillado means “in the style of Montilla”.
This is a unique wine as it benefits from the best of both biological and oxidative ageing.
Initially it starts as a Fino being biologically aged under the flor. The flor is removed purposely or naturally allowing the wine to be exposed and therefore oxidatively aged.
This oxidation results in the development of nutty and caramelized aromas as well as a rich amber colour becoming gradually darker with time.
Unlike Fino, Manzanilla and Amontillado found in the Sherry DO region, this Amontillado is self-fortified. The other main difference is this is not produced from the Palomino Fino grape but the indigenous Pedro Ximenez grape.
Alcohol content: Naturally 15% ABV (can reach up to 17% in cask)
Grape variety: 100% Pedro Ximenez grape spending 10 to 15 years in 80 year old American oak casks
Appearance: Clear bright amber. In between Fino & Oloroso in colour
Nose: Hints of nuts – hazelnut, walnuts and bitter almonds. Full of elegant familiar aromas with sharp yeasty notes; vinous oak and pleasant complexity.
Mouth: It bursts into the mouth and explodes on the palate with multiple notes leaving a long vinous aftertaste of almonds and yeast. Dry and flavorsome with good acidity, it’s very versatile.
Pairing: Soups and consommés, white meat, blue fish (tuna), wild mushrooms, semi-cured cheeses, nuts, asparagus and artichokes.
How to Serve: 12 Cº to 14 Cº in a white wine glass.
It’s hard to disagree with the official notes above.
On the palate we also find lemony undertones.
Should you require any further information on this wine please contact us at firstname.lastname@example.org.