Another of the bottles we brought home from our trip last month was this Fino Eléctrico del Lagar from Bodegas Toro Albalá.
Official Tasting Notes
Produced using the solera technique from 100% Pedro Ximenez grapes, it is biologically aged for 10 years under a veil of yeast, also known as ‘flor’, with an ABV of 15% with 45,000 x 50cl bottles produced annually.
Colour: Brilliant and light in the glass with greenish tones.
Nose: Primary aromas disappear due to the effect of ageing process, and a wide array of sensations uncover.
This wine is tangy and energetic. Hints of breadcrumb and crust of bread along with the nice smell of
flower yeast can be noticed first. As the wine breathes, other scents arise: toasted and fresh hazelnut,
black olives, and some spices like clove.
Palate: This is a wine aged in our cellars for 10 years. A nice saline and bitter start, with a toasty finish of
almonds that evokes its long ageing. It will be felt as a greasy round wine in mouth, so persistent and
complex that is difficult to be believed for a Fino.
Food: This is a white wine with a marked character. Starters, tapas and seafood are sublime combinations: try
oysters or boiled crab. Even grilled fish fillet or in light sauce will not let you down. A good partner to
finish a meal with your favourite cured cheese
Our Notes: On the nose we find a gentle yeastiness and it’s fresh and slightly nutty despite its age. Laura definitely gets the black olives and Erik gets the breadcrumbs. There is definitely more going on in the nose than the en Rama we previously reviewed. The palate delivers a creaminess that is not sweet at all, there is a dry lemon start with a hint of saltiness and nuttiness. The finish is definitely long and we get hazelnuts rather than almonds.
A cracking example of a Montilla-Moriles Fino that is unfortunately not widely available in the UK.
Toro Albalá is located in the town of Aguilar de la Frontera in the buildings of a former electricity substation so some of their wine range are named Eléctrico.
A review of our visit in May 2016 can be found here.