Perhaps the most misunderstood of all wines, Jerez (Sherry) has retained it's reputation outside of Spain of being the sickly-sweet tipple of Julia Childs and dottering, English grandmothers with closet drinking problems. This image, no doubt, eats at the orgullo of every Andalusian who loves each variety of Jerez more than their own children. Aged in a series of barrels specifically arranged in a solera-system that ensures every bottle that leaves the bodega contains the perfect blend of every vintage of Jerez produced from the solera's foundation, sherry runs the flavor spectrum from a sea-spray infused bone-dry aperitif (Fino) to a tooth-achingly sweet, diabetes-inducing Pedro Ximenes and is the oldest and most labor intensive of any wine. Lustau is one of the venerable vanguard of sherry producers, and the 'San Bartolme' Amontillado, redolent with scents of roasted almonds and hazelnuts, combines this nutty depth with the a disarming, distant salty-tang that recalls the waters of the Mediterranean lapping against the shores but a stones-throw away from these vineyards.
Future Spanish purchases: Spain represents a vast sea of virtually untapped values and we will try our best to make sure we carry an excellent representation of the best that this country has to offer. Alvaro Palacios has wowed us and we admit a certain groupie-like zeal in our support of his wines, especially considering the enormous value which they represent. Drink while we still have them!
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Last Updated 01/01/2003
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