My Amontillado 3/10 is blended from three barrels in two 5 barrel clases (Sanlúcar term for criaderas) within the 16 scales between Juan Piñero’s Maruja Manzanilla solera and Amontillado solera. Eighteen years average age, but due to the solera management, showing more like a 12-15 year old, it has aromatics of orange, spice, fresh butter and is bright, saline and long.
Whereas I do not aim for consistency, beyond striving for great wines, between my bottlings, I wanted to emulate the style of my previous Amontillado 6/26, as I feel high quality, younger Amontillados are underrepresented in the sherry market, can be wonderful, complex wines, and are perhaps the most versatile
of sherries at the table. It is what would historically have been called an “Amontillado Fino”, a designation no longer used.
Blending from the two clases that this wine came from, it is an Amontillado in the precise point of development that I wanted to share. Eighty percent was from two barrels in the older scale of the two, with 20% added from the preceeding clase (slightly younger wine), as, being a bit brighter, it lengthened the finish greatly. It retains some of its vibrancy and brininess from its long Manzanilla upbringing, as well as some softer oxidative characteristics (toffee, butter, orange), and is only a shade darker than my Manzanilla.
As the Maruja Manzanilla solera (from which my Manzanilla 5/41 comes) feeds into the scales that lead to Piñero’s Amontillado soleras, this Amontillado is a continuation of his and my Manzanillas, of the same blood line, and is a glimpse into how such a Manzanilla continues to develop with oxidation.
Pair with a wide range of foods: Chinese, curries, and savory noodle, fish, poultry and pork dishes (acidic dishes perhaps better with Fino/Manzanilla), charcuterie, nuts. One to experiment with at the table!
Bottled seeing only plate filters at the bodega (a very loose filtration, to catch any debris that came from the barrel, which does not effect the wine), and no other treatments whatsoever.