I encountered this wine having lunch at DiverXO, the three Michelin star restaurant from Madrid, and loved it, so I made sure I sourced a bottle for this article. If Palo Cortado is a rarity (or should be), even more so in Montilla Moriles, a region I didn't even realize produced the style. The NV Palo Cortado Viejísimo Abuelo Diego had been aged as an Amontillado (with a biological phase followed by a long oxidative one), but some barrels from the oldest soleras had developed a special character, something I usually call creaminess, which made them distinctly different from the rest - and so this wine was born. They believe this wine to be over 50-years-old on average (as it's not a single vintage, it's a solera wine). There is a creamy note over the varnish and hazelnut wall of aromas, and in the palate, there is also a certain gentleness within the powerful, pungent and piercing style of the wine; it has incredible concentration and persistence. The nose is a lot more powerful than the Amontillado, with a peculiar range of sweet spices, which make it very different, aromatic and attractive. This is a great Palo Cortado. 500 bottles produced.
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Alvear Sherry Palo Cortado Abuelo Diego NV 750ml
Rated 96 by Wine Advocate
I encountered this wine having lunch at DiverXO, the three Michelin star restaurant from Madrid, and loved it, so I made sure I sourced a bottle for this article. If Palo Cortado is a rarity (or should be), even more so in Montilla Moriles, a region I didn't even realize produced the style. The NV Palo Cortado Viejísimo Abuelo Diego had been aged as an Amontillado (with a biological phase followed by a long oxidative one), but some barrels from the oldest soleras had developed a special character, something I usually call creaminess, which made them distinctly different from the rest - and so this wine was born. They believe this wine to be over 50-years-old on average (as it's not a single vintage, it's a solera wine). There is a creamy note over the varnish and hazelnut wall of aromas, and in the palate, there is also a certain gentleness within the powerful, pungent and piercing style of the wine; it has incredible concentration and persistence. The nose is a lot more powerful than the Amontillado, with a peculiar range of sweet spices, which make it very different, aromatic and attractive. This is a great Palo Cortado. 500 bottles produced.
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Rated 96 by James Suckling
Complex and super intense Palo Cortado, loaded with concentration. Salted caramel, toffee, walnut and some tangy biscuits, brown sugar and dried papaya. Round and unctuous mouth-feel, but dry and incredibly intense, with some dates and walnuts at the end. Super-long and complex finish that doesn’t want to end. Saca 1/2018. 100% pedro ximenez. Drink now.
