Tag Archives: Sanchez Romate

Hitting the flor (Jerez, Spain – Day One)

What comes to mind when you hear the word sherry? Depending on where you are from, the most likely response is little old ladies of British descent sipping on sweet wine out of small glasses. Considering the history of this particular wine this image is makes a lot of sense, but certainly isn’t 100% accurate. There is a certain irony in the fact that many of the sweet wines in the world were actually heavily targeted towards the British markets of the past, possibly none more so than sherry. They even designed specialty wines for them, most notably cream sherry which is still today the most familiar style to consumers in many parts of the world. Sherry wine as it is today is one of the oldest wine styles in the world, dating back to the Moors who introduced distillation and fortification over a thousand years ago. The British fell in love with the wine after Francis Drake sacked Cadiz and took several thousand casks back to England, and since then the UK has been their biggest market. To maintain consistency a system was devised to always have a constant supply, and this was the solera system. A minimum of four rows of barrels were stacked, and a minimum of three times a year the barrels are filled one-third from the top down. In the past this was done by hand using jugs, but today the wine is transferred to tanks and blended before being passed down. Therefore you can bottle sherry three times a year, which is important for the drier styles which are much better when they are fresh. With the higher alcohol fortification the wine can live longer in the bottle even after opening, which is why it is so common to find really old bottles in your grandparents bars. But the dry styles really need to be drunk within six months of bottling, as they tend to become a bit tired. Not easy for us down in Australia, hence my desire to taste from the solera when I visited. The two producers I visited are some of the oldest and most important in the region.

The first of many attempts to remove some sherry from the solera

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Sanchez Romate – 2/07/2012

Fino solera
Wonderfully fresh, clean nose with solid rancio character. Tight clean and balanced. Well protected but nice oxidative complexity. Second solera rounder richer and more oxidative. Smoother somehow.

Amontillado solera
Wonderfully creamy burnt caramel, complex rancio oxidative notes, some nutty characters, vanilla beans. Toasty creamy texture but very fresh and dry, wonderfully complex characters.

Oloroso Sacristia solera
More oxidative wood notes, very dark caramel and chocolate notes. Deeper denser, very late nutty oxidative complexity, very long finish, creamy texture. Opulent rich and slightly sweet.

Pedro Ximenez solera
Extremely raisiny, so dense and viscous, quite warm, toasty and rich, very chocolatey. Somewhat subdued aromatically, slightly closed. Thick and gloopy. So heavy and full, more solid than liquid. Christmas in a glass.

Oloroso Viejismo (VORS, very old and rare sherry, minimum 30 years)
Wonderfully rich and deep aromas, extremely complex, integrated oak and toast aromas. Intense flavours, wonderfully bright, crunchy complex, less creamy characters, powerful expression, amazing companion to food, so fresh yet so complex.

Romate Very Old Oloroso

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