A similar style to Oloroso Seco, but sweeter and darker that comes from the blending of the sweet Pedro Ximénez Sherry with the Oloroso to create a very smooth flavour

Oloroso and Pedro Ximénez solera sherries are macerated with wormwood, clove, orange peel, nutmeg, angelica and quinine, to produce a unique wine with all the flavours and aromas of a classic Vermouth paired with delicious sherry undertones.

The taste of Barcelona in a bottle. Al Fresco is El Bandarra’s long drink, perfect to extend the good times with friends. Made to be mixed with tonic, Al Fresco is soft, bittersweet, with notes of Mediterranean botanicals, a touch of grapefruit and drops of Barcelona-by-the-beach.

White Grenache and Xarel-lo grapes are blended with more than 40 herbs and natural flavours, such as vanill, wormwood, and cloves. Grape must is added to give an extra hint of sweetness.

Transparent amber colour. Marked bouquet of dried fruits, hazelnut and vinous oak. Complex unctuous and beautifully balanced. It is a slightly lighter, more elegant style of Amontillado than you would expect to find from Jerez. SWA Gold Medal. "Walnuts and pungent spices with a savoury edge on the nose, as well as some salinity on the palate." Luma Monteiro, Wineria.

Gonzalez Byass is the 2010 IWSC Winemaker of the Year.

More golden and nuttier than the manzanilla with a little sweetness which matches many soups very well - jerusalem artichoke with truffle oil for example.

An excellent aperitif or accompaniment to rice and fish dishes. A pale straw colour with a fresh almond nose and wonderful dry finish.

Quite literally oozing with prunes, dates and raisins. With 360g/l residual sugar, you can't see through this but you can stand your spoon in it. Best served with top quality vanilla ice cream.

The largest Bodega in Sanlucar, noted for its fine Manzanilla. Bone dry with an elegant nutty finish.

This Amontillado Muy Viejo has more than 30 years of ageing in oak barrels giving it an intense concentration and complexity. Dry in taste with hints of cedar, leather, walnuts and a lingering, nutty finish. It is a great partner for roast beef, hearty casseroles, game or mature Cheddar cheese. “Aromatic and intoxicating, offering toasted almonds, caramel, dried figs and coffee bean. Dense and rich yet tight and precise. Extraordinary.” IWC 2019 Gold

Jancisrobinson.com 17.5/20 Very deep nose, hints of oxidative character. Very salty, intense, marine and well sheltered by a toasty character. More complexity and depth than an everyday fino. Broad palate with saltiness and concentration, very toasty flavours. Rich and impressive. Imperative tasting for sherry lovers." Cracking value here for an outstanding 100% Palomino, single-vineyard fino sherry rarity from the calcium-carbonate-rich, ‘albariza’ white soils of the celebrated Macharnudo vineyard. Light bodied with low acidity, fino sherries have been ‘biologically’ aged in partially filled casks under a film of flor yeast which shields the wine from oxidation, whilst reducing glycerol levels (and thus body). This one’s super-refined, tangy, crisp, texturally delicate but also complex, with an average age of 10 years: think almonds, moss, sea salt, green apples and toasty yeast. A ludicrously low price tag for the wine world’s best-kept secret. Relish as soon as possible. One for white asparagus, griddled/steamed green asparagus with aioli/ hollandaise or grilled asparagus with romesco sauce/poached eggs. Of course, it’s also dreamy with a plate of ambrosial jamón ibérico! An open bottle should be drunk within two to three days. Gently chill and serve at 8°- 9°C (I recommend taking the bottle out of the fridge about ten minutes before serving).

Aged eight years under a natural layer of 'flor' yeast, and given a further eight years of 'oxidative' ageing prior to being blended with a small amount of Pedro Ximenez before bottling. This superior Amontillado is intense with notes of caramel and toffee, roasted hazelnuts and a touch of raisin sweetness. Darker and fuller than the Tio Diego through the addition of must and PX. Rich, full and textured with a bitter sweet finish.

"Suffice to say this is the finest, darkest, sweetest, most intoxicating PX I have ever tasted. Valdespino is one of the ‘100 Most Iconic Wine Estates’ in my book." Matthew Jukes www.matthewjukes.com The NV El Candado Pedro Ximenez, produced from sun-dried Pedro Ximenez grapes for two weeks, and aged in a solera for an average of 8-10 years, is bottled with 400 grams of sugar and 17% alcohol. Mahogany color, the nose is a symphony of candied, dried fruits, raisins, figs and dates. The palate is clean, very sweet and spicy, and should be consumed quite fresh (10 degreess C), with chocolate dessert (or as a dessert in itself). Rating: 90 Luis Gutierrez, www.robertparker.com

"Produced with Palomino grapes from the Miraflores vineyard and aged for five years under yeast. Easy to drink, with a sweet note of apples in the nose, a polished and gentle palate, ending with a saline touch." Rating: 89 Luis Gutierrez, www.robertparker.com

'It's apple' ÉS Poma is a Mistelle made with Grenache from the Empordà and apple juice from Girona, fortified with brandy. Green apple aromas, worth highlighting are its elegance and very clean aromas. It has volume on the palate, and is fresh, offering a fine and silky mouthfeel.

Rich, sweet and velvety smooth on the palate, Nectar shows complex flavours of caramel, dried fruits, figs, mocha, nuts and spices and is a perfect match for all sweet desserts.

Iconic

A fine Manzanilla that's powerfully aromatic. Fresh, with a salty tang, with plenty of acidity together with a very satisfying lemon twist to the finish. A natural Product with plenty of colour, weight and concentration.

IWC Fino Trophy 2017 - Complex aromas of roasted fruits and nuts are given a yeasty, lemon edge on the palate. Vibrant with a long finish.

Super-rare unfiltered special edition, available while stocks last. A wonderful and understated wine. Made without clarification or filtration, Tio Pepe En Rama seeks to emulate the experience of tasting Tio Pepe straight from the cask and is super-fresh and super-charged with flavour. Initially approached as an experimental bottling, the success of Tio Pepe Fino En Rama has pioneered a whole new sherry category, in which Tio Pepe played a key role.

Clear, pale yellow colour with green hints of green - brilliant and intense. Extremely dry with the intensity of a wine maturing under flor.

Alfonso is a delicious, dry Oloroso with a deep mahogany colour, warm spicy aromas and pronounced nutty flavours. A rich, smooth wine with a long, lingering finish. The perfect partner for game, light cheese and pâté.

Golden colour with a familiar Manzanilla and ripe sultana nose. On the palate it is rich and pleasantly cloying with a long sweet finish. Serve well chilled with creamy puddings.

Dense, nutty, proper old-school sweet Oloroso.

The Collection 12 year old Amontillado originates from the Collection Fino, with at least a further 4 years of oxidative ageing. This adds some nuttiness while maintaining the freshness of the Fino character. Delightful

A beautiful golden brown colour with a toffee and caramel nose.

Solera 1847 is an elegant Cream: made from 75% Palomino grape, blended with Pedro Ximènez. Dark mahogany in colour it is velvety soft on the palate conjuring flavours of dried figs and raisins, with a toffee finish.

The bouquet shows notes of both the biological and oxidative ageing, yeast, bread, but also dried fruits and a hint of toffee, caramel and leather. Very dry, very complex, with a generous body and well balanced acidity. Tio Diego is the flagship Amontillado from Bodegas Valdespino, directly related to the Fino Inocente. Both wines are made with must from 56 ha of vineyards in Macharnudo Alto, fermented with indigenous yeasts in old oak casks instead of temperature-controlled stainless steel like all other sherry producers nowadays. They fill around 200-300 casks per year, giving them a large array of slightly different wines. Once fortified to 15% and aged under flor for at least one year, the casks are all tested and enter the solera of either the Fino Inocente or the Amontillado Tio Diego. Mind that one is not exactly a longer aged version of the other, they are separate wines, made from the same must. Both parallel solera systems have a similar set-up (10 criaderas + solera row) but the rotation is different: while the Fino is bottled twice a year (spring and autumn) and refreshed with new sobretabla, the Amontillado is only bottled once a year by the end of autumn. Slower rotation results in a higher average age: while Inocente is 10 years old upon bottling, Tio Diego is around 18 years.

Classic Manzanilla that needs to be served cold & drunk asap after purchasing. It'll keep in the fridge for around 4 days but it seldom lasts that long! Grab some green olives & some charcuterie & get stuck in. Pale lemon. M+ aroma intensity. Archetypal w. almond, green apple. Yeasty flor notes of salinity, green olive & sea spray. Fully developed (do not age, they've done that for you!). Dry. Low acidity. Green apple & almond. Salty, fresh, moreish!

Very concentrated on the palate, this Palo Cortado spends a minimum of twelve years maturing in the Leonor solera before bottling. A clear staff favourite here at Cambridge Wine Merchants.