|Woodland Hills Wine Company||USD 24.95 $24.95 750ml|
|All Star Wine & Spirits||USD 29.99 $29.99 750ml|
Lustau East India Solera Sherry NV
****/Highly Recommended, F. Paul Pacult (Spirit Journal): Dark brown cola color... Deep aromatic notes of dates, prunes, and figs... nuttiness/nougat quality... rich, lusciously pruny, leathery, and toasty... chewy notes of buttercream, cocoa, and vanilla bean. Very good, even excellent... (Dec 2009)
voluptueux, très sucré, miel, noix, bel équilibre. LCBO 17$
External Reviews for Lustau East India Solera Sherry
Pure, distinctly dried-fruit (figs and dates) nose. A luscious, decidedly sweet, but balance dessert wine with coffee, chocolate, date and apricot flavors.
Readers looking for something weighty, sweet, and provocative should check out the non-vintage East India Solera. A blend of soleras averaging 15 to 50 years of age, it boasts a dark amber color as well as a huge nose of melted toffee, caramel, figs, and prunes. This over-the-top yet surprisingly vibrant (because of good acidity) effort is best drunk as dessert at the end of a meal.
Rich and concentrated with coffee and caramel flavors in a balanced presentation. Picks up a grilled nut accent on the finish. Solid and complex, but not cloying. Drink now.
Dark amber. Rich, date and fig. But big spicy palate. Drink now.
Last reviewed in 1994 and rated Five Stars. Dark brown cola color; excellent purity. Deep aromatic notes of dates, prunes, and figs mingle and stir way deep in the sampling glass; aeration introduces a nuttiness/nougat quality that merges well with the dried fruit elements. Entry is rich, lusciously pruny, leathery, and toasty, if just a touch lighter than I recall; midpalate expands marginally on the dried/ripe fruit aspect, bringing in chewy notes of buttercream, cocoa, and vanilla bean. Very good, even excellent but not as awesome as I remember from the 1900s. Highly Recommended.
This Olorosoandrsquo;s dose of pedro ximandeacute;nez accounts for its aromas of raisins, dried fruits and figs, as well as its creamy, spicy texture. Complex notes of cinnamon, clove, iodine and mineral details build into the finish. Serve it with cinnamon flan.
This is a selection from botas of Oloroso and Pedro Ximandeacute;nez raised separately and then blended to age for three years in solera. The result puts the sweetness of the PX in front, with flavors of plum jam and tobacco. The salinity of the Oloroso brings freshness and fine minerality that play softly in the background.