Palo Cortado Wellington Vinos Viejos de Hidalgo 30 Year Old 50cl

Vinos Viejos de Hidalgo 30 Year Old Palo Cortado Wellington 50cl

Grape: 100% Palomino Fino, 2g/L residual sugar

A very old dry fortified wine of Denomination of Origin, ‘Jerez-Xérès-Sherry’. Dark amber, Intensely rich pervading nutty aroma. Dry, very nutty, full bodied on the palate.

Critics' Tasting Notes: 

"The NV Palo Cortado Wellington VORS is produced from Palomino grapes from the Balbaina and Miraflores vineyards, both in the municipality of Sanlucar de Barrameda, where the winery is also located. The wine has a deep amber color, a profound, clean, subtle nose of candied oranges, ginger, hazelnuts, cigar ash and smoke. The complex palate is very gentle, sharp but not aggressive, with clean flavors, great persistence and a dry finish where the orange rind comes back with a touch of beeswax. An exceptional Palo Cortado. 19% alcohol. 1,000 half-liter bottles are filled each year."

95/100 points, Luis Gutiérrez, WINE ADVOCATE, August 2013

"Pale amber, with touches of orange and brown. Mahogany wood-polish lift to cooked orange peel, hazelnut fudge, cinnamon spice, hard cheese and chocolate. Intense, powerful palate entry, with spice, toasted hazelnut and some richness of cooked citrus. Such intensity will be hard for some, but this is an exceptional wine with exceptional length." Drink 2019-2035

19/20 points, TimJackson MW, JancisRobinson.com, May 2019

Serve at room temperature as an aperitif or dry after dinner drink. 

Produced according to the traditional methods. The ageing method used for all Sherries is known as the Solera system which consists of a continuous blending of young Sherries with older ones resulting in a Sherry of consistent quality. Matured in solera in casks of American oak in the Sherry town of Sanlúcar de Barrameda. The maturation is first partially ‘biological’ i.e. under a thin veil of yeast or flor and partially oxidative, followed by a completely ‘oxidative’ process which begins as the yeast dies off due to lack of nutrients available in the Sherry. Then follows several decades of ageing in cask.