Bodegas Dios Baco Amontillado
WHY WE LOVE IT
- This Amontillado is part of the core range from Bodegas Dios Baco. It starts as a Fino and after +/- 9 years, the flor is killed by fortifying the wine. It then moves into an oxidative phase and matures for another 10 years before being bottled. It means this Amontillado is almost 20 years old, but not enough to get the V.O.S. label (and ask a higher price).
- In general, these wines are very interesting: they’re old, but not enough for the official categories, so they’re relatively affordable.
Varietal Composition: Palomino Fino, Moscatel
Elaboration: After initial fermentation and examination of the Flor that develops inside the barrels of still wine from the Palomino Fino grapes, a determination is made for each barrel whether it is to become Fino or Oloroso. The wines are then fortified 15%-17% alcohol and they become part of a solera. Fino remains pure palomino and great pains are taken to maintain its vigorous Flor. Oloroso has some sweet muscatel blended in. Fino ages a minimum of 5 years while Oloroso ages for at least 8. Manzanilla is a Fino whose aging takes place in the town of Sanlúcar de Barrameda. Amontillado is a Fino whose Flor has not held up and thus is fortified with more alcohol and sweetened. Cream is a highly sweetened version of the Oloroso. Fractional blending takes equal amounts from the bottom barrels of the oldest wines and refills from barrels of younger wines above as the oldest wines are bottled. Pedro Ximénez begins by sun drying grapes prior to pressing. Once the must is fermented, they are then added to their own “PX” solera for aging.
Tasting Notes: Leading with a sweet aroma of butterscotch and hazelnuts, caramel and spice, this Amontillado fits nicely whenever good taste and sophistication reside. We recommend pairing it with the smoky taste of grilled mushrooms or roasted glazed chicken. It also works incredibly well as a deglazing wine for any poultry or meats.
Non Vintage – 90 Wine Spectator | 90 & Best Buy Wine Enthusiast