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Bodegas Rey Fernando de Castilla, Jerez-Xeres-Sherry Antique Amontillado, NV (500ml)

Fortified Wine from Jerez / Sherry, Spain
by Bodegas Rey Fernando de Castilla
$66.99
Taxes and shipping calculated at checkout.
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Twenty years in solera is serious age for an Amontillado, and Fernando de Castilla's Antique gets there the classic way: more than five years under a layer of flor yeast, then fortified to 19% and left to age oxidatively for the long haul. That double life is the whole point of Amontillado. It starts with the bright, salty tension of a Fino and slowly takes on the depth of oxidation, and this bottle is a textbook example. The Palomino Fino comes from the estate's Pago Balbaino vineyard, on white albariza soils that run 70–80% limestone and hold water well. Behind it is Jan Pettersen, a Norwegian who spent 15 years at Osborne before buying the house in 1999. It's bottled just once a year, in winter, when the cold clarifies the wine naturally and it needs very little filtration. Serve it lightly chilled, at 12–16°C as the producer suggests, and think of it as a dinner wine, not just something to sip before the meal.

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Wine Details

  • Grape Variety

    Palomino

  • Vintage

    NV

  • Size

    500ml

  • Farming Practice

    Traditional

  • Style

    Aromatic , Earthy , Minerally

  • Sweetness

    Dry

  • Body

    Medium Bodied

Flatiron's Take

From the Importer

What Bowler Wine has to say about this wine:

100% Palomino Fino Aged on yeasts for 5 years and ABV is increased to 19%. Later subjected to oxidation and Solera Aged for 20 years.

Tasting Notes & Food Pairings

Perfect Pairings

Jamón ibérico and Marcona almonds; aged Manchego; clear beef or chicken consommé; French onion soup; sautéed wild mushrooms or mushroom risotto; braised artichokes; riñones al jerez or chicken cooked in sherry.

Tasting Profile

Expect the classic aged Amontillado profile: toasted hazelnut and almond, polished wood, dried orange peel and a salty, tangy edge left from its years under flor. Bone-dry and taut rather than heavy, with bright acidity and real depth from long oxidative ageing, it typically finishes very long, nutty and savoury. Think of a Fino that has grown darker and richer.