Jay Miller
Jay Miller
While not in the same class as the Gonzalez Byass vintage seminar from 2 years ago it was nonetheless a very interesting and informative session. One thing I liked at the Byass event was being able to try each of the Sherrieswith a bit of cheese, or an almond, or some bread. Here they only provided bread but it was instructive to note the difference that could make as well.
Apparently W&H has started producing larger quantities of their Anadas for release at retail (previously they were only kept in house, starting with the 1920 vintage). One thing that
makes their program even more unusual than most is that they are including biologically aged Sherries. They do natural yeast fermentation.
2010 Anada Fino
They started making this with the 2001 vintage and the 2006 was the first vintage released commercially. Lovely, soft sea breeze nose. bright limpid wine with a beautiful lingering finish. Even better with a bit of bread.
2003 Anada Oloroso
Much richer nose, notes of caramel and hints of loam
ON the palate delicious with hints of bitter orange peel. I fount it a bit agressive on its own but just a bite of bread improved it dramatically.
2001 Anada Oloroso
Even more complex nose, more loamy. All the good poitns of the 2003 but more balanced, long, quite impressive finish. Interestingly, pairing with bread did nothing for this and while I preferred the 2001 on its own with bread I preferred the 2003.
NV Don Zoilo Amontillado
Wow, intense brilliant nose, best of the flight. However quite acidic and my least favorite on the palate as a sour note detracts for me. It might just be that it suffered being a bone dry wine following 2 sweeter wines but on the other hand I could go back to the fino with no difficulty. Also, this really cried out for some cured meat.
Apparently W&H has started producing larger quantities of their Anadas for release at retail (previously they were only kept in house, starting with the 1920 vintage). One thing that
makes their program even more unusual than most is that they are including biologically aged Sherries. They do natural yeast fermentation.
2010 Anada Fino
They started making this with the 2001 vintage and the 2006 was the first vintage released commercially. Lovely, soft sea breeze nose. bright limpid wine with a beautiful lingering finish. Even better with a bit of bread.
2003 Anada Oloroso
Much richer nose, notes of caramel and hints of loam
ON the palate delicious with hints of bitter orange peel. I fount it a bit agressive on its own but just a bite of bread improved it dramatically.
2001 Anada Oloroso
Even more complex nose, more loamy. All the good poitns of the 2003 but more balanced, long, quite impressive finish. Interestingly, pairing with bread did nothing for this and while I preferred the 2001 on its own with bread I preferred the 2003.
NV Don Zoilo Amontillado
Wow, intense brilliant nose, best of the flight. However quite acidic and my least favorite on the palate as a sour note detracts for me. It might just be that it suffered being a bone dry wine following 2 sweeter wines but on the other hand I could go back to the fino with no difficulty. Also, this really cried out for some cured meat.