Make sure to try this wine

Alburejo, Oloroso, NV

4,0 NJP of 5,0 NJP

Alburejo, Oloroso, NV (8 EUR/9 USD in Sweden; 375 ml) white dry sherry, Jerez, Spain, 4,0 NJP of 5,0 NJP (90 points of 100 points) (05-07-2020 by Nenad Jelisic)

 

Finally, a Sherry Oloroso-wine that impresses. The last time I tasted such a good Sherry Oloroso-wine was several years ago. In the aroma one will find raisins, cinnamon, walnuts, dried figs and burnt sugar. The flavour is fresh and a little salty. In it one will find roasted sugar, walnuts, citrus fruits, dried figs, green apples, cinnamon and raisins.

 

Alburejo Oloroso NV is made of 100% Palomino Fino (green grape), which according to Spanish law must come from the triangle shaped area between Jerez, Sanlúcar de Barrameda and El Puerto de Santa María in Spain. The grapes for this Sherry Oloroso-wine are grown on three types of soil: the first type, which is almost white and called albariza, consists of 50% of lime and the rest of clay, limestone and sand, the second type, which is dark brown and called barros, consists to 10% of lime and the rest is dominated by clay and the third type, which is yellowish and called arenas, consists to 10% of lime and the rest is dominated by sand. The wine's production process is as follows: the grapes are harvested in the beginning September, after the harvest, the grapes are quickly delivered to the winery, so that oxidation does not destroy the grapes, where they are destemmed and gently pressed, the pressed grape must, from the first pressing, is fermented in stainless steel tanks until the fermentation process is complete, the finished fermented dry wine with an alcohol strength of 11-12% is fortified with strong grape spirit to around 18% and then it undergoes at least 10 years long solera-process. Solera-process means that 4 to 7 layers of 600 litres oak barrels lie on each other. The oak barrels at the bottom contain the oldest wines and it is from those that the wine is bottled. After the wine has been taken out of the bottom oak barrels, the same amount (maximum 33% per year) is filled from the oak barrels that are closest to the above and so on. The higher alcohol content of the wine prevents layer of flor (a skin of yeast) from forming. Note here that wines which are aged in oak barrels that form layer of flor do not come into contact with oxygen and therefore become drier than wines that have not formed layer of flor, and come into contact with oxygen.

 

Alburejo Oloroso NV little salty and very long and fresh aftertaste makes it fit really well as an aperitif. I guarantee that soon after you have drunk it you will be craving for food. Cool it down to 8°C and then enjoy it while complexity grows in your glass over time. Drink it, if possible, from Orrefors Elixir Connaisseur or Riedel Sommeliers Sherry or Spiegelau Willsberger Anniversary. When food is in question, I recommend cold cuts or breaded cod or breaded oysters or breaded shrimps or breaded plaice or all kinds of tapas or creamy lobster soup. The wine will not develop further, but thanks to its complexity and acidity, it will be good to drink for many years to come.

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