Nicely done and racy for an oloroso, with quince, baked peach and honey on the nose and then apricot and mocha flavors taking over in the mouth. Arguably a bit acidic, but that only helps to propel it toward an orange-tinged finish thatâ€™s natural, sheer and clean
|Nicely done and racy for an oloroso, with quince, baked peach and honey on the nose and then apricot and mocha flavors taking over in the mouth. Arguably a bit acidic, but that only helps to propel it toward an orange-tinged finish that’s natural, sheer and clean
|Bodegas Pedro Romero was founded in 1860 by Vincente Romero Carranza in the small village of Sanlucar de Barrameda. The bodega has always been family owned and is now in its 6th generation. The bodega owns 10,000 oak casks for aging its sherries.
Sanlucar de Barrameda is located on the Atlantic coast at the mouth of the Guadalquirir River. The bodega’s geographical location within the village is one of the keys to its identity, because its location allows it to take maximum advantage of the humidity, the trade winds from the Atlantic, and all other aspects of the unique microclimate that are attributed to the village. The prevailing trade winds from the Atlantic provide the humidity, which is crucial to enable the ’velo de flor’ or the ’layer of yeast’ to flourish in the casks during the dry summer months. This ’velo de flor’ acts as an insulating blanket as it grows on the surface of the Fino and Manzanilla sherries to prevent them from oxidation. The humidity also enables all of the sherries to develop sufficient acidity for the proper texture and mouthfeel while they are aging in the Solera system.
All of the sherries are aged in the bodega using the traditional Solera system of 600 liter casks made from American white oak.