Andrew Jefford: Clear and light, but orange in hue. Tangy and full, but rather heavy-boughed; a very developed style. Not unattractive for all that. This smells to me as if it has gone beyond pasada and is heading for Amontillado. On the palate, too, it is very nutty, full, and long, very dry, very scouring... Obviously authentically old and a true Sherry style, but I’m not sure it is in the very best condition it could be in, and I’m also not sure that it delivers on the promises of Manzanilla, other than in that it is lighter and more elegant than a Jerez version might be. 87

Peter Liem: Deep in color and almondy in tone, this is at the limits of flor aging, on the cusp of turning into Amontillado. It’s elegant in texture and assertive in fragrance, and it’s fascinating to taste at this stage: I think that with further barrel aging it would be a particularly fine Amontillado, possibly even better than it is a Manzanilla pasada currently, and it teaches you a lot about the process of flor aging. 95