Andrew Jefford: Old gold in color, strangely enough. Sweet- edged and Amontillado-like. Lacks freshness and lift, perhaps because it is pasada-style, and the “raisin” note of the sweeter PX styles comes through here. On the palate, this is exactly what you find: I would truly call this a PX-Montilla light Amontillado rather than a Fino, and enjoy it as such. At the end of everything, this is in fact rather delicious as a super-light, gossamer style Amontillado, so I’ll score it as such! 88

Peter Liem: This is heady and bold, with savory, umami notes of long aging under flor. It remains taut and focused, unfolding on the palate with a subtle nuance. 90