Jesús Barquín: Beautiful shiny golden color. The nose is dominated by the biological aging phase and subtle notes of caramel and nuts. Very dry, vibrant, and well-structured palate. A superb example of Amontillado-Fino. 17.5

Andrew Jefford: Pale, light gold in color. Dry, refined, and yeasty: an Amontillado in which you can smell the ghost of flor, lingering and waving its blanket of dead fungus at you. Almost bready, behind all that aldehyde. Very connoisseur-friendly. On the palate, this is light and intense, darting, very concentrated —and very dense despite that lightness. One sip is with you on the tongue for 40 seconds or more. There’s acidity in tongue-curling proportions and an unexpected umami at the end, too, perhaps connected with that ghost flor. A precise, penetrating Amontillado of purists’ classicism, though perhaps younger than most. 16

Richard Mayson: Lovely pale amber color, with a golden glint; aromatic Fino-Amontillado aromas, apple-like fruit and freshness still evident; fine, elegant savory character, crisp and bone-dry with a light, playful finish. Delicious but youngish and on the cusp of Amontillado. 16.5