Amontillado Solera AOS: Solera de 1903

Amontillado Solera AOS: Solera de 1903

 

The Osborne family takes great pride in their Rare Collection, not only because they have passionately cared for them during many decades, but also because every drop encloses their heritage and tradition. As a result of this strong, long-term record in sherry winemaking and respect for the land, Bodegas Osborne has been able to preserve some very old soleras, originally intended for the family’s consumption on rare occasions. Not long ago, the family decided to share these wines with wine lovers around the world, releasing a selection in extremely limited quantities. The Solera AOS brand name relates to the first two initials of Antonio Osborne and the S relates to “Solera.” 
This small amontillado solera was founded in 1903 by D. Tomás Osborne Guezala, II Count of Osborne to commemorate the birth of his son Antonio. This wine is crafted from the best amontillados in the winery and the Count of Osborne expressly stated that it could not be bottled until 1924, when his son Antonio would become of age.

 

Denomination: D.O. Jerez-Xérés-Sherry and Manzanilla – Sanlúcar de Barrameda

Area of production: El Puerto de Santa María, Cádiz

Type of wine: Amontillado

Grape variety: Palomino Fino

Average Age: 25 years.

Year the “Solera” (vintage) was founded: 1903

 

 

CRAFTING & AGEING 

This Solera has aged so well and is so remarkably complex and seductive due to the coageing of PX with Palomino (now disallowed by the Regulatory Council) more than 100 years ago. Aged in the traditional criaderas and soleras system for over 25 years. The entire solera consists of 39 butts divided into 3 criaderas.

 

TASTING NOTE by Luis Gutiérrez (2013)
LOOK: A bright, dark mahoganycolored wine.
AROMA & PALATE: The complex nose is one of a kind, with strong aromatics, rosemary and thyme covering the roasted hazelnuts, bitter oranges, noble woods and curry. The medium- to full-bodied  palate shows a very spicy, smoky wine with hints of coffee, layered, intense, more subtle than 'in your face' and very complex.
SERVING & FOOD PAIRING The rich and saline profile of this wine pairs perfectly with jamon, nuts, and aged cheeses such as Manchego.

Best enjoyed at 12-16ºC / 60ºF.

 

WINE ANALYSIS
Alcohol (º): 22± 0.8
pH: 3.3 ± 0.3
Total acidity (g/L): 8 ± 3
Volatile acidity (g/L): < 1.2
Residual sugar (g/L): 6 ± 3

 

MOST RECENT AWARDS
97pt · Platinum Decanter (2018)
96pt · Guía Peñín (2018)
91pt · Wine Spectator (2014)
97pt RP · Wine Advocate (2013)

 

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