Don Nuño Dry Oloroso, Solera Familiar, Emilio Lustau

Don Nuño Dry Oloroso, Solera Familiar, Emilio Lustau

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Don Nuño Dry Oloroso, Solera Familiar, Emilio Lustau

Description

Bodegas Emilio Lustau was established in 1896 and was initially a small family concern until the founder`s son-in-law placed it on a business footing. The firm is perhaps best known as pioneering the Almacenista system, whereby individual dry Sherries are produced from small private holdings. These are bottled under Lustau`s name but with the individual bodega's name on the label as well. Today they are amongst the most sought-out Sherries in the region.

Aged for 12 years in the bodegas of Jerez, this is rusty gold in colour. Full-bodied, it has great intensity on the nose due to the long ageing. This wine combines softness and great complexity, giving enormous length on the palate. Rich stews and red meats would be a very good food pairing for this wine. It is also an excellent digestif.
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About this WINE

Bodegas Emilio Lustau

Bodegas Emilio Lustau

Emilio Lustau was established in 1896 and was initially a small family concern until the founder`s son-in-law placed it on a business footing.

The firm is perhaps best known as pioneering the Almacenista system, whereby individual dry sherries are produced from small private holdings. These are bottled under Lustau`s name but with the individual bodega's name on the label as well. Today they are amongst the most sought-out Sherries in the region.

The firm also produces superb wines from its recently acquired 170 hectare Montenegrillo vineyard.

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Oloroso

Oloroso

Oloroso Sherries, made from Palomino grapes, are by default dry, amber- to mahogany-coloured with pronounced nutty fragrance and flavours, full, vinous body and persistent finish. The alcohol content varies between 17º and 22º.

The sweet version is sweetened before bottling with luscious, sticky, treacle-thick wine made from Pedro-Ximenez grapes. Sweet Olorosos are really hedonistic, combining aromas and flavours of molasses, figs, prunes and melted toffee overlaid by sweet spices (cinnamon, cloves, liquorice) .

Olorosos are not allowed to grow the flor yeast during the maturation, so they lack the fresh yeasty/salty taste of the Fino and Amontillado sherries. Without the layer of flor, Olorosos undergo a more intense oxidative exposure that imparts the characteristic nutty flavours. Precisely because their long oxidative ageing, they are among the longest-lived wine styles. Sweet Olorosos are perfect companion to caramel and dried fruit desserts, cakes and blue cheeses.

Cream sherry, Amoroso, and Brown sherry are different styles (in terms of sugar content) of PX-sweetened Oloroso.

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Palomino Fino

Palomino Fino

Palomino, named after Fernan Yanez Palomonio, one of King Alfonso X`s knights, is the primary grape variety for Sherry styles (Fino, Manzanilla, Amontillado, Oloroso, Palo Cortado) production.

It is a high yielding variety that is widely planted in Spain producing mostly insipid thin, dull wines lacking in fruit and acidity. However it thrives on the predominantly chalk based soils of Cadiz  where it produces large bunches of golden yellow grapes, which ripen in early September. The resulting must is transparent in colour and somewhat neutral in flavour, but the subsequent wine can develop a coating of flor before maturing in the solera system and produce a whole range of intense and aromatic sherries.

It is also grown in South Africa, California, and Australia where it is fortified to make sherry-style wines.

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Reviews

Customer reviews

Wine Advocate87/100

Critic reviews

Wine Advocate87/100
The NV Dry Oloroso Don Nuno is produced from Palomino grapes, fortified to 20%, and aged in American oak botas. Its heady, aromatic nose still has some fruity aromas from the grapes, intermixed with the noble woods, which comes through as a textbook, young Oloroso nose. The medium-bodied palate reveals very clean flavors of roasted nuts and a touch of brandy. Its a good entry-level Oloroso, with good quality to price ratio. Drink 2013-2015.
Luis Gutirrez - 29/08/2013 Read more