A most gorgeous and unique Fino. (info below from sherrynotes.com) This wine is almost 15 years old on average and most wines would have turned into Amontillado by that time. It takes a lot of temperature and humidity monitoring to keep the flor alive for such an extensive period. In fact Hidalgo says they can only make this happen in the most humid parts of the bodega. Nose: highly complex. It goes all the way from a warm, honeyed apple note to the smell of a stable. In between are dozens of tiny aromas: banana peel, yeast, polished oak, salty seawater, lime, aged cheese, toasted wood and dried mushrooms... Mouth: medium-bodied and fairly glyceric. It shows a remarkable peppery heat and concentration. An olive brine bitterness, some toasted notes and salty almonds. Lemon zest... Soil composition: Chalk and sand Year vineyard planted: 1974; 2003 First vintage of this wine: Solera started in 1961 Bottles produced of this wine: 10,000 (at Matthews, North Carolina) https://www.instagram.com/p/BqKfoucgepy/?utm_source=ig_tumblr_share&igshid=1nq9r3xatu2n1