★★ Great Wine “Beautiful colour and very aromatic. Dried peach, red apple, nuts and toast on the nose. Followed up by a palate that’s both vibrant (dried citrus, tangy apricots) and mature (toasted nuts, caramel) and finishing with saline freshness. One of the best Amontillados I’ve had.”
Varietal Palomino sherry aged for 12 years in a singular bota (barrel) with 18.0% abv. The Diatomists concept focuses on grower sherries.
Grown in: Jerez, SPAIN.
Sherry can pair with almost anything, hence it’s natural home in a tapas bar. This is thanks to its acidity and intensity. An Amontillado as good as this one will shine alongside a platter of smoky and spicy charcuterie, or try it with seafood paella for something different.
About the Producer
Diatomists is one of the more exciting ventures I’ve come across. Founded by the trio Antonio from Jerez, George from Oxford, and Tommy from Barcelona, who all have an enviable passion for Jerez and its sherries. They say they select more “floral, fresh and fruit driven wines” than what you might traditionally expect from sherry, and I’ve certainly found their sherries approachable without missing out on complexity and vibrancy. The brand focuses on growers and terroir, especially soil and single sites, and is making a case for quality sherry. A welcome initiative as the category fights against price spiralling in the multiple retailers.