★★★ Outstanding Wine “Let me forewarn you – I will gush over this wine. Slick, caramel coloured liquid with brilliant, vibrant aromas of caramelised nuts, wood spice, flecks of vanilla, and dried fruit. The palate is surprisingly fresh, given its been aged for 12 years, with packs of prunes, soft tobacco hues, sweet almonds and walnuts, and orange peel. A long, off-dry finish. Superb and easily Diatomists’ best wine yet.”
Varietal Palomino sherry aged for 12 years in a singular bota (barrel) with 19.0% abv. The Diatomists concept focuses on grower sherries, with the fruit for this wine grown in Pago Milaflores, before being aged in Jerez de la Frontera’s Bodega Gracia Jarana.
Grown in: Jerez, SPAIN.
Oloroso is traditionally enjoyed after a meal here in the UK, sometimes with a cheeseboard – and it works wonders in that setting. However, I really love Oloroso with rich meats. One of my most enjoyable memories in experimenting with food and wine was in pairing a great Oloroso with steak and ale pie. It worked beautifully. Oloroso’s nuttiness also makes it a good partner with meats in glaze, such as BBQ pork ribs or game dishes with sweet sauces.
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.