Jerez: Bodegas Fundador Guided Tour with Tasting Session
Tour Bodegas Fundador, the oldest bodega in Jerez, with a guide. Trace sherry wine and brandy production from the vineyard, then enjoy your selected tasting.
Profile
Structure
Drinking window
Best 0 to 10 years from bottling.
bottling0 yrs10 yrs12 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.
What it pairs with
- Queso de oveja curado (hard sheep's cheese) Complex aged sheep's milk cheese matches the depth and oxidative character of 12-year Amontillado.More wines for cheese →
- Lomo ibérico Loin of cured Iberian pork complements the nutty, complex register of old Amontillado.More wines for charcuterie and cured meats →
- Consommé with mushroom Traditional match of aged Amontillado with savoury clear broth.More wines for mushrooms and truffles →
With cheese
Queso de cabra payoya
Our pick Payoyo describes its semicured goat cheese as very creamy, nutty, slightly acid and savoury. A dry Amontillado, aged first under flor and then in contact with air, has the depth to meet it, and sherry.wine names semi-cured cheeses for Amontillado.
Queso de Grazalema
Our pick Payoyo describes its semicured goat and sheep blend as very melting and slightly acid, with a hint of hazelnut. A dry Amontillado, aged under flor and then in contact with air, meets it with oxidative depth, and sherry.wine names semi-cured cheeses for Amontillado.
How to serve Amontillado 12 Años
Allow 5 minutes from open to pour.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a Sherry copita: the bowl shape rewards the wine's structure.
- Pair with. Queso de oveja curado (hard sheep's cheese), Lomo ibérico, Consommé with mushroom. Match the wine's structure to the dish's fat and salt.
History
The Amontillado 12 Años from El Maestro Sierra is produced from old soleras in the historic centre bodega. The 12 años designation confirms minimum 12 years of combined biological and oxidative ageing, resulting in a wine of greater depth and complexity than the commercial Amontillados of large bodegas.
- 1850El Maestro Sierra Amontillado solera established in the Jerez historic centre
Facts
- Producer
- El Maestro Sierra · visiting guide
- Grapes
- Palomino Fino
- Classification
- DO Jerez-Xérès-Sherry
- Oak
- American oak butts; dual biological and oxidative ageing in old El Maestro Sierra soleras; minimum 12 years
- ABV
- 18.5%
- Price
- €18-28 at retail
- Drinking window
- 0-10 from bottling
- First vintage
- 1850
Frequently asked about Amontillado 12 Años
When should I drink Amontillado 12 Años?
Drink 0-10 from bottling. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Amontillado 12 Años?
Queso de oveja curado (hard sheep's cheese) is the canonical pairing. Other strong matches include Lomo ibérico and Consommé with mushroom. Complex aged sheep's milk cheese matches the depth and oxidative character of 12-year Amontillado.
What grapes are in Amontillado 12 Años?
The blend is Palomino Fino. The wine is classified as DO Jerez-Xérès-Sherry.
Tags
Taste it where it is made: tastings near El Maestro Sierra
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