Profile

Structure

Bodymedium
Tanninlow
Acidityhigh
Sweetnessdry
Oakoak aged

Drinking window

Best 3 to 15 years from bottling.

bottling3 yrs15 yrs17 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.

In the glass

Medium-bodiedLow tanninHigh acidityDryLong, Nutty And Fresh finish

Aroma: roasted almonds, toffee, light sea salt, dried orange, chamomile

Palate: walnut, dried apricot, caramel, mineral saline

Sanlúcar Amontillado with hazelnut and toffee character; the biological Manzanilla origin gives a characteristic saline freshness to the oxidative nutty depth.

What it pairs with

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 Las Medallas Amontillado

Allow 5 minutes from open to pour.

  1. Open and pour. Open and pour directly. No decanting required for this style.
  2. Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a Sherry copita: the bowl shape rewards the wine's structure.
  4. Pair with. Salmorejo cordobés, Tapas of salted nuts and olives, Soft-scrambled eggs with truffle. Match the wine's structure to the dish's fat and salt.

History

Las Medallas (The Medals) takes its name from the show awards Argüeso won in 19th-century European wine expositions. The Amontillado is produced in the Barrio Bajo cellars from a solera that begins as San León Manzanilla and undergoes full biological-to-oxidative progression.

  1. 1880Las Medallas name adopted following Argüeso wins at European exhibitions

Facts

Producer
Bodegas Herederos de Argüeso · visiting guide
Grapes
Palomino Fino
Classification
DO Manzanilla-Sanlúcar de Barrameda
Oak
Biological then oxidative ageing in American oak solera
ABV
18.5%
Price
€12-22 at retail
Drinking window
3-15 from bottling

Frequently asked about Las Medallas Amontillado

What does Las Medallas Amontillado taste like?

On the nose, roasted almonds, toffee, light sea salt, dried orange, chamomile. On the palate, walnut, dried apricot, caramel, mineral saline. Structurally medium-bodied, low tannins, high acidity with a long, nutty and fresh finish. Sanlúcar Amontillado with hazelnut and toffee character; the biological Manzanilla origin gives a characteristic saline freshness to the oxidative nutty depth.

When should I drink Las Medallas Amontillado?

Drink 3-15 from bottling. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Las Medallas Amontillado?

Salmorejo cordobés is the canonical pairing. Other strong matches include Tapas of salted nuts and olives and Soft-scrambled eggs with truffle. Thick cold tomato soup finds a savoury counterpart in dry Amontillado.

What grapes are in Las Medallas Amontillado?

The blend is Palomino Fino. The wine is classified as DO Manzanilla-Sanlúcar de Barrameda.

Tags

dry fortified sherry high acid low tannin medium body medium term mood savoury occasion aperitivo occasion weeknight old world pairs with aged cheese pairs with aperitif pairs with mushroom palomino fino price everyday

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