Guided visit of Bodegas Barón with an "en rama" tasting and tapas
Discover one of the oldest wineries in the Marco de Jerez. Stroll through its historic corridors and enjoy a Manzanilla sherry tasting paired with delicious accompaniments.
Profile
Structure
Drinking window
Best 10 to 30 years from bottling.
bottling10 yrs30 yrs32 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
Aroma: deep hazelnut, sea salt, dried herbs, toffee, aged oak
Palate: walnut oil, saline mineral, dried apricot, light rancio
Old Amontillado from the Hidalgo Sanlúcar solera: extended ageing on the scale between standard Amontillado and VORS, the saline coastal terroir persisting through deep oxidative complexity.
What it pairs with
- Sautéed wild mushrooms on toast The wine's umami oxidative depth and sea-salt edge match earthy wild fungi.More wines for mushrooms and truffles →
- Aged Manchego Gran Reserva with quince Old cheese and old sherry create a flavour exchange of salt, nut and mineral.More wines for aged hard cheese →
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 Viejo
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. Sautéed wild mushrooms on toast, Aged Manchego Gran Reserva with quince. Match the wine's structure to the dish's fat and salt.
History
Hidalgo's Amontillado Viejo (Old Amontillado) is drawn from the deeper tiers of the Sanlúcar solera, representing wine that has completed a full biological phase as Manzanilla before transitioning to extended oxidative development. The wine sits at the upper end of the Amontillado spectrum without reaching the formal VORS designation.
- 1792Foundation solera established at Bodegas Hidalgo
- 2005Amontillado Viejo released as a named premium tier
Facts
- Producer
- Bodegas Hidalgo La Gitana · visiting guide
- Grapes
- Palomino Fino
- Classification
- DO Manzanilla-Sanlúcar de Barrameda
- Oak
- Extended biological then long oxidative ageing; old solera with VOS classification potential
- ABV
- 20.0%
- Price
- €35-70 at retail
- Drinking window
- 10-30 from bottling
Frequently asked about Amontillado Viejo
What does Amontillado Viejo taste like?
On the nose, deep hazelnut, sea salt, dried herbs, toffee, aged oak. On the palate, walnut oil, saline mineral, dried apricot, light rancio. Structurally medium-bodied, low tannins, high acidity with a very long, saline-nutty and persistent finish. Old Amontillado from the Hidalgo Sanlúcar solera: extended ageing on the scale between standard Amontillado and VORS, the saline coastal terroir persisting through deep oxidative complexity.
When should I drink Amontillado Viejo?
Drink 10-30 from bottling. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Amontillado Viejo?
Sautéed wild mushrooms on toast is the canonical pairing; Aged Manchego Gran Reserva with quince is the other strong match. The wine's umami oxidative depth and sea-salt edge match earthy wild fungi.
What grapes are in Amontillado Viejo?
The blend is Palomino Fino. The wine is classified as DO Manzanilla-Sanlúcar de Barrameda.
Tags
Taste it where it is made: tastings near Bodegas Hidalgo La Gitana
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