Structure

Bodyfull
Tanninlow
Aciditymedium
Sweetnessdry
Oakoak aged

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 in the header is our own.

In the glass

Full-bodiedLow tanninMedium acidityDryVery Long And Dry With Bittersweet Orange Complexity finish

Aroma: orange bitters, mahogany, roasted hazelnuts, dried flowers

Palate: bitter walnut, dry orange peel, dark spice, tea tannin

A textbook Palo Cortado: Amontillado elegance on the nose, Oloroso depth on the palate. Orange bitters, roasted hazelnuts and a long dry bittersweet finish.

What it pairs with

  • Duck with orange sauce
    The wine's bitter orange bitters and full body are a classical match for duck à l'orange preparations.
  • Whole almonds and hazelnuts
    The roasted nut aromatics of Palo Cortado are naturally amplified by nut snacks.
  • Aged Idiazabal cheese
    The smoky Basque sheep's milk cheese interacts with the wine's oxidative depth.

How to serve Peninsula Palo Cortado

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. Duck with orange sauce, Whole almonds and hazelnuts, Aged Idiazabal cheese. Match the wine's structure to the dish's fat and salt.

History

Peninsula Palo Cortado takes its name from the Iberian Peninsula. Palo Cortado arises when a Fino barrel designated for biological ageing loses its flor unexpectedly, switching into oxidative development. The result bridges two worlds: the delicate aromatic finesse of an Amontillado with the palate weight of an Oloroso, making it one of the most sought-after sherry styles.

  1. 1985: Peninsula Palo Cortado introduced in the Lustau Solera Reserva range

Facts

Producer
Emilio Lustau · visiting guide
Grapes
Palomino Fino
Classification
DO Jerez-Xérès-Sherry
Oak
American oak butts; Lustau Solera Reserva range; natural transition from biological to oxidative ageing; average 15 years
ABV
20.0%
Price
€18-28 at retail
Drinking window
0-10 from bottling
First vintage
1985

Frequently asked about Peninsula Palo Cortado

What does Peninsula Palo Cortado taste like?

On the nose, orange bitters, mahogany, roasted hazelnuts, dried flowers. On the palate, bitter walnut, dry orange peel, dark spice, tea tannin. Structurally full-bodied, low tannins, medium acidity with a very long and dry with bittersweet orange complexity finish. A textbook Palo Cortado: Amontillado elegance on the nose, Oloroso depth on the palate. Orange bitters, roasted hazelnuts and a long dry bittersweet finish.

When should I drink Peninsula Palo Cortado?

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 Peninsula Palo Cortado?

Duck with orange sauce is the canonical pairing. Other strong matches include Whole almonds and hazelnuts and Aged Idiazabal cheese. The wine's bitter orange bitters and full body are a classical match for duck à l'orange preparations.

What grapes are in Peninsula Palo Cortado?

The blend is Palomino Fino. The wine is classified as DO Jerez-Xérès-Sherry.

Tags

dry fortified sherry full body low tannin medium acid medium term mood contemplative mood elegant occasion dinner party occasion special old world pairs with aged cheese pairs with digestif pairs with poultry palomino fino price trade up

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