In the glass
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.
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.
- 1985 — Peninsula Palo Cortado introduced in the Lustau Solera Reserva range
Facts
- Producer
- Emilio Lustau
- 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