Gutiérrez Colosia, Oloroso "Sangre y Trabajadero" Sherry
Staff Pick

Half-Bottle of Gutiérrez Colosia, Oloroso "Sangre y Trabajadero" Sherry

Item # 27974 375mL

A complex, decadent dry Oloroso that teases one into thinking it's almost sweet but it's dry. Roasted mixed nuts--Brazils and hazelnut--combine over a darkly dense palate that hints of salty, ocean tang. The finish of mahogany caramel goes on and on. Serve with your favorite Spanish cheeses, dates, bacon, and Cabrales cheese.

$18.96/ Single Bottle
$227.52 $204.77/ Case of 12
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Staff Pick Notes

I've become increasingly enamored with sherries that marry salty and sweet notes, and few do it better than this Oloroso by Gutierrez Colosia. The sherry spends an average of 12 years in the solera, which builds layers upon layers of complexity. Sweet aromas on the nose include glazed, toasted hazelnuts and toffee, which mingle with the briny tang of ocean and olives. The palate mirrors these flavors, leading with saltier flavors and finishing with a brulee-like caramel note. The name "Sangre y Trabadero" is a nod to the history of the original cooper of this solera. His trabajadero--or cooper's yard where butts were constructed--was located on Calle Sangre, the same street where the butcher shops were located. Legend has it that this particular Oloroso was the butchers' favorite. I'll drink to that!

- KS



Central to the Spanish winemaking philosophy is the belief that wine should be released only when it is ready to be consumed, and not a moment before. Spanish wine law focuses squarely on this issue: the terms Crianza, Reserva and Gran Reserva are highly regulated indicators of the amount of time a wine has aged prior to its release. In Rioja, Navarra, and the Ribera del Duero (which have the most stringent requirements) red Crianzas must be aged a minimum of two years; Reservas, at least three...

Read more about Spain


Sherry actually gets its name from our anglo-inability to pronounce the word “Jerez,” the town at the southern end of Spain in which the wine is produced. Like Champagne, Sherry can only be called Sherry if it comes from this specific region. That said, there are other “Sherry-styled” wines worthy of note produced outside of the Sherry D.O. (known as vinos generosos). Montilla, lying to the north-east of Jerez, produces some of the finest Pedro Ximénez in the world.


This style of Sherry is dark, rich, full-bodied and complex. Oloroso Sherries mature in cask for up to 25 years with no flor whatsoever, and are thus directly exposed to oxygen over a long period of time. This oxidation gives Oloroso its dark color and powerful aroma, and makes it the perfect accompaniment to hearty stews or meat dishes (if not on its own as a digestif). Olorosos are generally dry unless otherwise specified (as in the case of “sweet Olorosos” in which small quantities of...

Read more about Oloroso


Accounting for over 90% of the vine plantings in Jerez, this relatively neutral grape provides the ideal “blank canvas” for the creation of fabulously complex Sherries (much like the Ugni Blanc grape does in Cognac).

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