Fernando de Castilla, Antique Amontillado

Fernando de Castilla, Antique Amontillado

Item # 28075 500mL

This exceptional dry Amontillado gives intense aromas of toasted nuts against textured beach air. The wines in this solera average 20 years and this wine is bottled only once a year, in winter, when the cold provides natural clarification. Firmly concentrated, displaying power, though not aggressive, this is a solid addition to any Sherry collection and great with mushroom risotto. The Antique series from Bodegas Rey Fernando de Castilla is a series of very old sherries of limited production and exceptional quality.

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About the Producer

Jerez, Cádiz, Spain One of the most exceptional of the small independent Sherry houses, Fernando del Castilla was revitalized in 1999 by Jan Petersen - a Norwegian with a passion for top quality sherry. After 15 years of experience at Osbourne in Jerez, Jan was ready to embark on his own adventure. He took over the cellars of the Sherry shipper José Bustamante, which were conveniently located...

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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...

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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.


These Sherries begin life as Finos but lose their flor at some point along the way (usually around the seven year mark in the solera). As they are exposed to oxygen, Amontillados develop intense, nutty aromas and become richer in texture. They are almost always dry, though many possess a caramelized note that may be perceived as sweetness. These Sherries can last two to three weeks (in the refrigerator) after opening, but should still be consumed relatively young. Amontillados fall into the...

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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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