Fino Imperial Amontillado V.O.R.S.

"One of the icons and one of the first commercial, high quality old wines...A great Amontillado." —
Luis GutiƩrrez, Wine Advocate
Jerez - Xeres - Sherry D.O.
100% Palomino
40 meters / white, lime-rich albariza soil
Farming Methods
Traditional methods, Vegan
Hand harvested
Pressed, fermented to drynes and then fortified to 15% alcohol
Aged in a solera of very old Fino under a layer of flor until it naturally dimishes, for a minimum of thirty years
Suggested Retail Price
Wine Name
Fino Imperial Amontillado V.O.R.S. NV
Silver (IWSC) 95 (IWC) 94 (RP)
Score Publication Review Copy
Silver International Wine & Spirits Competition (UK) Old gold colour with a lovely aroma combination of yeast from biological aging and nutty oxidative aromas. The palate has a fresh attack and the broad smooth texture of a long aged wine. There are a raft of flavours from vanilla and caramel through savoury biscuits to dried citrus and nuts. Long and generous finish.
Silver Outstanding 2018
95 International Wine Challenge Olive oil, iodine, peppery and herbal intensity. Medicinal edge adds some interest. Herbal and super lengthy.
Gold Winner 2018
94 The Wine Advocate One of the icons and one of the first commercial, high quality old wines, the NV Fino Imperial Amontillado has a little bit of a misleading name as it's really a very old Amontillado that started its life as a Fino aging under 'flor' and then continued its upbringing in an oxidative way. It's sold as a VORS, so it's certified to have at least 30 years of age when bottled. This was one of the oldest and more concentrated wines before the new wave of ultra-old, sharp Amontillados were released. It has a complex nose of hazelnuts with balsamic touches of cigar ash, smoke and orange peel. The palate is quite sharp and light-bodied with a mineral, saline core leading to a very tasty, long and supple finish that is balanced and elegant. A great Amontillado. They release around 1,000 bottles per year. It can be drunk when bought or kept for a long time.
Issue #216, December 2014
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