AWARDS 2019
98 points • Guía Gourmets
AWARDS 2018
Platinum Medal • Decanter
96 points • Guía Peñín
AWARDS 2015
96 points • Guía Peñín
Appearence: A light mahogany colour with yellowish highlights. Nose: Notes of ash, hazelnut and toasted walnuts are mixed with old, noble oak, varnish, aldehydes that have evolved to acetal notes and maritime touches from its biological ageing. Palate: Powerful, well-structured, not excessively dry (it shows a great concentration of non-volatile components including glycerine), it is saline, with well balanced high acidity. It is also slightly bitter, astrigent and spicy due to the oak, with potent umami and mineral notes, touches of marzipan and bitter orange. A very long, persistent finish.
Founded in 1903 by the Count of Osborne, Don Tomás Guezala to commemorate the birth of his son Antonio. The solera takes its name from Antonio Osborne’s initials and the S for “Solera”. The Count was explicit in his order that the wine should not be bottled until 1924, the year in which his son would turn 21.
Enjoy with: dried fruits, Ib ricos (ham, shoulder, loin), embutidos, cured cheese, salads, salted meat, soups (mushroom), fish raw/oven cooked/salted, seafood, smoked food, fresh tuna, artichoke / aparragus, mushrooms, game meat/stewed, spicy dishes, mushroom risotto.
