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Lustau Palo Cortado Península NV

Lustau Palo Cortado Península NV

HK$280
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Complex, Bone-Dry, and Deeply Savory

This entry in Lustau’s Solera Reserva range represents a classic expression of Palo Cortado—a rare, naturally occurring style of Sherry. It combines the delicate, refined aromatics of an Amontillado with the rich, full-bodied structure of an Oloroso. Completely bone-dry on the palate, it delivers deep notes of roasted hazelnuts, bitter orange peel, and sea salt, balanced by a sharp, driving freshness.
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Style Profile at a Glance

Attribute Profile Scale
Body Full-Bodied ●●●●●
Sweetness Bone Dry ●●●●●
Acidity Fresh and crisp ●●●●●
Fruit Dried Citrus Peel & Nutty Notes ●●●●●
Oak Integrated (Solera Cask Aged) ●●●●●

Expert Tasting Notes & Estate Reputation

  • 89 Points – Robert Parker's Wine Advocate: "The dark amber NV Palo Cortado Peninsula has a sweet nose like ripe cherries and caramel, while the palate is completely dry, with notes of cashews, candied oranges and an oxidative character. A Palo Cortado on the delicate side. Drink 2013-2016."
  • 90 Points – James Suckling: "This rare style of sherry is difficult to produce at a moderate price point, as this shows. Dark and ripe, this is very nutty but bone dry. Quite an austere finish. Drink now."
  • A Master of Solera Craft: Founded in 1896, Emilio Lustau is internationally acknowledged as a reference point for premium Sherry. Their dedication to style precision and identity has made the Península bottling a reliable global benchmark for the elusive Palo Cortado designation.

Highlights

  • Crafted from 100% Palomino Fino grapes grown in the white albariza (limestone-rich) soils of Jerez, Spain.
  • Begins its life under a layer of flor yeast (like a Fino or Amontillado) but naturally loses its protection, transitioning into oxidative barrel aging (like an Oloroso).
  • Matured for an average of 12 years within an independent solera system at Lustau's specialized, humid cellars in Jerez de la Frontera.

Tasting Notes

    • Appearance: Bright amber with attractive copper highlights.
    • Nose: Nuanced and complex, offering clean notes of toasted hazelnut, walnut shell, vanilla bean, dried bitter orange peel, and old oak furniture.
    • Palate: Full-bodied, concentrated, and bone-dry. The palate is defined by deep, savory walnut and citrus peel flavors, framed by a piercing, racy acidity and a long, intensely saline, marine finish.

Serving Suggestion

    • Temperature: Serve slightly chilled at 12–14°C in a standard white wine glass to let the complex oxidative aromas uncoil.
    • Decanting: Not required. Because of its fortified and oxidized background, an opened bottle will comfortably keep its structural integrity in the refrigerator for up to a month.
    • Western Pairing: Complements smoked meats, consommés, roasted game birds, or rich hard cheeses like mature Comté or Amontillado-washed cheeses.
    • Asian & Cantonese Pairing: The high alcohol, cutting acidity, and intense umami notes act as a superb counterweight to rich, gelatinous broths and braised dishes. It pairs reliably with 鮑汁花膠煲 (Braised Fish Maw in Abalone Sauce), 紅燒乳鴿 (Braised Roasted Pigeon), or complex dim sum like 豉汁蒸排骨 (Steamed Pork Ribs in Black Bean Sauce).

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