El Maesto Sierra Amontillado 12 Years Old 2024

Amontillado combines the best of both aging methods of dry sherries. Both biological (under flor) + oxidative aging (without flor) - for a darker and more complex wine. Detailed Amontillado production steps at end of note if required.

Grape: 100% Palomino Fino

Alc 17.5%

Tasting:Appearance: Hazelnut-hued; amber-tawny in the glass with amber to medium gold hues; Nose: Very explosive aromas of salts and almonds. Salty almonds dominate the aromas. Lovely lifted nose of peanut brittle, lemon, apricot and wax. Salt roasted almonds, scents of dark caramel, brown butter;Palate: Bone dry with bursts of briny ocean breezes. The palate features toasted Marcona almonds with an everlasting, balanced finish. Dry with much complexity exhibiting hazelnut, almond skin, toasty caramel, fig, marmalade/orange rind and a dusty character. Clean beach sand, green, raw almonds, and hints of maple.Supple framework, weight felt on the palate is complex, balanced and elegant.  Very lengthy finish with excellent length and warmth.

Serving: Should be served at European room temperature (65°F)

Food pairings: Try with food or sip on its own. Ideal tapas wine; with salt and dried fruits and nuts. Pair with smoked tofu salads, mushrooms and red fruits

Once opened, this El Maestro Sierra Amontillado will stay fresh for 14-20 days.

Critic tasting notes: (Treve Ring) Gismondi on Wine "This super salty, bone dry amontillado spent 12 years in solera, mostly under the protective power of flor, but with oxidative aging in the end. Salt roasted almonds, scents of dark caramel, brown butter, linger on the very lengthy finish. Ideal tapas wine; bring on the salt and fried and tangy dried tomatoes. 

Wine writer Jancis Robinson featured this wine, noting that while the estate also produces the ultra-rare Anticuario Amontillado 1830 (from a nearly 200-year-old solera), the 'normal' Amontillado 12 Años echoes the complexity of its older relative but is a fraction of the price

Bodega history and background:

El Maestro Sierra was founded in 1830 by José Antonio Sierra, a master cooper who had originally operated a barrel-building business when sherry production was still dominated by wealthy aristocratic families. José Antonio Sierra overcame significant obstacles, and succeeded in establishing his winery and eventually becoming one of the most respected almacenistas (stockholders) of high-quality sherry in Jerez.

From 1976 until 2020, the bodega was protected by Doña Pilar Pla Pechovierto, who inherited the business after her husband's early death, resulting in her becoming one of the first women to run a Sherry house. Bodega Maestro Sierra obtained its first bottling permit for an almacenista house. Her decendents continue the tradition to this day.

Bodega Maestro have been buying their grapes from the same suppliers for many decades and these growers are known as having the best and oldest parcels within Jerez Superior

Because the business moved slowly for decades, the stocks at El Maestro Sierra are among the oldest and most undisturbed in Jerez.

Bodega Maestro Sierra maintains exceptionally old soleras and traditional production methods.From the back of their building Bodega Maestro hasa clear view of the Atlantic Ocean at El Puerto de Santa María, a unique location in Jerez that allows the flor at the winery to be present all year round, giving their wines a unique quality.

The wines are all made in super old barrels, moved using manual siphoning, settled by time, bottled unfiltered and unsulphured. The labels feature a fox being chased by a hunt, which the bodega said represents Maestro Sierra who have been pursued by the larger sherry houses. Some of their practices (and the resulting wines) sit outside the normal rules for sherry, but the Consejo Regulador recognises the unique nature of the wines and grants them exceptions.Genuine treasures of the wine world. Available also in half bottles/35cl of the classic range of Fino and PX ;whilst the Amoroso is available in 75cl bottle size.

Maestro Sierra Amontillado - Production Steps

1. Grape Harvest

100% Palomino Fino grapes are harvested from old vineyard parcels in Jerez Superior, the premium growing area.

2. Pressing & Fermentation

Grapes are pressed and the juice ferments completely to dryness, creating a dry white wine at 11-12% alcohol.

3. Initial Classification

Young wines are tasted and classified. Those selected for eventual Amontillado production are initially treated as Fino wines.

4. First Fortification

The wine is fortified to 15% alcohol - the precise level needed to support flor yeast growth.

5. PHASE ONE: Biological Aging (Years 1-6)

The wine enters the solera system for Fino-style aging:

• A thick layer of flor yeast develops on the surface
• The wine ages under this protective flor layer for 6 years
• During this phase, the wine develops fresh, yeasty, nutty characteristics
• The flor protects the wine from oxidation
• This biological aging gives the wine its saline, almond notes

6. Second Fortification

After 6 years under flor, the wine is fortified again to 17-17.5% alcohol. This higher alcohol level:

• Kills the flor yeast
• Prevents new flor from forming
• Prepares the wine for oxidative aging

7. PHASE TWO: Oxidative Aging (Years 7-12)

The wine continues aging in the solera system but now without flor protection:

• Wine is exposed to oxygen through the barrel wood
• The wine gradually darkens from pale straw to amber/hazelnut color
• Develops richer, deeper flavors: caramel, hazelnuts, dried fruits
• Gains complexity and concentration
• The texture becomes rounder and fuller

8. Solera System Throughout

During both phases, the wine moves through the solera:

• Multiple criaderas (scales) of barrels
• Continuous fractional blending
• Younger wines refresh older wines
• Creates consistency and complexity
• Average age reaches 12 years

9. Traditional Manual Handling

At Maestro Sierra specifically:

• All wine movement done by hand without electric pumps
• Traditional tools used: canoa, jarra, sifón, rocíador
• Gentle handling preserves wine quality
• All cooperage and barrel maintenance done in-house
• Only old barrels used (no new oak)

10. Bottling

• Wine drawn from the solera (oldest barrels)
• Minimal filtration to preserve character
• Bottled at 17-17.5% alcohol
• Often bottled in 375ml half-bottles
• Bottling date marked on label

Result: The Perfect Balance

From Biological Aging (6 years under flor):

• Fresh acidity
• Salty, briny notes
• Almond and yeast character
• Delicate complexity

From Oxidative Aging (6 years exposed to air):

• Amber color
• Nutty depth (hazelnuts, toasted almonds)
• Caramel and toffee notes
• Richer body and warmth
• Dried fruit complexity

Final Character:

• Bone dry (all sugars fermented)
• 17-17.5% alcohol
• Hazelnut to amber color
• Complex nose: salted almonds, caramel, ocean brine
• Dry palate with nutty depth and endless finish
• Perfect balance of freshness and richness