El Maestro Sierra Amoroso 2025

Romantic origins and perfect Valentine Day's choice!

The El Maestro Sierra  Amoroso Medium is a blend made from 90% of 15 year old Oloroso and 10% of Pedro Ximénez, which is then aged for another further 4 years in American Oak Barrels. This gives a total aging period of approximately 19 years for the Oloroso base component, plus 4 additional years for the blend to integrate. In sherry terms it is consider a "Medium" or "Cream" sherry - sweeter than dry sherries but not as intensely sweet as pure Pedro Ximénez. In short, it's an ideal introduction to sweet sherries for those who find pure PX too intense, or a lovely after-dinner wine for any occasion as a traditionally austere dry Oloroso is blended into something sweeter and more approachable.

Detailed wine making steps for this Amoroso sherry are found at the end of note if required.

Grapes: 90% Palomino Fino Oloroso blended with 10% El Maestro Sierra PX

Alc 19%

This unique sherry is exclusive to El Maestro Sierra and born from a sweet and unassuming story: many years ago, workers from the region would stop at the bodega's shop on their way home to pick up their wine. Besides ordering their usual wine, they would also ask for a large bottle of Oloroso with a touch of Pedro Ximénez for their wives, so that the wine would taste more "amoroso," or loveable. The bodega embraced this tradition and created their own vegan and organic version of a cream sherry. - a perfect romantic gesture blending the more austere Oloroso style into a commercial semi-sweet sherry style with the addition of the PX. A perfect romantic gift!

Tasting: Appearance: Medium amber in color; deep amber with gold reflections; Nose: Aromas of dried fruits, honey, flowers and a delicate touch of caramel and toasted bread predominate, anticipating a complex and delicious experience. Fine honey touch, prunes, a hint of caramel and ripe figs, underlaid with pleasant wood spice. Nutty, harmonious and delicate; Palate: It has a smooth, velvety texture, with the full character of the Oloroso but softened by the mellowness provided by the Pedro Ximénez, resulting in a semi-sweet sherry that is medium to full-bodied with a rich, velvety texture. The flavours are intense, featuring dates, toffee, hazelnuts, and molasses, complemented by a gentle sweetness from the Pedro Ximénez. Medium complexity, nutty touch, subtle chocolate hint. The finish is long and balanced, with lingering notes of dried fruit, nuts, and a touch of salinity that keeps the wine from being overly sweet. Its flavour is balanced, with a long, sweet finish with spicy aftertaste.

Should be served at room temperature (65°F)

Food pairings - Excellent choice for pairing with desserts such as fruit tarts, crème brûlée or even toasted nuts. Pairs wonderfully with quality vegan cheeses, nuts, and rich desserts like vegan chocolate cake or almond tart.

If stored properly, this Omoroso sherry will remain fresh 2-3 months after opening.

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

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, Amontillado and PX.

El Maestro Sierra Amoroso - Production Steps

PART 1: Making the Oloroso Base (90% of the blend)

Steps 1-3: Grape to Wine

1. Harvest: 100% Palomino Fino grapes are picked from old parcels in Jerez Superior
2. Press & Ferment: Grapes are pressed and juice ferments completely dry (11-12% alcohol)
3. Classification: Young wines are tasted and classified; wines selected for Oloroso are identified as having more body and structure

Steps 4-5: Oloroso Aging Begins

4. High Fortification: Wine is immediately fortified to 17-18% alcohol - this prevents flor yeast from ever forming
5. Oxidative Aging Starts: Wine enters the solera system and ages with oxygen exposure (no flor protection):
   • Wine is in contact with air through the porous barrel wood
   • Wine gradually darkens from gold to deep amber/mahogany
   • Develops rich, nutty flavors: walnuts, hazelnuts, dried figs
   • Gains concentration and complexity

Step 6: Long Aging

6. 15 Years in Solera: The Oloroso ages through the solera system for 15 years:
   • Multiple criaderas (scales) of old American oak barrels
   • Continuous fractional blending
   • At Maestro Sierra, all movement done manually by hand
   • Wine becomes increasingly concentrated and complex

PART 2: Making the Pedro Ximénez (10% of the blend)

Steps 7-11: The Sweet Component

7. PX Grape Harvest: Pedro Ximénez grapes are harvested
8. Sun-Drying (Soleo): Grapes are laid on esparto mats in the sun for 1-3 weeks, concentrating sugars as they become raisins
9. Pressing: The dried grapes yield thick, intensely sweet must
10. Partial Fermentation: High sugar content makes fermentation difficult and incomplete
11. Fortification & Aging: Fortified to stop fermentation (leaving residual sugar), then aged in its own solera system

PART 3: Creating the Amoroso

Step 12: The Blend

12. Blending: After the Oloroso has completed 15 years of aging:
    • 90% aged Oloroso (dry, nutty, complex)
    • 10% Pedro Ximénez (sweet, raisiny, syrupy)
    • The two are carefully blended together

Step 13: Marriage Period

13. Additional Aging: The blended wine is returned to American oak barrels for 4 more years:
    • This allows the components to integrate and harmonize
    • The sweetness softens and melds with the Oloroso's structure
    • Flavors marry: nuts, dried fruits, honey, caramel
    • Creates a unified, balanced wine

Step 14: Traditional Handling

14. Manual Care: Throughout all phases at Maestro Sierra:
    • All wine moved by hand with traditional tools (canoa, jarra, sifón, rocíador)
    • No electric pumps
    • Only old American oak barrels used
    • All cooperage done in-house

Step 15: Bottling

15. Final Bottling:
    • Wine drawn from the solera
    • Minimal filtration
    • Bottled at approximately 18-19% alcohol
    • Typically in 375ml half-bottles
    • Date marked on label

Total Timeline

• Oloroso component: 15 years aging
• Blend integration: +4 years
• Total aging: Approximately 19 years for the Oloroso base, plus blending time

Final Result

A medium-sweet sherry with:

• From the Oloroso (90%): Nutty complexity, structure, body, salinity, dried fig notes
• From the PX (10%): Sweetness, raisiny fruit, honey, smooth texture
• From integration (4 years): Perfect balance, velvety texture, harmonious flavors
• Character: Not as intensely sweet as pure PX, but richer and sweeter than dry Oloroso
• Style: Accessible, silky, complex - perfect for those who want sweetness with sophistication