Palo Cortado Solera PAP: Solera de 1911

Palo Cortado Solera PAP: Solera de 1911

The Osborne family takes great pride in their Rare Collection, not only because they have passionately cared for them during many decades, but also because every drop encloses their heritage and tradition. As a result of this strong, long-term record in sherry winemaking and respect for the land, Bodegas Osborne has been 
able to preserve some very old soleras, originally intended for the family’s consumption on rare occasions. Not long ago, the family decided to share these wines with wine lovers around the world, releasing a selection in extremely limited quantities. 
The wine’s name, pronounced "P Triangle P" is a reference to the shape formed by the cities of Jerez, Sanlucar de Barrameda and El Puerto de Santa María, whilst the P’s refer to Palo Cortado and Puerto de Santa María accordingly. This solera was founded in 1911 by chance, since some of the butts that were originally intended for export to England were left behind at the winery and with time became exquisite wines, with the first wines being bottled in 1921.

 

Denomination: D.O. Jerez-Xérés-Sherry and Manzanilla – Sanlúcar de Barrameda

Area of production: Pago de Bilbaína - 70m

Type of wine: Palo Cortado

Grape variety: 92% Palomino Fino, 8% PX

Average Age: 30 years.

Year the “Solera” (original vintage) was founded: 1911

 

CRAFTING & AGEING

Originally intended to be a Fino, yet somewhere along the line the flor died and it aged oxidatively , but with a much longer biological ageing period vs amontillado. It was originally defined as a Palo Cortado, but the co-ageing with PX over 100 years ago is now disallowed by the Regulatory Council for such
as a classification. Aged in the traditional criaderas and soleras system for over 30 years. The entire solera consists of 29 butts divided into 3 criaderas.

 

TASTING NOTE by Luis Gutiérrez (2013)
LOOK: Deep mahogany color with green tints.
AROMA & PALATE: unusual, very complex nose of Cuban cigar, incense, sandalwood, dried herbs, balsamic notes and a spirity touch. The palate is full-bodied, round, intense and concentrated, ending clearly off-dry, with some noticeable sweetness, which often balances the extreme aggressive character of the very  old and concentrated dry wines.
SERVING & FOOD PAIRING:  A perfect pairing for cured meat, artichokes, rabbit and cold meats. Surprising when matched to Middle Eastern dips like dukkah. Best enjoyed at 12-16ºC / 60ºF.

 

WINE ANALYSIS
Alcohol (º): 22± 0.8
pH: 3.3 ± 0.3
Total acidity (g/L): 7 ± 2
Volatile acidity (g/L): < 1.5
Residual sugar (g/L): 90 ± 5

 

MOST RECENT AWARDS
96pt · Guía Peñín (2018)
91pt · Wine Spectator (2014)
96pt RP · Wine Advocate (2013)

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