Sandeman Jerez, `Armada` Superior Cream Sherry
Vintage: NV
| Vintage | Product Code | Format | Closure | Availability |
|---|---|---|---|---|
| NV | SA135FNV | 6 x 50 | Natural Cork | Available |
Producer
Although primarily associated with Port, Sandeman have been fully committed to Sherry ever since George Sandeman first set up an office in Cádiz, Andalucia in 1809. Today, Sandeman concentrates its Jerez production on a handful of premium, old solera sherries.
The ‘Sandeman Don’ is one of the most iconic images of the world of wine. Painted in 1928 by George Massiot Brown, it reflects the house’s dual dedication to Portugal and Spain. The cape was modelled on the attire worn by university students in Porto, while the sombrero was a nod to the family’s presence in Jerez.
Aged biologically under flor, for a minimum of five years, Sandeman’s ‘Don’ Fino is bracingly dry, fresh and tangy on the palate. The ‘Character’ Medium Dry Amontillado has a lovely nutty complexity balanced by a touch of sweetness from the 5% Pedro Ximénez in the blend. The ‘Armada’ Superior Cream Sherry spends more than ten years ageing oxidatively as an Oloroso in the solera system. Sweetened with 10% Pedro Ximénez, this Cream Sherry is bursting with aromas of dried fruits and roasted walnuts and is wonderfully smooth and velvety on the palate. The ‘Royal Ambrosante’ is a sumptuously sweet 20-year-old Pedro Ximénez drawn from an old solera established in 1894. The ‘Imperial’ Brandy de Jerez is aged for one year in Sherry casks, it boasts aromas of dried fruits, butterscotch and vanilla and a smooth and lingering finish.
Vineyards
The dry base wine is produced from Palomino grapes grown in Sandeman's own vineyards located in the best areas of the Jerez demarcated region. Only vines with a lifespan of 30 years or more survive in this hot, arid climate where temperatures routinely rise to 38°C - their old root systems are capable of seeking out water several metres underground. The ‘albariza’ soils here are composed of 80% chalk as well as some magnesium and clay. Deep channels are often dug into the soil between the vines to capture and retain rainwater. The majority of PX grapes come from the Montilla-Moriles region, which is hotter and less humid. This is largely because grapes destined for sweet PX wines are raisined in the sun before they are vinified. If they were left to raisin in the humid conditions of Jerez, there would be a much greater threat of rot. The evaporation of water from the grapes concentrates the sugars, acids and flavours, leaving very sweet raisins with a low water content.
Vinification
The Palomino grapes are fermented into a dry base wine before being fortified to 17.5% and entering an ancient Solera system. At this ABV, flor yeast cannot survive, so the wine is unprotected from oxygen. Within the solera system, the wine ages oxidatively for over 10 years, developing rich aromas of nuts, dried fruits and spices. The wine is sweetened with the addition of Pedro Ximénez to add richness and weight.
Tasting Notes & Technical Details
Deep mahogany in colour, with golden highlights. Complex Oloroso characters of roasted walnuts, sweet spices and dried fruits are enriched by coffee and treacle flavours from the addition of Pedro Ximénez. The final wine is full-bodied, layered and well balanced with a very smooth and velvety finish.
Alcohol (ABV)
17.5%
Acidity
4.7 g/l
Residual Sugar
134 g/l
pH
3.1
Other wines from this producer
Producer | Wine | Product Code | Features | Style | |
|---|---|---|---|---|---|
| Sandeman Jerez | Imperial Brandy | SA103 | S | Factsheet | |
| `Don` Fino | SA133 | Sh | Factsheet | ||
| `Character` Medium Dry Amontillado | SA134 | Sh | Factsheet | ||
| `Royal Ambrosante` Pedro Ximénez | SA138 | Sh | Factsheet |