For The Love Of Port

NV Sandeman Jerez-Xérès-Sherry Rich Old Oloroso VOS 20 y/o Solera 1894 Royal Corregidor - Spain, Andalucía, Jerez-Xérès-Sherry (4/18/2015)
20 pabv. Takes a while to relax after opening, and it's my experience that these improve for about 2 weeks after the T-cork comes out. So we'll re-visit.

Medium amount of sand-grain like tartrates. Thick glass-coating and slow-falling tears.

Chocolate, malt, cherry, delicately sweetened veal broth and yeast. A big mouthful punch of flavor on entry; great juiciness, and a nice dollop of PX arrope sweetening wine. The Imperial can beat the Royal all hollow when tasted together, but the Royal is actually a great tipple on its own. Good length and tactile tannins.

Found in a small grocery store wandering about Arruba on Barbara's 65th birthday.
d Soleras sherry, quite a fine value--compare it with a 20 year old Sandeman Porto dated tawny ($50 average cost per WineCellar Pro), with, per Roy Hersh, For the Love of Port...The style, of course, very different. A savory/bitter finish of fine persistence. This is a dessert-style Oloros and not a dry or aperitif Oloroso. More fine matching with my homemade AMish noodles; but the English cheddar brings up too much bitterness.(93 pts.)

Posted from CellarTracker

Do they still release an Imperial?
I see they've added the official VOS designation.

Good question, Col.

This is one reason I get so frustrated with inaccurate and incomplete label images and even manually keyboard-entered copies of information on the labels. For these old stickies, we are writing history in these notes. We can't afford to provide inaccurate or incomplete information about what is in our cellars or what we are tasting!

If anyone has some accurate current citations on this I'd love to know. I literally spend hours trying to run down inaccurate or incomplete names and citations every time I sit down at the computer. Grrrr. In this case the web brought me up a whole basketful of dubious citations from various sources, and to answer this question, as you know, with more than guesses, requires dealing with all or many of them.

It would be excellent for us to use the WIKI process to sort this out if we had the time and energy to do so, but we don't. Cellartracker has made a beginning with this, but almost no editing of the WIKI entries is done, and that's the heart of the process.

There are a few people around who may know some of this information. Mainly in NYC however. If you ever get a chance to meet Peter Liem, he'd be a good source.