Bodega El Maestro Sierra, Amontillado, 12 Years Old, Nv - Half-bottle
Bodega El Maestro Sierra, Amontillado, 12 Years Old, Nv - Half-bottle
- 37.5cl
- 17.5%
- Fortified
- Palomino Fino
Couldn't load pickup availability
Optimal drinking window: 2026 - 2035
El Maestro Sierra is one of the most traditional bodegas in Jerez. Founded in 1830 by master cooler Jose Antonio Sierra, he had longed to be in the Sherry trade and found the going tough as the industry as dominated by the aristocratic families. Over the years, this humble worker grew his business to become one of the most respected almacenistas and is still run by his ancestors today.
Today, El Maestro Sierra is the first bodega run entirely by women. Direct descendant, Dr Carmen Borrego Pla run things with her colleagues with a focus on quality, tradition, and zero additions of SO2 which all help maintain their trademark yeasty flor notes.
"A complex nuttiness on the nose complimented with hints of prune developing into a toffee/caramel like bouquet. A fuller style on the palate with a warming, toasty finish."
Will, Club Wine Buyer
Enjoy with smoked fish, sardines, or even a beef consommé.
At 12 years old, this amontillado has already achieved beautiful integration between its biological and oxidative phases. The flor character will gradually soften over the coming years, allowing the nutty, caramel complexity to become more prominent. Peak drinking is now through to about 2035, after which the wine will remain perfectly enjoyable but may lose some of its distinctive yeasty freshness. The oxidative elements will continue to develop slowly, adding depth and concentration, but the essential balance is already perfectly achieved.
Food Pairings
In Andalusia, amontillado is the natural partner for jamón ibérico, where the wine's nuttiness complements the ham's rich, savoury depth. Locals pair it with boquerones en vinagre (marinated anchovies), whose acidity plays beautifully against the wine's caramel notes. Marcona almonds are almost mandatory, creating a perfect flavour echo, while manchego cheese provides the creamy richness that amontillado loves. For something more substantial, a proper gazpacho andaluz brings out the wine's complexity without overwhelming its delicate flor character.
We think this wine would go well with
Serve well-chilled at 8-10°C to preserve the delicate flor character and maintain freshness. No need to decant, but do use a traditional copita or white wine glass to concentrate the complex aromatics. Once opened, amontillado will keep for several weeks if stored in the fridge, though it's best enjoyed within a few days of opening for maximum vibrancy.
The vineyards benefit from Jerez's albariza soils, the chalky white limestone that provides excellent water retention during the region's hot, dry summers. The Atlantic influence moderates temperatures and creates the humidity essential for flor development. These conditions, combined with the bodega's traditional solera system, create the perfect environment for the biological ageing that defines amontillado's unique character.
Jerez (Sherry) is one of the world's most regulated wine regions, with strict rules governing everything from grape varieties to ageing methods. Amontillado must begin life under flor as fino, then continue ageing oxidatively once the flor dies, creating wines with both biological and oxidative characteristics. The solera system ensures consistency across vintages, blending younger wines with older reserves in a pyramid of aged complexity that can span decades.
FAQs
What does this amontillado taste like?
Complex and nutty with dried fruit richness, caramel depth, and distinctive yeasty flor character. Fuller-bodied than many sherries with a warming, toasty finish.
When should I drink this wine?
Perfect for drinking now and will remain excellent for another decade. The 12 years of ageing means it's already beautifully integrated and ready to enjoy.
What food pairs best with amontillado?
Smoked fish, jamón ibérico, marcona almonds, and aged manchego are classics. Also excellent with beef consommé, boquerones, or simply on its own as an aperitif.
How should I serve this sherry?
Serve well-chilled at 8-10°C in a copita or white wine glass. No need to decant, and once opened it will keep for weeks in the fridge.
Is this wine worth cellaring?
While it will keep beautifully for years, amontillado is best enjoyed relatively soon after purchase. The delicate flor character is at its peak now and may soften over time.
What makes El Maestro Sierra special?
They're the first sherry bodega run entirely by women, with nearly 200 years of family tradition. Their zero-SO2 approach preserves distinctive flor character that sets their wines apart.
Explore related wines
-
-
Speak to one of our Wine Gurus
Speak to a Wine GuruWith years of experience, our team can help you with all your wine buying and selling needs