Wine Advocate 93
"The first Amontillado I tasted was the NV Amontillado Tomás García, which is said to be 20 to 25 years of average age. Produced with Pedro Ximénez grapes and having spent its youth in a solera aging biologically under flor as a Fino, it then was fortified and turned into its oxidative phase in the 500-600-liter well-seasoned American oak barrels called botas. It has bright amber color and a nutty nose with a hint of varnish, but also some gentle creaminess. Some 2,500 bottles are filled per year according to demand."
"Produced entirely from Pedro Ximenez grapes, this wine has been oak aged in our traditional soleras in a two-stage process that takes a minimum of 20 years. In the first stage, the wine sits under a veil of flor or flower yeast which imparts a distinctive lemony and floral note to the bouquet. In the second, the wine ages by itself and acquires its characteristic rancio flavors of toasted almonds.
With its lovely topaz color, velvety texture and warm, nutty persistent aftertaste, this wine pairs beautifully with consommes, mushroom dishes and roasted meats." ~ Winery notes