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The 1946 Don PX Convento Seleccion produced with Pedro Ximenez grapes dehydrated under the sun at the time of the Second World War, was only bottled in September 2011. This is an extreme wine, my first descriptor was ultra-mega-super concentrated. It is unbelievably powerful, both in the nose and the palate, full of umami, with sweet cinnamon, Christmas cake, camphor, petrol, lemongrass, Belgian chocolate and butter. Incredibly complex and rich, sweet, balanced and smooth in the palate, it is both very sweet and somehow salty, and with time it develops a black olive note. It combines the texture of the 1962 and the elegance of the 1949. It is as decadent as it gets. 825 bottles were produced. This wine will survive all of us. These wines are kept for generations and offered in very small quantities, but it’s amazing that you can still buy and drink something so old, and I’m even tempted to say that it might represent good value for what it is. A real tour de force sweet wine. (LG)

Intensely flavoured aromas and palate of baked apple, muscovado sugar, roasted walnuts and savoury umami, with a lovely elegance and complexity to the palate. *2025 Decanter World Wine Awards*

Bid on this magnum of 1946 Bodegas Toro Albalá “Don PX Convento Selección” Pedro Ximénez Montilla-Moriles (1.5L) (OWC) (100RP), a legendary 100-point sweet wine and one of the first Spanish fortified wines ever to earn a perfect score from Wine Advocate. Made from sun-dried Pedro Ximénez grapes harvested in the era of the Second World War, it aged in a single cask for more than 65 years at the historic Aguilar de la Frontera bodega, founded in 1844. Wine Advocate’s Luis Gutiérrez called it “ultra-mega-super concentrated.” Expect raisins, dates, dried figs and candied orange layered with cinnamon, toffee, cocoa and coffee, with a dense, syrupy texture and a near-endless bittersweet finish. A rare large-format treasure for collectors of great sweet wines.

Founded in 1922 in Aguilar de la Frontera, Toro Albalá has built its reputation on vintage-dated Pedro Ximénez wines. The 1993 Don PX Gran Reserva comes from Montilla-Moriles in Andalucía, where this white grape is central to the region’s distinctive tradition of sweet-wine production.

This, only the second Fino to win its way through to our Best In Show selection, is (like the first laureate back in 2017) an older or Pasado style of Fino. You'll see this instantly in its deep golden colour, and smell it, too, in the broad, complex, savoury-coastal tang of its aromas. Yes, there is yeasty flor present, but there is much else too: seaweed and marsh plants, balsam, dried lemon peel, coffee and (according to one judge) ship's varnish. ‘The palate is big, bold and earthy,’ wrote that same judge, ‘with layers of beeswax, yogurt, galangal and nuts. Very very long and very satisfying.’ Don't look to this wine for the chilled crispness and freshness of classic young Fino with ample bready flor; instead prepare for a journey into the warm heartland of the style with this statuesque, resonant and gratifyingly challenging aged example. *Platinum Medal - 2026 Decanter World Wine Awards*

A wine with lovely elegance. Refined, but with more power than expected. Nutty, creamy aromas and rounded palate of dried fruit and caramel. *2025 Decanter World Wine Awards*

Brimming with thirst quenching lemon and apricot and engulfed in a roasted sunflower seed and fresh cashew coated palate; extremely decadent with a saline persistence. *Gold Medal 2023 Decanter World Wine Awards*

El Maestro Sierra was founded in 1830 by master cooper José Antonio Sierra, who ran a prosperous barrel-building business called La Merced. Recognized as one of the top coopers in the area, he longed to become involved in the Sherry trade itself. Eventually, he set about building a small winery with the aim of making the best sherries possible. Pilar Pla Pechovierto, the current owner of El Maestro Sierra since 1976, is a brave and resolute woman who managed to drive the business forward despite the prevailing machismo of the time. El Maestro Sierra became the first and is still one of the few bodegas run by women. Tasting Notes from the producer: "Incredibly complex aromas of hazelnuts and exotic spices. This richly textured wine is complex with nuances of nuts and spicy elements."

Notes of chocolate, cinnamon and clove are the main focus of this simple, juicy Moscatel, a suave match for crema catalana.

This is a selection from botas of Oloroso and Pedro Ximénez raised separately and then blended to age for three years in solera. The result puts the sweetness of the PX in front, with flavors of plum jam and tobacco. The salinity of the Oloroso brings freshness and fine minerality that play softly in the background.

A PX from ten-year-old soleras, this is deliciously creamy. It combines raisined grape flavors with scents of figs and chestnuts, while subtle acidity plays in the background. The complexity develops further in the glass, building toward notes of chocolate, cinnamon and exotic spices.

Equipo Navazos began in 2005, selecting distinctive wines from traditional Andalusian bodegas. This Manzanilla en rama was drawn in December 2019 in Sanlúcar de Barrameda, where Manzanilla is matured under a protective veil of flor. “En rama” denotes bottling with minimal filtration, preserving a close expression of the wine as it rested in cask.

Consistently one of the finest traditional manzanillas you'll ever taste, La Gitana might as well be the Webster's entry for the category: pale straw color, salty seaside freshness and a dry, tangy, yet rich flavor. And that flavor lingers after each sip, too, like sea spray.

As Jerez history goes, Valdespino was in at the beginning. The current company dates back to 1875, but there are written records of winegrowing in 1264. The present owners, the Estévez Group, acquired it in 1999, working with technical director Eduardo Ojeda. Ojeda is a key figure in the new Sherry world, as one of the partners in Equipo Navazos, a small négociant business that has been influential in showing how shippers can identify special butts for bottling. Deliciosa has been a Valdespino brand for almost a century, but its quality has been boosted by the soleras of Sanlúcar bodega La Guita, which Estévez purchased in 2007. Pedro Ballesteros Torres MW: Very well-defined aromas: delicate and clean. Nice manzanilla style that is suave and open, with a lingering finish. Sarah Jane Evans MW: Typical apple and camomile aromas – charmingly floral and delicate. A manzanilla for the Spring Fair: a classically fresh drink with just a hint of saline bite. Delicate and finely balanced; the essence of a young manzanilla. Nick Room: Straight, pleasant, slightly high-toned, fruity nose supports the pale lemon, green-tinged colour. Some toasty notes on the palate and a good incisive fruit delivery. Powerful, overt statement for Sherry. Tight but long. (Panel Tasting)

Founded in Jerez in 1835, González Byass revived La Copa from a vermouth recipe preserved in its historic archives and dating to 1896. This Rojo Vermouth de Jerez draws on the house’s sherry tradition, combining Oloroso and Pedro Ximénez wines with a carefully selected blend of botanicals.

Very attractive aromas of salted nuts, together with ocean breeze, light dried apple and honey. It’s medium-bodied with dried-fruit and honey flavors. Very intense and flavorful with a fantastic finish. Gorgeous. A benchmark for Manzanilla.

Juicy and vigorous in feel, with singed orange, hazelnut husk, peach, green tea, sumac and fleur de sel notes. This has the drive and cut to match its range, too. Delicious. (JM)

This, only the second Fino to win its way through to our Best In Show selection, is (like the first laureate back in 2017) an older or Pasado style of Fino. You'll see this instantly in its deep golden colour, and smell it, too, in the broad, complex, savoury-coastal tang of its aromas. Yes, there is yeasty flor present, but there is much else too: seaweed and marsh plants, balsam, dried lemon peel, coffee and (according to one judge) ship's varnish. ‘The palate is big, bold and earthy,’ wrote that same judge, ‘with layers of beeswax, yogurt, galangal and nuts. Very very long and very satisfying.’ Don't look to this wine for the chilled crispness and freshness of classic young Fino with ample bready flor; instead prepare for a journey into the warm heartland of the style with this statuesque, resonant and gratifyingly challenging aged example. *Platinum Medal - 2026 Decanter World Wine Awards*

This has the unmistakable delicacy and softness of El Maestro Sierra’s house style. Aged under the veil of flor for four years, it has strong acidity, a deliciously abrasive texture reminiscent of the albariza soils and a spicy finish that invites you to drink the whole bottle with a plate of pescaíto frito.

Bodegas Sánchez Romate is one of the historic houses of Jerez, founded in 1781 by Juan Sánchez de la Torre and still independently owned by local Jerez families today. Located in the heart of Jerez de la Frontera, the bodega has maintained a strong commitment to traditional Sherry production, using grapes from its own vineyards in the Añina and Cuartillo pagos, whose albariza soils contribute to the character of its wines. Its Sherries are aged through the traditional criaderas y solera system, with a portfolio spanning Fino, Amontillado, Oloroso, Palo Cortado and Pedro Ximénez.

Aromas of saddle leather, salted caramel and toffee unfold alongside subtle oxidative notes. The palate is concentrated and luscious, with incisive, balanced acidity derived from volatile compounds that lift and define the wine's richness. Layers of roasted nuts, dried orange peel and a touch of bitter almonds on the mid-palate, leading to a persistent finish. This will hold, but can be enjoyed now. (JGL)

Shows a light piney hint before bright chamomile and honeysuckle aromas fill in. Rather nervy through the palate, featuring a finish of green almond and fennel notes. (Web-2014)

Dried pear with some floral, bread-dough and flint aromas that follow through to a medium body, with a pretty center-palate and a creamy texture. Light fresh-ginger and pear flavor at the end. Balanced.

Gonzales Byass is one of the most historic houses in the realm of Sherry, so it would make sense that they would be the ones to resurrect the tradition of vermouth production in Jerez. Based on an original 19th century recipe, this stellar vermouth is made from young fino soleras, with a secret selection of botanicals including wormwood, savory, clove, bitter orange, cinnamon, nutmeg, chamomile and a distinctive touch of raspberry to give a long and persistent aftertaste. There's no question this outstanding addition to your home bar will take your Martini game to another level, or try it in your Negroni for an oh so Fino twist on the classic Italian tipple.

Unique aromas of dried apples, lemon blossom, almonds and cream. Hints of seaweed. Full-bodied, yet focused and tight with lively acidity and a beautifully composed finish of fruit and flavor. Always a winner here. Screw cap.

his wine bathes in dried-fruit aromas including fig, black cherry and plum followed by orange marmalade, hazelnut and honey. On the palate the sweet Cream Sherry delivers additional flavors of toasted almond. Serve with a cheese plate that includes blue cheese and/or gorgonzola. (RS)

The NV Antique Oloroso is open and expressive in the nose, with a predominant note of hazelnuts and varnished wood, a sweet touch of spices, brandy filled chocolates and orange rind. The perfectly balanced palate shows intense, clean, pure flavors and great length. 5,000 bottles produced yearly.

The NV Pedro Ximenez Solera 1927 is non-vintage, but does have some 1927 material in it. This is totally dark brown/amber with notes of figs, toffee, caramel syrup, molasses and coffee. It is dense, super sweet, intense, rich and an amazingly, unctuously textured, thick beverage to consume slowly and introspectively after a meal. Drink now through 2050, or even longer. (RP)

This grown-up Sherry brings all the rancio flavors to the yard. Toasted walnut and butterscotch aromas waft from the glass along with dried apricot, orange peel and white fig. The palate is richly-textured and fulsome with yeasty flavors in high-intensity. (RS)

This is bright for a cream Sherry, with green tea and singed ginger notes out front, providing heft to the date, raisin, caramel and charred bourbon barrel accents. The sleek finish lets the green tea edge reemerge, with well-embedded acidity for length. Drink now. (JM)

Flattering date, candied ginger, steeped golden raisin and prune eau-de-vie notes meld together here, carrying through the sweet-edged and slightly heady finish. A hint of walnut hull peeks in at the very end, keeping this honest enough