Sandeman Armada Superior Cream N.V.

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.

The dry base wine is produced from Palomino grapes grown in vineyards located in the best areas of the Jerez demarcated region. The ‘albariza’ soils here are composed of 80% chalk as well as magnesium and clay. Deep channels are often dug into the soil between the vines in the winter to capture and retain rainwater to sustain them through the hot Jerezano summers, during which temperatures can exceed 38°C. The majority of Pedro Ximénez grapes come from the Montilla-Moriles region, which is hotter and less humid than Jerez. The Pedro Ximénez grapes are raisined in the sun before they are vinified. The evaporation of water from the grapes concentrates the sugars, acids and flavours. When these raisins are pressed, an intense and concentrated juice is yielded which can take many months to ferment given the high sugar content.

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.