Hidalgo is a long-established bodega in Sanlúcar de Barrameda, with its origins in the 18th Century when the Hidalgo family moved from northern Spain to Andalucía to establish a salina for the production of salt. The family only entered the Sherry business in 1792, when José Pantaleón Hidalgo acquired a bodega from his father-in-law and since that time the business has remained a family concern, passing through six generations. Keeping the operation small has allowed the family to maintain excellent quality control, and they occupy the same premises in the centre of Sanlúcar as they did two centuries ago. They also own 200 hectares of vineyards which include some ancient vines, up to eighty years old in some places. Several ranges of Sherry are produced at Hidalgo, including this unctuous dessert sherry made from Pedro Ximinez grapes which are dried on straw mats, fermented and fortified, then aged under the solera system.
Deep, golden brown in colour with ruby tints. A wonderful nose of complex, vegetal notes allied to a multifaceted array of aromas - figs, toffee, raisins and nuts among others. On the palate, good acidity and a luscious oily texture with masses of treacle toffee and raisin flavours. Try with Tocinillo de Cielo (Spain's version of crème caramel), walnut tart or a plate of Dorset Blue Vinney and grilled figs.