Deep yellowy amber with a very slight greenish tinge, dark for a Fino, and noticeable legs.
Lots of damp flor and some slightly oily oxidative notes, brine, bread dough, traces of oak and a seaside note, smells tangy with considerable depth.
Full, assertive and slightly softer than expected, the tang is more flor bitterness than acidity, but it is as clean as a whistle, still very much Fino despite the slightly nutty oxidative notes. It just grows on the palate, it is very generous with great length, almost at the cusp of being Fino-Amontillado.
(Saca March 2011) Last tasted 2 years ago (see post 6.10.13) when it had about 11 years in solera and two and a half further years in bottle. Now after four and a half years in bottle it was always going to be interesting to see how it had evolved after another two years. And it tastes remarkably similar to how it did then, with perhaps very slightly more oily oxidative notes towards Fino Amontillado, but then Inocente, which is what it is, has those notes direct from the solera which are largely lost in filtration. This is effectively Inocente en rama (albeit from selected butts) with four and a half years' bottle age, and it is still magnificent. I just wish I had more to try in another two years' time. Sherry does live and improve in bottle, and here is proof, but you have to accept that it will change - though not much in this case.
Very hard to find now, but probably much the same as before.