Williams Amontillado en Rama 2001 50 cl

I tasted the first bottling of the 2001 Colección Añadas Amontillado en Rama, from the first year they started with single-harvest biological wines. As they lacked experience at the time, they did a second fortification when the flor yeasts were weak (since 2004 they stopped doing that), and the wines were not fortified again; the butts were filled completely and the oxidative phase started. This had some nine years of biological aging, then was fortified to 18% and aged a further nine years in topped-up barrels. There is a touch of alcohol (the wine is now 20% through evaporation), and the palate is very dry, all the fat eaten by the biological aging, and there's the weight of the oxidative phase. It's a classical Amontillado, biological to the limit, with its dryness and the intensity of the oxidation. I tasted the bottling (saca) from January 2019.