Cuatro Palmas is where the Palmas journey ends — and where Amontillado begins. Having spent over four decades in the solera system, the flor died out many years ago, and the wine that remains has been shaped entirely by time and oxidation in the historic Solera Museo, housed in the ancient bodega La Cuadrada. The current average age is estimated at over fifty years; the oldest casks are thought to be nearly double that.
The nose is monumental: exotic spices — aniseed, cardamom, clove — alongside dark walnuts, old caramel, dried prunes, cigar tobacco and the unmistakable scent of polished antique furniture. There is a depth here that resists description. The palate is silky yet powerfully structured, with the salinity and elongated shape that betray its Fino origins — a detail that Antonio Flores has always insisted upon. The finish is measured not in seconds but in minutes. Robert Parker gave it 99 points. Gerrard Basset called it stunning. António Flores calls it a wine for meditation. He is not wrong.