Most people's idea of sherry is a dark sweet fortified wine, which is deservedly out of fashion these days. Yet there has been a quite revolution in sherry which many are unaware of. First the spreading knowledge about the dry sherries one sees in sherry country itself, and the introduction of a couple of legal classes of product at the top end of the quality scale (Yes, they're expensive too, but still good value for money).
VOS are for wines over 20 years old and VORS are for those over 30 years old. The above example may not necessarily have been classed VORS, but is a fine example of a sweet oloroso. Dark, sweet and cramming with dried fruits on nose and palate, spilling over to an interesting long finish, this has oodles of complexity and is a million miles away from the likes of Harvey's Bristol Cream. For the price of a middle ranking Cru Classe claret, you would agree this represents more bang per buck than the red wine from Bordeaux.
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