Pedro Romero Aurora
- SP Wine Spectator
- WE Wine Enthusiast
- VN Vinous
- RP Robert Parker’s The Wine Advocate
- ST Stephen Tanzer’s International Wine Cellar
- OT Other Review Service
- Gold Premier Gold - Best Value*
- Plat Premier Platinum - Our Highest Recommendation
- * as rated by our staff
91 pts.Wine & Spirits: October 1, 2013
This wine’s salinity and its soft texture make it indispensible if you are serving sea urchin as a first course. The structure of the acidity refreshes everything in its path, leaving a pleasant nuttiness in the end. An unbeatable value.
90 pts.Robert Parker’s The Wine Advocate: June, 2005
The light to medium-bodied, dry, fresh, aromatic Manzanilla Aurora is a terrific example of a crisp yet flavorful dry sherry that would work well with Japanese sushi or Spain’s delicious black ham.
90 pts.Wine & Spirits: June 30, 2009
This wine shows the subtleties of Manzanilla in delicate notes of limestone and white pepper framed by juicy acidity. While light in weight, this ends with seductive creaminess. A great buy to serve with smoked salmon.
89 pts.Robert Parker’s The Wine Advocate: February, 2007
This value-priced sherry emerges from the village of Sanlucar de Barrameda, said to produce higher acid sherries than those from the more famous Jerez. Robert Parker reviewed this lineup in TWA #159 and because these are essentially the same wines (drawn from the same Soleras), I will keep my comments brief. There are two basic style of sherry, Fino and Oloroso, and all of the others are offshoots of these. For example, the principal difference between the Dry and Medium Dry Amontillado (Amontillado is a lightly oxidized Fino style) is that latter has had 10% Pedro Ximinez added as a sweetening agent. The principal difference between the Dry Oloroso, the Medium Dry Oloroso, and the Cream (an Oloroso style) is that latter two have had 20% and 40% Pedro Ximinez added to the base Oloroso respectively. The drier styles are better served with savory courses or as aperitifs, the sweeter styles (Moscatel and Pedro Ximinez) at the end of meals with dessert. This is a well made sherry at a great price that merits serious consumer interest.
F. Paul Pacult’s Spirit Journal: June 30, 2009
One of the darkest Manzanilla colors I’ve ever seen; it’s a pale gold / straw yellow and ideally pure. Smells of wet earth, damp soil, and limestone in the initial whiffs after the pour; further time in the glass stimulates leathery and garden type aromas that serve the entire bouquet well; anything but effusive; delicate and dresses to the nines. Entry is intensely sour yet simultaneously biscuity; midpalate is firm, chalky, and concentrated on baked bread tastes that are long and more off-dry lasting deep into the refreshingly tart, lush, and elegant aftertaste. A quintessential Manzanilla. I’m a believer. Wow.