About the Wines

Styles of Sherry

The wide and varied range of Sherry Wines could be seen as a faithful reflection of the long history and friendly, welcoming character of the Andalusian people, who pride themselves on pleasing, and adapting to, their customers and visitors. Hence the frequent claim that there is a Sherry to suit every taste and every occasion. Sherry Wines have sensory characteristics whose variations and nuances are rarely matched elsewhere in the wine world. They range in colour from the palest, clearest greenish yellow of the biologically aged wines to the darker, more opaque mahogany of the natural sweet wines, with various shades of gold, amber

Fino Sherry

Fino is a dry white wine made from palomino grapes, which, as is the case with Manzanilla, is aged under a layer of yeasts which make up the veil of flor. It is stored and aged in American oak butts using the traditional solera y criaderassystem in the bodegas of Jerez de la Frontera and El Puerto de Santa María.

Tasting Notes

Ranging from bright straw yellow to pale gold in colour. A sharp, delicate bouquet slightly reminiscent of almonds with a hint of fresh dough and wild herbs. Light, dry and delicate on the palate leaving a pleasant, fresh aftertaste of almonds.

Did You Know?

Fino wine has the extraordinary ability to stimulate taste buds. Due to this, it's an ideal aperitif for preparing the palate to better enjoy food. Additionally, the savoury nature of this type of Sherry intensifies all flavors in a dish; as such, any food is better understood if it's accompanied by a glass of Fino.

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Manzanilla Sherry

Manzanilla is a dry white wine made from palomino grapes and aged under a layer of yeasts know as velo de flor. It is produced exclusively in the bodegas of Sanlúcar de Barrameda. The special climatic conditions of the town, situated at the mouth of the river Guadalquivar, favour the formation of a special kind of veil of flor which gives the wine its uniquely distinctive characteristics.

Tasting Notes

A very bright, pale straw coloured wine. A sharp, delicate bouquet with predominant floral aromas reminiscent of chamomile, almonds and dough. Dry, fresh and delicate on the palate, light and smooth in spite of a dry finish. Light acidity produces a pleasant sensation of freshness and a lingering, slightly bitter aftertaste.

Did You Know?

Occasionally, Manzanilla wines are subjected to unusually long ageing periods, in which the flor is slightly weakened, causing a small level of oxidation and greater complexity which are known as "Manzanilla Pasada". These are wines with more structure, but with all the sharp and intense character that supports the biological ageing.

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Amontillado

Amontillado is a very unique wine due to its dual aging process: first under the veil of flor, typical of Fino and Manzanilla, followed by a period in which the flor disappears and the wine is exposed to oxidation. Made from palomino grapes, this fusion of aging processes makes the Amontillado wines extraordinarily complex and intriguing.

Tasting Notes

This is an elegant wine which ranges from pale topaz to amber in colour. Its subtle, delicate bouquet has an ethereal base smoothed by aromas of hazelnut and plants; reminiscent of aromatic herbs and dark tobacco.

Light and smooth in the mouth with well-balanced acidity; both complex and evocative, giving way to a dry finish and lingering aftertaste with a hint of nuts and wood.

Did You Know?

There is a wide range of Amontillados, resulting from the different stages that occur between the two ageing phases that the wine is made from: biological and oxidative. Thus, some Amontillados have a paler color with very sharp notes and faint memories of yeast, from being aged longer with the flor. In others, however, the notes of oxidative aging—spices and wood—predominate.

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Oloroso

Oloroso is a wine made from palomino grapes. The special structure that it demonstrates at an initial tasting destines it for oxidative ageing. For this reason alcohol is added to 17°, thus preventing the development of the veil of flor and allowing the wine to age while exposed to oxygen. The result is a wine both structured and complex

Tasting Notes

Ranging from rich amber to deep mahogany in colour, the darker the wine the longer it has been aged. Warm, rounded aromas which are both complex and powerful. Predominantly nutty bouquet (walnuts), with toasted, vegetable and balsamic notes reminiscent of noble wood, golden tobacco and autumn leaves. There are noticeable spicy, animal tones suggestive of truffles and leather.

Full flavoured and structured in the mouth. Powerful, well-rounded and full bodied. Smooth on the palate due to its glycerine content. It lingers in the mouth, with complex retronasal aromas of noble wood creating an elegant dry finish.

Did You Know?

Although the Olorosos sometimes reach relatively high alcohol levels, even above 20%, it is simply the result of the long ageing process. The cask allows for the evaporation of a good amount of water that the wine contains, thus concentrating not only the alcohol content, but also the rest of the components that contribute to the aromas, flavours, and complexity of the wine.

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Palo Cortado

The production of Palo Cortado is the clearest example of the necesity of Sherry winemakers to correctly identify the true vocation of each type of wine and to act accordingly.

Tasting Notes

A wine of great complexity which combines the delicate bouquet of an Amontillado with the body and palate of an Oloroso.
Chestnut to mahogany in colour with a complex bouquet which harmonises the characteristic notes of Amontillados and Olorosos, citric notes reminiscent of bitter orange and lactic notes suggestive of fermented butter. It has a deep, rounded, ample palate with smooth, delicate aromatic notes appearing in the aftertaste, leading to delicious lingering finish.

Did You Know?

The origin of the first generation of Palo Cortados is very old; it comes from times when wines were fermented in casks that had multiple oenological variables, causing subtle differences between wines of the same vintage. Today the foremen continue selecting very special and delicate young wines to nourish the old generations and maintain the distinct character of the Palo Cortados.

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Cream Sherry

Cream is a semi sweet wine which is obtained exclusively from oxidative ageing and involves blending the Oloroso (in what is known as cabeceo) with an amount of Pedro Ximénez, hence it being commonly known as Sweet Oloroso.

Tasting Notes

Ranging from chestnut brown to dark mahogany in colour this wine has a dense, syrupy appearance. A strong oloroso bouquet in the nose combines with a hint of sweetness reminiscent of roasted nuts, such as in nougat or caramel. Full bodied and velvety in the mouth with a well-balanced sweetness, seductively elegant with a lingering aftertaste combining hints of sweetness with the characteristics traits of an oloroso.

Did You Know?

The intensity of this wine and its concentration of sweetness allow it to be served “on the rocks” while it continues to show its aromatic power and length on the palate. Served in a tumbler, Cream with ice and a slice of orange is a fantastic aperitif which combines the complexity of Sherry with delicious citrus notes.

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Natural Sweet Wines

Naturally Sweet Sherry Wines are those obtained from must produced from over-ripe or sunned grapes, generally of the Pedro Ximénez or Moscatel varieties. This must, rich in sugars as a consequence of the sunning process of "pasificación" (which literally converts the grapes into raisins) is only partially fermented, with the aim of conserving most of its original sweetness.

In order to achieve this, wine alcohol is added once fermentation is under way. Those wines thus obtained are then aged in direct contact with the oxygen in the surrounding atmosphere, leading to them acquire a deep mahogany colour and distinctive thickness. The following types of naturally sweet wines are produced according to the variety of grape used:

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Brandy

Jerez Brandy is different from other brandies because it has its own singular organoleptic properties which result from its traditional process of production, the characteristics of the oak barrels in which it is aged and naturally also the local climatic conditions of the place of its birth, the Sherry Zone.

The role of the wood used is particularly important during the process of ageing. Jerez Brandy is aged in American oak barrels with a capacity of 500 litres which have previously been seasoned with one of the traditional styles of Sherry (Fino, Amontillado, Oloroso, Pedro Ximénez etc.). These are the famous Sherry “butts”.

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SHERRY WINES AS A BASE FOR COCKTAILS

The secret is in the mixture

The richness of sherry lies not only in the purity and ancestral character of its flavours, the mixture of sherry wines with all kinds of distillates, liquors, syrups and bitters, it give us a new dimension of harmony and contrast.

Sherry wines offer us all their heart and potential when it comes to mixing in cocktails. They offer a wide variety of aromas, flavours and textures

           

How to mix manzanilla sherry?

With great joy and thinking about the freshness of the sea, iodine, bread, sourdough, Manzanilla worked very well with citrus fruits such as lemon, vegetables such as cucumber, herbs such as mint or basil, grapefruit, white distillates such as gin or vodka or play with white arrack, rum and tea

How to mix Fino?

With good wisdom, letting ourselves be carried away by flavours of fresh fermentation, ground almonds, salty notes a little softer. It can be mixed with the same elements as Manzanilla sherry to which you would add fennel, infusion of Manzanilla, pineapple, cilantro, elderflower, tomato and even sherry vinegar.

How to mix Amontillado?

With a lot of carefreeness and creativity, enjoying its fresh and dry texture and its deep aroma of hazelnut and toasted wood. It is very well associated with distillates aged in sherry barrels, such as whiskey, brandy or rum. Its flavours complement chocolate, dried apricots, candied orange, nuts, warm and spicy spices. It works well with bitter and loving.

How to mix Palo Cortado?

With something very daring. Starting from its countersunk, vanilla notes and adventurous aroma, it blends surprisingly with chocolates, coffees, spices and smoked foods. With distillates? Always ageing and even with an aged mezcal, spice liqueurs or grated parmesan, even if it is a rhyme it was not thought out, that's the Palo Cortado.

The rule of Three is a recipe that combines with Palo Cortado, vermouth, gin and grapefruit. It works marvellously

How to mix Oloroso?

Being loving and following the smoky and spicy trail with a deep aroma of walnut and dehydrated fruits, we can mix it with aged distillates, such as brandy, cognac, rum and whiskey. Also with spice liqueurs such as walnut, cinnamon, nutmeg or star anise, with liquorice, it is allowed to smoke with wood and enhanced with chocolates and roasted.

How to mix Cream?

In Bermuda shorts or tuxedo, its velvety texture in the mouth and its deep sweetest flavours and ripe fruit such as fig or raisins suggests mixing it with woody and intense distillates, nougat or toffee syrup, coffee, Amaretto liquor.

In the Brazil cocktail it adapts to dry vermouth, bitter narrowness, and aromas of absinthe.

How to mix Pedro Ximénez?

With a little at a time. It is a perfect natural sweetener for our cocktails, its texture helps us to cohere the flavours. Pedro Ximénez brings its flavours to raisins and ripe fruits, flower honey, figs and warm spices and combines as a flavour enhancer for chocolates, coffees and aged distillates such as rum to make a Daikiri, also with tequila in a Margarita or Brandy to make an Old Fashioned always replacing syrup with our PX.