The fruitiest saltiest white wine you will ever try, and one of the jammiest from Sanlucar. This wine has a very special place in the affections of this blog and blogger for personal reasons but it is a very special wine in its own right.
It is a blend of palomino, perruno and uva rey, three of the many originally autoctonous varieties of the region, whose presence side by side in the same vineyards were the original reason for the variety of wines that came out the other end.
In this one the oxidative inclination of the uva rey and the jammy perruno, together with a decent spell of flor and oxidation, make this wine, which would have been a very nice, bota fermented palomino, into something altogether different and unique.
Bottled after 20 months or so, the four years in the bottle have suited this down to the ground – it has grown in every direction and is now a massive wine – even a massive cucumber as they say down there. A beautiful rich colour and lovely on the nose – ripe melon and baked fruit -, then a palate and finish that manages to be jammy, salty, and fresh.