This is really quite superb. It is one of the wines from the time when I really started to pay close attention to the outstanding wines of Jerez. Hot on the heels of the outstanding Bota de Palo Cortado 34 – Pata de Gallina, this may have been the very first amontillado I drank in awe and wonder.
Can’t believe it was over six years ago, because drinking this it seems like yesterday. A gorgeous colour, more amber than the chestnut of the palo cortado, and what a nose – sea air of iodine and salt and freshness – almost pine needles. Then on the palate it is acid fine, stingingly saline and with flavours of bitter, burnt nuts and unbaked dough – those tight knots of unbaked dough you find in underbaked buns. Slightly astringent on the finish – tobacco that dries the mouth even as the salinity waters it. That astringency is the only bum note for me but it certainly adds to the complexity.
It is a true thoroughbred too. As the Equipo Navazos ficha explains, from the third criadera marked “M. Pda” (“Manzanilla Pasada”) in the bodega of Rainera P. Marin, legendary source of La Guita.
I still have some bottles of the 34 (reimported from the UK, amusingly enough) but this was my last 37 and I am sorry to see it go (because now it is open, go it will). What an outstanding wine. More, please!
The bar of Angelita Part II and more pure quality. Emilio Hidalgo’s world class amontillado fino.
Intrigued to see the back label – it used to be that to work out the saca you had to decipher the lot number but now the month and year are proudly displayed – November 2018 in this case. I for one think it is the right move – more transparent, more information for us nerds, and a recognition of the fact that the wine changes both in barrel and bottle – even an amontillado like this one.
Not that this wine seems to change. Consistently one of the most elegant wines from Jerez, it has a silky feel and beautifully fine profile with layers of granary bread, nut and hazelnut aromas and flavours.
A timeless classic, dated.
Williams & Humbert were kind enough to invite me to a cracking little party to celebrate the launch of their new añadas but amidst all the dancing, music, gossip and posing and after a few glasses my ability to appreciate the wines in detail was lightly impaired.
Luckily I caught up with this fino in the nearest thing we have to laboratory conditions – the bar of Angelita – and have had a proper run at it. One of the Colección Añadas and a fascinating contrast to its predecessor, the 2009.
The two wines are from the same vineyard in consecutive years, have been cellared in the same cellar by the same hand but they are as different as two sisters can possibly be. Whereas the 2009 was all lush gentleness, full of juice and hazelnut, this is sharp, zingy, with bitter liquorice flavours and heat from a salty, peppery finish.
Moody but magnificent – wish I had paid more attention the first time!
This is a wine that I just like more and more. As a style manzanilla pasada ticks a lot of boxes – that combination of biological sharpness, rich, buttery body and rounded, roast-pepper savoury-sweet flavours. But this is a particularly fine example, with a sizzling sharpness, spicey finish and broad palette beautiful stewey rich flavours – everything from the sweet carrot to the potent bitterness of the bay leaf.
It would be the perfect wine for many dishes, but with the superb bacalao ajoarriero at Media Ración – probably the perfect combination of green and red peppers, tomato, onion and garlic – it is an absolute dream. Superb stuff.
Have come across this a few times around Madrid in recent weeks – including with the man himself – but have just not had time to put thumbs to screen and bash out a post.
This is the “manzanilla olorosa” by Bodegas Alonso. An old style no longer officially recognized by the Consejo, it seems to fit in somewhere between manzanilla and manzanilla pasada. A more fragrant manzanilla, with a little oloroso character, which can be achieved in a variety of ways (as is so often the case in Jerez). In this wine it is achieved by giving the manzanilla eight months in an old oloroso butt. And it is certainly tasty stuff.
The first thing you notice about the wine is the bottle. If the standard velo flor bottle is tricky to rack, this magnum format looks even more of a wine storage headache. On the plus side, it would be hard to knock this bottle over in a breeze, and it looks pretty cool.
It’s a nice old gold colour in the glass, clear as a Madrid sky without quite shining. Then on the nose there is sea breeze, yeast and just that hint of baked apple, aromas that are backed up as it hits the tongue and back of the mouth.
A tasty, enjoyable manzanilla no doubt, and all the better for that brief stay in an old barrel.
Any of my regular 20 or so readers will know that I am quite partial to a drop of La Barajuela Fino, so it shouldn’t be a great surprise to hear that the little that I have of this is not going to last long.
Many of the things that make the Barajuela Fino one of the great wines of the world are here: the terroir and old vines (el corregidor, in Carrascal de Jerez), the winemaker (Willy Perez) and the very philosophy of making wine.
The difference are those two letters: NV. Non vintage. And I love it. There is no more eloquent, elegant way of making your argument in favour of vintages than this. The only question is: why aren’t the 99,9% of bottles coming out of Jerez that aren’t vintage properly labelled?
This wine is from the last couple of harvests – the 2015 fino that never appeared and the 2016 – and is so close to the Barajuela Fino itself that it is a joy to sup on. That combination of blossom, white fruit and savoury, that wine-like elegance.
The NV of the world indeed. Absolutely cracking.
No doubt that this was en rama – almost the last glass from the bottle and as you can see it was pretty murky in the glass, and positively swampy in the bottle.
A fresh moriles fino, 100% pedro ximenez – from a single pago in Lagar de Benavides – and biologically aged in solera for around five years.
Very fresh almond and a little bit of greenery on the nose, then punchy, almonds, very slight hint of liquorice and yeast, and a fresh finish. Not the sharpest or most corpulent of wines – straight through – but fresh and flavourful.
Will try and make sure I get the first glass of the next bottle …