This wine was pretty nearly perfect. Fine, elegant, sharp but soft and slippy, flavourful and such flavours: an array like the frayed edge of a persian carpet – one of the ones you can imagine flying on. Caramel, nut, burnt nut, burnt caramel, black treacle, black coffee, toffee …
This is a legend of a wine and one that deserves its billing too. Absolutely superb, and yet another reason to one of the great places in Madrid, one of the only places where you could try wines like this: El Corral de la Moreria.
Mucha arte, as they say.
Look at the colour of that. Rusty water, with a touch of rusty nail on the nose and palate (or is it suggestion?). Couldn’t help but think of the manzanilla en rama la Guita when I saw it, although unlike that second cousin this wine has acquired its colour from two years in the bottle – as you can see if you compare it to how it was two years ago.
Interesting to compare that note with this wine – this is still aromatic and yeasty, but a touch sour, slightly more mulchy haybales on the nose and a lower register in fruit flavours. Very enjoyable with the oxidation and a fun thing to try (here in Zalamero Taberna by the glass).
Delicious little bottle.
It is one thing to have an overdose of gainful employment and a backlog of posts, but it is quite another thing to fail to acknowledge an absolutely cracking lunch like the one I had with the guys from Tradición in Palo Cortado at the end of June.
We kicked off with a “martini” made with Salcombe gin and fino and there were bubbles and a superlative Amontillado to finish, but the stars of the lunch for me were the finos that came in between. First and foremost a bottle of the May 2013 saca of the Tradición fino, a little bottle of the fino bottled for Mugaritz and a magnum of the November 2017.
Really fascinating to see that 2013 again. The only other time I had tried it was at a superb vertical tasting of all the sacas at Reserva y Cata in Madrid in November 2016 and even then I remember the complexity and additional dimension it had. A year and a half longer in the bottle and there was caramel softness to it, and a bitter almond and butter feel to the flavours. Really fascinating and almost enough to make me want to keep a bottle for a few years (if it were not for the ease with which the November 2017 were slipping down). One day I will invest in a cellar that is far enough out of reach to protect the wines from erosion.
For the time being all you can do is give thanks that wines like these are being made year after a year and at such a high level. It certainly makes for a brilliant lunch.
This is a very coveted little bottle of wine amongst aficionados: a label that disappeared long ago but the guys talk of down there in hushed tones, and if you know a little bit about the area you will have seen the surname “Garcia de Velasco” in a few different famous family trees. It was somehow acquired by a good friend and brought to a fantastic lunch this summer in Cataria.
To be honest, the lunch might have been too much fun, because with all the laughter and, let’s be honest, other wines, I neither took notes nor have as clear a recollection of this as I would like. What I do remember was a wine whose minerals had almost precipitated into chalk particles and whose fruit had turned to musty, incense like spices. Still an elegant sup with a very light start and a mouth watering finish and flavourful but dry as a bone in the middle. As so often happens, I found myself wishing I had met this bottle 20 years ago.
Legendary stuff and you can still see why.
A glass of Camborio is always welcome, and getting your hands on two special bottles in quick succession is fortune indeed. It helps if you hang around in the right places (and el Corral de la Moreria is, for the record, the right place).
Here we have a Fino Camborio from the 1970s when the solera was owned by Terry, one of a series of superb older wines that we had at dinner before the summer. Hard to know how the fino made back then would have compared to the modern versions – there have been a few changes since then – but although the forty years or so in the bottle had taken away the fierce zing, softened it around the edges and thinned it out a little, to me it seemed familiar, and the aromas and flavours of yeast, roasted, bitter almonds and salt and pepper were all there. A classic old fino ageing gracefully.
Maybe not a fair comparison but only a day or so earlier and in the same select spot I was able to tuck into probably my favourite iteration of this great wine (so far): the en rama bottling of May 2017. The same rich colour and those same flavours but much more expressive in the aromatics of the nose, in the impact of the salinity, the intensity of the flavour and the length and sizzle of the salt and pepper finish.
Two lovely wines and a fascinating comparison (and call me ageist if you like, but give me the modern classic any day of the week).
A sip of something fine, elegant, mellow, dry and just slightly peppery, like the refined idea of a manzanilla, or maybe the idea of a refined manzanilla.
It really was a beautiful thing to drink, and even if some of the other wines we had during a fantastic dinner at A’Barra may have had more complexity, the purity and elegance of this, and the clarity with which it was presented was truly memorable. This kind of thing is usually is a long way from my personal preference (I tend to enjoy a punchy, corpulent older than average fino or manzanilla pasada) but I would drink this any day of the week and what a testament to the skill of the sommelier and his staff.
Magical stuff. Viva la Pepa!
After three years in the bottle this little beauty is like a day old child – nothing wrong with this at all.
It was one of several really top wines that the marvellous David Ayuso opened for us at the lunchtime party to celebrate Juan Manuel del Rey’s big prize: Premio Nacional de la Gastronomia for best service (sala). It couldn’t have been more deserved – this is without fail one of the happiest of happy places – and it was a fantastic occasion, with Juan Manuel calling the whole team up on stage to a ringing ovation, superb finger food by the star chef David Garcia, “mucho arte” from Perrete, Bocadillo and the boys and girls, a bravura performance by Juan Andres Maya and a really joyful finale with Blanca del Rey herself. A chance to celebrate wine, food, music and dancing, and all before
Maybe it was the happy occasion, the music or the three earlier glasses but for whatever reason this struck me as as good a manzanilla as I have had in a long time. As aromatic, zingy and juicy as any that I can remember, and very expressive of those salty, peppery bitter salad flavours.
Absolutely top stuff. Congratulations once again to the crew at Corral de la Moreria … and the crew at Barbadillo!