Have a big collection of these little bottles and am strongly considering a bit of a clear out – if I could find time to see them all away at once I would but I will likely have to pick them off in some small groups. Not yet, though, because this was one that I had two of so could tuck into, without any guilt and with a massive dollop of pleasure.
It really is one of the top wines from Sanlucar, from Jerez, from anywhere. Has that musky haybale aroma and overlying, underlying flavour, sea breeze and almonds, stinging salinity on the lips, and after nearly two years in the bottle (bit less) this one has a nice touch of oxidation – almost raisiny to begin with.
Really love these. Maybe will have to hold onto them after all – can always buy a bigger house …
Bache is a great spot for a quick lunch with a cracking list of sherries and some quality, fun solids to accompany them.
This is an absolute gem – for me at the same time the definition and archetype of a manzanilla and quite unique.
Old gold colour, crystal clear but consistent, fragrant on the nose with dried beach grass and yeast and zingy and juicy on the palate. It has been a while since I have had one of these but this has all the biological, incisive character of the spring sacas I remember.
I believe it is 20 years now that they have been producing these. 80 sacas of pure class. Happy Anniversary guys!
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.
This is one of those pairings that seems just too easy – two of my very favourite things being consumed at the same time – but even so I was impressed at just how well they teamed up.
The manzanilla pasada has the weight and character to stand up to the cheesy, tomatoey, savoury, spicey, oregano enhanced perfection of the pizza (from my local “Allo Pizza” btw) and its sharpness and herbal salinity was just perfect.
Absolutely superb and the pizza menu surely deserves some further exploration …
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.
This is an absolutely class wine, one of the very best manzanilla pasadas you will find and one that just seems to get better and better every time I happen across a bottle.
It has a beautiful rich colour which is very nicely shown off by the clear glass bottle and as a result just looks incredibly appetising. The nose is no less inviting: wonderfully savoury, with a combination of sea-air, haybales and spices and herbs (an old spice box from the back of the larder).
And it certainly doesn’t disappoint when you tire of swirling it around the glass and finally take a glug. The profile is superbly elegant: a sharp, zingy start and a long fresh, mouth watering finish, with no edges in between but rather a smooth crescendo to a very intense mouthful of flavours. Savoury, spicey, umami and sweet like a meaty, tomatoey curry sauce – one of those curries with stewed apricots in them. It is the intensity, depth and completeness of those flavours – foreshadowed in the nose – that for me really set this wine apart.
Anyway, this bottle was gone in a blink of an eye. Must get myself two or three more!
A growing obsession with these perfect little bottles, packed to the brim with zingy, zesty manzanilla (pasada) and emblazoned with beautiful creatures of fur and feather.
This was the pioneer in the en rama stakes, and in the seasonal saca stakes – they started these in 1999 (my little collection representa only four and a half of the nineteen years of sacas). More importantly it is one of the very top manzanillas around: full of character, ageworthy and subtly different as each season comes along.
Looking forward to the 20th anniversary celebrations next year (hint)!
Had lunch at Surtopia yesterday. It was fantastic as always, a superb carpaccio de tarantelo in particular. But the wines I had just blew me away, starting with this absolutely superb manzanilla pasada.
No apple or chamomile here, pure savoury power from start to finish. Beautiful colour – they are quite right to sell this in a clear glass bottle – an intense, dark gold. Then it has a nose of salty spices and vegetables that every time I put nose to glass reminds me of a Bombay Aloo. But the sensations really start when you straighten the elbow: a really intense palate with a zingy start, intense spice, a kind of stewed richness, clove like and bitterness and really intense zing, heat on the tongue at the finish.
If you are looking for something fruity look elsewhere, but this is a pure thoroughbred manzanilla pasada and a glorious wine on any measure.
Not much of this left now (they have half a glass here in Media Ración) and we will miss it once its gone. Every time I come back to it it seems chalkier, more savoury and more mineral – with a warming, mouth watering, salt and pepper finish.
Maybe it is the time in the bottle, the time the bottle has been open, or maybe just my imagination (or the alignment of the stars) but seems to have a shade less of the almost fruit-like toffee that I remember when it first came out. Looking back at old notes I definitely enjoyed it more last year and the year before.
Still a superstar wine though – drink up it you can find it.
Been a hard few days at the coalface and this is just the sort of pick-me-up a fellow needs.
Lovely aromas as soon as the cork popped out of the top of the bottle, a gorgeous old gold colour, buttery mouthfeel and creamy buttery flavours to it too. Really lush, even as it sizzles the saliva out of the old taste buds.