It has taken a long time to write this post – mainly due to eight weeks or so of shoulder knack and related antiobiotic gah – but also because it was just one of those events that beggar belief and stretch my ability to put words of the same level on the page.
It was, in short, an unforgettable dinner organized in the vineyards of Macharnudo themselves by the irreverent genius behind Tohqa – Edu and Juanito Perez – and headlined by Willy Perez (no relation) – but the full cast read like a sherry version of a Hollywood epic: Luis Perez Sr (Bodegas Luis Perez and famously of Domecq), Eduardo Ojeda (Valdespino and Equipo Navazos), Salvador Real (Fundador), Carlos del Rio (Gonzalez Byass and Finca Corrales), Peter Sisseck (Finca Corrales, Pingus and others), Ramiro Ibañez (with your man Willy, De la Riva) and last but not least the great Juancho Asenjo.
Between them they represented all the bodegas currently making wine on Macharnudo – and some of the great names of the past too – and all in all I feel very lucky to have grabbed a ticket.
We started up at the Castillo de Macharnudo – with a lovely glass of Harvey’s Fino, which I identified blind (one of the great blind tasting successes of recent years, since the only clues were the fact we were stood at their most emblematic vineyard, and I had been handed the glass by the winemaker.) A really nice aromatic fino to start, and from there we span over to the Angel – and Macharnudo’s highest point – for a couple of really special bottles.
We stood at the top of that hill, gazing at the views of flourishing palomino on white soils all around us and none other then Eduardo Ojeda produced a couple of special bottles of Inocente. There was a 2009 and a 2015 and they were a vivid demonstration of the two key facets of that wine – probably Macharnudo’s best known ambassador – one explosively aromatic and the other grooved and mineral. Juices properly flowing now.
From there we meandered down and took a look at some more famous vineyards, before heading out to a Lagar that Edu and Juanito had rigged up as a kind of miraculous temporary Tohqa for the night.
It was time for some of Macharnudo’s more modern ambassadors and they were sensational. La Escribana, Navazos Niepoort, De la Riva and even the new single vineyard fino from Peter Sisseck – with only a couple of years of criadera and solera. After the stately old finos these were fresh, fruitful, and delicious like fruit juices, but if anything the chalk was even more present, drying the mouth and balancing, bedding down the white fruit and mountainside flowers. Really superb chance to drink a few of these wines together.
And of course a chance to discuss and learn from these greats. Willy lead the charge with some quality maps, facts and infographics, charting the history from Macharnudo’s origins as the “bare hill” where nothing would grow to the prices of the great wines down the centuries and to the orientations and characteristics of the famous old vineyards we had visited. It was a superb tribute to a special plot of earth that deserves to be as famous as any in the world of wine.
And while all this took place dishes started appearing from this tiny little shack, with no mains electricity and minimal gear, and such dishes too.
If you know Tohqa in Puerto de Santa Maria you won’t need me to tell you how good it was, but even then you would have been surprised at the high level of technical difficulty in preparation and presentation – your man was working with little more than a lantern and a camping stove! Really superb skills, a set of dishes that worked perfectly together and flavours that perfectly matched the setting and the wines.
And as the courses came and went the wines only became more magnificent, as we dived deep into the oxidative wines considered Macharnudo’s crowning glories – you can see the bottles above but I still can’t quite believe them. Some stellar old wines – famous names and labels that more than lived up to their reputations. I won’t attempt to describe them: I am just not capable.
Overhead, a satellite came crashing down through the atmosphere and lit up the sky like a great shooting star. It felt like a premonition, and soon we too had to head back to earth after a night on the moon and under the stars. Over far too soon but magic doesn’t nearly cover it.
This post has only one connection with the traditional wines of Southern Andalucía: it is about wine, and top class wines at that. Because a couple of weeks ago I was lucky enough to be invited to taste the 2020 vintage of single vineyard wines of Artadi in Laguardia and they were exceptional, as were the people involved.
It started with a reception at Las Colonias in Laguardia – a superb, imposing building – at which there were more than a few friends, before a round table discussion between four top drawer speakers. First was Carlos Lopez de Lacalle, taking the baton from his illustrious father and setting up the day with a warm welcome and the introduction of a well chosen theme: “Origen: Paisajes y Paisanajes” (Origin, landscapes and “peoplescapes”), a title drawing together two of the dimensions of great wines: the places they are made and the people that make them.
First to speak to the topic was Aitor Arregui of Elkano. I have written before on here about the restaurants this man is behind (Elkano and Cataria) their exceptional understanding – and communication – of the terroir of the sea, and how much that knowledge and communication contributed to what were two of the best meals of a life featuring quite a few good ones. Well on Monday there was more of the same – simply and clearly communicated, and with an emotion that set the tone for the day. There was also a first glimpse of the bonds of friendship and family that are one of the other abiding memories of the day. A superb start.
His key point was that landscape and time defined the produce of Getaria, near the southernmost extent of the bay of Biscay, but the way that that produce had been interpreted by the local population had defined a cuisine and culture – we fish it, we grill it – (sounds simple but try it) that in turn attuned the population to the patterns of the currents and life cycles of the animals. By stripping away all artifice the culture is one that demands an understanding of the culinary qualities and seasons of the animals in a kind of virtuous spiral, redefining what can be done with a grill one splash of “Lourdes water” at a time.
He was followed by Ramiro Ibañez, beloved of this parish, who picked up the same theme and took it in a different direction from the opposite end of the Peninsula. Ramiro spoke to how the differences in terrain and wine making possibilities of Sanlucar and Jerez had over the centuries shaped first the wines, then the population and their tastes, spurring further specialization not only in wine but in cuisine and again a virtuous circle that had created great diversity in a small area. He also picked up on the social and industrial changes that threatened to break that virtuous circle, as industrialization and 18th century globalization offered winemakers markets and wine drinkers choices, and lead to a blurring and forgetting of that diversity. (In fact he actually started there – even if I remembered it in reverse.)
Ramiro in turn was followed by Rodrigo Gonzalez, director of wine for the Dani Garcia group who picked up what looked like a nasty hospital pass and to be fair he ran on with aplomb. He recognized too the same issues of globalization and industrialization that Ramiro had picked up but rather than denying the market he took their themes of people and places and tied them to the stories of wine that resonate with customers in restaurants and stores. When the client can come from anywhere in a shifting world, and can get their DRC on almost anywhere they go, a wine shaped by a place and a people is an anchor – and a wine and a cuisine borne of the same culture is an anchor upon anchor, a link between the ephemeral pleasure of a glass of wine, a dish. and the centuries, millenia, and more. It was a beautiful way to tie up one of the best round tables I have witnessed at a wine event.
That round table gave way to a debate about the same concerns – how changes in society were challenging the succession of traditional family businesses and prising the most precious real estate from their historic owners, in Rioja and elsewhere. Pretty gloomy stuff, but probably the same debate has been repeated for the last 100 years and the world has not come to an end just yet. More optimistically, the very presence of Ramiro was a reminder that however far a wine region can fall from its tree, consumers will seek out wines that reflect the place and the culture when possible.
Fascinating stuff but the time tends to drag on when you have four empty wine glasses in front of you. Fortunately, we didn’t have to wait much longer for the bride and groom and before we knew it the glasses were no longer empty. After a few words on the – pretty challenging – climate conditions and evolution of the vineyards during the 2019-20 growing season it was time to taste the 2020 single vineyard wines.
The tasting had a neat structure because we tasted the wines, more or less, in order of the depth of navigable soil in the vineyards, as captured by a set of “calicatas” – from 60cm to over 2m tall. (You like terroir? Look at those tubes!) This frankly is right up my street – an attempt to understand the wines in the context of the soils, and opens up a dimension I look forward to exploring further. And neither was it excessively nerdy – Juan Carlos Lopez de Lacalle disarmingly recognized that they were exploring and trying to understand the “what” but still didn’t know “why”.
First up were Cuerdamayor and Santa Cecilia – two old vineyards, planted in the 20s and 30s but with only 55 and 60 cm of topsoil. Surface feeding old vines you might call them. And the contrasts started right away: while Cuerdamayor had a bright, floral and fruity nose and a zesty, lively acidity, Santa Cecilia was altogether more mineral, more serious, a touch of the skin of barbecued peppers. Both extremely drinkable but with distinct personalities.
The second flight were three classy wines: La Laguna, San Lazaro, and Quintanilla. Vineyards planted in 1920, 1956 and 1951, respectively, with 105, 145 and 175 cm of topsoil available. Again this flight showed personalities that were different between each other and from the earlier flight. La Laguna was all blackcurrant fruit gums and even a touch of honey on the nose, and then a surprisingly saline and savoury palate. San Lazaro, by contrast was like a punnet of fresh black fruit, or even a blackberry bush on the nose, and had that same freshness and a leafy acidity on the palate. Quintanilla was a further step in that direction, with blackberry jam on the nose and then a palate with soft tannins and a hint of apple seed, nice profile that was full of flavour and compact.
These, by the way, are from my notes, but I wish I had taken better note of what had been said by Juan Carlos and Carlos as they presented the wines because their thoughts and angles on the art of wine tasting and description were fascinating. I tend to think of wines in shapes and textures, but Juan Carlos seems to see them like a combination of architectural blue prints and poetry (and don’t worry, no poetry was recited). Carlos, on the other hand had a more direct-to-the-emotion approach, comparing wines to the feeling of a surfboard on a wave amongst other things.
Anyway the third flight had four wines: Terreras (1960, 1970 and 1990 – up to 2m), La Hoya (1965, 105 cm), la Poza de Ballesteros (1960, 115cm) and San Martin (Laguardia, 1930, 185cm). As you have probably guessed by now, four distict personalities. Terreras is deep ribena on the nose and on the palate, black fruit from start to finish, long, acidic, and with a lovely fine shape to it – fruit all the way to the end, but with tannins that give it a graphite, mineral quality. La Hoya by comparison was light and vivacious, with structure but spark. This was a wine where Juan Carlos’s comment really struck home – he described it as having “living” room, space between lines – and I can understand it – the lightness, brightness of the edge of the profile and the softness of the centre. Very nice. That was followed by la Poza de Ballesteros, again a delightful combination of lightness and meatiness, quieter than La Hoya but meatier too, a very nice balance to it, and then by San Martin, which for me was something else, with a funkier nose, and a richness of palate and texture, chocolatey complexity that I loved. At the time San Martin was my wine of the day, with just an extra dimension that the others did not have – can’t wait to see it all grown up in a couple of years.
The final flight was lead out by Valdegines (Laguardia, 1989 and 1992, 2m), then El Carretil, (Lagurdia, 1930, 1975 and 1988, 2m) and, finally, El Pison, the family vineyard, planted in 1945 on a site in Laguardia with soils of at least 1,50 (and possibly endless). Yet more contrasts. Valdegines was aptly described as a creature of an inhabited mountainside, fruit and leaf but hints or malted barley and stew on the palate and fruit on the finish, with perhaps an outermost covering of charcoal tannins. For a wine from such young vines a real cracker. El Carretil is really a little gem. On the nose it is burgundy-like, has that tension like the strings of a tennis racquet and red fruit, even liquorice. Then on the palate you get a lovely tight profile with those same red fruit flavours, beautiful wine. And el Pisón is a big gem, a massive cucumber as the boys round here would say. Less brightness and tension on the nose than El Carretil and fruit that is darker, but a profile that could have been carved by Bernini, silky and elegant, and not jammy but full – fruit in every atom, and there, long and soft all the way through a long finish.
A really outstanding tasting, superb wines and an unforgettable opportunity to taste 12 wines from different vines together on an equal footing. The sort of tasting that makes me painfully aware of my shortcomings as a taster and writer, even when I take notes and they survive the day.
And there was plenty left for them to survive because the festival didn’t finish there. After a brief stretch of the legs in the sunshine we were back for lunch at the hands of Aitor and his crew from Elkano and it was, again, thrillingly memorable, with antxoa, txitxarro, lobstr, kokotxas (on the grill and pil pil), potxa a lo pelayo, the world famous rodaballo (turbot) and a dessert that, if it isn’t famous yet, really ought to be.
It was a lunch that on another day would have been the highlight of the year, and again it was washed down with more outstanding Artadi wines: Izar Leku 2017, the fourth generation of their really excellent sparkling txacoli, a superb Viñas de Gain Blanco 2014 that stands comparison with many much more famous Rioja whites, and then four reds that were a happy reminder of what the years would bring the wines of the morning: Viñas de Gain 2011, La Poza de Ballesteros 2012, Grandes Añadas 2000, and El Pisón 2004. You don’t need me to tell you that those last three, in particular, are absolutely world class, but by this stage of proceedings my note taking had dwindled from note taking to non-existent, and as the afternoon wore on and bottles came and went, the dancing and singing started and my memory becomes increasingly cloudy.
Not enough to obscure the memory of a wonderful, unforgettable day, and it would be incomplete and unfair too to sign off without mentioning the warmth and fun of the company from start to pretty late finish. The bonds of friendship and family were evident throughout the day and it was a pleasure and a privilege to be a part of it.
Larga vida y muchas gracias a Artadi, Elkano, sus paisajes y paisanajes!
A couple of years ago they passed me a draft of a first section of a book intended to tell the true history of the wines of Jerez and Sanlucar. It was pretty dense: knowledge and enthusiasm per square inch off the chart, and a story that I had never heard before.
And they started with an explanation of how these wines used to be called. Palma, Raya, and everything in between. It was pretty nerdy – wine names you had never seen and a narrative coming from a whole new direction. But it rang true. Every wine lover and wine maker – even this wine bluffer – knew it to be true the moment that they read it. At that time it read like a theory in need of practice. But now you can experience the practice, and you can really appreciate the power in the theory.
This wine is the successor to a wine called oloroso. My guess is that it no longer can be called oloroso, because it was, like its sibling the palma cortada, cut off in its prime.
If it cannot be called an oloroso it is a mistake, because it might not be as aromatic as some but it is an almost divine representation of the effect of oxidation. The first time that I tried Oloroso la Barajuela, a few years ago now, I was mystified – I have had more oxidated burgundies (quite often). But then I was looking for more oxidation, more concentration, and I overlooked the wonderful way the palomino frame carries the oxidation.
And just as the flor can be cynically used to produce effects rather than wines, – carve wines too fine, produce too much haybale and too much sea air at the expense of too much fruit – oxidation can be thought of as just a tool for producing caramel, toffee, black toffee and burnt toffee, when in reality it can be a way of turning white fruit, quite literally, gold.
I mean it stands to reason that olorosos didn’t just start leaping from the barrel at 12 years old. There must have been a moment when people started noticing how nice these wines were with a bit of oxygen – before we all started overdoing it.
And that is what we have here, in this white wine from the greatest vineyard in Jerez. And it is what we are beginning to see too in its counterpart from Sanlucar, Agostado. Both of them are white wines so solid on their frame that that oxidation is not a defect but a burnish, a polish.
And those words – palma, raya, cortado – they are on bottle labels, wine lists and, hopefully, in publications, and blog posts, and rankings. And the word will spread.
And who knows? We may one day see the second section of the book even …
No jokey posts this time or corny lines, serious business tonight with a serious wine. This is the original UBE, one of the first really serious unfortified palomino wines I ever tried and with each passing vintage I am more convinced that it is one of the very best.
It is from the las Vegas vineyard in El Carrascal de Sanlucar, a plot with old, ungrafted vines of some of the original palomino varieties, palomino fino, palomino de jerez, and pelúson (aka big hairy palomino) growing on the loose, antehojuela albarizas of Carrascal de Sanlucar, one the most Atlantic influenced pagos of Sanlucar and el marco. It is fermented in bota and then spends another 20 months there – without flor – growing into this beast of a white wine. Since then it has been a good year and a bit in the bottle already although I think it is fairly recently released.
All that time in the making: a vine that had been slaving away for over 100 years, fruit that spent 2017 making itself, 20 months in the barrel and a year and half in the bottle. And after all that he bottle disappeared in the blink of an eye. One moment it was there. The next moment, it was no longer there.
But what a moment there was in between. This is not only an excellent example of what unfortified palomino is all about it is a truly lovely wine on any terms. In colour (slightly dark gold), aroma (citrus, herbs and sea breeze) and above all on the palate, where it has incredible range and even more extraordinary finesse, it is just a remarkable sup. That range goes all the way from white flowers to stewy herbs, passing through white fruits, jammy fruits, and sweet herbs on the way. And it does it with understated power and an elegance and clarity that is really quite remarkable.
Yes I enjoyed it. What often happens when I open one of these is that three go down in quick succession but that is not happening this time. Iron discipline is at work, but so is the shortage of supply. I am going to quickly sort out the latter, and we will see about the former.
They say better late than never so here is a long overdue write up of a cracking night – all of three months ago during sherry week – when we celebrated one of my favourite projects in one of my favourite places.
The project in question is the “Mayeteria Sanluqueña”: José Manuel “Manu” Harana, Rafael Rodriguez, Antonio Bernal and Daniel Rodriguez, four “mayetos” that make up one of the most intriguing stories in el marco de Jerez.
“Mayeto” is the traditional term in Sanlucar for a small scale grower – of anything really (if you haven’t tried the potatoes from a navazo you haven’t tried real potatoes) – but particularly vitis vinifera. Historically these small producers have played a big role in the wines of Jerez: mayetos have been responsible for a large proportion of production, although at least in recent years their numbers and production have fallen, and have tended to be limited to supplying the cooperatives and larger bodegas.
But now with the inspiration and help of the great viticultor and winemaker Ramiro Ibañez the mayetos of the Mayetería Sanluqueña have started once again to make their own wines. They are unfortified wines from palomino fino sold under the brand “Corta y Raspa” from vineyards in some of the most emblematic and famous “pagos” of Jerez and Sanlúcar: Añina, Atalaya, Charruado, Maína and Miraflores. They make them from their best, oldest vines, with a production of less than 7,000 kg per hectare (a condition of being part of the project, in a region where it is not unusual for yields to be more than 11,000 kg/ha) and using artisanal, traditional winemaking techniques.
And the result is a series of wines that are fresh, drinkable, but which express the characteristics of the vines and vineyards like no other. We are talking honest wines with minimal intervention that let you clearly feel the influence of the altitude, location, climate and type of the famous albarizas.
The only pity is how hard it is to find and enjoy them – here in Madrid or anywhere else for that matter. (Although you can get them from the Cuatrogatos Wine Club). So when I was asked by my good friends at Sagrario Tradicion – a fantastic new restaurant here in the neighbourhood – what they could do for sherry week it didn’t take me long to further my agenda of bringing these wines within reach.
Were it not for the awful year that 2020 has been we would have had the mayetos come and present their wines to a packed house. That was not to be – but we were able to get hold of the few bottles that remained so that Nico and his crew at Sagrario could pair them up with their quality cooking. Specifically we were able to get the Atalaya 2018, “La Charanga” (Maina) 2018 and “La Charanga” (Maina) 2017.
They are wines that come from vines a small distance apart – just 2,8km – but despite being neighbours, the difference in the albarizas, together with the degrees of humidity and freshness in the vines, result in a vegetation of the vine, thickness of the skin of the fruit, concentration, and other possible parameters that give identity and character that make the vineyard recognizable in the wineglass.
In the words of the mayetos themselves:
Atalaya is a pago near Sanlúcar, with “lentejuela” or “antehojuela” albarizas, with a high chalk content, but a looser, less compact structure, allowing an easier development of the roots and vegetation of the top side. It is at about 55 metres above sea level (above the magic 45 metres celebrated in “Cota 45”) and is closer to the sea, with the effects of the fresh, humid winds of the poniente (from the sea). The wine is dry, sapid, saline, and structured without losing freshness and acidity.
Maina is a pago (slightly) further inland, but with more influence from the river and the winds of the “levante”. The poniente winds are weakened by the pago Hornillos (Callejuela), Martin Miguel, and Atalaya that bear their brunt. The altitude is higher, at between 65 and 75 metres. The albariza here is barajuela, the toughest. It is very rich in calcium and structured in layers, making the development of the roots difficult and leading to lesser top vegetation. The wines are very direct, dry and potent, the most sapid of them all. It is the pago richest in content of “diatomeas” (fossils of microscopic organisms) in the marco de Jerez, giving the wine great impact on the palate.
On the other hand, in the case of La Charanga we were able to try the different qualities of two different vintages: the 2017, with a very warm summer which obliged the growers to bring forward the harvest, and the 2018, a year with abundant rain and a very cool summer which obliged them, on the contrary, to delay the harvest to September for the first time in many years.
A tantalising prospect and it turned out to be an absolutely great week by all accounts. I am not sure how many people pitched up – although Sagrario is always busy anyway – but if everyone who sent me a message did then they must have been standing in the aisles. It was fair packed when a group of like minded souls and I rocked up and availed ourselves of the opportunity before the curfew, and neither Sagrario nor the wines disappointed.
From the first I had thought of the two as a perfect match – in Sagrario they like their natural, terroir driven wines for a start, with Nico having been the man behind more than one in his time – but the obsession with tradition and nature isn’t only a wine thing. I will never forget Nico telling me all about where the frogs that generously donated their legs to the cause of his pisto were from and why. But just in general it is a place for simple but imaginative and always nicely carried out preparations of top quality produce and the menu they came up for with the mayetos was no exception.
And the wines, well they were three little beauties – only 2.8km and 12 months in it but three lovely wines that were as different as you could ask for. A perfect demonstration of the potential of the terroir of Sanlucar and Jerez and one of the best wine experiences for a long time.
One of the new crop of wines from the Barajuela project and another stunning chip off the wonderful block called el Corregidor.
I say a new crop of wines because we are not just talking about a new vintage (although it is a vintage wine – a 2017), we are talking about a new beastie altogether: no fino, or oloroso, but a “palma cortada” (and the other wines released in this batch are the “cortado” and the only slightly more familiar “raya”). What can the reason for this spiffy new moniker be? Well I have purposefully not done any research or asked the man himself (he said as if anyone expected this blog to have actually researched anything) but my guess would be that this “palma cortada” was a wine that was selected for “palma” status (for your reference, the Barajuela Finos used to indicate “una palma” on the back label) but went only slightly off the beaten path and had to be “cortada” (cut off at the knees) before reaching the promised land.
I may be wrong – it may be deliberate – but in any event it is a return to the ancient traditional nomenclature for the wines of Jerez and Sanlucar, a time before industrialization when the mighty white wines of Southern Spain had a fair claim to be considered the world’s best.
It could be considered surprising that in only the fifth vintage of this project what is clearly the “finer” wine with the white label has been rebaptized, contrary to all the norms of brand building and confounding future verticals, but frankly I find that more reassuring than anything. It may be possible to make an unfortified, single vintage fino every year, but the fact that this has been labelled more precisely tells you that the standards being reached for here are genuinely stratospheric, and the transparency involved is, well, a breath of fresh air. And the fact is that in those five vintages we have had only three finos and one oloroso: it is time to recognize that the fruit and the wine do not always conform to such narrow classifications.
And so we step back in time 150 years or so (or more, I have no idea really) and we enjoy our palma cortada. And enjoy is the operative word, because this may not have the word fino on the bottle, but it does have the word “Barajuela”. And even if it didn’t there would be no mistaking its origins or majesty: the flavours are utterly characteristic of the project and vineyard.
It is a beautiful white wine, lovely clarity and old gold colours on the eye, and high register white fruits, concentrated honey-suckle, dried flowers and herbs on the nose (seems sacrilegious to say it but there is chamomile in there). It really looks and smells of ambrosia.
Then you sip it (in whatever quantity you consider a “sip”) and, wow, the acidity and sensation of the wine, that incredibly deep, low to high flavour and tingling, mouth watering finish. The middle of it reminds me of the mellow roasted apples of a really good blanc de blancs with plenty of years of rima and bottle, a touch of oxidation, and the front end also reminds me of champagne with that acidity, but there is a greater umami and herbal depth in the middle part of the palate and the finale is so long, so zingy, it really is sensational.
So don’t be put off by the nomenclature. This is punky by comparison to the quite exceptional 2016 fino but still a superb wine on any register.
Special wines these two – wines from the 4th and 5th botas of a series of 11 that together make up a unique and historic project.
After a bumper harvest in 2012 the guys at Callejuela out aside 11 botas and every year since 2015 have been releasing wines from selected botas. As a project it has everything – it allows you to understand the effect of flor, oxidation, bottle time – and it proved to be the first of many by the enterprising guys at Callejuela. And although the wines are from a single añada they show off the fine, expressive character of an añada wine.
This is not the first time I have tried four or five (we are now on six) but the year or two in the bottle have served them well and if anything the differences seem even clearer. Four is a freshly sharpened manzanilla – dry, punchy and all that chamomile, and while five is still zingy and punchy it has just a touch of roasted apple and, by comparison, is a richer wine.
Lovely stuff and I just can’t wait for six and seven.
In sherry terms Madrid is one of the places to be, if not the place to be, with restaurants and winebars with incredible lists of sherries seemingly in every neighbourhood. But the final destination for the discerning drinker in want of some of the really good stuff, and in particular the really hard to get stuff, is Taberna Palo Cortado.
In Taberna Palo Cortado there is a wine list of over 300 sherries (and other traditional Andalucian wines), all available by the glass. A list exceeding my over exercised imagination. But even that list is not the end of the story. If you dig a little deeper you will soon find yourself being offered wines off the menu that are even more special.
One such is this Anina 2016 by the great Willy Perez. It is of course 100% palomino fino, from old vines on a vineyard called “El Caribe” in the historic pago de Añina in Jerez. It ticks two of my boxes: terroir and (as its name suggests) vintage, putting it right up my street, and it is another example of this new style of concentrated, unfortified white wines that Willy is quickly becoming associated with.
All the hallmarks are there – it is ripe and honeylike on the nose, loads of fruit and only the faintest hint of a distant haybale, has good acidity and weight on the palate and again a lovely mouthful of fruit flavours. Maybe a hint of oxidation up front – certainly not much suggestion of anything biological – but nice mineral and herbal notes in amongst it all. Not quite as saline or savoury as its cousins from Carrascal de Jerez, but excellent, no question.
The only problems with this wine are (a) the small size of the bottle and (b) the small number of them. Not that that stops Taberna Palo Cortado!
Sherry Week 2020 is upon us and, while understandably restrained this year, it is still a great excuse/opportunity to try a glass of one of the world’s great wines. If you’d like to find an event – whether a tapas and sherry offer or a full blown tasting menu – there is a cracking searchable map on the Sherry Wines Website.
In Madrid as always we are well looked after. In Madrid every week is Sherry Week – whether in its Sherry Temples, Palo Cortado, Surtopia, Corral de Moreria or A’Barra, or its wine temples, lead by Angelita Madrid and la Fisna, or the restaurants and taverns with outstanding lists of sherries like Zalamero, Taberna Verdejo, la Canibal, Lakasa, la Taberna de Pedro, La Malaje, Media Ración, Kulto, Triciclo, la Antoja, the “new” Venencia … there are many and I am bound to forget some for which I apologize in advance (luckily I can edit this post later).
But this week there are 29 different locations listed in Madrid, including in the aforementioned Canibal, Pazo de Lugo, Kulto, Distinto, la Antoja, and many others – the full list is on the website – but at the risk of upsetting some very good friends, one event stands out to me: “La Mayeteria Sanluqueña in Sagrario Tradicion”.
La Mayeteria Sanluqueña is one of the greatest things in the new landscape of Jerez (in this case Sanlucar) and the event – a menu paired with wines from two of the mayetos from two pagos that are close by but express different stories, and two vintages – 2017 and 2018 – that express very different times. In fact I should declare an involvement here – Nico asked me for a suggestion of how to take part in sherry week and that was all the excuse I needed to further my agenda on all fronts. I love the traditional wines of Andalucia in all their forms, but palomino, vintage and terroir are my bag in a big way, and if you throw in artisans and tradition, and if the wine is as good as these are …
So get down to your local sherry event, and if you can find them, check out the mayeteria!
This was the original UBE and still my favourite overall. From Carrascal de Sanlucar, the freshest and most vertical of the great pagos in el marco, but from old vines and a low yielding vineyard that produces wines of relative potency and concentration.
It is of course 100% palomino (although with Ramiro other options are available), from three different clones – palomino fino, palomino de jerez and palomino pelusón (which intriguingly translates as big hairy palomino). It is fermented in bota and then spends another 20 months there, without flor, after which this one has been another three and a half years in the bottle.
That period in the bottle has really brought it on – as I so often find with palomino white wines – and the result is a highly enjoyable, fresh but flavourful white wine.
As you can see, it has taken on a very attractive old gold colour, clearly darker in shade than I remember it, and it has a very distinctive nose, chalky interlaced with lemon but with a hint of stewy herbs in the background. In fact those herbs come through more and more as the wine opens up. Really interesting balance of mineral, fruit and savoury. Then on the palate more of the same, the effect of the chalk, the fresh start and a nice, generous mouthful of citrus and herbal fruit before slipping away in a long fresh finish.
Plenty to enjoy here, a really excellent wine, and that savoury character makes it a great wine for one of the cheeky lunches I have missed so much …