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!
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.
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.
This is fantastic. A year in the bottle has really brought it on – cleaner lines and a sharper profile.
A rich buttery gold in colour on the nose you have dried apricots and just a hint of almonds, then on the palate it has a sharp, acidic start, and buzzy acidity all the way through, with a lovely middle palate of almonds and apricots and a fresh, mouth watering finish.
Lovely stuff and a little bit different than your standard palomino fino. Which is as it should be – this is perruno, uva rey and just a small dollop of palomino – a blend of varieties from the days of yore that make this the only true palo cortado.
You often hear that a wine from Jerez is “history in a bottle” but it generally only means it has been in the bottle – or the barrel – a long time. This really is history.
A more detail oriented, aesthetically attuned blogger would probably have sought out a more appetising backdrop for the photo above but I am short on time and gas lately and the issue only occurred to me when I went to Instagram it shortly afterwards.
In any event, this wine don’t need no stinking backdrop. It is the finest Fino, the future of Jerez that is deeply rooted in its past, and a beautiful wine in anyone’s language.
Sharp in the entry and fresh in the finish, but full of juicy, high register white fruit and just enough of a mineral seam to it. Maybe not as big in the beam and the back of the throat as the 2014 and maybe not quite as deep, saline and complex as the 2013, it shares with both the top end of honeyed white fruit and with its finer, sharper profile comes across as almost ethereal.
A lovely palomino white wine, finer and with a bit of extra dash: not too bad at all and enough to bring the most miserly hermit out of his blogging doldrums.
This wine was brought to dinner last night by a true gent and new friend and what a treat to have another crack at this, maybe the classiest of all unfortified palominos.
It is class in every respect. From an old, famous name, the bottle and label are an elegant, respectful homage to that tradition and are frankly pretty damn smart looking. The other name on the bottle also has some lineage as the most famous of all the pagos: macharnudo.
More importantly the wine just oozes class. It is a beautiful rich gold in colour – it just looks delicious, so inviting. Then you have gorgeous nose that seems like a blend of honey suckle and apple blossom and wild herbs on a mountainside, and the palate is maybe the classiest of all: a floral, white fruit start with just a hint of mineral bite to it, that grows with sweet, savoury, aromatic herbs in the middle and shapes away to floral fresh sweetness at the end.
Really superb stuff – an iron fist in the silkiest of velvet gloves.
Just look at the quality of that photo. The shadow of the phone at the bottom left is unfortunate, but on the whole the composition is pretty top class. The content, though, is even better.
Because this is a class fino. Lovely old gold colour, haystacks, nuts and sea air on the nose, buttery mouthfeel and then an elegant palate that starts with fresh, zingy salinity, has roasted almonds, nutty bread. A fine profile that tapers away quickly to a consistent, slightly bitter but fresh finish.
It is one of the wines released by the reborn De la Riva marque, which was registered by Ramiro Ibañez and Willy Perez after years of disuse, and this specific wine is from a solera acquired by them and refreshed with wines from Balbaina Alta.
Fantastic photo, even better wine.