Monday, February 15, 2016
...But A Good Cigarrera Is A Sherry
Aging took place over four years in American oak casks using the Soleras and Criaderas systems and under the velo de flor - the protective layer of yeast - which prevents wine oxidation. The Bodega is located in Sanlúcar de Barramed, which has unique microclimates allowing the flor to blossom with its trademark ocean salinity. The town is the only place Manzanilla can be produced. I had mine at Vintage Enoteca, $10 by the glass. It was served from a 375 ml bottle.
The wine’s nose is vibrant and fresh with nutty aromas of yeast and salinity. A raisiny note adds counterpoint. On the palate it is rich and substantial. It’s very, very dry and has quite a long finish. Try it as an aperitif, with tapas, a Spanish ham sandwich, olives or some almonds and other dried nuts.
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