Manzanilla–Sanlúcar de Barrameda
Manzanilla–Sanlúcar de Barrameda
Bodegas Hidalgo La Gitana Pastrana Manzanilla Pasada
Spanish Fortified
$45.99
Golden and very dry, this single-vineyard Manzanilla Pasada combines sea-spray salinity with toasted almond, hazelnut and subtle oxidative notes. The palate is concentrated yet delicate, showing firm freshness, balance and a long, elegant finish. Made from Palomino Fino grown in the Pastrana vineyard in the Miraflores district, it is excellent with olives, cured meats, pâté, consommé, shellfish, fish or aged cheese. Serve well chilled.
Bodegas Barón Micaela Manzanilla
Spanish Fortified
$29.99
Fresh and youthful, this biologically aged Manzanilla shows green apple, wet chalk, chamomile, green olive and a sea-breeze salinity. The palate is very dry and light-bodied, with sharp acidity, gentle bitterness and a nutty finish. Made from Palomino in Sanlúcar de Barrameda, it spends four years ageing under flor. Serve well chilled with olives, fried fish, shellfish, sushi or cured meats.
M. Antonio de la Riva Manzanilla Fina Miraflores Baja
Spanish Fortified
$73.99
Intense aromas of chalk and hydrocarbon notes sit above a saline palate marked by anise and basil. Palomino Fino comes mainly from the Casilla Verde vineyard in Miraflores Baja, around seven kilometres from the Atlantic, with a smaller share from neighbouring sites. The wine averages three to three and a half years under flor in a traditional criaderas-and-solera system.
Bodegas Barón Soluqua Manzanilla Pasada
Spanish Fortified
$62.99
Pale yellow in colour, the wine has concentrated aromas with old casks, dried flowers, nuts and a delicate nuance from biological ageing. The palate is fleshy and very dry, with weight, acidity, slight bitterness and a pleasant finish. Made from Palomino, it averages twelve years of ageing and contains fifteen percent alcohol. The designation is Manzanilla–Sanlúcar de Barrameda.
Callejuela Manzanilla Origen NV
Spanish Fortified
$36.99
Lemon peel, white grapefruit and lemon blossom lead a tight, bright profile. Salted almond and a generous wash of sea salt bring savoury depth, while a light herbal-anise note adds lift through the finish. The palate is focused and structural rather than heavy, with freshness carrying the mineral character cleanly. Serve well chilled with olives, almonds, oysters, fried fish or thinly sliced jamón.