Palomino

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.

This dry Amontillado is amber in colour, with hazelnut aromas. The palate is light, soft and round, followed by a long aftertaste. Palomino ages for equal periods under flor and in contact with oxygen at a bodega in Jerez de la Frontera, giving an average age of eight years. Alcohol is 18.5 percent and residual sugar is 6 grams per litre.

Completely unfiltered, this manzanilla is energetic and savoury, with garlic, scallion, aged sheep’s cheese, brine, mushroom, fresh tobacco, straw, earth and chalk. Palomino comes from the Macharnudo, Añina and Callejuela vineyards on albariza soils. The wine ferments in stainless steel, is fortified to fifteen percent and enters a solera system. It is drawn from the ninth criadera.

Caramel and toasted nuts meet a light butter note, bitter orange, sea-breeze salinity and tobacco leaf. Dried herbs, gentle bitterness, vivid acidity and balance are also present. Made from one hundred percent Palomino and aged an average of twenty-five years, this medium-dry Sherry contains nineteen percent alcohol. Its Sanlúcar de Barrameda origin sits within Jerez-Xérès-Sherry.

Golden colour with copper reflections is present. Almond, dried fruit, raisined fruit, peach and nut notes appear with freshness. The palate is dry, and the finish is clean and fresh. Palomino Fino forms the wine. Biological ageing takes place under a layer of flor in the solera system. The alcohol level is fifteen percent by volume.

Old-gold colour accompanies yeast, floral notes and dried almonds. The palate is very dry, gentle and silky, while the finish is balanced and savoury with smoky ageing notes. Palomino grows on albariza chalk around Jerez. Ageing begins under flor for six years, followed by fortification and an oxidative stage. The average age is twelve years.

Vanilla, polished wood and beeswax appear with caramelized almonds, quince jelly and dried apricot. Seaweed, tobacco leaf and nutty notes add breadth. The palate is very dry and marked by acidity, with walnuts, hazelnuts and deep salinity alongside earthy notes, citrus, toffee and polished wood. The wine matured under flor for around seven years and then for at least twice as long oxidatively.

Deep amber and concentrated, with roasted almonds, orange peel, molasses, tobacco and a fine smoky edge. The palate is full and smooth, balancing dried fig, toffee and dark chocolate with tangy mineral freshness and a distinctly saline line. Its off-dry richness closes long, nutty and gently smoky. Serve slightly chilled with pâté, blue cheese, glazed duck or a dark chocolate dessert.