D.O. Jerez, Spain - 96 PARKER. 100% Palomino Fino blend of the 2017, 2018, 2019, and 2020 vintages from the La Barajuela project, playing with the Non-Vintage or Vintage Selection concept, which we could find in sherries from the early 19th century.
They carry out continuous harvests for two months, selecting grapes for different wines. In this case, the grapes were picked in late August and early September, sun-dried for six or seven hours, lightly pressed, and fermented in casks. This wine is aged for an average of four and a half years under a veil of flor. It is very intense, golden in color, and has a sharp nose with a lactic touch, notes of cheese rind, iodine, esparto grass, and spices. It presents a touch of acetaldehyde, reminiscent of rancio, powerful and sharp. It has an unfortified alcohol content of 14.5% and is sold without a designation of origin. It has a notable acidity of 6.33 grams. It is persistent and long-lasting. 2,200 bottles were produced. It was bottled in July 2024. Recommended by El Sumiller.
LUIS PÉREZ FINO CABERRUBIA NV
The project of Bodegas Luis Pérez is initiated by Luis Pérez Rodriguez, professor of enology at Uca and former winemaker at Domecq, accompanied by his children. The building where the history of Bodegas Luis Pérez begins dates back to 1844. They restored it and they were vinifying there for several years, until they made the new winery to have more space. They started in 2002, producing Merlot, Syrah and Petit Verdot in the marl and gypsum soils of La Hacienda Vistahermosa, in Pago del Corchuelo. In the last stage they have put all their effort to develop an exciting project deepening the roots of Jerez, making red wines from the Tintilla de Rota (the Graciano variety in La Rioja) in 2011 and since 2013 immersed in one of the projects more exciting of the current "Sherry Revolution", led by the son of Luis, Willy Pérez, called La Barajuela, magnificent white that we included last year in lot # 21 of the month of March. La Barajuela was born with the purpose of recovering the Sherry from the vineyard, recovering the way of elaborating and the style of old wines, the Vintage Fino, without heading (without added alcohol), where the total protagonism is of the "albariza" , that exclusive geological phenomenon of the Framework that is imposed on the aromaticity of biological aging. The albariza soil of the vineyard "El Corregidor" in the Carrascal payment and the Palomino Fino vines of more than 40 years, allowed them to elaborate this Jerez so personal based on the unique identity of this terroir of Barajuelas de Albariza. This year, in addition to La Barajuela 2016, they have sold a new Fino called Caberrubia, 100% Palomino Fino, which comes from the different vintages of the La Barajuela project, playing with the Non-Vintage or Vintage Selection concept, which we could find in the sherries of beginning of the nineteenth century. In this wine a nod of the vintages of La Barajuela 2013 is made with 5 years under biological aging, 2014 that increases the citric and sapid profile, 2015 vintage very warm that provides body, creaminess and dehydrated fruit and the 2016 that provides that refinement and freshness that we would have in La Barajuela 2016 of exceptional vintage. The set of all of them gives us a wine that maintains the timeless character of Carrascal, highlighting that concentration of fruit, together with the identity of salinity and sapidity so marked, that define this vineyard. The alcoholic strength of this fine is achieved naturally without heading, without added alcohol, for this, without added alcohol, the grapes were sun-dried or dried in the sun for about five hours to achieve the required alcoholic strength.
Fino Caberrubia NV has notes of soy, curry and ripe nuts. Powerful iodine aroma and maritime and balsamic notes. The palate is where the wine marks the character of Carrascal payment, of marked breadth, very savory and spicy. With a slight bitterness that makes it very long in the aftertaste.
Production: Saca (Take out) of 3812 bottles. 15% alc. Service temperature: 13ºC
Optimal consumption: 2018-2023.
Pairing: sushi, salted fish, anchovies, blue fish, molluscs and seafood, artichokes, cured ham ...
