Herrljunga Cider Strawberry & Vanilla is a pure Swedish cider made from high quality apple wine & spring water from the well of Herrljunga, flavoured with natural strawberry & vanilla. It has no artificial flavours or colourings but is a beautiful pink colour with a crisp character of freshly picked Swedish strawberries & a touch of soft vanilla. ...

Luminous. Delicate. A transparency that unveils complexity. Amber in colour. Rose, lychee, a hint of rosemary, mature woodiness, sandalwood on the nose. Honey like sweetness, candied orange peel, white chocolate on the palate. Subtle, tender long finish, with a hint of Mizunara (Japanese oak) ...

Produced according to the traditional methods. The ageing method used for all sherries is known as the solera system which consists of a continuous blending of young sherries with older ones resulting in a sherry of consistent quality. Matured in solera, in casks of American oak in the sherry town of Sanlucar de Barrameda. The maturation is first 'biological', i.e. under a veil of yeast or flor followed by the 'oxidative' process, which begins as the yeast dies off due to lack of nutrients available in the Sherry. Then follows several (over thirty years) of ageing in cask, to give a dry, complex wine. Wines of such age are designated VORS, (Very Old Rare Sherry). Aroma: Intensely rich hazelnut, beeswax. Taste: Dry, very nutty, full bodied. A pungent aperitif, but also great with many foods: Tapas, soup, dry cheeses & even beef. ...

Limited stock. En Rama signifies a Manzanilla that has been bottled almost directly from the barrel, without undergoing the usual processes to prepare a wine for bottling such as filtering & fining. The idea is to taste the Manzanilla almost as if you had visited the Bodega in Spain & dipped your glass into the barrel. Bracing, complex & aromatic. A savoury saltiness on the nose leads to a fresh, & tangy palate of hazelnut, dried apple & hints of meaty umami flavours. Citrus pith on the finish gives this wine an overall freshness. Characterful, full bodied & round. A fine, fresh nose reminiscent of the solera ageing
- toasty & ripe with dried fruits
- & all the salinity of the Sanlucar marshlands. A good, balanced palate, soft, dry & smooth with an ample, long finish. 97/100
- La Guia Proensa, Spain. 15% alcohol. Very bracing & aromatic with some salty, nutty savoury characters leading to a tangy palate with fresh, intense, nutty, savoury notes. There are complex flavours of hazelnut, citrus pith & a salty tanginess here. A really impressive, bracing expression of sherry that's highly food compatible. 9/100 Jamie Goode.


...

Complex, spicy & delicate aroma, on the palate, this wine is elegant, light & fresh underscored by a salty tanginess, influenced the close proximity of the cellars in Sanlcar de Barrameda to the sea. A touch of citrus bitterness gives this wine a fresh finish. One sip & youll feel like youve been transported to the Bodega & treated to an ice-cold glass of Manzanilla direct from the barrel. Should be served chilled, ideal with all types of tapas, fish, shellfish, white & smoked meats, salads, vegetarian dishes, ham & olives. Harvest September 2019. Limited stock. ...

Limited stock. La Manzanilla is a dry wine & the lightest & most delicate member of the Sherry region & can only be made in the coastal town of Sanlacar de Barrameda set at the mouth of the River Guadalquivir. The position of the town, set between the sea & the river & the marshlands to the north, combines with the particular topography of the town itself to create an especially humid & constant microclimate. These conditions allow a special growth of yeast, known as the 'flor', to grow on the surface of the maturing wine all your round thus protecting it from the detrimental effects of oxygen. Elsewhere in the Sherry district, the flor dies off in the summer & winter months to form the Fino sherry instead. Due to the uniqueness of this wine Manzanilla has its own ' Denominacion de Origen' Manzanilla -Sanlacar de Barrameda, set within the Sherry Denomination. Hidalgo's Manzanilla is sold under the name of 'la Gitana' & carries a label depicting the 'gitana' (gypsy girl) which was originally painted for the firm by Joaquan Turina, father of the famous composer of the same name. Today, ' La Gitana' is the most popular Manzanilla on the Spanish market & is now the best selling wine in Seville. This is the classic example of this unique wine & the flagship of their company. Its fresh & delicate taste has made it the favourite of Seville, the heart of traditional Andalucia where they drink it chilled, with a meal or with tapas or simply as a delicious wine. ...

Limited stock. Grapes are sourced exclusively from their own vineyards in Balbaina & Miraflores, & only the free run juice is used for Oloroso 1986. Matured in casks of American oak without blending in the sherry town of Sanlucar de Barrameda. No other years are added to the 1986 barrels. The maturation is an oxidative process; no flor grows since the wine is fortified after vinification. Then follows over twenty years of ageing in cask, to give a dry, complex wine. Aroma: Intensely rich pervading walnut. Taste: Dry, intense, rich & deep with a long & powerful flavour. Acidity lifts & gives freshness. Serve at room temperature as an aperitif or dry after dinner drink. ...

Grapes are sourced exclusively from vineyards in Balbaina & Miraflores, & only the free run juice is used for Oloroso Faraon. Matured in solera, in casks of American oak in the sherry town of Sanlucar de Barrameda. The maturation is first 'biological', i.e. under a veil of yeast or flor followed by the'oxidative' process, which begins as the yeast dies off due to lack of nutrients available in the sherry. Then follows several (over thirty years) of ageing in cask, to give a dry, complex wine. Wines of such age are designated VORS, (Very Old Rare Sherry). Aroma: Intensely rich pervading walnut. Taste: Dry, intense, rich & deep with a long & powerful flavour. A pungent aperitif, but also great with many foods: Tapas, soup, dry cheeses & even beef. ...

Produced according to the traditional methods. The ageing method used for all Sherries is known as the Solera system which consists of a continuous blending of young Sherries with older ones resulting in a Sherry of consistent quality. Soil; zone: Albariza; Balbaina District, Jerez Superior. Press: Free run juice. Fermentation: Controlled fermentation using the natural yeast on the grape. The must is then fortified to 15.5% alc.vol. using grape alcohol. Matured in solera in casks of American oak in the Sherry town of Sanlucar de Barrameda. The maturation is first partially 'biological' i.e. under a thin veil of yeast or flor & partially oxidative, followed by a completely 'oxidative' process which begins as the yeast dies off due to lack of nutrients available in the Sherry. Then follows several decades of ageing in cask. A very old dry fortified wine of Denomination of Origin, ' Jerez-Xeres-Sherry'.

Colour: Dark amber Aroma: Intensely rich pervading nutty aroma. Taste: Dry, very nutty, full bodied. Serve at room temperature as an aperitif or dry after dinner drink.

...

Pedro Ximenez Viejo ' Triana' is produced with grapes that are initially allowed to dry in the sun on straw mats, concentrating the sweetness of the grape juice. They are then pressed & vinified, before long ageing in soleras of American oak. The resultant wine is has a intense dark treacle colour & a rich & luscious texture. Deep caramel in colour. Bursting with treacle, toffee, raisins & prunes. The palate is opulently sweet, a velvety texture with flavours of figs & caramel. ...