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Sacromonte Sherry


Cream Sherry Solera 1950

Cream Sherry Solera 1950

Ref: 71102


Price: £7.46



1950 Solera Cream Sherry by Bodegas la Castilla, Jerez, Spain.

Stunning depth of flavour originating from the 1950 vintage Solera.

Roasted nuts and raisins on the nose and a delicately spicy finish.



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Pedro Ximenez Sherry Solera 1941

Pedro Ximenez Sherry Solera 1941

Ref: 71100


Price: £9.55



1941 Solera Pedro Ximenez Sherry from Bodegas la Castilla.

Pedro Ximenez was originally grown in the Montilla-Moriles region, and along with Palomino Fino made up the majority of grapes used in the manufacture of sherry. However, the strong resistance of the Palomino to disease has led to a great decline in the use of Pedro Ximénez in traditional sherry, and despite its continued use in the sweeter blends of sherry in Montilla-Moriles, Málaga and other regions of Andalusia, its fame now rests principally on its use in the varietal raisin wine of the same name.

The dessert wine Pedro Ximénez is made by drying the grapes under the hot Spanish sun, concentrating the sweetness, which are then used to create a thick, black liquid with a strong taste of raisins and molasses that is fortified and aged in Solera since 1941.



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Manzanilla Sherry

Manzanilla Sherry

Ref: 71103


Price: £9.82

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Bodegas la Costilla Manzanilla Sacromonte Sherry from Spain.

Manzanilla is a variety of fino sherry made around the port of Sanlúcar de Barrameda. In Spanish, chamomile tea is called "manzanilla", and thus this wine gets the name because the wine's flavour is said to be reminiscent of such tea.

Delicious savoury tang, can be enjoyed as an aperitif.


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Sacromonte Fino Sherry

Sacromonte Fino Sherry

Ref: 71000


Price: £7.13

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Sacromonte Fino Sherry from Bodegas la Castilla.

Fino ('fine' in Spanish) is the driest and palest of the traditional varieties of sherry. It is drunk young, and unlike the sweeter varieties should be drunk soon after the bottle is opened as exposure to air can cause them to lose their flavour within hours.

When first barrelled, sherries made using the fino method are only partially filled to allow the action of the flor yeast to give it the distinctive fresh taste of dry sherries. If the flor is allowed to die and the wine undergoes oxidative aging, the wine darkens and the flavour becomes stronger, resulting in an amontillado sherry.

Dry with a rich balance of figs and nuts.



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