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This classic Sherry looks like lemon sorbet in a glass.
Tasting Notes
Nose
On the nose, Manzanilla De Sanlúcar En Rama is pungent and complex. There’s a maritime brine, calming chamomile, fennel, garden herbs and a nutty and umami quality that reminds us of soaking skin-on almonds in tamari and then roasting them.
Palate
Bone dry on the palate, this is light, crisp and airy, with a pleasing bitterness and nuttiness.
Production
Lustau’s Manzanilla De Sanlúcar En Rama Sherry Spring 2021 Release was matured in Sanlúcar de Barrameda. Sitting on the estuary of the Guadalquivir river with breezes blowing in off the Atlantic, the flor (the yeast growth that gives this kind of Sherry its distinctive flavour) is impregnated with a rare sea salt character. Having spent five years ageing beneath this salty flor in American oak casks, it is bottled without filtering, fining or treatment of any kind.
Producers
Founded in 1896, Lustau has been a standard bearer for Sherry for more than a century. For more than the last few decades, it has been applying a boutique concept to its winemaking, building up a selection of some thirty wines from its own Soleras and others chosen from the stocks of the small Almacenista producers, independent Sherry artisans. These are aged in all three of the cities of the Sherry area: Jerez de la Frontera, El Puerto de Santa María and Sanlúcar de Barrameda. Now Lustau has taken this quality approach a step further, releasing two Finos and a Manzanilla all En Rama. “En Rama” means “from the branch”, the idea being that this is Sherry in its rawest and most natural form, straight from the barrel with no filtering or fining. For us, this is the finest way to drink Sherry.
Specifications
| Year | Non Vintage |
| Bottle Size | 500ml |
| Cultivar | Palomino |
| Country | Spain |
| Alcohol content | 15.5% alc vol |
| Units of Alcohol per Bottle | 7.75 units |
| Type | Fortified Wine - Dry Sherry |
| Dietary Information | Vegan & Vegetarian |
| Allergen Information | Contains sulphites |
| Food Matches |
We love to pair this with tapas, boquerones, chorizo, cured meats, green olives (especially Perelló), smoked trout and charred artichoke hearts with romesco sauce. |
| Origin | Cadiz, Andalucia |
| Appellation | Jerez |
