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Alvear Fino En Rama (500ML) 2006

Sherry from Spain
Ships Thu, Oct 26
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    Winemaker Notes

    "En Rama" means that it is unblended and has not been stabilized and only lightly filtered to enhance its individuality. This is a unique product, the first ever made "single vintage" Fino in modern history.

    The wine has a bright pale-straw golden color. Slightly pungent on the nose, with a somewhat tangy almond like aroma; sometimes a touch fruity.
    Bone dry on the palate and quite savory, this wine presents an elegant style with typical Montilla grapey character.

    The wine is a nice partner with tapas, shellfish, fish, cheese, snacks, hors d'oeuvre and salads. The ultimate partner for Mediterranean food.

    Critical Acclaim

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    Alvear

    Alvear

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    Alvear, , Spain
    Alvear
    Alvear S.A. was established by Don Diego de Alvear in 1729, and since that time has remained under control of the Alvear family. This is the oldest winery in the region and its fino is today one of the three most popular fino wines in Spain. Located in the town of Montilla, in the province of Cordoba, in the interior of Andalucia. Grapes are sourced from their own vineyards, of 307.2 acres. They also buy grapes and wines from local growers. The area is dominated by small parcels. The terrain is formed by undulating hills and slopes of a singular whitish color. There are two basic types of soil: Albero and Arenas. Albero is a whitish, chalky soil, found on the higher ground in the Sierra de Montilla and Moriles Alto, both of which are classified as superior zones and produce finos of good, clean character. This type of soil is highly absorbent and can supply the vines with needed water during the long, dry summers. The sun bakes the surface to a hard crust, reflecting the heat and preventing the moisture from evaporating. Arenas is found in the Ruedos made up of largely sand, with some stony clay and a small proportion of limestone. The climate is Southern continental, with hot summers, reaching at times temperatures of 120°F, resulting in early harvests. The temperature drops sharply at night, cooling the fermenting musts. Winters are cold.

    Marlborough

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    Home to perhaps the world’s most easily recognizable Sauvignon Blanc, Marlborough has a unique terroir that lends a unifying thread to all of its wines. But despite common misconceptions, the wines from this region at the northern tip of New Zealand’s South Island are anything but homogenous. With well-draining stony soils and a dry, sunny climate, the vineyards of Marlborough benefit from wide temperature fluctuations between day and night, which helps to preserve natural acidity in their fruit.

    The region’s specialty, Sauvignon Blanc, is beloved for its pungent, aromatic character with notes of exotic tropical fruit, freshly cut grass, and green bell pepper along with a refreshing streak of stony minerality. These wines are made in a wide range of styles, and winemakers take advantage of various clones and vineyards sites as well as fermentation, lees-stirring, and aging regimens to differentiate their bottlings from one another. Also produced successfully here are fruit-forward Pinot Noirs, elegant Riesling, Pinot Gris, and Gewürztraminer, and a wide range of Chardonnay styles, as well as more experimental varieties like Grüner Veltliner and Syrah.

    Sauvignon Blanc

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    A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon Blanc is responsible for a vast array of wine styles. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

    In the Glass

    From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

    Perfect Pairings

    The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

    Sommelier Secret

    Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.

    TEM1099_2006 Item# 109453

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