Winemaker Notes
This pale, straw-hued, bone-dry sherry has a veil of salinity. Aromas of sea salt, Marcona almonds, and pastry dough open up to an elegantly focused finish.
Professional Ratings
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Wine & Spirits
This has the unmistakable delicacy and softness of El Maestro Sierra's house style. Aged under the veil of flor for four years, it has strong acidity, a deliciously abrasive texture reminiscent of the albariza soils and a spicy finish that invites you to drink the whole bottle with a plate of pescaito frito.
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Robert Parker's Wine Advocate
The NV Fino matured under flor for four years in 500-liter butts, and it's salty and tasty. It's approachable, relatively young and fresh, with textbook aromas and flavors, nutty and with a salty twist in the finish. Best After 2026
Sherry is a fortified wine that comes in many styles from dry to sweet. True Sherry can only be made in Andalucía, Spain where the soil and unique seasonal changes give a particular character to its wines. The process of production—not really the grape—determine the type, though certain types are reserved for certain grapes. Palomino is responsible for most dry styles; Pedro Ximénez and Muscat of Alexandria are used for blending or for sweet styles.
Known more formally as Jerez de la Frontera, Jerez is a city in Andalucía in southwest Spain and the center of the Jerez region and sherry production. Sherry is a mere English corruption of the term Jerez, while in French, Jerez is written, Xérès. Manzanilla is the freshest style of sherry, naturally derived from the seaside town of Sanlúcar de Barrameda.