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Hidalgo La Gitana Manzanilla Sherry (500ML)

Sherry from Jerez, Spain
  • WS91
    15% ABV
    All Vintages
    Currently Unavailable $15.99
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    3.1 61 Ratings
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    3.1 61 Ratings
      15% ABV

      Winemaker Notes

      #32 Wine Spectator Top 100 of 2013

      The standard of type and leader both in Spain and abroad. Manzanilla is the rarest of all authentic sherries, being uniquely site-specific in origin. Matured beneath a constant veil of yeast (called flor) as only occurs in beachfront and protected cliffside bodegas of sanlucar, giving Manzanilla a dry, haunting delicacy analogous to fine Champagne.

      Critical Acclaim

      All Vintages
      WS 91
      Wine Spectator
      Bright, with saline, sunchoke and blanched almond notes backed by a piercing, chalk-framed finish. This is all precision and cut.
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      Hidalgo

      Hidalgo

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      Hidalgo, Jerez, Spain
      Founded in 1792 by José Pantaleón Hidalgo, Vinícola Hidalgo is owned by the sixth successive generation of the family. Hidalgo is a modern rarity, being the last remaining family business (and almacenista, for those familiar with this term) to produce and export its own unblended, single-solera sherries.

      Just as rare is Vinícola Hidalgo's total reliance on its own vineyards, 500 acres of Palomino Fino located in the great chalk pagos ("crus") of Balbaína - the closest Jerez vineyard to the sea - and Miraflores, the great Sanlúcar vineyard renowned for the pedigree of its wines. Just as significant is the privileged location of the family's Bodega San Luis - at beach-level in Sanlúcar de Barrameda, where the Guadalquivir River meets the ocean. Here, the miracle of manzanilla is made possible by constant exposure to Atlantic breezes, laden with moisture and an ambient yeast/algae culture called flor.  This surface-growing culture thrives year-round along Sanlúcar's southwest-facing beach-front, protecting the resting wines from exposure to the air.  At the same time, flor imparts the bracing, briny smell of sea spray which is manzanilla's hallmark, reflecting its years-long maturation process within earshot of the waves.

      Jerez-Manzanilla

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      Most Sherries are dry and meant to pair alongside food but Americans have traditionally focused on the sweet ones. Sherry comes from only one place in the entire world, Andalucía, where the soil and unique seasonal changes give an unsurpassed character to its wines. The many styles change with the process of production, not really the grape, though certain styles are reserved for different grapes. The main grapes are Palomino, Pedro Ximénez and Muscat of Alexandria.

      Pedro Ximénez can make some amazing sweet Sherries. Cream Sherry is technically the sweetest, darkest style of Sherry, except sometimes Pedro Ximénez can be sweeter. The rest of the styles are dry and dependent on the action of flor, which are benevolent film-forming yeasts that make a floating veil on the surface of the wine and protect it from oxidation.

      Fino and Manzanilla are the lightest styles and are meant to be drunk young.

      Amontillado happens when a Fino’s layer of flor fades and the wine starts to oxidize. Quite simply it is an aged Fino that has a darker color and richer palate.

      When flor yeast dies unexpectedly, the result is Palo Cortado. Palo Cortado Sherries can behave like Amontillado on the palate but often show a greater balance of richness and delicacy.

      Oloroso never develops flor but is oxidized for five to twenty five years and become aromatic and strong like a fine bourbon.

      MTIHID_GIT_MNZ5_0 Item# 9923