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Hijos de Rainera Perez Marin La Guita Manzanilla En Rama (375ML half-bottle)

Sherry from Jerez, Spain
  • RP93
15% ABV
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15% ABV

Winemaker Notes

Golden brown in color. On the nose baked apple, hints of hazelnut and Chamomile and a herbal note of lemon thyme, newly baled hay and salt air. On the palate preserved lemon peel, subtle iodine, almond and green olive give way tangy dried apricot and mandarin and a sea urchin richness.

La Guita En Rama is a perfect partner for tapas. Crunchy fried calamari, smoky serrano ham, earthy olives and salty cheeses pair beautifully with the light fresh style of this Fino Sherry.

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
The one thing I thought I'd never see was a bottle of NV Manzanilla La Guita en Rama, an 'en rama' bottling from October 2015. The wine is exclusively from Sanlúcar, mainly from the Pago de Miraflores vineyard. If the regular bottling has seen a prodigious improvement since it was purchased from the Estévez family, the unfiltered version is simply phenomenal. I encountered a first bottle in the north of Spain and I was gobsmacked. The character of brine, green olives and mustard seeds is all there in an amplified way. The palate is medium bodied, as 'flor' eats glycerin and the wine is always sharper, always very dry and intense. This is a selection of 'botas' from centenary 'soleras' in their bodegas Misericordia and Carretera de Jerez, averaging 4.5 years of age. The wine is unfined and not stabilized, and only a light filtration is applied to avoid particles floating in the wine.
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Hijos de Rainera Perez Marin

Hijos de Rainera Perez Marin

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Hijos de Rainera Perez Marin, Jerez, Spain
The brand name LA GUITA comes from the fact that the founder always asked those interested in buying it: “Do you have guita? “Guita” being an old Spanish slang word for money, in addition to meaning cord. And so, people began to call the winery by the name of "La Guita”. Later on, to strengthen the brand name, a piece of cord was added to the bottle. The LA GUITA brand has been registered since 1908. In 1917, the company changed its name to “Rainera Pérez Marín” and in 1928 to “Hijos de Rainera Pérez Marín”, the name which it still maintains today.
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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.

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Most sherries are dry and meant to pair alongside food but the British and American markets 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 a particular and unsurpassable 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. Sherry's main grapes include Palomino, Pedro Ximénez and Muscat of Alexandria.

Pedro Ximénez and Muscat, representing a tiny proportion of production can make some amazing single varietal sweet sherries but the vast number of styles are primarily based on the Palomino grape.

Fino, from Jerez, and the similar style called Manzanilla, from the humid and cool coastal town of Sanlúcar de Barrameda, are the lightest styles and are meant for early consumption. Their creation is dependent on the action of flor, which are benevolent film-forming yeasts that make a floating veil on the surface of the wine, which aid in protecting it from oxidation.

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 anywhere from five to twenty five years, becoming aromatic and strong like a fine bourbon. A sweetened Oloroso is a Cream sherry; a Pale Cream is one that has had the color removed.

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