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Hijos de Rainera Perez Marin La Guita Manzanilla
The color is a lemon golden yellow. It is clear and fresh on the nose, with aromas indicating a very good biological aging, crystallized fruit, wild and floral notes, dried fruit, and almond. On the palate it is light, tasty, enveloping, fresh and persistent. A pale and delicate style of sherry with a salty tang from the sea.
Critical AcclaimAll Vintages
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.
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.