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Hijos de Rainera Perez Marin La Guita Manzanilla

Sherry from Jerez, Spain
  • WS91
  • W&S91
  • RP90
    15% ABV
    All Vintages
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      15% ABV

      Winemaker Notes

      #30 Wine Spectator Top 100 of 2017

      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 Acclaim

      All Vintages
      WS 91
      Wine Spectator
      Distinctive, with verbena and tarragon notes leading the way, followed by lemon pith and jicama flavors. Flashes of gooseberry and talc run through the finish. Bottled June 2016.
      W&S 91
      Wine & Spirits
      As usual, La Guita is one of the best values in Spain. For a ridiculous price, you can get all the sun of Sanlúcar, saline aromas of the sea and notes of apricot and walnuts in a refreshing and vital Manzanilla, ready for fried anchovies.
      RP 90
      Robert Parker's Wine Advocate
      The NV La Guita Manzanilla has always had a very strong and marked character of brine, green olives and mustard seeds, with an overall sweet sensation. The medium-bodied palate is precise, very dry and intense, with some brine and rancio flavors and great length. The quality of this wine has increased notably in the last few years, and represents very good value and is a great introduction to Manzanilla, as availability should not be a problem with 2,000,000 bottles filled per year.
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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.

      Jerez-Manzanilla

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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.

      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, from Jerez, and Manzanilla, from the humid and cool coastal town of Sanlúcar de Barrameda, 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.

      HNYLGTMZANVC_0 Item# 125866