Winemaker Notes
This rare, biologically-aged sherry is a briny treat. The expressive nose displays dried herbs, hazelnuts, and sesame seeds. Sea foam freshness is beautifully interwoven with crystalline notes. The finish is focused yet long-lasting.
Professional Ratings
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Wine & Spirits
One of the treasures of Sanlucar, the Manzanilla Pasada of La Cigarrera spends two decades aging under its veil of flor. After years of protecting the wine from oxygen, the veil seems to have absorbed all the breezes off the sea. If you could make wine from oysters, this would be the result. Everything in this Manzanilla smells of iodine, sea salt and cresting ocean waves. And it's as refreshing as a plunge in the sea. A small delight of vibrant flavors to drink with salpicon de mariscos, the local seafood salad.
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.