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Louis Martini Cream Sherry

Sherry from Napa Valley, California
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        0% ABV

        Winemaker Notes

        Louis Martini's Cream Sherry is in a class by itself. Produced from palomino grapes, its smooth, agreeable, caramel-like flavor and fine texture win awards in Sherry tastings year after year. Its uniqueness is in its origins. Specially developed by fermenting small batches of wine to the proper sweetness and then stopping fermentation by the addition of brandy, a process called, fortifying, the wines are then aged and blended to make the luscious Cream Sherry. The blending method is similar to the fractional blending method of the Dry Sherries, i.e., small amounts representing many vintages and many batches are blended together. In the case of Martini's Cream sherry, the Solera dates back to 1936. These wines are a labor of love, a special pursuit of Louis P. Martini. They are among the finest of California Sherries.

        Critical Acclaim

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        Louis Martini

        Louis M. Martini

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        Louis M. Martini, Napa Valley, California
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        For 85 years, the Louis M. Martini Winery has crafted world-class Cabernet Sauvignon from the exceptional vineyards of Napa and Sonoma counties. Our founder believed in a simple, honest premise: The best grapes make the best wines. Today, this legacy continues at the historic winery in the Napa Valley with an acclaimed collection of unforgettable Cabernet Sauvignon wines.

        Napa Valley

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        One of the world's most highly regarded regions for wine production as well as tourism, the Napa Valley was responsible for bringing worldwide recognition to California winemaking. In the 1960s, a few key wine families settled the area and hedged their bets on the valley's world-class winemaking potential—and they were right.

        The Napa wine industry really took off in the 1980s, when producers scooped up vineyard lands and planted vines throughout the county. A number of wineries emerged, and today Napa is home to hundreds of producers ranging from boutique to corporate. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Napa whites are usually Chardonnay and Sauvignon Blanc.

        Within the Napa Valley lie many smaller sub-AVAs that claim specific characteristics based on situation, slope and soil. Farthest south and coolest from the influence of the San Pablo Bay is Carneros, followed by Coombsville to its northeast and then Yountville, Oakville and Rutherford. Above those are the warm St. Helena and the valley's newest and hottest AVA, Calistoga. These areas follow the valley floor and are known generally for creating rich, dense, complex and smooth reds with good aging potential. The mountain sub appellations, nestled on the slopes overlooking the valley AVAs, include Stags Leap District, Atlas Peak, Chiles Valley (farther east), Howell Mountain, Mt. Veeder, Spring Mountain District and Diamond Mountain District. Wines from the mountain regions are often more structured and firm, benefiting from a lot of time in the bottle to evolve and soften.

        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.

        YNG316126_0 Item# 17039