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Louis Martini Dry Sherry

Sherry from Napa Valley, California
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        Winemaker Notes

        Louis Martini's Dry Sherry is in a class by itself. Produced from palomino grapes, its smooth, agreeable, nutty flavor and fine texture win awards in Sherry tastings year after year. Its uniqueness is in its origins. Specially developed on the Flor yeast, small batches of wine are aged in the sherry butts, and then a small amount from each year is blended to produce a high quality product in the bottle. The age of the Solera dates back to 1922 at the time Louis M. Martini started his original winery. Each bottle of Dry Sherry has a weighted average age of about fourteen years. These wines are a labor of love, a special interest of Louis P. Martini and represent the finest in California Sherry.

        Critical Acclaim

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        Louis Martini

        Louis M. Martini

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        Louis M. Martini, Napa Valley, California
        Banner image for winery header

        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 1960's, 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 1980's, 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 is 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 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.

        YNG316128_0 Item# 17038