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Orleans Borbon Manzanilla Sherry (375ML)

Sherry from Jerez, Spain
  • W&S92
  • WW92
    15% ABV
    All Vintages
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    3.0 6 Ratings
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    3.0 6 Ratings
      15% ABV

      Winemaker Notes

      Straw in color with tangy aromas of the sea rounded out by fruity lemon curd, almond skin, toasted bread and yeasty notes on the palate, this Manzanilla has a complexity fit for a King.

      Critical Acclaim

      All Vintages
      W&S 92
      Wine & Spirits
      Full of aromas of iodine and nutes, this wine has a depth of acidity that makes it feel almost citric. A complex Manzanilla blended from wines five years of age, it has the freshness of the sea breeze in Sanlucar, making it an ideal aperitif.
      WW 92
      Wilfred Wong of Wine.com
      How can one not love this wine? When I close my eyes and let the Orleans Borbon Manzanilla Fina aroma's take me over, I imagine fresh breezes from the ocean air. This wine is incredibly alluring, focused and delicious, perfect with sashimi. Medium straw color, strong and focused aromas of rancio and nuttiness, excellent depth; medium bodied, lively and persistent on the palate; dry, fine acidity, well balanced; rancio, salty and briny flavors, excellent; medium finish, crisp aftertaste. Now let's head over to the closest and fresh sushi bar and enjoy this Manzanilla. (Tasted: June 17, 2015, San Francisco, CA)
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      Orleans Borbon

      Orleans Borbon

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      Orleans Borbon, Jerez, Spain
      Image of winery
      In 1849, during an exploration expedition of Andalucía, Don Antonio de Orleans, the Duke of Montpensier and son of King Louis Philippe of France, fell in love with the magical fishing village of Sanlucar de Barrameda and planted his roots there. Among various business ventures Don Antonio de Orleans began cultivating vineyards and slowly building the foundation for the family tradition that would become Sherry. A century later, his descendants developed the family´s various ventures into a Brandy and Sherry business which carries on today as Bodegas los Infantes de Orleans Borbón.

      Housed in a XIX century courtyard palace influenced by the Moors, this classically built winery within Sanlucar de Barrameda, cellars some of the finest sherry soleras in the region. Today, Infantes de Orleans de Borbons is owned by the Spanish Royal Family and until very recently, these wines were sold only in very limited quantities outside of the Royal House -- wines fit for a King.

      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.

      CHMCVA50013NV_0 Item# 126268