Fino. Manzanilla. Amontillado. Oloroso. Pedro Ximénez. Moscatel
Great wine regions throughout the globe are now being rivalled. Pinots from New Zealand, Australia, and California now rival those of Burgundy. You’ll find Shiraz in OZ that easily matches those from Bordeaux. Malbec from Argentina are often favoured over those from more well-known wine regions. Today, great Chardonnay & Sauvignon Blanc is being grown all over the world. And even some sparkling wines sit along side those from the more prestigious ‘Champagne’ area in France.
However, there is one region that is simply unrivalled, and that region is Jerez in Southern Spain. There is no other place on earth that has the history and the wine-making skills to produce wines of the same calibre. Sherry is simply one of the great wine styles of the world.
Even though Jerez, along with Puerto de Santa Maria, & Sanlúcar de Barrameda (Manzanilla) is where we think of when we think ‘Fino’ etc. we’ve also decided to look beyond the ‘Sherry Triangle’ and venture inland to Montilla Moriles, where Pedro Ximenez is used to make all the different styles of wines. And because of this, the drier styles don’t need to be fortified because the grape naturally gets to 15% alcohol. Therefore the wine develops naturally without having grape spirit added. The end result are wines that sit proudly along side those of Jerez.
And Barrica Wines is proud to be associated with Perez Barquero (Montilla Moriles), Emilio Hidalgo (Jerez), and Bodegas Baron (Sanlucar de Barrameda)
Perez Barquero... In the historic town of Montilla, a tradition of craftsmanship and wine making has been maintained
since 1905 when the cellars of Perez Barquero were first established. From its foundation, Pérez Barquero has continually
dedicated itself to the production of wines from a selection of the best parcels from Sierra of Montilla & Moriles Alto.
These Chalky soils have provided the grapes that have resulted in awarding winning wines in the best tradition of Jerez.
Pérez Barquero is a house that consistently keeps a strikingly high quality level throughout its portfolio, with Finos
oozing "flor", to mature, graceful, Amontillados, deep Olorosos, and elegantly sweet Pedro Ximénez wines. The quality
of its wines is endorsed by awards like Best Fortified Sweet Wine for Gran Barquero PX in the UK.
Best Fino on the market by The New York Times for Gran Barquero. And just this year, best sweet wine from
Spain for La Canada Pedro Ximenez.
Emilio Hidalgo...Bodegas Emilio Hidalgo was founded in 1874 and has developed an international reputation for producing
elegant, refined Sherries. The bodega is located in the heart of Jerez de la Frontera, in DO Jerez-Xérès-Sherry. Palomino, Moscatel
and Pedro Ximenez grapes are grown in three types of soil: limestone-rich albariza, clay-dominant barros and sandy arenas. This varied
yield of grapes gives Hidalgo’s skilled cellar master a wide range of options in the crafting of their Sherry.
Today, the fifth generation of Hidalgos runs the winery, carrying on the family’s rich Sherry-making heritage. This new generation
maintains the traditions that have been carefully preserved and enriched for more than 130 years. Through their efforts, Bodegas
Emilio Hidalgo continues to be recognized worldwide for its high quality and distinct style. The winery has received countless
accolades from Sherry connoisseurs and top critics.
Bodegas Baron... The bodega was first established in 1631 by the family Romero De La Balsa where they concentrated
on making Manzanilla (Fino) for local consumption. In 1849 Mr. Manuel BARON Fernandez acquired the soleras thanks to his
wife Doloros Romero De La Balso. In 1989 Jose RODRIGUEZ buys the Bodega and fulfils his early dream of growing and
producing Manzanilla. That same year, he buys a vineyard in Jerez de La Frontera from Bodeags Argúeso. The Bodega now
produces Manzanilla, Amontillado, Oloroso, Cream, Moscatel, & Pedro Ximenez.
Nowadays, Bodegas Baron is working very hard to get his oldest wines tasted by the best sommeliers and wine aficionados in
order to get a full recognition worldwide. Both José and Juan Luis Rodriguez Carrasco, sons of Mr. josé Rodriguez took over
the management of the cellar when their father died.
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“Sherry is a wine made in a specific part of the south of Spain, the Marco de Jerez [sherry is an English derivative of Jerez],” explains Dilernia. “It’s a fortified wine, which means that neutral grape spirits are added to bring it up to a minimum alcohol level of 15 per cent.” Sherry is then aged for a minimum of two to three years (often much longer). As Dilernia explains, “After ageing in barrels, a sherry is produced into different styles – dry, semi-dry, semi-sweet and sweet. Those styles then fall into categories – Fino, Amontillado, Palo Cortado and Oloroso – which are all made with the Palomino grape. The last category is Pedro Ximenez, which is your sweet sherry, the one most people associate the wine with.”
And being one of Australia's leading sherry enthusiasts, what does Dilernia like to drink? “I prefer anything dry. Like a nice dry Fino that's been aged six to 10 years. And I'm partial to break out the 30-year-olds also. The longer they age, the better in my opinion.” Broadsheet Magazine MAY 2013
100% Pedro Ximénez grapes D.O. Montilla-Moriles Under a film of “velo de flor” and under the “Soleras and Criaderas” system during a period of 8 to 10 years in American oak casks. Floral notes, toasty and dried nuts aromas all intermingled with yeasty aromas. In the palate, it is clean, pungent, with dried fruits (almonds) and slightly bitter reminiscences. It has a long and intense finish. Previously Voted No1 by New York Times
100% Palomino D.O. Jerez Deep strawy gold, quite deeply coloured for a Fino. It is an amazing 17 years old. This is simply an amzing Fino. Full with attractive touch of sharpness from the Flor, almost powerful, concentrated Fino heading towards Amontillado - but not quite. Traces of toast, quince, low acidity yet tangy and with great length. A masterpiece!
100% Palamino D.O. Jerez The pale, clean color of this wine belies its beauty and complexity. The finesse of this wine comes from the fact that Hidalgo uses finos from aged soleras, sometimes 6 and 7 years old. This extra aging adds refinement on the palate. The veil of flor is evident on the nose of this wine, showing its bready, yeasty character. Opening with typical notes of green olives, this refreshing fino gives way to delicate wildflowers on the nose.
Bodegas Baron D.O. Sanlucar de Barrameda 100% Palamino 5 year old Manzanilla. Light, dry and delicate on the palate leaving a pleasant, fresh aftertaste of almonds.
Bodegas Baron D.O. Sanlucar de Barrameda 100% Palamino 12 year old Manzanilla A sharp, delicate bouquet with predominant floral aromas reminiscent of Manzanilla, almonds, & flor. Dry, fresh and delicate on the palate, light and smooth in spite of a dry finish. Light acidity produces a pleasant sensation of freshness and a lingering, slightly bitter aftertaste.
Emilio Hidalgo D.O. Jerez 50 year old Amontillado. Flor character on the nose - caramel and butter. There are bright and vibrant flavours of lemon peel, caramel, and hazelnut, very complex , and the wine changes through the midpalate and is very energetic, the finish is orange and coffee and goes on and on. This is the great wine
Perez Barquero D.O. Montilla Moriles More than 25 year old Amontillado. (95 points) It wears a dark amber robe and a subtle, elegant and focused nose. It's an Amontillado of finesse, with biological, salty notes and roasted almonds, close to the Fino character. The palate shows a medium-bodied wine of a velvety texture, fine acidity and clean, focused flavors, It represents superb value for the quality it delivers. Luis Gutierrez, Wine Advocate, August 2013
D.O. Sanlucar de Barrameda 100% Palamino 10 year old Amontillado Aromas of hazelnut, aromatic herbs, & dark tobacco. Light & smooth in the mouth with well-balanced acidity. Complex in the mouth, dry finish, and lingering after-taste of nuts & wood.
Amontillado Perez Barquero D.O. Montilla Moriles The wine is believed to average 80 years of age, which means an extreme concentration of aromas, flavors and all other components. Dark amber color with a piercing, intense nose of noble wood, sea breeze, iodine, and hazelnuts, it is very detailed, pure, focused, sharp, salty, and on the verge of being painfully intense. With lively acidity, great concentration, and an eternal aftertaste, this is as unique and as good as Amontillado gets.
Oloroso 80+ year old Perez Barquero D.O. Montilla Moriles Produced from Pedro Ximenez grapes aged oxidatively in a solera started in 1905. This wine feels surprisingly gentle, dark amber with green edges, it has a sweet nose of dried apricots, roasted nuts, lively acidity, and great length. An Oloroso with the soul of a Palo Cortado
Emilio Hidalgo (D.O. Jerez) Villapanes is the top oloroso from Emilio Hidalgo with more than 20 years of age. Dark in colour it has a rich, expressive nose of walnuts, dried fruits & toasted almonds. Full-bodied with real depth of flavour & character. Lingering dry finish. Notes of candied fruit, such as dried apricots, very distinct nutty notes, and toasted old wood. Finally, in the mouth it is warm, powerful, with a touch of greatness.
D.O. Sanlucar de Barrameda 3 year old Oloroso Nutty walnuts on the nose with toasted noble wood. Full flavoured and structured in the mouth with dry finish. For a young Oloroso this is outstanding.
D.O. Montilla Moriles (Pedro Ximenez grapes) +25 year old Oloroso. Soft, velvety and energetic character that seems to start with sweet characters but ends dry. Mahogany colour with good depth. Very intense and penetrating. Complexity of a long aging crianza wine with memories of wood, dried fruit (nuts), raisins and spices.
(D.O. Jerez) Amontillado-like bouquet with smooth sweet notes of pastry, quince, & baked apple. It starts slightly dry in the mouth and then gradually elegant sweetness to finish. 85% Palamino 15% Pedro Ximenez
D.O. Jerez 70% Palamino 30% Pedro Ximenez (8 yrs) Singed ginger notes out front, providing heft to the date, raisin, caramel and charred bourbon barrel accents. The sleek finish lets the green tea edge reemerge, with well-embedded acidity for length. On the nose, this one easily shifts from ripe apricot and peach fruit to nuts and saline. Sweet, long and generous, with accents of cinnamon, clove and mild chocolate.
D.O. Jerez 'This has good cut driving the caramel, butterscotch, raisin and orange peel flavors. There's a slight burnt edge, but overall this is beautifully balanced and melts in the mouth.' Wine Spectator 92 Points.
Perez Barquero D.O. Montilla Moriles Unlike a lot of Sherries from the solera method, this wine is a single vintage PX (Cosecha) In the nose, it is highly aromatic, with dried fruits aromas (figs, plums, dates), flower notes (orange blossom) and honey hints. In the palate, it is medium body (lighter than most PX), savoury, with fresh figs flavours that are persistent. Very good acidity. We really like this wine.
Pedro Ximenez D.O. Montilla Moriles Vintage: More than 25 years of crianza ageing Tasting: Intense and radiant black colour. Great structure in the mouth, dense, powerful, warm. Elegant memories of coffee and chocolate. Voted in 2013 best sweet wine of Spain.
Pedro Ximenez D.O. Montilla Moriles Average around 80 years old. Pitch black, dense and almost solid, the fragrant aromatics offer scents of burnt sugar, toffee, petrol, bitter orange marmalade, and balsamic (mint). Very complex, velvety, and harmonious, with a long and balanced finish, this is one of the best PXs of Andalucia, and therefore among the greatest sweet wines in the world. 99 points Wine Spectator
D.O. Montilla Moriles 5 year old Pedro Ximenez In the nose, it is highly aromatic, with a diverse and intriguing array of aromas: ripe raisin, figs, plum intermingled with cocoa, coffee and toasty aromas. In the palate, it is dense, luscious and persistent.