Fino and Manzanilla

Jerez de la Frontera has an important  influence in the development of the finos from this area. Its long, hot summers and mild but wet winters provide a more rounded and fuller style of wine. 1730 Fino en Rama is a careful selection of the 20 best barrels of Álvaro Domecq's fino solera, bottled with a light filtration.
It has 10 years of biological ageing in barrel, which makes it an excellent wine with great balance between the sharp and saline style of the finos and the solvency and roundness of its years of ageing.

Country: Spain

Region: Jerez

ABV: 15%

Grapes: Palomino Fino

The history of Bodegas Álvaro Domecq dates back to 1730, but it was in 1850 that the infamous Senora Pilar Aranda established her winery. She was the first woman
winemaker in the Marco de Jerez and also the first to be elected Capataz de Honor de la Vendemia. In 1999, Álvaro Domecq Romero took charge of this mythical Jerez winery
and today, current winemaker Ana Real upholds Pilar's commitment to the Jerez tradition, and produces some of this stunning region's most sought-after wines.

Tangy, zesty flavours of green apple and citrus followed with the classic yeasty, bready and saline notes of Manzanilla. Enjoy it as a refreshing aperitif on a hot day, or as the locals do along side some mixed tapas such as prawns, jamon, garlic clams and padron peppers.

Country: Spain

Region: Jerez

ABV: 15%

Grapes: Palomino Fino

Manzanilla is a style of Fino sherry originating from the port of Sanlúcar de Barrameda where the close proximitiy to the sea and the high humidity contribute to a stronger growth of flor. Made from 100% Palomino, this Manzanillia spent 8 years going through the criaderas and solera system under flor. A lovely pale straw colour, this wine has a pronounced nose of almonds with hints of white peach and distinctive aromas of flor. The palate is light and dry with salty, nutty flavours which are perfectly balanced by a restrained citrus acidity and a pleasant bitterness that lingers on the finish.

New wave Sherry! Diatomists was founded by three friends - Antonio Antonio Morenés (7th Generation Jerezano!) and his friends George from Oxford, and Tommy from Barcelona They all share a passion for wine produced in Andalucía and have over 20 years combined experience in the wine trade, the Diatomists team explore every corner of this southernmost point of Spain in search of winemakers committed to excellence.

Fino Sherry notes on the nose from the the method of production of this traditional style of wine which involves a floating layer of yeast called Voile - very similar to the Flor yeast found in Jerez. Notes of fresh walnuts and hazelnuts, roasted almonds and saline minerality. The finish is fresh, refined and very long. Drink now or keep and develop for 10-15 years.

Country: France

Region: Jura

Grape: Savignin

ABV: 15.5%

620ml bottle

Food Match: Comté cheese, creamy chicken dishes with mushrooms or creamy fish dishes

From one of the most highly regarded Sherry producers in the region. One of the wine worlds best value regions.

Tangy, zesty flavours of green apple and citrus followed with the classic yeasty, bready notes of Sherry. Enjoy it as a refreshing aperitif on a hot day, or as the locals do along side some mixed tapas such as prawns, jamon, garlic clams and piemento padron.

Country: Spain

Region: Jerez

ABV: 15%

Grapes: Palomino Fino

This Sherry is straw-coloured - darker than a normal fino as it has not been carbon-filtered. The aroma is yeasty with notes of apples and almonds. Intensely nutty and savoury on the palate with a distinct character of fresh bread and a salty tang. Dry, with a bitter twist. Best enjoyed at 6-8 degrees C.

Country: Spain

Region: Jerez

ABV: 15%

Grapes: Palomino Fino

A complex wine that blends freshness with an umami/savoury/saline profile and a dry finish thanks to its low sugar content; ideal with all Mediterranean cuisine, olives, matured cheeses, cured ham and seafood, or on its own.

Country: Spain

Region: Jerez

Grapes: Palomino

ABV: 12%

Utterly unique. Using the process traditionally used to create fino, this wine is kept for 8 months beneath a veil of flor (a light covering of yeast) in wooden barrels. Fresh, saline and minerality combined with citrus, green apple and toasted bread. Really, bloody
good.