Martinez

9.1

Blend of different types of Palomino (Palomino Fino, Palomino Jerez and Palomino Pelusón) from a single vineyard within the Pago de Carrascal, in Sanlúcar (not to be confused with the eponymous Carrascal in Jerez, further inland). Located to the south of Miraflores, this is one of the most Atlantic influenced Pagos in Sanlucar, and also one of the first to be replanted after phylloxera – with vines over 100+ years old. Elegant, mineral, saline — 6 months ago

Daniel Bloom

9.1

A single vineyard or “ Pago “ 9K from the Atlantic, In Sanlucar de Barrameda. Andalucia, Spain. Palomino Fino grown there since the 1800’s at least.
4 years under flor.
N: Very oxidative w the sea, vanilla in the background.
P: The creamiest semi salty 15° dream of the sea.,so easy going down, all the rough edges worn off. Slight kick of wood and vanilla. But old, not a kick in the face.
At15°, a wee bit dangerous in it’s innocence.
Come back after a day in the fridge, it’s got a heady/heavy marzipan nose that hits your palate bone dry. A wonderful juxtaposition of worlds. Still has that briny finish so nice in Manzanilla and long.
Thanks @enramistas. — 2 years ago

Josh Morgenthau

9.7

Italian cream soda, caramel du sel, dried apricot. Hints of sherry and nori umami, with a rich creamy mouthfeel. Finish goes on forever. Think vin jaune aged in sauterne casks by the ocean in sanlucar de barrameda. Malvasia from colares, Portugal. Can’t believe this is only 3 years old. — 4 years ago

Daniel Bloom

9.4

This is the Manzanilla Pasada En Rama.
Smells like… fresh bread and old boats.
Something green but mostly yellows.
Fascinating nose, mind travels to ancient Sanlucar de Barrameda. Maybe we can touch it. Maybe not. Sweaty, leezy, yeasty.
That weird caramel that’s been dried amongst fish….
Almost unworldly.
Time stands still.
Tasting, you’re reminded of salt, boats, the sea. Funk. This is definitely the savory side.
Such a unique product. From one small locale. Demands olives,seafood,chorizo.
Love it! — 9 months ago

Daniel Bloom

9.0

Palomino from Sanlucar de Barameda raised in Bota w flor. Unfortified. 12°
N:White Flowers, White Chalk, Green pears and apples.Straw,Some seashore.
P: If you do not like acidity, stay back!
Pears/Apples, mineral wash, Very bright. Granny Smith.
An interesting Iberian match for Kimchi pancakes, chili shrimp and Black rice. — 2 years ago

Bob McDonald

9.1

From 375ml bottle - a fascinating drink is Manzanilla Fino Sherry made from the Palomino grape. This was a pale Lemon in colour - notes of mouldy Apple and a saline sea spray character. On the palate that salinity carries through inviting you to take another sip. Tastes more alcoholic than it actually is at 15% ABV. From the town of Sanlucar de Barrameda where it is apparently a great match to serve chilled with cooked Langoustines. I read in an article by James Halliday (so it was open information but somewhat Tongue in Cheek) that he had Manzanilla banned from the house on the grounds of addiction ! Manzanilla is best consumed fresh (within a year of bottling and within a day or two of the bottle being opened). — 4 years ago

Rufus King

9.0

Dry sherry with tapas at Las Teresa’s, Sevilla, Spain — a year ago

Cecilia Sánchez

9.0

Sept 17, 2022 Casa Bigotes, Sanlucar España: José, Moni, Sra Silvia, Silvia y yo — 2 years ago

OMG PEDRO

9.4

Great balanced blend. Mineral, flowery, herbal explosion of extremely refined flavors and aromas simply astonishing … This is Pure Elegance in a bottle in a league of its own …. If you haven’t try Finos ( in All Its varieties ) you are missing BIG TIME… Xtra point bec is NOT fortified. — 2 years ago

Meg Herring

9.1

Imho this is their best fino/manzanilla — 4 years ago