A bench mark 'manzanilla'. Tastes even better after having the opportunity to tast directly from the cask, with a flor layer. — 3 months ago
A wow! Wine. Briny, salty, sea filled,
N: Old Boats, salt, citrus, vanilla, yeast, straw, pungency! Dried caramel.
P: Such a blast ! Dried seaweed, brine, orange peel, vanilla in the background.
Mouth completely engaged.
An 8 yr old manzanilla drawn(saca) in the winter of 2020.
— 3 years ago
#innoble202- — 4 years ago
My last half bottle. See previous note in October 2023. Previous notes apply. From the palomino grape. I’m still trying to “get” Sherry. One day I’ll try a fresh young Manzanilla in Sanlucar de Barrameda with freshly caught cooked Langoustines, as recommended. Light herbal notes with almonds, mouldy apple and medium plus salinity. Light bodied. Yeasty. Bone dry. 15% ABV. — 2 months ago
This is Manzanilla Pasada La Bota No 90 Capataz Cabo
Pouring a glass with the Vinloq System
DAY 1
👃Iodine, seawater, a touch of oxidation, and salty minerality
👅Brine leads the way with iodine, nuts, herbal notes, and other flavors that are hard to pin down but are enjoyable.
These flavors lead to some bitterness before the very long and enjoyable finish. This is full bodied and amazing
The remaining wine was Slow Decanted in my refrigerator
I returned to this wine multiple times over the following weeks. My experience was similar each time
DAY 20
Same aromas, flavors and intensities as day 1. So rich and resonant. The finish is deep, mineral laced, seawater, nuts & herbals. No signs of fruit. Extremely long finish
That a sherry aged under biologically active flora stays fresh for days & weeks is not surprising. But I still protect them because it is not a wine that I prefer in large servings. Rather, I enjoy a small glass frequently. They are super food friendly and a perfect match with many foods including aged cheeses, cured hams, and even sushi. Also superb in the correct cocktail
This was a total delight over 4-5 weeks 💕 — 2 years ago
Benjamin Hickey
Nutty and salty, bit of colour and the lots of flavour — 18 days ago