Unfortified 100% Palomino from the Pago de Matalian vineyard in Chiclana, the southernmost point within the Jerez wine region, on Spain’s Atlantic coast. Fermented in old Sherry casks and aged for 24 months without flor.
Because the Jerez-Xérès-Sherry appellation requires its wines to be aged in bodegas within the towns of Jerez de la Frontera, El Puerto de Santa María and Sanlúcar de Barrameda (the so-called “Sherry triangle”) growers outside these three towns traditionally relied on large bodegas in Jerez to have their wines aged and sold (under different brands). As sherry sales declined, prices paid to these growers became unsustainable and most vineyards in towns like Chiclana were abandoned (from the nearly 3,725 documented in the 1890s, only 139 remain). A partnership of Ramiro Ibáñez and Primitivo Collantes, Socaire is a commendable effort to preserve Chiclana’s winemaking tradition and to revive almost forgotten wine styles (such as dry, unfortified white wines) that were common in the region before the advent of the solera system. — 4 months ago
Good Manzanilla. Delicate nose with aromas of yeast and hints of dry herbs. Sharp, salty. Green olives, almonds. Long finish
— 16 days ago
Acetone, toffee, dank earth, orange rind,
That indefinable barrel stank,
The palates almost honeyed, like dried honeycomb in a desert, yellow apples,
Sharp overtones. Mouth filling. — 3 months ago
Oh my, an aged manzanilla from San Lúcar. Brine and then a rush of sensations filling your nasal cavities and mouth with the intensity of place. — 4 months ago
Dreamy. Light and fruity but full of lovely nutty fun, walnut power. — a month ago
So aromatic, maple syrup, shoe polish,plantains,
On the palate , bananas foster, gorgeous acidity that keeps it light at 21° — 2 months ago
Seashore and shells on the nose, salt.￼ some caramel. On the palate, wide dispersion of nuts, iodine, very dry. Mouth filling, sensory engulfing. With air and time, chocolate and citrus come out.
A delicious Pasada. — 4 months ago
100% Palomino from the estate’s plots on a mixture of albariza soils in the Callejuela vineyard in Pago Hornillo (Sanlúcar), Pago Añina and the famous Macharnudo vineyard in Jerez. Fermented in stainless steel and aged for an average of 5 years in oak. Medium intensity nose. Clean, fresh, mineral, saline. Nice bitterness — 4 months ago