Made by Osborne who are based in El Puerto de Santa Maria. Here the river Guadalete meets the Atlantic and the town has a maritime atmosphere which is beneficial for the flor yeast and gives the wine a little extra freshness. Like all Finos it is matured under a film of natural yeasts (flor) which keeps the wine pale and dry and gives it its...
Coquinero is local slang for a person from El Puerto de Santa Maria, where this superb wine comes from. It takes the notion of Fino to another level as it starts life as Fino Quinta and after ageing full term as a Fino it is fortified to 17% to remove the flor yeast and then aged again, this time oxidatively for a further two years in a separate solera....
Named after a famous Spanish victory over Napoleón in 1808, this is an excellent example of Oloroso. The word means "fragrant" and it certainly is. Flor yeasts do not appear on Oloroso wines so they are fortified straight away and aged oxidatively from the start. This imparts a warm Brown color and generous bouquet to the wine.
Oloroso 10 RF is a Medium Sherry, slightly sweeter than dry Oloroso and not as sweet as Cream. It is made with 90% dry Oloroso and 10% Pedro Ximenez which are blended together and then aged in solera till reaching an average age of six years. This is a very traditional style, especially for export, and is also very useful both for drinking and for cooking.
Manzanilla is the pale dry Fino style Sherry from Sanlúcar de Barrameda where the Guadalquivir joins the Atlantic. The humidity allows a healthy growth of wild yeasts (flor) on the wine giving it a complex and delicious yeasty floral saline character.
Fino is the pale dry style of Sherry from Jerez and El Puerto de Santa Maria. As this Jerez wine ages in barrel wild yeasts (flor) settle on the wine giving it a complex and delicious yeasty character while protecting it from oxidation and making it really dry.
Natural Amontillado is dry Sherry. It starts life as a Fino but when the flor yeast dies off it continues ageing oxidatively. It thus has the best of both worlds: the crisp freshness of Fino and a nutty depth of body from the oxidation process giving a charming wine.
Natural Oloroso is dry Sherry. It never develops flor yeast and only ages oxidatively giving it a deep mahogany colour. Its name means “fragrant” which it is, and it is full bodied and generous with nutty walnut notes. It is sometimes blended with sweet Pedro Ximénez to make Cream Sherry.
Palo Cortado is a special and quite rare style of dry Sherry which appeals to connoisseurs. Its name derives from an identifying chalk marking on the barrel, and it has the aroma of Amontillado yet the flavour of Oloroso; the elegance of one and the body of the other.
This is a very interesting and unusual wine in two ways. Firstly it is Sherry from a specific vintage, something very rare in an area where the solera system which blends out vintage variations dominates. To ensure no wine from other years can be added, the Consejo Regulador applies official wax seals to each butt. Secondly the must is only partially...