This is a classic five year old: young, lively palate with fennel and mineral notes. Sings of the seaside.
Sarah Jane Evans MW, Decanter (Dec 2019)
About this WINE
Bodegas Emilio Lustau
Emilio Lustau was established in 1896 and was initially a small family concern until the founder`s son-in-law placed it on a business footing.
The firm is perhaps best known as pioneering the Almacenista system, whereby individual dry sherries are produced from small private holdings. These are bottled under Lustau`s name but with the individual bodega's name on the label as well. Today they are amongst the most sought-out Sherries in the region.
The firm also produces superb wines from its recently acquired 170 hectare Montenegrillo vineyard.
Manzanilla is a (bone-dry) style of Fino Sherry originating from the port city of Sanlúcar de Barrameda in the province of Cadiz. Sanlúcar de Barrameda's exposure to the maritime weather and high humidity contribute to a stronger flor yeast growth and influence (fresh acidity and salty character) than in Finos from Jerez or El Puerto de Santa María.
Manzanilla spends typically up to 5 years of age in the solera, but more sub-styles may develop with extensive ageing:
- Manzanilla Pasada - approximately 7 years in solera, so that the impact of flor yeast begins to fade, though not long enough to become an Amontillado.
- Manzanilla Amontillada is similar to a manzanilla pasada but in some cases aged as long as 12 years, taking on more of the qualities of an Amontillado Sherry.
- Manzanilla Olorosa is the most vinuous form of Manzanilla resembling an Oloroso through extended ageing
El Puerto de Santa María is a city located on the banks of the Guadalete River in the province of Cádiz, and also the name of a style of Fino sherry matured in bodegas in this city.
It is a high yielding variety that is widely planted in Spain producing mostly insipid thin, dull wines lacking in fruit and acidity. However it thrives on the predominantly chalk based soils of Cadiz where it produces large bunches of golden yellow grapes, which ripen in early September. The resulting must is transparent in colour and somewhat neutral in flavour, but the subsequent wine can develop a coating of flor before maturing in the solera system and produce a whole range of intense and aromatic sherries.
It is also grown in South Africa, California, and Australia where it is fortified to make sherry-style wines.