Showing 1–36 of 38 results
All of Rueda’s character in a young, refreshing wine with intense aromas of unripe and tropical fruit. Excellent on a warm night, accompanying fish and shellfish. This young wine is made with Verdejo and Viura grapes that give it a flowery and fruity essence, along the lines of today’s consumer preferences.
A superb exponent of this D.O.’s personality. Made from Tempranillo grapes that have been hand selected and harvested at their optimum point of ripeness. Aged for 12 months in casks of French and American oak.Intense berry aromas and a perfect touch of wood notes that lend this wine superb complexity and body.
WITNESSES REPORTED THAT A PURE MALT SPIRIT WAS ABDUCTED FROM SCOTLAND TO JEREZ DE LA FRONTERA IN SPAIN, TO BE AGED IN TWELVE RARE OLOROSO, AMONTILLADO AND PEDRO XIMENEZ SHERRY OAK CASKS. The Scottish spirit was then transformed into an altered state, thanks to the traditional system of “criaderas and soleras”, a means of aging and blending used to make sherries. Experts think that the oak casks used to transform the spirit must have contained out-of-this-world sherries. Indeed, according to a renowned specialist, the unearthly taste of the whisky itself probably comes from the combination of the three different types of sherry cask. He also points out that being aged in the mysterious Sherry Triangle influences its stellar properties. The complex personality and unusual depth of this whisky lend it an alien identity in the wider whisky community.
In 1948 Juan Jimenez Villalba, foreman of our cellar in Jerez left for Cardenas, Cuba accompanying the barrels used for our sherries and brandies.There he discovered the excep-tional qualities that they possessed to age local rum. Some Colonial Haciendas (Plantations and Sugar Mills) or Ingenios dedicated to the cultivation of sugar cane and the distillation of rum such as Ingenio Manacas exchanged with Juan their rum for Sherry barrels. A well appreciated exchange by both parts. After the Cuban revolution, Juan managed to repatriate some of those barrels, creating a small Solera in our cellar in Jerez. Currently, this Extra Aged Rum is created strictly following the annotations or blending of our long remembered foreman Juan Jimenez Villalba. Manacas Rum is produced through a careful and studied selection of the best rums of Venezuela, Panama, Dominican Republic and Jamaica. With a caribbean ageing of five years and three more years in our Solera Juan Jimenez Villalba of American oak barrels which previously contained Oloroso and Amontillado Sherries.
Until 1745, surgeons and barbers worked side by side. From this year onwards, King George II of Great Britain took the initiative to make a distinction between the two professions and separated the two roles accordingly, resulting in the barber’s responsibilities being limited to the cutting and styling hair and shaving. Despite this, many barbers managed to preserve a particular method widely used in these revoked medical functions which involved the use of gin, the alcoholic drink of that particular period, as a lotion for shaving purposes. Gin was thus incorporated into the practices of some of the most renowned barbers, bringing an air of freshness and aroma to their services. Due to its organoleptic properties and unique manufacturing process, Barber’s Gin is a gin which continues to epitomise the traditional English standards of the period. It is produced in London employing artisanal techniques and is distilled in traditional stills. Like the gins of that era, Barber’s Gin does not contain citric botanicals, which in turns allows purists to serve it as recommended by us; simply gin and tonic, nothing more. However, if a touch of citrus flavour is desired, fresh lemon or orange peel can always be added to the Gin&Tonic.
Fifty Pounds ‘Cask at the Back’ takes us back to the nineteenth century, a time when gin was transported in oak barrels. Some of these barrels had previously contained Sherry and were reused to transport the gin to different cities and warehouses. Cask at the Back alludes to those barrels that were stored at the back of the warehouse and used to sit there for longer lengths of time than those at the front because they were more difficult get to. The gin in these barrels acquired a deeper colour and a distinct character, especially those which had contained Sherry.
Its recipe has remained hidden and unedited for generations by a family of London distillers. Its name comes from the fact that in 1736 King George II of England put in place an annual tax of 50 pounds (Fifty Pounds) to regulate the distillation of Gin: only two distillers paid this tax, so very exorbitant for the period. In the recipe eleven botanical elements are combined amongst which stand out berries from the Croatian Mountains, Middle Eastern coriander seeds, grains of paradise from the Gulf of Guinea, lemon and orange peel from Spain, savory from France, angelica, liquorice root and other completely secret components.
Capturing the pure essence of Sánchez Romate in this unforgettable personal distilled spirit, matured using the traditional “Soleras and Criaderas” process and aged in American oak barrels. Delicate on the nose, soft and long-lasting on the palate.
Smooth, delicate, complex and surprising. Uno en Mil brings the tradition of exclusive Solera Gran Reserva brandy to the tastes of today. The name itself reminds us that it is unique and exceptional. Each bottle is numbered, a reference to its origin, one of the thousand bottles of exclusive holandas given static ageing for twelve years. Each of the bottles is called a “Single Oak Cask”, which means that it comes from a unique American Oak cask, the colour, aroma and flavour slightly different to other brandies.
Transparent and bright mahogany colour. Clean and round, with flavours that remind you of wine and old oak. Dry and smooth. A new impulse for the classicism of the finest Solera Reserva brandy. Romate’s smootheness and balance make it perfect as an after-meal drink.
In the 1970s, shortly before the bicentennial of Sánchez Romate Hermanos, 40 casks of Cardenal Mendoza were reserved to commemorate the event. This limited reserve gave birth to Non Plus Ultra, an inimitable brandy of dark mahogany colours, sleek and exciting. The aromas, of clean distinction, offer hints of raisins and plums and are reminiscent of old Oloroso sherry. Dry and delicate on the palate, the subtle, persistent and velvety flavours have nutmeg and dried orange aftertastes. This brandy is, in short, a true privilege that accumulates the winery’s history in an exclusive presentation.
In 1981, and with a view to the next century, they set aside a reserve of Cardenal Mendoza that has been given the greatest of care by the master tasters for the last two decades. Today, Carta Real reveals itself as a unique brandy with seductive, bright hues of old mahogany. Its elegant aromas of old wood with hints of sweet raisins and plums, along with superbly round, velvety and persistent flavours, are this brandy’s exceptional characteristics, which have grown both in intensity and subtlety over time. The brandy is presented in an exclusive numbered and screen-printed bottles, yet another reason for the satisfaction of demanding consumers.
Nebulis acquires its unique character by aging Cardenal Mendoza Clásico (15yrs old) for a second time in 250 litre Spanish oak barrels which have undergone an intense toasting with vine shoots from our own vineyards in Jerez. The nose develops slowly and the initial soft smoky notes become more intense the longer the bouquet is savored. On the palate, the brandy has a perfect balance of spicy notes of fresh tobacco and the elegant smokiness of the vine shoot, inviting you to repeat the experience.
Bright, transparent and coloured dark mahogany. Round, clean, elegant with a reminiscent aroma of wine. Long, warm and balanced on the palate, with no sharpness. It has personality, a harmony of subtle flavours followed by an intense finish of raisins and plums. This is Cardenal Mendoza Clasico, a Solera Gran Reserva brandy made from a selection of the finest distilled holandas, or wine spirits, which are aged using the traditional “Solera y Criaderas” system. The casks used to age Cardenal Mendoza, which are previously treated with Oloroso and Pedro Ximenez sherry, make up one of the largest Solera Gran Reserva ageing cellars, a guarantee of this brandy’s age and quality.
While the original title of the illustration is “Let’s get lost”, in singular, “Voy a perderme” could describe the expression on someone’s face when tasting this wine. It is a wine to let go, to get lost in. Made with Pedro Ximenez grapes and some Moscatel from Chipiona which adds complexity to the nose. It is fresh and joyful on the palate, it captures you. Pairs with blue cheese, Mexican chili and desserts. Taken cold in a dessert glass, add some dark chocolate chips and an orange twist.
The illustration recalls Breakfast at Tiffany’s – someone offers “Fuego?” (a light in Spanish) and she answers “No thanks, Medium Sherry”. The Medium sherry, very popular in England, is characterised mainly by its elegance. It is based on Amontillado sherry sourced from different soleras. Amber-coloured, it is complex and elegant both on the nose and on the palate, where its personality lasts. Pairs ideally with pâtés, foie gras, curry and sweet-and-sour flavours. Taken cold or on the rocks in a red wine glass, with a touch of sparkling water and with an orange or mandarin slice.
“Look at me when I speak to you”— quite the fiery statement. Made from pago Mina fino, its natural sweetness comes from a Moscatel coupage from the Jerez area. Straw colour, sharp on the nose with certain aromatic touches, on the palate it is sweet and salty at the same time, with a very pleasant finish. Pairs with pâtés, foie gras, smoked foods and fruit salad. Taken very cold in a white wine glass or on the rocks, with a touch of sparkling water if desired, and an orange slice.
Encontrado is a very old and rare oloroso sherry that has never been bottled before. With a mahogany colour and highly complex salty caramel and antique furniture notes, it pairs perfectly with rich stews or full-flavoured cheeses. The best of Jerez.
Called “Escondido”, meaning “Hidden”, this unique old school palo cortado is aged in 12 butts that have been duly hidden by José G. Infante, our Cellar Master, labelling them under another denomination in order to be safe from undesirable venencias (long-handled dipper for sampling sherries). This wine has been minimally treated to get the maximun flavours into the bottle.
A selection of old Amontillado that had been ageing for more than 20 years, untouched and forgotten in the Sánchez Romate cellars, where the amontillado solera is kept. Hand bottled and with no stabilisation, it is an exquisite, rich and complex sherry.
Each fino cask ages differently depending on the yeast strain, humidity, temperature and air currents in the cellar. We select the finest casks and have them bottled as Fino Perdido.
Sanlúcar is defined by land, port, sea, salt and Wind; the Guadalquivir River…; vineyards, wineries, and above all… Manzanilla. Sanlúcar is synonymous with wine, with intense aromas flooding the city between August and September every year. The Mazanilla Viva La Pepa is a faithful embodiment of such pure excellence.
Pedro Ximenez grapes are picked when they are very ripe and then left out in the sun to attain a higher sugar concentration. For over 25 years this wine has been made and aged in oak casks following the traditional Jerez method. High density, dark colours, intense raisin aromas and sweet, velvety flavours define this smooth, complex wine.
Palomino fino grapes give birth to a generoso wine made and aged in oak casks for over thirty years using the traditional Jerez method. Dark mahogany, with elegant, heady aromas; this Oloroso bears the characteristics of the oldest soleras. On the mouth, it is smooth and velvety.
A generoso wine made from Palomino fino grapes. It is made and aged in oak casks for over thirty years in line with Jerez’s traditional methods. It lingers on the sides of the glass, leaving traces of its elegant, dark amber colours. On the nose and on the mouth, this wine’s exceptional smoothness and intense aromas of nuts are its defining characteristics.
Natural sweet wine made from Moscatel grapes. It has a dark mahogany colour and a dense and wide texture. Laced with a strong fruit and flowery aroma. An understated sweet taste, highlighting the varied floral flavours, velvety with a lightly dry and bitter aftertaste. Ideal with pastries, fruit and ice-cream. Serve between 12 and 14ºC.
A natural sweet wine made from Pedro Ximenez grapes, boasting a dark mahogany colour and dense texture. An intense and powerful smell with hints of dried fruit, grapes, figs, dates laced with coffee, caramel and toasted oak. A perfect balance between acidity and sweet on the palate, warm, unctuous and velvety. Perfect with ice cream desserts, pastries and blue cheeses. Serve between 12 and 14ºC.
A Natural sweet wine made from Pedro Ximénez grapes, boasting a dark mahogany colour with an iodised iridescence and very broad and dense texture. A dried smell of dried fruit, grapes, figs, dates, toast and coffee, caramel, dark chocolate and liquorice. A sweet taste, with a perfect acidic balance, warm, smooth and velvety with a long lasting finish with hints of raisins and coffee. All desserts, especially those with chocolate, ice-cream or strong blue cheeses. Serve between 12 and 14ºC.
An outstanding dark unctuous mahogany coloured wine, with strong aromas of nuts, toasted hints and memoires of fine wood and dried fruits. Sweet, soft, velvety and well balanced taste laced with fragrant notes. Perfect as a dessert wine. Serve at 13ºC.
A shiny dark mahogany fruit wine originating from its prolonged oxidative aging process, with distinct, well-rounded, nutty, toasted, and hardwood aromas. Hints of noble wood and nuts in its taste, and sweet on the palate due to its high glycerine content, a well- structured, full body, long lasting and a very elegant dry finish. Perfect with red meat and game.Try it with meat stews and casseroles; especially juicy meats like ox-tail and ox-cheek, mushrooms and well-cured cheeses. Serve between 13 and 14ºC.
A mahogany colour wine with iodine tinged edges laced with strong nutty aromas of dried fruits, hazelnuts, almonds evoking memories of varnish, old furniture, caramel and vanilla. Very dry on the palate, flavoured with almonds and walnuts, with a great structure and roundness, and some light saline notes with a long lasting and slightly bitter aftertaste. Perfect on its own yet also a great complement to nuts, cheeses, soups, casseroles or juicy meats (ox-tail, ox-cheek…) Serve between 13 and 14ºC.
A bright amber coloured wine. A sharp nutty aroma with hints of herbs, tobacco and lightly toasted oak. A very dry and smooth taste with a balanced acidity and a long hazelnut aftertaste. A very special wine produced from a biological aging process under the yeast membrane, followed by a oxidative aging process. Perfect with soups and consommés, white meats, oily fish (tuna), mush-rooms and semi-cured cheeses. It perfectly brings different vegetables together, like asparagus and artichokes. Serve between 13 and 14ºC.
A straw-like bright yellow wine with transparent green and metallic highlights. A delicate yet strong aroma, with notes of yeast and fresh bread and recollections of almonds, originating from its long maturation and the traditional “Criaderas y Soleras” process. A soft bitter, almond-flavoured, nutty dry taste. Perfect as an aperitif or with cheese, ham and seafood. Serve chilled, between 7 and 9ºC.
Creamy and velvety, this a noble wine with dark, dense mahogany colours. Its smooth, delicate aromas are reminiscent of raisins and on the mouth it is sweet and persistent.
Dark mahogany, the colour of seduction. Fruit aromas with hints of oak. On the palate, it is smooth, sweet and velvety. A perfect example of harmonious balance.
Within its hues of shiny old gold, this Oloroso has a deep, evocative fragrance. Its old solera gives it a full body and a dry palate with oak and nut flavours.
Showing 1–36 of 38 results