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Bottle of Luis Perez, Fino Caberrubia Jerez [Saca VIII], NV - Fortified Wine - Flatiron Wines & Spirits - New York

Luis Perez, Fino Caberrubia Jerez [Saca VIII], NV

Fortified Wine from Jerez / Sherry, Spain
by Luis Perez

$44.99

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Luis Perez produces some of the the finest modern sherries, full of soil and terroir, texture and complexity, thanks to pre-industrial craftsmanship.

To be called a sherry, the wine legally must be fortified with alcohol right after fermentation, to increase its body and concentration, allowing it to undergo years of aging in barrel.

Instead, in the Caberrubia the asoleo method is employed. Grapes are sun-dried before fermentation to naturally increase body and concentration. This seemingly simple, ancient technique caused an uproar in the heavily regulated region, with Willy Perez helping to rewrite the rules just to allow it.

The result is a truly fantastic single vineyard, organically farmed, 4 year aged wine. It is incredibly textural, fuller bodied than your average fino. Effusive notes of chalky soil, salty air, cheese, almond, and pepper bounce out of the glass with a finish that just won't quit. It begs for food: grilled sea bass, roast chicken, olives or aged cheese.

(Pre-Sale, will arrive on 2/19)

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Left Spain

What importer Polaner Selections has to say about this wine...

Varietals
Palomino Fino
Varietal Notes
Palomino Fino
Vineyard
40 year old goblet trained Palomino fino vines. Pago de Carrascal and from the famous El Corregidor estate.
Soil
Barajeula type of albariza with layered marl similar to a deck of cards.
Viticulture
all work is done by hand. Harvest consists of many passes through the vineyard starting in August through September to pick grapes at different stages of ripeness. The grapes for this wine tend to be picked at the beginning of September and are the clusters destined for Palmas. Those clusters tend to receive a little sun drying time after picking for approximately 6-7 hours.
Vinification
Caberrubia is a "Seleccion de Anadas" of single vintages of La Barajuela following in the way you would find such Non-vintage Finos in the beginning of the 19th century. In general the Palmas are lightly pressed and fermented naturally in cask.
Aging
The fermented wine is racked in December into casks to age biologically for approximately 3 to 3/12 years.

Details

  • Grape Variety

    Palomino

  • Vintage

    NV

  • Size

    750ml

  • Farming Practice

    Organic

  • Style

    Elegant , Minerally , Silky

  • Sweetness

    Dry

  • Body

    Medium Bodied