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Sherry

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  1. This rich sweet style is easy to drink (maybe too easy!) with lovely nutty depth and a creamy finish. More popular outside of Spain - especially in the UK. The Sweetness is added after the fermentation, in the form of sweet PX grape must.
  2. Amber in colour, with fragrant nutty aromas, this medium-dry Amontillado offers amazing depth at a great price. Great with pate and cured meats.
  3. Fresh, dry, with a powerful depth that makes this the perfect partner to seafood and tapas. Drink this well chilled and don't let it gather dust at the back of the drinks cabinet - these fresh zippy flavours will dull with time. Amazing value, and if you like this, you should try it's bigger brother Tio Pepe!
  4. Bone dry with crisp nutty green apple, this Manzanilla (pronounced man-than-ee-ya) is best served the way the Spanish have it: well chilled with some manchego cheese, cured meats and fresh anchovies.

    Out of stock

  5. Olorosos are Sherries that have aged in the absence of flor and are rich and full. A beautiful golden brown colour with a toffee and caramel nose. Deliciously smooth with toffee, pecan and vanilla flavours and a bone dry finish

    Out of stock

  6. Amber color with greenish reflections, bright and luminous. Pungent, soft and attenuated, with hints of hazelnuts, nuts and wood.
  7. Known for its deep golden chestnutty and amber tones, the nose is full, fragrant, pungent and elegant all at once. On the palate Bristol Cream delivers a full bodied experience with rich yet mellow notes leaving a long lasting and velvety finish.
  8. This is effectively a blend of Oloroso and Pedro Ximenez Sherries with an average Solera age of about 8 years. The result is a rich and sweet but not cloying dessert wine. You could try this chilled or even over ice as an aperitif.
  9. Barbadillo is the largest producer of Manzanilla in the whole of the Jerez region. This dry, fino style sherry is from the coastal region of Sanlúcar de Barrameda, lending a slightly salty twist.

    Out of stock

  10. Barbadillo's Finos are more Manzanilla-like in style, but are aged in Bodegas with less exposure to the cooling sea breezes. The flor in the barrels grows vigorously in these cellars so the wine is a little more nutty and toasty than the more appley and yeasty Manzanillas of Sanlucar.
  11. These wines began their life as Manzanillas and then the flor was allowed to die away so they continued their maturation with exposure to the air in the barrel. Therefore the wine has a deep topaz colour with roasted almond character yet retains the characteristic tangy flavour of Manzanilla. This wine has been slightly sweetened with Pedro Ximenez to give it a raisined edge. This wine has a beautiful amber colour, a rich hazelnut nose and hints of flor ageing. On the palate it is rich and full with roast apple, nutty-oak and a long finish.
  12. Dark gold in colour, with aromas of dried fruits and pipe tobacco. Very concentrated, with a powerful intensity on the palate and a slightly sweet finish, found in the oldest soleras of Oloroso sherries.
    $55.95 Bottle

Sherry

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