Bodegas Baron has tradition of winemaking dating back to the middle of the 17th century. This is a Manzanilla Pasada en Rama, with Rama indicating it was bottled with very light filtration, straight from the cask. Pasada tells us this is a richer, older Manzanilla, in which the flor has faded. This particular wine has an average age of ten years. This still carries ample pre-oxidative freshness, with salted Marcona almonds, tight lemon pith and showers of chamomile. There's a weight here that reflects its extended age, with a layer of worn wood to a bitter nutshell finish, lingering along with salts. This has the oily body to match with oily fish, like sardines, beautifully.
A pierce of piney resin, orange oil, scrubby rosemary on this unctuous golden PX, one that bathes the palate with thick marmalade and auburn maple syrup. Golden raisins and honeysuckle are flecked with walnuts and rancio notes through the exceptionally long finish. Acidity keeps this aloft, even with a staggering 435 g/l RS. This sweet, youthful wine is made with Pedro Ximénez grapes that were sundried on mats before aging in the traditional earthenware “tinajas” for at least 12 months.
Pale straw colour with nutty and saline aromas. Bone dry on the palate with crisp, starchy, dry textured green apple, distinct saltiness and an austerely dry finish. A classic Fino best served well-chilled as an apéritif or with tapas, especially morsels of seafood.
Pale green in the glass, showing distinctive saline aroma, green fruit and vaguely caramel character. Very dry in the mouth, with chalky green apple and nutty flavours together with a subtle trace of banana. Finishes with nutty dryness and sharp acidic bite. Drink well-chilled as an apéritif.
Aromas of dark fruit and spice, a little smoky, elegant, balanced and savoury with silky tannins, smooth texture, a firm structure and lovely freshness. Still has loads of time, the wine, as it is known to do, should continue to age nicely for years to come. A blend of Tempranillo, Graciano and Mazuelo. Think braised meats.
Deep, bright colour with aromas and flavours of loads of black fruit, multi-layered, complex, graphite minerality and fresh with a tightly constructed core, powerful, yet elegant and refined with fine tannins, bright acidity and a long lasting finish. Delicious and approachable now with some air, but will develop well for several years in the cellar.