★ Good Wine “Golden for Manzanilla with baked apple and more fruit-focused aromas than I was expecting. Citrus peel, nuts, and fresh hay with salinity on the finish.”
Varietal Palomino sherry aged for 5 years in bota (a vessel made with the finest quality goatskin and sealed with a natural pine resin) with 15.0% abv. The Diatomists concept focuses on grower sherries, this one from Vina Casilla Verde in the Miraflores Baja.
Grown in: Pago Miraflores Baja, Sanlúcar de Barrameda, SPAIN.
Manzanilla has to be one of the most versatile food pairing wines ever made. It’s combo of acidity, alcohol, texture and intensity means it’s the perfect tapas all-rounder. It will go particularly well with anything salty or deep fried, just like good fizz does.
About the Producer
Diatomists is one of the more exciting ventures I’ve come across. Founded by the trio Antonio from Jerez, George from Oxford, and Tommy from Barcelona, who all have an enviable passion for Jerez and its sherries. They say they select more “floral, fresh and fruit driven wines” than what you might traditionally expect from sherry, and I’ve certainly found their sherries approachable without missing out on complexity and vibrancy. The brand focuses on growers and terroir, especially soil and single sites, and is making a case for quality sherry. A welcome initiative as the category fights against price spiralling in the multiple retailers.