Sherry is a subject of infinite complexity and our trip proved this point exactly. We have been working with La Cigarrera for over eight years now. In all the time that we have been traveling to Sanlucar, no one mentioned or rightly explained to us an amazing factor of the existence of a unique micro climate in Sanlucar.
In Sanlucar there are two micro cliamtes: barrio bajo and barrio alto (or the rest of the area.) Barrio Bajo is where La Cigarrera is located. The geography is such that Sanlucar being right on the water is at sea level for the first kilometer or so and then suddenly it rises up about 500 feet and flatens out somewhat. This creates a sail that captures the crazy humid poniente air. The effect is that La Cigarrera is trapped constantly in an incredibly perfect environment for the creation of flor. Oh and the flor! The flor here is thick, very thick because of this crazy micro climate and the smell is what I can only describe poorly as gun flint or ash. For the longest time I didn't understand why this was but now it is obvious that this geography creates a Manzanilla unlike any other. Other Manzanilla's have more of a fresh, floral or chamomile like aromas. Not La Cigarrera. Its location creates this wild, sauvage aroma that combines with an incredible fresh palate to produce one of the most unique wines of the world.
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