Bodegas Luis Perez: La Barajuela Palomino Fino Dos Palmas 2013

Name: La Barajuela Palomino Fino Dos Palmas
Brand: Bodegas Luis Perez
SKU: 62236H
Price: 55 EUR
Availability: InStock

Zum Winzer

98–100

100

2: Palomino Fino 100%

5: weiß, trocken; 15,0% Vol.; Trinkreife: 2023–2073; Verpackt in: 6er OHK

9: mineralisch; exotisch & aromatisch; unkonventionell

3: Lobenberg: 98–100/100; Parker: 96/100

6: Spanien, Malaga und Jerez

7: Allergene: Sulfite, Abfüllerinformation
Abfüller / Importeur: Luis Perez, Hacienda Vistahermosa, Camino de Rompeserones S/N, 11407 Jerez de la Frontera, Spanien

Lobenberg: Ein nicht aufgespritteter, natürlicher, biologisch erzeugter Sherry in trockenster Form eines Weines. So war Sherry früher, ein hoch mineralischer Manzanilla Zechwein. Diie Idee mit dem Verstärken mittels Alkohol kommt bei Puristen wie Willy Perez gar nicht gut an. Und ist auch völlig überflüssig wenn man einen guten Job in den Kalkstein-Kreide-Weinbergen um Macharnudo/Jerez macht. Niedriger Ertrag von 25 hl/ha gehört natürlich dazu, alte Reben (hier über 50 Jahre) natürlich auch. Langsame und selektive Lese über 2 Monate. Ausbau 5 Jahre im Holz unter Florhefe, weitere 5 Jahre in der halben Flasche. Ein trockener Fino der Extraklasse. Aber ein Extremist. Der Wein wurde dreimal gefüllt, aus der längsten Fasslagerung und Flaschenlager, also aus der finalen Quintessenz, gab es noch 1000 halbe Flaschen eines Elixyrs der Sonderklasse, die letzten 300 gab Willy erst im Jahr 2023 frei, alles für uns !!! Mittleres Goldgelb mit grünen Reflexen. Ungeheure Mineralität in der Nase mit nassem Feuerstein, mit grünen Nüssen, Mandeln und Salzfrachten. Hefeflor in der Nase, ganz klar, leichte Schalenaromen, fermentiertes Gemüse, Kimschi. Knochentrocken im Mund und scharf wie die Schneide eines Messers. Wieder grüne Oliven mit etwas salziger Mandel und knochentrockener Quitte. Dazu der steinige Hammer! Aber auch, was Wunder, eine feine cremige Quitten-Sahne mit unsüßer Honigspur und leichtem Wachs-Touch im durchaus charmanten Nachhall. Als Apero oder aber besser noch zu Stockfisch in Öl oder zu Schinken mit Nüssen, nur zu Nüssen, nur zu grünen Oliven oder gar zu knochentrockenem Manchego oder Parmesan / Pecorino mit Mandeln, wirklich eine Offenbarung! 98-100/100

Parker über: La Barajuela Palomino Fino Dos Palmas

-- Parker: The third bottling of the 2013 Fino La Barajuela was bottled in 2018, and it's clearly showed on the label. They think this is the style of a Dos Palmas. The wine was bottled after five years in cask under flor, and there is a lot of concentration of all the components, and the freshness here is not from acidity but from minerality. There are notes of yeasts, esparto grass, green almonds and a touch of spice. The palate is sharp as a knife, with great pungency and a drying sensation in the finish. A stony and very unique Fino. 1,000 half bottles were filled in November 2018. 96/100

Weingut über: La Barajuela Palomino Fino Dos Palmas

-- Weingut: Vineyard about 50 years old, in Vara y Pulgar prunning. Yield about 3000 kgs/Ha. with Tosca de Barajuela soil. The grapes are harvested continuously for almost 2 months. The grape harvesters go through the vineyard from the beginning of August to the end of September selecting clusters for different types of wines. During the first days, the greenest and least favored clusters are harvested. This Primera Suerte is destined for the production of a white wine with low alcohol content and high acidity, with which we can correct the rest of the elabora- tions. From the first week of September, a selection of clusters for our wines begins. During the first days we select the clusters that we believe to be fully ripe and carefully place them on the ground to begin the sun-drying process. As a general rule, the clusters with the vocation of Palmas are harvested at the beginning of September and have 6 or 7 hours of exposure to the sun. Those destined for Cortados are harvested in mid-September and have 24 to 48 hours of sun exposure. And for the vinification the Rayas are left to over-ripen on the vine until the end of September. The vinifications were those typical of Palmas. Harvest in late August or early September. Light pressing and fermentation in barrels. Deslio in December and five years of biological aging. Our idea is to show, as frankly as possible, the identity of the vineyard from which it comes, within the balance that the Barajuelas soil gives us. The bottling of the 2013 Dos Palmas La Barajuela was made in 2018. The wine was bottled after five years in cask under flor, and there is a lot of concentration of all the components, and the freshness here is not from acidity but from minerality. There are notes of yeasts, esparto grass, green almonds and a touch of spice. The palate is sharp as a knife, with great pungency and a drying sensation in the finish. A stony and very unique Fino. 360 half bottles with 5 more years of reductive aging into the bottle.

Mein Winzer