Manzanilla Pasada Pastrana Bodegas Hidalgo

Manzanilla Pasada Pastrana Bodegas Hidalgo 

Grape: 100% Palomino Fino, 4g/L residual sugar

Aroma: clean, delicate and faintly yeasty. Taste: dry, light, crisp but tremendously complex. Power and refreshment combine.

Critics' Tasting Notes:

"A regal yet great-value dry sherry that is perfect for the same soup. Its distinguished flavours are exactly what this classy starter calls for" Matthew Jukes, Daily Mail, January 2011

"Elegant complex and savoury with nutty almond notes on the nose. Palate has layers of lemon zest and grapefruit with a rounded long finish."

Gold Medal, INTERNATIONAL WINE CHALLENGE, 2022

"Manzanilla Pasada is a style of Manzanilla that has undergone an exceptionally long aging period, during which the flor weakens slightly, causing a low level of oxidation and greater complexity. This Pastrana has been aged for over 12 years in old American oak barrels (around 150 years old) using the solera system. Complex in aromas and flavors, it draws attention for its saline and dried fruit notes, with its firm and creamy texture and its pulsating acidity dictating the rules. Dry, persistent and refined, it has a full and captivating finish, with touches of citrus, iodine and fresh herbs, which invite a second glass."

93/100 points, REVISTA ADEGA (Brazil), August 2023

Pastrana is a single vineyard, on the crest of a hill near the sea, therefore cooled by the sea breezes. These grapes have great intensity of flavour. The wines are aged for longer in American oak casks than La Gitana. Manzanilla La Pastrana is deeper coloured as a result, and is savoury, refreshing and very, very complex. Manzanilla Pasada Pastrana is produced according to the traditional methods as stipulated by the controlling body of the Denomination of Origin ‘Manzanilla-Sanlúcar de Barrameda’. The vines are planted in Albariza soil in the area ‘Balbaina’ and ‘Miraflores’ in the Jerez Superior District (200 Ha approx.). The wine is produced from only free run juice. Fermentation is controlled in water-cooled stainless steel tanks, using the natural yeast on the grape. Fortification from 11.5% approx. to 15.5% alc.vol. then takes place using grape alcohol. The wine is then matured in‘solera’ or ‘fractional blending’ system in casks of American oak in the coastal town of Sanlúcar de Barrameda in Andalucia. The maturation is under a veil of yeast or ‘flor’ thereby ensuring a light dry taste. Only in Sanlúcar de Barrameda can the flor grow on the wine 12 months of the year to give Manzanilla its unique style.

Serve slightly chilled. The ultimate tapas or light meal accompaniment. The most complex and cerebral manzanilla.