'Azahar' is Spanish for Orange Blossom, giving some indication of the bouquet this sherry possesses. It is made from mature Manzanilla that has undergone a brief oxidative ageing process, incorporating some of those textbook nutty characters without shedding its original form. It inhabits this liminal stage beautifully, with notes of chamomile tea, citrus, seaspray and honey intertwining with the oxidative complexity. (500ml)

Azahar Manzanilla Vieja en Rama

Lovely salty notes, backed up by iodine, persevered lemon, and a lovey rich bitter finish. Sit back, relax, and enjoy.

Bodegas Luis Pérez Caberrubia Fino en Rama Saca IV NV

The story of this wine is as long-winded and adventurous as its palate. As Willy Pérez sunk his toes further into his father Luis' winemaking operation, he began the process of returning to the traditional winemaking practices and indigenous grapes of Jerez. What results is a homage to the new and the old - powerfully rich and savoury, but with refreshing and delicate overtones that pay reference both a traditional Fino and the seaside landscape that inspired its' creation. Iodine, Balsamic & bitter black tea balanced alongside elderflower, sea spray and golden apple. Unfortified, but certified delicious.

Luis Pérez Caberrubia Fino en Rama Saca II NV

Step into the Palomino universe and enjoy. Fresh, elegant and with a distinct saline character. Made with fruit from the lower part of their best plot "La Platera", its salinity and purity are clearly represented, due to fermentation in old champenoise tanks.

Muchada-Léclapart Univers Palomino 2019

From their best plot "La Platera" comes this pure expression with floral aromatics and notes of gunpowder that are typical of a large "Pago" (or single vineyard for our non-Spanish speak pals). Often reserved for sherry, it's the star of the show here with fruit from 60 year old vines and time in Bordeaux barrels. Lovers of Jura may want to consider crossing borders as past vintages have been likened to a Ganevat. This bottle is a perfect illumination of the Palamino grape—balanced, salty, elegant.

Muchada-Léclapart Lumière Palomino 2019

This bottle brings together two unlikely collaborators: legendary Champagne producer David Léclapart, and wine grower, Alejandro Muchada. They come together in the Spanish region of Marco de Jerez to create incredible unfortified wine. Elegant and perfumed, this is a real treat. Complex and layered with a fruity nose that leads to a decadent palate of spiced ginger, Chantilly cream, fresh acidity and balanced with fine phenolic pull. A truly delicious and memorable blend of old Palomino and Muscat.

Muchada-Léclapart Elixir Palomino Muscat 2019

Valdespino have been making Sherry for 600 years and this is one of the best PXs out there. It’s so good, it comes with a padlock on the lid (el candado translates to the padlock) to help you make it last longer and yes, you’ll need it. Aromas of toffee, molasses, brandied raisins and spice pours with a thick, luscious consistency. Expansive notes of toffee, honey, spic and dried raisins expand in the mouth. Incredible length, a clean finish and a caramel aftertaste will make you want to throw away the key. An ideal companion or Christmas Pudding. (750ml) 18.0% abv

Valdespino El Candado Pedro Ximenez

Sanchez Ayala Gabriela Manzanilla NV

Old-vine, single-vineyard Palomino, which, contradictory to previous releases, was not aged under flor (Antes de la flor translates to 'before the flor''. It sat in stainless steel for one year to settle, before being bottled. Despite the absence of biological ageing, it has a wonderful saline and nutty edge alongside mouthwatering acidity and notes of chiselled citrus and dried hay.

Equipo Navazos La Bota 99 Vino Blanco Florpower 2019

Full-bodied and beautifully layered Fino, made from a blend of wines averaging ten years of age. Dried grass, chamomile, and salted white grapefruit with creamy texture and briny acidity. (750ml) 15.0% ABV

Equipo Navazos La Bota 91 Fino Macharnudo Alto

Averaging seven years under flor, this is an expressive and mineral-laden Manzanilla that will continue to develop beautifully in bottle. It pours a deep golden colour, with notes of fresh lemon peel, dried coastal grass, green olives, and star anise. (750ml) 15.0% ABV

Equipo Navazos La Bota 93 Manzanilla

Primitivo Collantes' Ceballos comes from a single vineyard in Finca Pozo Galván situated on albariza soil (a type of limestone soil rich in calcium carbonate - perfect for growing palomino!) and spends three years in barrels under flor. Seashell minerals, olive brine, citrus rind, and dried chamomile, with oxidative almond and walnut notes followed by some chalky grip. (750ml)

Primitivo Collantes Ceballos Fino

Primitivo Collantes' Socaire was one of the first examples of Blancos de Albariza within the sherry zone. Bridging the gap between unfortified white wines and biologically-aged sherries, it is made from Palomino grapes which have been fermented for 24 months in neutral oak butts which had previously contained Fino sherry. Although the casks were kept topped up to prevent oxidation, the microflora present in the barrels has imparted only the most subtle nutty nuances. Preserved lemon, yellow stonefruit, jasmine flower, and orange caramel, with hints of freshly churned butter that help to balance out the wine's chalky, saline finish.

Primitivo Collantes Socaire Palomino 2018

This is Scott Wasley of the Spanish Acquisition's personal blend of botas from Bodegas Barbiana in Sanlúcar de Barrameda. Medium-weighted and beautifully poised, the nose is pleasantly floral with notes of chamomile, crab apple, and lemon balm. On the palate there's a little peachy richness which is accentuated by a lovely ocean spray salinity and green apple tang, finishing with a subtle bitterness of spent yeast that draws out the finish. (500ml) 15.0% ABV

Albero Manzanilla en Rama de Saca de Marzo 2020

While they’re better known for their epic sherry-making, with this the Lustau folks have proved that they’re well & truly adept at Vermouth too! The base is made from Amontillado (80%) and Pedro Ximenez (20%), which is then aromatised with wormwood, gentian root, coriander, and orange peel alongside other fragrant plants, fruits, and spices. (750ml)