ARGUESO

SANLUCAR DE BARREMEDA

What the critics are saying:

Jancis Robinson: "The best producer in Sanlucar..."

Our notes:

For years we waited to pick up one of the benchmark producers in Sanlúcar de Barrameda and with Argueso we have managed to do just that. The super fresh Manzanillas below are picture perfect examples of this wonderfully fresh and tangy wine style. They are a wonderful contrast to the more full bodied, viscous style of Manzanilla that is more commonly found in our market. Bodega Argueso, was founded in 1822 by Don Leon de Argüeso and the company still operates from the original bodegas, which are now over 250 years old.

An apéritif style of sherry, Manzanilla is produced from the vineyards surrounding the Atlantic coastal town of Sanlúcar de Barrameda, in Spain. Sanlúcar is not far from Jerez, the main centre of Spanish sherry production. The base wines of Manzanilla are made from 100% Palomino which is gently pressed and fermented dry. The wine is then transferred to oak sobretablas or barrels of 500 litres and fortified to 15% alcohol by volume. After 6 months the barrel is classified, and selected for incorporation into a solera, which must be held in bodegas located in the town of Sanlúcar de Barrameda. The unique micro-climatic conditions of the town, sitting as it does at the mouth of the Guadalquivir River, encourages the growth of a film of unique flor yeast that covers the surface of the wine. It is believed to be this flor that differentiates the Sherries of Sanlúcar de Barrameda from the dry styles (such as Fino) also produced in Jerez.

One of the great wine values of the world, Manzanilla combines very well with foods that have a salty flavour (cured and salted meats and fish), as well as any dish containing vinegar (salads, pickles, gazpacho and other cold soups). It is also a surprisingly good match with hard cheeses. Of course the classical match is with shellfish, especially grilled prawns (langostinos), with which it combines perfectly. To visit a seaside restaurant in Sanlúcar on a sunny day and order a plate of langostinos with a glass of chilled, fresh Manzanilla is to experience one of the quintessential Spanish wine and food experiences. Manzanilla must be served chilled; at between 5º and 9º C, and is best consumed whilst fresh, to fully appreciate the unique subtle, salty tang.

We ship the wines below several times a year and they are bottled to order to ensure maximum freshness!