The oldest family owned sherry house, dating back to 1719, they are Manzanilla specialists situated in the hilltops above Sanlucar de Barrameda which allows for the sea salt/briney tang that is classic Manzanilla.
La Goya has all the classic tastes of the sea with camomile (which is what Manzanilla means), dry and lean palate with great length. La Goya is a Pasada style which means it spends a few extra years under the flor yeast to build a bit more weight and intensity than other Manzanilla styles.
Note of Freshness: The best time to drink Fino/Manzanilla is the day before they bottle it. Once bottled it oxidises faster than a dry white wine and so 18 months is about as long as you want to hold on to a well cellared example. The good news is that what you lose in freshness you make up for in savoury, nutty complexity. So don’t despair if the bottle is getting close to the anniversary of its bottling. Once opened it should be drunk within two or three days though.
Jerez – The south western town that is responsible for Sherry. Sherry is a fantastic product that uses local conditions, the ‘Solera’ fractional blending system and in some styles the unique Flor yeast that grows on the top of the maturing wine to craft a wine that cannot be replicated anywhere in the world. They range from young to quite old and dry as dry can be to luscious and sweet. Dry Sherry is made with Palomino Fino, sweeter wines use Pedro Ximenez (PX) and Muscat of Alexandria (Moscatel).
Palomino Fino – The main variety of Sherry production. It grows in the chalky white albariza soils which gives a dry, acidity, minerally and faintly aromatic base wine to craft into works of Sherry art. Used for Fino/Manzanilla, Amontillado and Oloroso production.
Manzanilla – A style of Fino sherry that is produced in the coastal town of Sanlucar where the seas influence shapes the flavour. Look for oystershell sea salt, brine, and camomile influence. These wines are about as dry as you can get a wine due to the Flor yeasts influence on production.