Luis Perez El Muelle De Olaso
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PRODUCER: The Pérez family have been viticulture, estate workers and winemakers for generations. In 2002 Willy Pérez and his father Luis, a professor of oenology at the University of Cádiz, set up their bodega on a hill just northwest of Jerez. Willy and his father are part of a group of dynamic producers who are rediscovering Jerez terroir and traditions through an international lens. They're exploring the historic sites that used to define and give character to Jerez wines. They work with the traditional varietals like Palomino Fino, Pedro Ximenez and Tintilla de Rota (genetically related to Graciano) in Balbaína, Añina, Macharnudo and Carrascal. They want the origin of their grapes to show, over biological and oxidative ageing techniques, so they don’t fortify their wines.
WINEMAKING: Grapes are handpicked from the vineyard in several stages over a two month period, the grapes for El Muelle are the second pick at ‘normal’ ripeness levels. 80% of the grapes are fermented straight away at low temperature in stainless steel. The rest is left in the sun for 6-8 hours before being fermented in seasoned American oak barrels. The wines are then aged for 6 months on lees. They are bottled after a light filtration with cellulose or bentonite.
TASTING NOTES: Stone and tropical fruit, chamomile plus some yeasty notes. Silky, fresh with apple, peach and dried flowers A lightly savoury touch with hints of almonds and a mineral finish