THE BODEGA. Winemaking region: Jerez

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Marcia Hodges
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2 THE BODEGA D.O. Jerez Address: C/ Álammos, 23 Website: Oenologist: Ana Real Year of foundation: 1999 Average annual production: 180,000 bottles Winemaking region: Jerez Wines: Sherry Wines (Fino, Manzanilla, Oloroso, Cream, Amontillado, Palo Cortado and Pedro Ximénez), Wines from other Denominations of Origin (Rueda and La Rioja), Brandies and Vinegars

3 In 1999 Álvaro Domecq Romero acquires the former Bodegas de Pilar Aranda and starts selling its wines under the brand Álvaro Domecq S.L. From the very beginning, the company designs a strategy based on producing and marketing products with seals of quality and aimed at differentiating themselves from the extensive offer in the market. To this end, it starts acquiring the best musts that its experts can select from the best bodegas within the Sherry sector. This must wine is aged in American oak casks following the traditional ageing system of soleras and criaderas, which consists in a controlled mix of similar wines but with different ageing periods. The incorporation of Avanteselecta in the summer of 2007 brings a completely new dimension to the project while also confirming the commitment towards quality. Álvaro Domecq, S.L. currently makes and markets the following wine categories: Sherry Wines (Fino, Manzanilla, Oloroso, Cream, Amontillado, Palo Cortado and Pedro Ximénez), Wines from other Denominations of Origin (Rueda and La Rioja), Brandies and Vinegars.

4 D. O. JEREZ The origin of the vineyards in Jerez dates back to the year 1100 BC with the settlement of the Phoenicians. During the Moorish domination, Jerez continued to make wine in spite of the prohibition of alcoholic drinks, and after its reconquest in 1264 by Alfonso X, even the king had his own vineyard in the region. In the 12th century, the wines from Jerez delighted the English, French and Flemish and they were traded in their markets. This appeal forced the city's Town hall to establish the Regulations of the Guild of Raisin and Grape Harvesters of Jerez in 1483 in order to govern the harvesting details, characteristics of the casks, ageing systems and commercial procedures. The first Spanish Wine Law was published in 1933 and it made reference to the existence of the D.O. Jerez. Two years later the winemakers from Jerez, covered by this law, published the first regulation on this Denomination and established its Regulatory Council, which was the first one legally established in the country. The current regulation was approved in 1977 by the Ministry of Agriculture. The Denominations of Origin "Jerez-Xérès-Sherry" and "Manzanilla - Sanlúcar de Barrameda" cover a winemaking region that is limited by the Jerez Region, which is in the north-eastern corner of the province of Cádiz. However, the bodegas located in the municipalities of Jerez, Sanlúcar and Puerto Santa María can also age and sell wines under this denomination. In the case of Manzanilla, the Denomination of Origin only acknowledges wines made in Sanlúcar de

5 Barrameda, where the unique climate conditions provide the wines made in its bodegas specific characteristics that are very different from the rest of the wines made in Jerez. With regard to the varieties, there are only three white ones authorised by this denomination of origin: Palomino the main variety, Pedro Ximénez and Moscatel. There are also different types of winemaking processes: Generoso wines (Fino, Manzanilla, Amontillado, Oloroso and Palo cortado), Generoso liqueur wines (cream, pale cream, medium and dry) and Naturally Sweet wines (Pedro Ximénez and Moscatel).

WINEMAKING PROCESS Ageing At Álvaro Domecq, the wine rests according to its level of maturity. The casks are lined up in three or four levels, each one making up what is called a 'scale'.

6 WINEMAKING PROCESS Ageing At Álvaro Domecq, the wine rests according to its level of maturity. The casks are lined up in three or four levels, each one making up what is called a 'scale'. The line of casks closest to the floor ('suelo' in Spanish) is called the 'solera' and it contains the oldest wine. Each year a small proportion is extracted from the solera and bottled, and it is replaced by a same amount from the row immediately above, which is called 'primera criadera' ('first nursery' in Spanish); this scale has a younger wine. Then, the primera criadera is replaced by the same amount of wine from the segunda criadera ('second nursery'), which in turn has an even younger wine. This process is carried out until the last criadera is reached; the wine taken from this level is replaced by a wine known as 'sobre tablas', which has been made from the last harvest. This dynamic ageing system was originally developed by the bodegas in Jerez.

Obtaining the free-run juice Once the grapes have been harvested, they are taken to the wine-pressing facilities where it is unloaded onto the conveyor belts to eliminate the stalks, leaves and

7 Obtaining the free-run juice Once the grapes have been harvested, they are taken to the wine-pressing facilities where it is unloaded onto the conveyor belts to eliminate the stalks, leaves and unsuitable clusters. After this stage, the grapes go through gentlecrushing machines to help open the fruit and then they are pressed lightly to obtain the free-run juice, generating an output of 70 litres per 100 kg of grapes. This must is usually destined to the making of Sherry and Manzanilla. A second pressing is mainly carried out to produce vinegar, and a third to make brandy. Fermentation The must obtained from the presses is transferred immediately to vertical stainless-steel vats, where the alcoholic fermentation takes place. This process has two stages: an initial stage with a tumultuous fermentation, which is a process by which more than 90% of the grape s sugar turns into ethanol and carbon dioxide; it is a very violent stage during the first 36 hours and it lasts between 3 and 7 days. In the second stage, a delicate, white, dry, wine is made with an alcohol content between 11 and 12% Vol. whose characteristics will determine its first classification before it undergoes the typical aerobic ageing carried out in Sherries and Manzanillas. First classification The first classification of Sherry wines is made at the time of filtering. This occurs after the alcoholic fermentation and when the solid particles have settled at the bottom of the vats; the wine has clarified; and a type of yeast called 'flor'

8 has started to form on the surface. Part of the wines that have a clear bouquet, which are paler and lighter, will be used for a permanent ageing under the film formed by the flor yeast to become a Fino or Manzanilla. Another part of the wines, those with a fuller body, will be classified as Oloroso wines. The wines are put into American oak casks in the first stage of ageing, which in Spanish is called 'sobre tablas'. In Fino and Manzanilla wines with an alcohol content of up to 15% Vol., the film of flor yeast isolates the wine from the air, preventing its oxidation. In those destined to Oloroso wines, the alcohol content above 17% Vol. prevents the formation of flor yeasts; therefore, the ageing process takes place in full contact with the air.

MANZANILLA LA JACA GUÍA PROENSA 2014 ANUARIO EL PAÍS 2015 PREMIOS MEZQUITA 2013 INTERNATIONAL WINE CHALLENGE 2014 90 ptos.

9 OUR WINES La Jaca Manzanilla It has a pale and shiny yellow color with light Green sparkles. In the nose it shows aromas of olives. It is soft and fragant, with a sharp aroma that shows notes of almonds and which reminds us of smells of the sea. It is light, fresh, very tasty, warm and dry with a very good finish. MANZANILLA LA JACA GUÍA PROENSA 2014 ANUARIO EL PAÍS 2015 PREMIOS MEZQUITA 2013 INTERNATIONAL WINE CHALLENGE ptos. 90 ptos. Medalla de Oro Commended Aranda Cream Aranda Cream has a shiny pale mahogany hue. It has a Sharp and intense aroma with light notes of dried fruits, raisins and Wood followed by notes of over-ripe fruit. In the palate it is sweet, withouth being excessive, intense, warm and silky. It has a very nice structure and presents notes of raisins and wood.

In the palate it is dry and sharp, warm and silky, it shows notes of dried fruits and wood with a long persistency and long finish.

10 Alburejo Oloroso It is dark brown in color with amber hues, clean and bright in aspect. It shows a great aromatic intensity with aromas reminiscent of walnuts and hazelnuts along with deep notes of wood and vanilla that are a result of long aging. In the palate it is dry and sharp, warm and silky, it shows notes of dried fruits and wood with a long persistency and long finish. ALBUREJO OLOROSO INTERNATIONAL WINE CHALLENGE 2014 Silver Medal 91 ptos. La Janda Fino It has a pale and shiny Golden hue with a strong and Sharp aroma. It is very vegetative and presents notes of yeast and almonds. In the palate it is dry yet elegant and long, lightly warm, with a very good persistency. LA JANDA FINO GUÍA PROENSA 2015 ANUARIO EL PAÍS ptos. 92 ptos.

1730 Pedro Ximenez Oloroso Aspect: brilliant Color: Dark brown

fruits and Deep notes of Wood and vanilla which are typical of

Flavour: It is very intense, warms and silky.

of liquorice. It has a very long finish.

1730 Pedro Ximenez Aspect: clean Color: Mahogany.

Aroma: The smell of rainins predominates followed by notes of

Flavour: It presents and exquisite flavour of raisins.

11 1730 Pedro Ximenez Oloroso Aspect: brilliant Color: Dark brown Aroma: It presents a great aromatic intensity with aromas of died fruits and Deep notes of Wood and vanilla which are typical of its long period of aging. Flavour: It is very intense, warms and silky. It shows notes of dried fruits, vanilla, wood followed by a hint of liquorice. It has a very long finish. WINE ADVOCATE GUÍA PROENSA 2015 ANUARIO EL PAÍS ptos Pedro Ximenez Aspect: clean Color: Mahogany. It showsin the glass very marked legs due to its great density. Aroma: The smell of rainins predominates followed by notes of toasted sugar as well as light aromas of wood and vanilla. Flavour: It presents and exquisite flavour of raisins. It is sweet, without being overpoweringly sweet, warm and silky. It presents an aftertaste of raisins and wood. Goo persistency in the mouth. WINE ADVOCATE GUÍA PROENSA ptos. 90 ptos.

12 1730 Palo Cortado Color: Gleaming mahogany. Aroma: This wine has an impressive aromatic intensity. It has a subtle and complex nose that stands out for its nutty aromas particularly hazelnut. Flavour: In the palate it is very balanced and slightly dry with a very persistent finish. This aged wine is made from carefully selected Palomino grapes that have only been gently pressed before being vinified and aged. ANUARIO EL PAÍS Amontillado Color: Ámbar Aroma: This wine has an impressive aromatic intensity that evoques its prolonged natural ageing in the classic Jerez style along with warm almonds and noble wood aromas. Flavour: In the palate it is very smooth and crisp with a tremendously long finish. It is the ideal accompaniment to mature cheeses, soups, consommés, poultry and blue fish such us tuna. 93ptos. ANUARIO EL PAÍS ptos.

Aroma: Slightly sharp acetic that maintain

Vinagre de familia Aspect: brilliant Color:

Dark brown Aroma: It has a great aromatic

Flavour: In the palate it is very intense.

Duque de Veragua Aspect: brilliant Color:

13 1730 Vinagre de Jerez Reserva Aspect: brilliant Color: Dark brown with amber hues Aroma: Slightly sharp acetic that maintain elements of wine aromas with woody notes. Vinagre de familia Aspect: brilliant Color: Dark browin with amber hues Aromas: Slightly sharp acetic that maintain elements of wine aromas with very light woody notes. Veragua Reserva Aspect: brilliant Color: Dark brown Aroma: It has a great aromatic intensity with notes of Wood and vanilla as well as showing aromas of raisins and prunes. Flavour: In the palate it is very intense. Warm yet soft, it shows notes of raisins, vanilla and wood. It has great persistency in the mouth. Duque de Veragua Aspect: brilliant Color: Dark brown Aroma: It has great aromatic inensity with Deep notes of Wood and vanilla as well aromas of raisins and prunes. Flavour: In the palate it is very intense. Warm yet soft, it shows notes of raisins, vanilla and wood. It has great persistency in the mouth.

HISTORY. 1835: Foundation of the Company by Manuel M. Gonzalez. Still in family hands, now in 5th generation. 1844: Tio Pepe first sold in the UK

HISTORY. 1835: Foundation of the Company by Manuel M. Gonzalez. Still in family hands, now in 5th generation. 1844: Tio Pepe first sold in the UK GONZALEZ BYASS 1835: Foundation of the Company by Manuel M. Gonzalez. Still in family hands, now in 5th generation HISTORY 1844: Tio Pepe first sold in the UK 1855: The Byass family, distributors in the