Fino Maestro Sierra

El Maestro Sierra began in 1830 when Jose Antonio Sierra moved from making barrels for the great Jerez houses to bottling his own wines, and the family still runs the small bodega today. This Fino is made from Palomino grown on the albariza soils of the Jerez Superior zone, the white chalk that stores moisture and keeps the vines fed through the dry Andalusian summer. The wine is fortified to about 15 percent and aged for 48 months in American oak butts beneath a veil of flor yeast. The flor consumes oxygen, alcohol and glycerine, protecting the wine from oxidation and giving it the sharp, yeasty, almond character typical of biologically aged sherry. The longer than usual time under flor adds depth without losing freshness. The colour is pale gold. The nose is intense and clean, with toasted almond, fresh bread yeast and a touch of orchard fruit. The palate is dry, sharp and delicate, fresh and well integrated, with citrus acidity and a saline, mineral finish. Serve well chilled at 7 to 9 degrees in a white wine glass. It suits fried seafood, olives and salty cheese.