91 Points - "There is a new bottling of unfined and non-stabilized NV Barbiana Manzanilla en Rama, which is a selection of barrels of around five years biological aging under flor, mostly from the Balbaína and Miraflores vineyards. The nose is textbook Manzanilla, quite gentle and soft. The palate is sharp and austere, but again the flavors are quite gentle, and not as pungent as others. I tasted from the first lot produced (L2745). The traditional Delgado Zuleta has bottled the first organic Manzanilla in white wine bottles and with a modern label. The times, they are changing!" - Luis Gutierrez, Robert Parker's Wine Advocate (Mar 2016)
Manzanilla is, by definition, dry fino sherry produced and aged in cellars within the town of Sanlúcar de Barremeda. Like all Sherries made with the Palomino grape, the vineyard provenance for the fruit can be anywhere within the Jerez growing zone. The distinction between Fino and Manzanilla lies entirely with the location of the cellars and in fact, Manzanilla IS a Fino sherry albeit with its own DOC. Finos, always dry, acquire their tell-tale characteristics through aging in the airy bodegas in and around the city of Jerez, in Andalucia.