NV Bodegas Luis Pérez Caberrubia

Community Tasting Notes (10) Avg Score: 92.1 points

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  9/23/2023 - PSPatrick wrote: 90 Points

  Master class "The new Spain" with Andreas Kubach MW (Hochschule Geisenheim, Germany): Wine 4. 100% Palomino Fino. A blend of two vintages (no solera). Not fortified. 14.5% ABV. Medium golden colour. Pale yellow gold. Inviting nose. Classic acetaldehyde/Fino sherry nose. Apple, nuts, almond and green olive. Very salty, and quite persistent. Very pleasing.

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  4/17/2023 - chatters wrote:

  Peta (plus others) big birthday celebration (Peta & Loic's place, Croydon(ish)): Honey, saline, cereal, lemon. Juicy, palate as per nose. Lovely. Great match with the fish.

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  1/14/2023 - chatters wrote:

  Spanish fun day one (N&J's place, Canberra): From Coravin. Waxy, nutty, bruised apple, almond, touch of almost balsam, saline, umami, tiny touch of honey. Juicy, tangy, slightly sharp lemon then nutty, umami, saline notes join on the palate with a sense of fatty grip, touch of fruit tea and an slight alcohol warmth on the medium plus length finish, okay

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  6/15/2022 - chatters wrote:

  Marco de Jerez from TSA (La Salut, Redfern): Medium minus intensity aromas show saline, waxy notes, a little citrus. Juicy, citrus, saline, almond, a little textured. Not the most complex wine here but beautifully balanced. Moreish. Lovely.

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  8/6/2021 - SAND Likes this wine: 92 Points

  Bottled En Rama (unfiltered). This is Saca II.
  Made from 100% Palomino from around 50 year old vines in the Barajuela vineyard, with very low yields. The Barajuela vineyard lies in the highest point of the Viña El Corregidor which again is in the middle of the pago Carrascal. Barajuela is the type of albariza found here, consisting of thin laminates of fossilied diatoms.
  The grapes are harvested in five passes (August – September), with different ripeness levels and while the is used for distillation, the second is made into the white wine "El Muelle", the third is used for the Fino La Barajuela. The last two are for Olorosos and Rayas. The Barajuela grapes are briefly aged in the sun (source differ, from 6 hours up to a few days). The must is spontaeously fermented in old wooden butts. This results in 15% alcohol without fortification. Caberrubia is not a solera wine but a blend of different separately, statically matured single vintages of La Barajuela, only blended before bottling. During ageing only a small space is allowed for flor to grow to prevent it from dominating the flavour and preserve fruit.
  The first release (i.e. "Saca I" but not stating so on the label) was bottled in 2017 (a blend of one cask from 2013, two from 2014, one from 2015 and two casks from 2016).
  This second release (named "Saca II") was bottled in March 2019 and is a blend of 1 cask from 2013, 1.5 cask from 2014 (cool year), 1 cask from 2015 (hotter) and 3.25 casks from 2017 (cooler).
  A third bottling ("Saca III") was released in 2021.
  
  NOSE: Initially freshly squeezed apple juice, then bread, fresh yeast, crushed almonds and hazelnuts, fresh lemon, salted Moroccan lemon, apple, fresh sea water and fresh kelp. Deep and rich for a Fino. Towards mature Champagne. (91-92p)
  TASTE: In the mouth it is really multifaceted; olive brine, fresh lemon, preserved lemon, rich dark apple juice, salinity, minerality. Viscous, almost oily mouthfeel. Very juicy and appetising with a lovely fruity acidity but also concentrated and complex. Citrusy, saline and viscous finish with a long aftertaste. (92-93p)
  OVERALL: A superb Fino which obviously drinks wonderfully now but which I suspect will age very gracefully over the next 10-15 years. TOTAL SCORE 92 points.

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