While Sanlucar's Bodegas produce some of the most incredible biologically aged wines in the world - Manzanilla and Fino sherries, namely - a new wave of producers are staying away from the flor and focus on dry white wines made with the local Palomino grape. Muchada-Leclapart is one of them, and a rising star winery. Mark our words when we say their wines will become absolut icons. Born from the collaboration of vintners David Léclapart (Champagne) and Alejandro Muchada (Jerez), their nuanced, low intervention aproach are redefining what premium wines really should be about: delicate, subtle, humble, yet disruptive. They deserve to be treated with special attention re: service: allow the bottle to stand up for a couple weeks (if yo ucan resist...) for the wine to settle, in a cool, dark, odourless environment. Bring temperature to 13-14 degrees Celsius. Still debating about decanting it - if you do, best not shake the wine. just pour delicately in the carafe and leave it to breath for half an hour or more.
Biodynamic, low intervention farming in conversion toward certification. Cover crops, manual ploughing, minimal addition of compost... El Camino Del Puerto (Muscat) & Miraflores (Palomino).
Champagne press, fermented & aged in used Bordeaux barrels for 10 months. Unfiltered. Total Sulphure Dioxide under 8mg/L.