Pale to mid strawy gold with golden highlights and a hint of viscosity.

Fresh, light and forthcoming with notable hints of wormwood and gentian but not enough to completely obscure the Manzanilla base. There are gentle floral and citric notes and a touch of sweetness and background traces of green herbs and salinity, gently complex and very attractive.

There is sweetness present (though the bodega calls it dry), as there is in most "dry" vermouths, but it is not excessive and balances well with the light bitterness, that faint salinity and a refreshing gently fruity acidity. There are also - naturally - herbal notes on the palate and it finishes fairly dry with good length and a lingering gentian note. A very good aperitif.

This new vermouth was launched only a couple of weeks ago and looks set to be popular. The idea was to combine two of the great apéritif wines: Manzanilla and vermouth to make something really special - and the first of its kind. The base wine is of course Manzanilla, selected from the now centenarian La Goya solera, in which they macerate - separately - a range of natural extracts inspired by the flora in Sanlúcar´s special Coto Doñana environment. Naturally it contains wormwood and gentian to provide the bitterness, and botanicals such as sweet and bitter orange peels. The others are secret. Once the maceration is complete, all the aromatised wines are blended and aged together for 6 months in ex-Manzanilla butts before filtration and bottling.

 

Sanlucar de Barrameda, a historic coastal town in Andalucia, is the home of refreshing, sea-scented Manzanilla Sherry. The town's humid, maritime air creates an ideal environment for the development of flor yeasts – the secret behind Manzanilla's distinctive taste and aroma.

The Manzanilla DO (Denominación de Origen), created in 1933, covers exactly the same geographical area as the Jerez DO and the Palomino Fino grapes that go into the base wine can be grown anywhere in the Jerez viticultural area. What separates the two is the all-important barrel maturation stage, which must take place in Sanlucar.

Located on the left bank of the Guadalquivir estuary, Sanlucar de Barrameda is the northernmost point of the famous "Sherry Triangle", which is completed by El Puerto de Santa Maria (24km/15 miles south, along the coast) and Jerez de la Frontera (24km/15 miles southeast and inland).

Sanlucar's particular location was critical in the development of the Manzanilla style of Sherry for two reasons. The first is the moist seaside air here, which both encourages prolific flor growth and imparts a gently saline note to the wines.

Proximity to the Atlantic means that both summer and winter are less harsh here than in Jerez de la Frontera, so the heat-sensitive flor can survive all year round. This both increases the yeasty, fresh-bread character of the wine and imparts distinctive notes of almonds and camomile ("manzanilla" in Spanish).

The flor also continuously protects the wine from oxygen, preventing it from developing into an oxidative  Amontillado or Oloroso style. If the wine is left to age for so long that the flor does eventually die, the resulting wine is known as "Manzanilla Olorosa" and then a "Manzanilla Pasada".

The second reason relates to Sanlucar's strategic value as a port. Not only does the town sit at the very center of Spain's (relatively short) stretch of Atlantic coastline, it also happens to be just 72km (45 miles) downstream from Seville, Andalucia's ancient capital.

This made it an obvious base for Spain's explorers to set out on their voyages during the Age of Discovery (both Columbus and Magellan launched voyages from the town), and later as a key transatlantic trading post.

As transatlantic trading burgeoned, so Sanlucar became increasingly important. Vast quantities of wine were stored there, and over time the traders observed a subtly different style of wine emerging – the style we now know as Manzanilla.