Saturday, 25 March 2017

25.3.17 González Byass Launch Fino La Cala

This new limited edition Fino is the result of a joint Project between Antonio Flores, oenologist at González Byass, and the team from the restaurant La Cala de Albert Adriá in Barcelona. Chef Albert Adriá and his brother Ferran Adriá established the world famous restaurant El Bulli. They closed it some time ago but Albert has various restaurants in Barcelona, where the new Fino was presented yesterday.

Antonio Flores with one of the Adria team (foto:diariode jerez)

It all began three years ago when the team visited the bodega and fell in love with Sherry. After many tasting sessions selections were made and the new Fino came about. The first saca is only 3,500 bottles whose design is completely new being a Burgundy style bottle with a driven cork and minimal labelling. It will be available in Albert Adriá’s restaurants and the Corte Inglés Club del Gourmet departments. According to the bodega the wine has “a clean, brilliant and intense gold colour with traces of green, a fine crisp nose with clear yeast notes and hints of almond, sea and dried seaweed , it is light and fresh on the palate with a rich bitter saline finish”. Apparently the bodega is also working with other gastronomic names…

1 comment:

  1. Description makes it sound more like Manzanilla than Fino, and since they already produce Tio Pepe, the bestselling fino in the world, why would they shoot themselves in the foot by producing another, unless it is an en rama bottling?