|There is a great deal of water at Sanlucar where the Guadalquivir joins the Atlantic.|
The vineyards of Sanlúcar are close to both the Atlantic and the Guadalquivir estuary with its famous marshland, and this proximity to so much water and a slightly more temperate climate than inland results in a slower ripening of the grapes with slightly lower sugar levels and slightly higher tartaric acid levels. It also gives slight exposure to sea salt blown in by the west wind, the Poniente, though the salinity in the wines probably owes more to the flor. Many of the bodegas too are located close to water in the Barrio Bajo, or at least the humid Atlantic breezes for those in the Barrio Alto, and prolonged ageing in these conditions inevitably creates a more maritime flavour in the wine. In the case of El Puerto de Santa María conditions are broadly similar but less intense than those of Sanlúcar while being fresher and cooler than those of Jerez. Stylistically the wines lie somewhere between Fino and Manzanilla but are called Fino.
|Jerez vineyards, no water around.|