Bodegas Luís Pérez ‘La Barajuela’, Fino en rama 2014 slovenia grilled octopus and Prosciutto Crudo

grilled octopus and Prosciutto Crudo with fresh figs

The mouth feel is more linear than the Vieux Clos with more aging time needed to open up to notes of quince

grilled sweet corn

and white flowers on the nose

99 POINTS - James Halliday

Bodegas Luís Pérez ‘La Barajuela’, Fino en rama 2014 slovenia grilled octopus and Prosciutto Crudo45yo, low yielding Palomino Fino grown on Barajuela Albariza: layered, structured, iron proud. Like soil, like wine. 15. 5% natural abv. Hand picked grapes are collected over a two month stretch, then given 6 7 hours of asoleo. Only 35% of the must is taken from basket press and this ferments spontaneously in bota until December. The fruit is then classified as Fino or Oloroso. The Fino (classified as uno Palma) selection is then put to biological