Caberrubia is an unfortified and ancestral style of Sherry that once was commonplace in Jerez. Caberrubia is harvested in early September, dried for 6-7 hours, then crushed by foot in lagars. The wine is then racked into botas, where indigenous yeast begins the fermentation. After fermentation, the wines with the most “Fino” character are racked into barrels leaving only a small space at top for the development of flor. Each year a selection of the most suitable casks is made to release a NV wine that expresses the fruit concentration and salinity characteristic of Carrascal.
Wine Advocate Review:
The NV Caberrubia Saca VIII is a blend of vintages from 2017 to 2020 from the "barajuela" layered albariza soils. They do continuous harvests for two months, selecting grapes for different wines. In this case, the grapes were picked at the end of August or early September and were sun dried for six or seven hours, pressed lightly and fermented in bota. This wine has an average of four and a half years of aging under a veil of flor yeast. This is very intense, golden colored and has a pungent nose with a lactic touch, hints of cheese rind, iodine, esparto and spices. It has a touch of acetaldehyde, reminiscent of rancio, powerful and pungent. It has 14.5% alcohol with no fortification, and it's sold without appellation of origin. It has notable acidity, 6.33 grams. It's persistent and long. 2,200 bottles produced. It was bottled in July 2024. Drink 2024-2033.
This weekend's flash sale is a vibrant Viognier
...and a Whisky for St. Patrick's Day too
