Luis Perez, Fino Caberrubia Jerez [Saca VIII], NV

Luis Perez produces some of the the finest modern sherries, full of soil and terroir, texture and complexity, thanks to pre-industrial craftsmanship.

To be called a sherry, the wine legally must be fortified with alcohol right after fermentation, to increase its body and concentration, allowing it to undergo years of aging in barrel.

Instead, in the Caberrubia the asoleo method is employed. Grapes are sun-dried before fermentation to naturally increase body and concentration. This seemingly simple, ancient technique caused an uproar in the heavily regulated region, with Willy Perez helping to rewrite the rules just to allow it.

The result is a truly fantastic single vineyard, organically farmed, 4 year aged wine. It is incredibly textural, fuller bodied than your average fino. Effusive notes of chalky soil, salty air, cheese, almond, and pepper bounce out of the glass with a finish that just won't quit. It begs for food: grilled sea bass, roast chicken, olives or aged cheese.

(Pre-Sale, will arrive on 2/19)