Bodegas Cota 45, ‘UBE’, Miraflores 2020

Bodegas Cota 45 ‘UBE’ Miraflores, 2020 uses old clones of Palomino and is a mix of three different albarizas (chalky soils with a high fossil content). The Cota 45 winery is a project that focuses on making still white wines under ‘flor’, a process that acts as an ode to 18th and 19th century Manzanillas. The grapes are sourced from five different vineyards of the Pago Miraflores area in Sanlúcar- this blend of various clones and the homogeneity of albarizas creates the equivalent of a “village” Sanlúcar wine. It is fermented in 500 litre sherry butts with indigenous yeasts and allowed to age in old barrels before undergoing a delicate filtration, leaving us with a fresh and savoury bottle’s worth of chalky acidity that simply oozes a firm sense of place.

The grapes are harvested by hand and left to dry in the sun for a short while before being exposed to tradition and trod on by foot. Ramiro Ibánez Espinar’s wines are a love-letter to the stalwart traditions of Sanlúcar and his UBE is no exception-  from nose to palette, this is a marvellously expressive tincture, bearing wafts of ripe stone fruit, marzipan, baked apple and a touch of straw. The palette is exceptionally textured- a medium-bodied, gently oxidative, vibrant uplift of savoury aromas with a clean minerality on the finish. The Bodegas Cota 45 ‘UBE’ Miraflores, 2020 is an experiential wine that integrates the region with its history in such elegant fashion and takes the consumer on a journey of utter wanderlust.

Additional information

Grape

Palomino

Colour

White

Region

Jerez

Bottle Size

75cl

Bodegas Cota 45 ‘UBE’ Miraflores, 2020 uses old clones of Palomino and is a mix of three different albarizas (chalky soils with a high fossil content). The Cota 45 winery is a project that focuses on making still white wines under ‘flor’, a process that acts as an ode to 18th and 19th century Manzanillas. The grapes are sourced from five different vineyards of the Pago Miraflores area in Sanlúcar- this blend of various clones and the homogeneity of albarizas creates the equivalent of a “village” Sanlúcar wine. It is fermented in 500 litre sherry butts with indigenous yeasts and allowed to age in old barrels before undergoing a delicate filtration, leaving us with a fresh and savoury bottle’s worth of chalky acidity that simply oozes a firm sense of place.

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