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Decoding the Lot Number

The new lot numbers on our Finos and Manzanillas are not just random codes. Each number has a meaning and knowing the meaning behind the number will let you know how fresh these sherries are. Each winery has its own system of generating a lot number but you can always tell that it is a lot number because it will be prefaced by the letter "L". Using the current lot numbers as examples, here is a breakdown of the meaning of each winery's lot numbers so that you can tell exactly when that sherry was bottled.

La Cigarrera Manzanilla
The current lot number for La Cigarrera Manzanilla is L08120. The number following the L may be the most confusing of the three but it can be broken into two segments: year and day. The first two digits denote the bottling year, in this case "08." The last three digits represent the day within the year; in this case the "120" stands for day 120 or April 29th (2008 is a leap year). Lot number code L08120 means that this lot was bottled on the 120th day (April 29th) of 2008.

El Maestro Sierra Fino
The current lot number for El Maestro Sierra Fino is L0208. The number following the L can be broken into two simple segments: month and year. The first two digits signify the month; for the current lot number that would be "02" or February. The second two digits denote the year, "08" for this lot. Lot number L0208 means that this lot was bottled in February of 2008.

Gutierrez Colosia, Fino Elcano
The current lot number for Fino Elcano is L010508. The number following the L is the most straightforward of the three: it is simply the date of the bottling. But remember, they're using the European standard format so the day is shown before the month. Lot number L010508 means the lot was bottled on the 1st of May, 2008.

Fresh Sherry

The most commonly overlooked aspect of Fino and Manzanilla sherries is always freshness. While Amontillados and Olorosos are known for their longevity – they initially became popular due to the fact that they would not spoil during a long sea voyage – Finos and Manzanillas are best consumed when they're freshly bottled and served cold. In an effort to ensure that you're drinking the best sherry possible we had our three producers print lot numbers on every bottle of Fino and Manzanilla. So next time you pick up a bottle of one of these fine wines look at the back label and make sure that you're getting the freshest batch out there. Look below for a list of the current lot numbers.

Sherry

Lot Number

Release Date

La Cigarrera Manzanilla

L08120

6/4/08

El Maestro Sierra Fino

L0208

3/19/08

Gutierrez Colosia, Fino Elcano

L010508

7/7/08

The New York Post looks at the "Other Big Apple"

In the July 29th edition of the New York Post David Appell recounts his experince with Natural Cider in Spain. Check out his article on the New York Post's website.

Slate talks Muscadet

of Slate talks about summer wines. What is Mr. Steinberger bringing with him to the beach this summer? Muscadet. Follow the link to see why he's chosen this livley wine from the Loire as his Perfect Summer Wine.

The Houston Chronicle: What I'm Drinking

In the July 15th edition of the Houston Chronicle Antonio Gianola, sommelier at Catalan Food and Wine, tells us why he's drinking El Maestro Sierra Fino:

"In addition to the bevy of dry rosés that shimmer in the summer sun, I endure the heat with fino sherry. It hails from Jerez in southwestern Spain, between the Strait of Gibraltar and Portugal. Born from palomino grapes that are embraced by flor , a strain of yeast that protects the wine from turning into vinegar, it has a nutty note with the essence of the sea breezes that help make it the quintessential Spanish apéritif. Serve by itself, chilled or on the rocks with a twist of lemon, or with light snacks such as almonds, aged cheese (especially manchego), olives and anchovies — the oily fish just sings with fino. Like a cut flower, fino is best appreciated when fresh, within three months of bottling. Not for the cellar — it is for now. Also, try an ounce added to your gin and tonic"

Wines of The Times:
For Overlooked Sherries, Some Respect

The New York Time's Eric Asimov talks about why "dry sherry is both the greatest value and the single most abused category in wine" in his July 9, 2008 Wines of The Times article. You know how we feel about sherry, so take a look and see what Mr Asimov has to say.

The Economist: Wine and Health

In the July 3rd article entitled "Of sommeliers and stomachs" The Economist reports on a recent study that focuses on the health benefits of red wine. The study, conducted by Dr Joseph Kanner's team at the Hebrew University of Jerusalem, found that drinking red wine with red meat helps to block toxins from entering your system. Read the full article at The Economist for all of the details.

Alex's Travel Log: Sherry 2008

Why don’t people drink more sherry? This is the question I can’t get out of my head after coming back from sherry country, where imbibing fino seems as natural as breathing.

Take a look at the full article in our Cellar.

In the Press: Tres Olmos

In their June 2008 issue, Wine Enthusiast Magazine takes a look at "Old Vine Treasures from Spain's High Plains" and uncovers Garciarevalo's Tres Olmos.

Take a look at the full article in our Cellar.

A New Face at De Maison Selections

I am excited to welcome Dani Boxford to De Maison Selections. 

I have known Dani for about six years and have always been impressed by her professionalism and passion for the business. Dani got her start in the business as a pastry chef and quickly got bitten by the wine bug. She worked for four years as a wholesaler in Texas and the last two years Dani worked for a supplier of New Zealand wines.

Dani has personally visited the majority of our producers in Spain. Her enthusiasm for representing these producers is self evident.

André's Travel Log: Spring in Spain, 2008

Spain’s great qualitative momentum continues to lead it forward at a dizzying pace. Having spent 2 weeks in Spain touring the northern areas, I see an amazing country that continues to inspire and surprise me in many different ways.

Continue reading about André's latest trip across Spain.

SmartMoney.com talks about Spain

James B. Steward of SmartMoney.com asks "Is Spain the New Bordeaux?" He says "the question of Spain versus Bordeaux isn't as far-fetched as it might seem," and puts Spain to the test. See the results of his blind tasting on SmartMoney.com.

New Video of Doniene Gorrondona.

Itziar from Doniene Gorrondona takes André around the vineyards to see their 150 year old vines that produce the Gorrondona Tinto Txakolina.

New Winery Galleries are now online.

Ever wonder what the terraced vineyards of D Ventura look like, or Doniene Gorrondona's 150 year-old Hondarribi Beltza vines, how about soleras of Gutierrez Colosia? Now you can see photos of those and more on our new Gallery pages. Look for the Gallery link on most of our wineries' pages to see a selection of photographs from that winery and their vineyards.

Txakolina hits Bloomberg.

As Txakolina catches on, the complexity and beguiling nature of this little wine continues to intrigue us. At first we were just curious and happy to find unadulterated white wines but then a strange thing happened. We began to see a very diverse landscape of many different styles reflecting the individual DO’s and the philosophy towards the wines as applied by the winemakers. Today it is not possible to speak in general terms about Txakoli. Txakoli is a multi faceted region representing some of the most authentic whites of Spain. Read Bloomberg's article by Elin McCoy.

2006 Vintage Notes: Catalonia

2006 in Catalonia and the Mediterranean coast appears to be a very good vintage and not marred by some of the heat and conditions that North Central Spain suffered. The initial quality of wine from this vintage is good.

Check out Jordi Rotllan's detailed vintage notes for Priorat here.

2006 Vintage Notes: Northern Spain

The 2006 vintage, which just finished, is strikingly good on the Northern Coast of Spain with the exception of Ribera del Duero and Rioja. In the Basque Country and Galicia the sun shone brightly throughout September and allowed sugars to rise gradually.

Rioja and especially Ribera del Duero suffered from the heat of September. This heat caused some of the grape skins to burn. For Rioja the wines are light and approachable, but lacking in structure of the previous vintages. In Ribera the results will be even more variable.

Bierzo also appeared to have benefited from practically being in Galicia. Overall 2006 will be a vintage to dissect by region with some stellar wines from lesser known regions…right up our alley!

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