Viña Callejuela Blanco de Hornillos
5 in stock
Region: Jerez, Spain
Viticulture: Sustainable and Dry-farmed
Grape varieties: 100% Palomino
Viña Callejuela Blanco de Hornillos is made from un-fortified Palomino must. Racy acidity, mushrooms, and pears at the beach. The perfect seaside wine.
Song: Stone Cold Lover by Anduze
5 in stock
Save 10% when you buy six or more bottles (mix and match)
About Viña Callejuela Blanco de Hornillos
Viña Callejuela Blanco de Hornillos is made from un-fortified Palomino must from their monopole 16ha plot in “Callejuela” located near sea level less than a mile from the water. This 16ha namesake pago is their most humid vineyard and home to their two bodegas, where they quietly age the wine. Golden and warm, sunny, with notes of yellow apple, crystallized lemon, and hints of marzipan. The ripe Palomino has depth, and the token Albariza pungency enhances the region’s umami fame. Racy acidity, mushrooms, and pears at the beach. The perfect seaside wine.
About Viña Callejuela
Viña Callejuela’s 28 hectares of vineyards, planted on the classic albariza soils, include 4 ha in Marcha Neudo, 16 ha in Callajuz, and 8 ha in the Anina. The family has been operating since the 1970s, when Francisco Blanco established himself as a prominent viticulturist who was slowly expanding his parcels throughout the Marco de Jerez.
In 1980, Blanco’s sons José “Pepe” Blanco and his brother Francisco “Paco” Blanco began to barter portions of their coveted mosto with their clients in exchange for used botas instead of cash. This way, the family began to build up their own soleras over time in a humble bodega that only until recently expanded to increase the number of fermentation tanks and develop a line of non-fortified wines. In 2005, Viña Callejuela was established as the independent bottler and vigneron we know today.
The Blanco family typically harvests at the start of September, while many of their neighbors start in the middle of August. The result is a must with higher Brix than their competitors, meaning less fortifying grape spirits are added when making Manzanillas and Sherries. This philosophy results in the purest Palomino grape expression possible, and the longer the hang time on the vine, the more influence the albariza soil is transmitted.