Uncompromised Excellence in the Sherry Bodegas

On the exceptional and difficult path of our wood story, there comes a marked period of waiting. This is an active pause, during which time our casks are imbued with the rich characteristics of sherry wine.

Once the casks have been crafted, toasted and given the seal of approval by Stuart MacPherson, our Master of Wood, they are transported to the sherry bodegas, where they will be filled with rich and dark sherry wine.

The region of Jerez de la Frontera, Spain, contains a distinct climate that allows for the cultivation of grapes. The sherry bodegas we work with grow grapes in Albariza soil; this chalky white ground is ideal for growing Palomino grapes. 

This soil is able to absorb and retain immense quantities of water during the rainy season, which enables the grape vines to thrive in the heat of summer when there is no rain. Under the hot spanish sun, the upper levels of soil create a hard baked crust, which prevents the deeper layers of soil from drying out. The chalky white colour of the soil also aids in photosynthesis, by reflecting the sunlight back up to the plants. 

Once ripe, the grapes are harvested by hand, and made into sherry wine. It is this rich and dry sherry that fills our casks, and is left to patiently season for approximately 12-18 months.