Profile

Structure

Bodylight
Tanninlow
Acidityracy
Sweetnessdry
Oakoak aged

Drinking window

Best 0 to 2 years from bottling.

bottling0 yrs2 yrs8 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.

In the glass

Light-bodiedLow tanninRacy acidityDryShort And Briny With Lingering Flor Notes finish

Aroma: camomile, sea salt, green apple, fresh bread

Palate: lemon zest, saline minerals, fresh almonds, white flowers

Pale and delicate Manzanilla from Sanlúcar, shaped by Atlantic breezes and a thick flor veil. Saline, camomile and crisp lemon zest with a clean briny finish.

What it pairs with

  • Gambas al ajillo (garlic prawns) Atlantic salinity mirrors the oceanic character of prawns; the acidity lifts the garlic oil.More wines for prawns and shrimp →
  • Marinated boquerones The marine salinity of both wine and dish are natural companions.
  • Clams in white wine Racy acidity and saline minerality complement shellfish cooking liquor.More wines for shellfish and oysters →

With cheese

Queso de cabra payoya Our pick Quesería El Gazul calls its goat cheese creamy and balanced, with fresh herbal notes and clean milky tones. A Manzanilla, bone dry and aged under flor in Sanlúcar de Barrameda, meets that freshness with its own. Serve it very chilled.

How to serve Papirusa Manzanilla

Allow 5 minutes from open to pour.

  1. Open and pour. Open and pour directly. No decanting required for this style.
  2. Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a Sherry copita: the bowl shape rewards the wine's structure.
  4. Pair with. Gambas al ajillo (garlic prawns), Marinated boquerones, Clams in white wine. Match the wine's structure to the dish's fat and salt.

History

Papirusa is Lustau's Manzanilla sourced from Sanlúcar de Barrameda, where proximity to the Atlantic and the Guadalquivir estuary produces the most saline and delicate of all biological sherries. The name Papirusa (meaning a graceful young woman in local slang) reflects the wine's light, elegant profile. Aged in the Lustau-managed solera in Sanlúcar.

  1. 1980Papirusa Manzanilla introduced in the Lustau Solera Reserva range

Facts

Producer
Emilio Lustau · visiting guide
Grapes
Palomino Fino
Classification
DO Manzanilla-Sanlúcar de Barrameda
Oak
American oak butts in a Sanlúcar solera-criadera system; biological ageing under flor yeast; average 3-4 years
ABV
15.0%
Price
€10-16 at retail
Drinking window
0-2 from bottling
First vintage
1980

Frequently asked about Papirusa Manzanilla

What does Papirusa Manzanilla taste like?

On the nose, camomile, sea salt, green apple, fresh bread. On the palate, lemon zest, saline minerals, fresh almonds, white flowers. Structurally light-bodied, low tannins, racy acidity with a short and briny with lingering flor notes finish. Pale and delicate Manzanilla from Sanlúcar, shaped by Atlantic breezes and a thick flor veil. Saline, camomile and crisp lemon zest with a clean briny finish.

When should I drink Papirusa Manzanilla?

Drink 0-2 from bottling. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Papirusa Manzanilla?

Gambas al ajillo (garlic prawns) is the canonical pairing. Other strong matches include Marinated boquerones and Clams in white wine. Atlantic salinity mirrors the oceanic character of prawns; the acidity lifts the garlic oil.

What grapes are in Papirusa Manzanilla?

The blend is Palomino Fino. The wine is classified as DO Manzanilla-Sanlúcar de Barrameda.

Tags

drink young dry fortified sherry light body low tannin mood easygoing mood refreshing occasion aperitivo occasion summer occasion weeknight old world pairs with aperitif pairs with oysters pairs with shellfish pairs with white fish palomino fino price everyday racy acid

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