In the glass
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. -
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.
How to serve Papirusa Manzanilla
Allow 5 minutes from open to pour.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a Sherry copita: the bowl shape rewards the wine's structure.
- 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.
- 1980 — Papirusa Manzanilla introduced in the Lustau Solera Reserva range
Facts
- Producer
- Emilio Lustau
- 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.