The prestigious U.S. newspaper New York Times has published two lengthy articles on its website about the wines of Jerez, stopping forces in the hold _ El Maestro, after the visit of journalist Eric Asimov, wine and food critic at Jerez last June.
Through two interesting items pinpoints the essence of this growing area, the peculiarities of its climate, and hatcheries solera system and the overall quality of its wines.
The American critic puts the winery El Maestro Sierra in the leading group of those who breed wines of extraordinary quality with minimal processing, that is, the most craft possible. One thing he could see firsthand the visit to Jerez.
Hence his generous review of the winery: “A full range of sherries terrific.”
Full articles at the following links: