Peter Sisseck Sherry Fino Vina Corrales

Peter Sisseck Sherry Fino Viña Corrales is a laser-precise, bone-dry Palomino from the Atlantic-influenced vineyards of Jerez, Andalusia, bottled in 2025. Crafted by the famed Ribera del Duero winemaker behind Pingus, this wine brings grand cru–level ambition and detail to the world of Fino-style wines. Aged for close to a decade under flor yet bottled at just 15% ABV, it sits at the crossover between fine dry sherry and characterful white wine, offering a singular expression of its coastal terroir.

Tasting Notes
In the glass, Viña Corrales shows a pale straw to light gold hue, brilliant and luminous, reflecting its long aging under flor without heavy oxidation. The nose is ultra-fine and saline-driven, with notes of toasted almond, blanched nuts, green olive, chamomile, sea spray, and subtle hints of bread dough and chalky limestone. With air, more delicate nuances emerge: dried lemon peel, fennel, and a faint iodine edge that recalls the nearby Atlantic. On the palate, this is a textbook dry Fino profile elevated to a very refined, terroir-focused style: razor-sharp, bone-dry and beautifully linear, with intense salinity and a chalky, almost tactile minerality. Flavours of salted almonds, green apple skin, bitter lemon, and fresh sourdough crust are wrapped around a vibrant, mouthwatering acidity. The low sense of sweetness and firm structure make it incredibly gastronomic, with a very long, savoury, nut-saline finish. Thanks to its 9–11 years of aging (including the last 6 years in a three-tier solera system), it has both complexity and precision; properly stored, it will hold and evolve gracefully for several years in bottle, gaining more nutty, savoury depth while retaining its core freshness.

Production
Viña Corrales is sourced from the Balbaína pago near Jerez and Sanlúcar, where the Atlantic’s cooling breezes and the region’s classic albariza (chalk-limestone) soils give the Palomino grapes their distinctive saline-mineral profile. The vineyards have been converted to biodynamic farming, with careful attention to soil health, biodiversity and natural balance. Grapes are harvested by hand to ensure optimal ripeness and selection in the vineyard. After gentle pressing, the base wine is fortified only lightly to around 15% vol., allowing a natural, persistent flor to develop in cask. The wine then ages for approximately 9–11 years, the last 6 of those within a carefully managed three-level solera system, where older and younger wines are blended fractionally to maintain both complexity and consistency while preserving a bright, biologically aged Fino character.

Food & Serving
This ultra-dry Fino-style wine is superb with classic Andalusian tapas: jamón ibérico, salted Marcona almonds, boquerones, fried seafood (especially calamari or anchovies), and all manner of olives. Its saline, nutty profile also works beautifully with sushi and sashimi, simply grilled white fish, oysters, and other shellfish, as well as hard cheeses and semi-soft sheep’s cheeses. Serve well-chilled, ideally around 7–10°C (45–50°F), in a white wine or tulip-shaped glass rather than a tiny sherry copita to fully appreciate its aromatics. Decanting is not necessary, but opening the bottle a little ahead of serving and allowing it a few minutes in the glass will help the more subtle flor and chalk notes to unfold.

Producer
The driving force behind this project is Danish winemaker Peter Sisseck, best known for his iconic Pingus in Ribera del Duero. Alongside Álvaro Palacios and Carlos del Río, Sisseck spent over a decade preparing a return to Jerez, culminating in the creation of Bodega San Francisco and later Bodegas San Francisco Javier. They acquired eight hectares in the renowned pago Balbaína and a further two hectares on a west-facing slope in the famous pago Macharnudo, immediately converting the vineyards to biodynamic farming. The team also took over a historic winery that once supplied wine to the respected Bodegas Juan Piñero, complete with 444 oak casks, of which about 150 are dedicated to soleras and the remainder to criaderas. In its early years the estate focuses on just two highly limited wines—one from Viña Los Corrales de Balbaína and one from Viña La Crux de Macharnudo—with only around 1,500 bottles released annually, positioning the project as one of the most artisanal and terroir-driven endeavors in the modern Jerez landscape.

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