The vineyards in Jerez are unique to the area. The soil in Jerez is majority Albariza, a white soil which contains up to 60% chalk and therefore has a large capacity for maintaining moisture, very important given the long, hot and dry summers as irrigation is prohibited. The area has a unique microclimate influenced by the surrounding Atlantic ocean and rivers Guadalquivir and Guadalete. The prevailing winds are moist and warm, and now and again dry and hot levante winds from north Africa. Temperatures are warm with 70% humidity and annual rainfall is 600 litres/m2. The harvest in Jerez begins mid August and generally lasts for 3 weeks maximum.
Croft is produced from the first press of the continuous press. Following fermentation to between 11% and 12% alcohol the wine is fortified to 15.5% alcohol and then enters the Croft solera. Due to the 15.5% alcohol and the unique temperature and humdity in the Jerez cellars a layer of yeast known as the ‘flor’ will form on the surface of the wine. In order for this flor to form properly an empty space of 100 litres is left in the cask. This flor is the most important influence on the wine as it protects it from oxygen and gives it it’s unique aroma and character. Following 3 years ageing under flor concentrated wine must is added to sweeten this wine. It is then aged as a sweet wine in American oak casks for a further year.
Due to it’s time under flor Croft maintains a pale golden colour. On the nose clean and delicate with balanced aromas of yeast and fruit. On the palate light and refreshing with a sweet and pleasant finish.
Croft should be served chilled between 4º and 6ºC in a small white wine glass. Perfect as an aperitif or to compliment fruity desserts.