Winery Profile

Since 1838, Gutierrez Colosia has been situated in the mouth of the river Guadalete in the town of El Puerto de Santa Maria.  The quality of the Gutiérrez Colosía wines is guaranteed by careful ageing through a process known as “criaderas y soleras”, following the region’s tradition. The Gutiérrez Colosía wines are produced in “bodegas”, or wine cellars, with an architectural style known as “Nave Cathedral” or cathedral like warehouse. These are buildings of significant height and numerous arcs which allow for a better exposure of the wines to the influence of the special climate of the Region. The Gutiérrez Colosía Bodegas are heirs to a long viticulture and wine producing tradition. Their first Bodega was built in 1838 and it has been preserved almost as such to this day. After different ownership, it was acquired by Mr. José Gutiérrez Dosal in the 1920s, the late great grandfather of this last generation of the Gutiérrez Colosía family. In 1969, the Gutiérrez Colosía family bought the ruins of the Palace of the Count of Cumbrehermosa -Cargador de Indias, which also included a wine cellar. Upon these ruins two additional cellars were built. In 1997, Gutierrez Colosia made the transition from almacenista to bottling their own sherries.

As it so often is in the Sherry triangle, it’s all about location.  As Peter Liem explains, “The Gutierrez bodega benefits from a prime location, virtually on the banks of the Guadalete River, close to where it empties into the Bay of Cadiz.  The winery is separated from the water only by the Avenida Bajamar and a parking lot on the other side of the street, and due to the resulting humidity, the flor is particularly active here.” Juan Carlos Gutierrez goes further, saying “In Sanlucar they talk about being close to the sea, but nobody is closer to the seas than we are.”  The resulting wines, from the Fino all the way through the PX, possess a remarkable salinity.  And not content to rest on their prime location, Gutierrez Colosia works closely with their growers, paying in advance for grapes to ensure they receive their choice of the best quality grapes.


“In Sanlucar they talk about being close to the sea, but nobody is closer to the sea than we are.” – Juan Carlos Gutierrez



Wines

Fino: Owing to their bodega’s unique location directly on the Guadelete River, blocks from the ocean, Gutierrez Colosia has extremely active flor year-round and a very pronounced saline character throughout their wines.  The Fino is aged for a minimum of 3 years under flor and is bottled to order by the estate, thus preserving freshness.  The flor character of their Fino is particularly strong.

Amontillado: This is an old wine that has the particularity of having both aging processes (biological and oxidative). Aged for at least 8-9 years in solera (it spends a minimum of three years as a Fino before losing its flor and then undergoes oxidation process for at least five years).  Peter Liem on the Amontillado, “The maritime character of these finos is repeated in the amontillado, which is over nine years of age; despite the warm richness and nutty complexity that it derives from oxidative aging, this wine still feels focused and shaped by its initial aging under flor.”

Oloroso: Aged for at least 8-9 years in solera, all of which are done without the presence of flor.  Peter Liem on the Oloroso, “ a full-bodied yet sleekly shaped wine…Despite being aged without flor, it still shows a taut, linear structure reflecting its seaside origins, along with the petrol-like fragrance typical of El Puerto wines.”

Oloroso ‘Sangre y Trabajadero’: One of Sherry’s most iconic winessangre y trabajadero back jpg. Aged for an average of 12 years in the solera. The Sangre y Trabajadero solera began in the town of Jerez in the 1800s as the solera of a cooper whose trabajadero, a cooper’s yard where butts are constructed, was located on Calle Sangre, the street where the butchers were located. Named after this location, the oloroso was a favorite of the butchers and other Jerezanos alike. The solera was first sold to Bodega Lacave in Cadiz before being sold to Bodega Cuvillo in Puerto. After Cuvillo went bankrupt in 1982, Gutierrez Colosia purchased the solera. To this day, new ships built in the bay of Cadiz are ceremonially launched not with a bottle of Champagne, but with a bottle of Sangre y Trabajadero.

Moscatel: Made from sunned Moscatel grapes through the traditional system called ‘pasil’ (sunned on sand).  High acidity lends balance to this sweet wine.  Aged an average of 4 years in solera. Peter Liem on the Moscatel, “ honeyed and concentrated in aroma, it complements its opulence with a wonderful tension and clarity of flavor, finishing with excellent harmony and length.”

Pedro Ximénez: The richest, most concentrated of their sweet sherries.  Made from the partially fermented must of sun-dried Pedro Ximénez grapes.  Aged an average of 4 years in solera.  Peter Liem on the PX, “vibrant and suave under its dense flavors.”

Palo Cortado “Solera Familiar”: From a solera so old Juan Carlos Gutierrez doesn’t know the exact year it began.  It’s a minimum of over 50 years old and quite likely more than 60 years old.  Peter Liem on the Palo Cortado Solera Familiar “potentially Gutierrez’s finest wine: demanding in its concentration and grip, it shows a flor-derived complexity under its pronounced notes of oxidative aging, finishing with long, incisive aromas…bottled in tiny quantities, typically no more than 400 bottles of 500-milliter capacity per year, but they are all outstanding wines, and well worth a special search.”

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