Wine made under flor is a unique and distinctive style of winemaking, most famously associated with the Sherry region of Spain. Flor is a layer of yeast that naturally forms on the surface of the wine in the barrel, protecting it from oxidation and imparting complex flavors.
Wines aged under flor, such as Fino and Manzanilla Sherry, develop a characteristic briny, nutty flavor with delicate hints of citrus and green apple. This process, known as biological aging, creates wines that are dry, crisp, and richly textured, celebrated for their depth and unique taste profile that reflects the influence of the flor yeast and the terroir where they are produced.
As well as Sherry, wines are made under flor in the Jura region of France, where it's known as sur voile, meaning 'under the veil'. Wines made from Savagnin that have been aged for more than 6 years in barrel, with 5 of those under flor, can be called Vin Jaune, or 'yellow wine'. This special and relatively rare wine is intensely dry and nutty, with earthy, smokey and spiced flavours that can range from curry leaf and fenugreek to walnut skins and dried fruit. It's concentrated and long-lived, and pairs well with Comté, the Jura's local cheese.
A number of new-world and experimental winemakers, inspired by these iconic styles, also use flor in their winemaking. Examples can be found from as far as Australia and China.
