Barbadillo Pedro Ximinez La Cilla

Barbadillo’s first brand Pastora Divina’ was launched in 1827 and was well received, setting the family on the path to success.

The family continued to acquire more Bodegas. Vitally, many of these occupied the first row’ on the high town’s ridge, at its apex, where the winds are not obstructed by other buildings. These superb locations and Barbadillo’s winemaking skill meant that their reputation soared. Today’s seventh winemaking generation own 12 Bodegas, housing 30,000 Sherry butts, many of which are fed with wines sourced from Palomino Fina grapes grown at the family’s 500 hectare Gilbabin and San Luisa vineyards in the Jerez Superior.

These solid foundations have resulted in Barbadillo producing some of the world’s most famous Sherry brands, including Muy Fina’ and Solear’. The latter of which has received numerous awards, including selection as the “World’s Best Manzanilla 2015” by Wine Spectator.

Barbadillo are also famous for old and rare Sherries. Thanks to almost two centuries of careful stock management by the family, they have a huge stock of old wines. Some of these have been in the family’s care for over 150 years. The Sacrista’ cellar is home to the oldest Criadeiras (a level of butts in the Solera), and the family’s own private collection. These oenological treasures are released in tiny parcels as Reliquias’, or artfully blended by winemaker Montse Molina into old “Cuco” and “VORS” wines. They have received some of the highest accolades in the wine world, regularly scoring points in the high 90s from Parker with the Palo Cortado Reliquia receiving 100 points.

In 2014 Barbadillo launched “Versos 1891”, a game-changing wine that has set new levels of excellence in the Sherry industry. This super luxury Sherry is bottled from a single cask of old Amontillado laid down in 1891 at the christening of Don Manuel Barbadillo.

Vinification

Pedro Ximenez wine is obtained from grapes of the same name which undergo a traditional process known as “sunning”; whereby the fruit turns to raisins. Once the Pedro Ximenez grapes have been pressed, the must is fortified with wine-based distilled spirit to bring the alcohol content up to 17.5%. It is then matured in American oak barrels following the traditional Jerez system of soleras and criaderas. This ageing or crianza is achieved through oxidation of the wine whilst in barrel and racking within each tier of the criadera.

Tasting Notes

Very dark mahogany colour and aromas reminiscent of plums, raisins and chocolate against a background of noble oak. Velvety and sweet on the palate. Long finish with the predominant retro nasal aroma being that of raisins.