Barbadillo Manzanilla Sherry
WHY WE LOVE IT
- Manzanilla is basically the same as Fino sherry but produced and matured around Sanlúcar de Barrameda, closer to the sea than Jerez, and the only place where it is allowed to be made.
- The specific climatic conditions of this town are responsible for a higher humidity and cooler, more constant temperatures than those found in inland bodegas, which contributes to a higher yield of flor.
- The thicker layer of flor protects the wine even more from air contact, resulting in a slightly lighter variety of Fino, containing virtually no glycerol and combining dry, saline notes with a fresh, zesty liveliness.
- Manzanilla typically displays more coastal aromas than a Fino, like seaspray, salt or even iodine.
- It is typically released at a younger age than Fino, but the best Manzanilla examples are still between three to seven years of age.
Varietal Composition: 100% Palomino Fina
Elaboration: Aged biologically (under flor) for an average of three years in Sanlúcar de Barrameda.
Tasting Notes: Pale straw yellow. Classic Manzanilla aromas reminiscent of the ocean and fresh dough on the nose. Fresh and dry on the palate, with good body and a lingering saline finish.
N.V. – 90 Wine Spectator
Founded in 1821, Barbadillo is without question Sanlucar de Barrameda’s most iconic producer of Sherry. The thing we appreciate most about Barbadillo is that they’ve remained staunchly committed to tradition in the face of continued growth – Base wines are all still fermented in house through the company’s network of sixteen historic bodegas and the variety and depth of their soleras is breathtaking. With the Sherry category seeing more excitement than ever before in history, Barbadillo is delivering big time, with a panoply of single vineyard and heirloom releases. From their groundbreaking ‘Solear’ Manzanilla to their almost impossible to procure ‘Reliquia’ series and everything in between, tasting through the Barbadillo lineup is an inspirational and energizing experience.