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.
"Solear epitomises Sanlucar de Barramedas unique combination of coastal sea breeze and wine-making tradition. Aged for 6 years in our centuries old casks, Solear ManzanillaÂ´s elegant and delicate characteristics have led Wine Spectator Magazine to recognise it as the best Manzanilla in the world."
Once the fermentation of the Palomino must has finished, the most delicate of the wines are chosen and are fortified with a wine-based distilled spirit to bring the alcohol content up to 15% vol. the result is known as sobretablas, and this wine is destined for ageing in typical Jerez cask of 500 litres where it will develop a cream or veil on the surface called flor.
Over time, this veil, formed by yeasts of the Saccharomyces Cerevisiae genus, transforms the sobretablas into Manzanilla. The ageing system is characterized by the various casks in the individual wine cellars.The percentage amount of wine moved to and from each barrel and the frequency at which this takes is essential to its success.
Pale yellow colour with attractive glints in the light. The nose is appealing with finesse originating from the prolonged contact with the flor. Delicate hints of salty air and camomile. The palate is extraordinarily dry but smooth and harmonious on the finish. Subtle, slightly, salty and with a persistent and pleasing flavour.