Tasting notes
An intense aroma and extraordinarily dry on the palate but with a smooth and harmonious after-taste, boasting subtle and saline nuances with a very persistent flavour. Ideal with Jamón Ibérico and olives.
Why we recommend this wine
Every time we go to Cadiz (which isn’t often enough) we only eat at the Tapas bars, Taberna Casa Manteca being our favourite. We have Barbadillo Solear to accompany the excellent tapas. Many Manzanilla are a bit ethereal like a Fino, but Solear is different; complex with tons of flavour from the extended aging that it undergoes.
The wine
Probably the best Manzanilla in the world as it is the only Spanish wine to feature in The Wine Spectator’s list of the Top 100 wines in the world. Made from 100% Palomino Fino grapes grown primarily on chalky albariza soils. It is aged biologically under a thick layer of flor—a protective film of yeast—in a traditional Solera system with an average age of over six years. The cellars are located in the coastal town of Sanlúcar de Barrameda, where the unique, humid microclimate is essential for encouraging the flor to thrive and for achieving the wine's distinctive saline character. It is minimally filtered and ready to drink upon release.
The wine estate
Bodegas Barbadillo is one of the oldest and largest producers in Sanlúcar, founded in 1821 by Don Blas Barbadillo. The estate remains family-owned, spanning over 500 hectares of vineyards and controlling vast bodegas (cellars) along the Guadalquivir River. Their philosophy centers on harnessing the cool, humid, sea-influenced microclimate to produce classic Manzanilla that is a true expression of the coastal terroir.
barbadillo.com
Food and wine
Pairing with salty, rich, and oily foods, cutting through richness with its bracing acidity and salinity. We suggest matching its intense profile with quality Jamón Ibérico, briny olives, fried seafood like pescaíto frito. It should always be served chilled. Refer also to our food and wine pairing guide, click here.
Did you know?
The origin of tapas is not definitively known, but common theories include bartenders covering drinks with a piece of bread to keep flies out, or the tradition stemming from a 19th-century royal decree in Spain that required all bars to serve a small snack with alcoholic beverages to prevent intoxication. The word "tapa" means "cover," giving weight to the theory that the original tapa was simply a lid for a drink.