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Manzanilla Pasada Pastora

The pinnacle of biological aging
37,5 cl. (3/8)
93 Decántalo
93 Peñín
94 Parker
96 Decanter
90 Atkin
redeemGet €0.24 in Saldo Decántalo by buying this product
Details
Alcohol 15.00%
Production area Andalusia
Winery Barbadillo
Contains sulphites
Varieties 100% Palomino
Service 8.0
Volume 37,5 cl. (3/8)
Tasting notes Manzanilla Pasada Pastora 37,5 cl. (3/8)

Manzanilla (37,5 cl. (3/8)). 9 years in solera.

Barbadillo Manzanilla Pasada en Rama Pastora is a complex fortified wine that is full of nuances, and especially recommended to those who love manzanillas. Its golden yellow colour already gives some indication about how many years it has aged. Suspicions are confirmed in the smell, where very marked yeast aromas appear, with saline and marine hints. The palate is intense and powerful, with dry, salty and bitter, very light touches.

Style Manzanilla Pasada Pastora
Light
Body
Dry
Sweet
Less complex
Very complex
Pairing
White fish, Aperitif, Charcuterie, Sushi, Cured cheeses, Oily fish, Smoked foods

About Manzanilla Pasada Pastora

Do you love fortified wines? Are you passionate about biological aging? Do you spend the whole year thinking about summer holidays to Sanlúcar de Barrameda? If the answer is yes, then you have to stop what you’re doing and read all about Barbadillo Manzanilla Pasada en Rama Pastora. We reckon this wine is for you.

Sanlúcar de Barrameda, at the mouth of the Guadalquivir river, is the birthplace of this manzanilla pasada, the second one to be made by Barbadillo, one of the greats of the D.O. Manzanilla - Sanlúcar de Barrameda. So, what is a manzanilla pasada? In general, these are biologically aged wines that have spent many years under a yeast cap (the famous yeast layer that appears on the surface of the wine in southern Spain). We often forget that this layer, which is sometimes very thin, is a living microorganism that, like any other, is born, lives and dies. This shows how, over time, this cap begins to weaken and sometimes small bare spots appear on the surface and a small amount of the wine comes into contact with the air and begins to oxidize. Although this is not the case with Barbadillo Manzanilla Pasada en Rama Pastora (care is taken to ensure that the cap remains intact), the yeast gets more than enough time (between eight and nine years in the case of Barbadillo) to extract all the components of the wine: sugars are consumed, glycerin is processed and new aromas develop (among many other things).

Like any manzanilla, Barbadillo Manzanilla Pasada en Rama Pastora is made from the Palomino, a grape native to the area, and the soul of these wines. After the harvest, the grapes are taken to the winery, where they are processed and pressed. Due to climate change, and southern Spain’s characteristic high temperatures, these processes are creeping later in the calendar to the end of the summer, between August and September. A couple of months later, the first fermentation will have happened, resulting in the base wine (known in the area as must of the year). This wine will become part of the criaderas and soleras system that Barbadillo owns in the well-known Arboledilla, one of the most emblematic cathedral cellars in the area. A certain amount from all of these barrels is destined for the Solear Saca Estacional manzanilla. Another portion, the one destined for Barbadillo Manzanilla Pasada en Rama Pastora, goes directly to Las Pastoras, a winery facing towards the river, right in the area where the upper and lower neighbourhoods of Sanlúcar cross. Location is very important when it comes to manzanillas. The profile of the wine will depend on the environmental conditions. And Montserrat Molina, Barbadillo’s winemaker, saw that there was no better corner than this one in the entire winery.

Finally, what makes Barbadillo Manzanilla Pasada en Rama Pastora special is its bottling, where they make a full selection of the solera (the barrels that are in contact with the ground). At the key moment, all the barrels are examined. Those that do not measure up are (obviously) set aside, but unlike other manzanillas, where only selected barrels are bottled, Barbadillo Manzanilla Pasada en Rama Pastora stays as a whole.

People have been missing it for years. Many asked about it until it was revived in 2000. Since then, Barbadillo Manzanilla Pasada en Rama Pastora has confirmed its status as a must for those who love biological aging. A totally unforgettable wine that neither your palate nor your soul will be able to forget.

Barbadillo Manzanilla Pasada en Rama Pastora is a complex fortified wine that is full of nuances, and especially recommended to those who love manzanillas. Its golden yellow colour already gives some indication about how many years it has aged. Suspicions are confirmed in the smell, where very marked yeast aromas appear, with saline and marine hints. The palate is intense and powerful, with dry, salty and bitter, very light touches.

2017
94 Parker
93 Peñín
2016
93 Parker
93 Peñín
94 Parker
93 Peñín
Without vintage

Gold in Decanter Awards 2023

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11.95 VAT inc.
11.20 c/u Save 4.50
11.20 c/u Save 4.50