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D.O. Manzanilla - Sanlúcar...
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D.O. Manzanilla - Sanlúcar...
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D.O. Jerez-Xérès-Sherry
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D.O. Manzanilla - Sanlúcar...
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D.O. Manzanilla - Sanlúcar...
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VT Cádiz
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D.O. Jerez-Xérès-Sherry
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VT Cádiz
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Attention
What we see today as Bodegas Barbadillo were founded around 1821 by Benigno Barbadillo and Ortigüela (1783-1837), and his cousin Manuel López Barbadillo in Sanlúcar de Barrameda.
Born in Covarrubias, province of Burgos, and with capital they brought with them from Mexico, as a result of its Independence, and having had a grocery business prior to this, both partners acquired the first winery called del Toro in 1824, a beautiful example of the Andalusian popular architecture.
Under the management of Benigno, wines were exported to England and America. They were also marketed in different parts of Spain, especially transported by sea and river, using the strategic geographical situation of Sanlúcar de Barrameda, at the mouth of the Guadalquivir.
At the death of the first of them, the cousins are separated, and his widow, Mª Dolores Díez Rodríguez celebrated her second marriage in 1840 with her relative and employee Pedro Rodríguez. This not only increased the capital of the company, but she also created one under her own name.
In 1863 Pedro Rodríguez and Manuel Barbadillo Díez created the company Pedro Rodríguez e Hijo. Later, the son of the latter, Antonio Barbadillo Ambrossy, created his own company, increasing the capital thanks to the great contribution of his wife, Caridad Rodríguez Terán, granddaughter of the wealthy winegrower Rafael Terán Carreras. The firm went through several names: Antonio Barbadillo Ambrossy, Antonio Barbadillo S. L., Antonio Barbadillo S. A. until in 1954 the company Bodegas Barbadillo as we know it today was founded.
Currently Barbadillo can be found in more than 50 markets, including the United Kingdom, Germany, Belgium, the Netherlands, Denmark and the USA, and its still continues its expansion.
History of the winery
With time, Barbadillo has become even more settled in its origins, and under the protection of the medieval castle of Sanlúcar it already has 16 wineries where they make wines, brandy, sherry and manzanilla. It is one of the ten oldest family companies in our country, a producer in the denominations Jerez-Xérès-Sherry, Brandy de Jerez, Vinagre de Jerez,Vinos de Cádiz and D.O. Manzanilla-Sanlúcar de Barrameda, as well as other wineries that have been included in the group, such as Bodegas y Viñedos Vega Real in Ribera del Duero and Bodega Pirineos in Somontano.
Its wineries, located throughout Sanlúcar de Barrameda, surround the medieval castle of Santiago and occupy a total area of more than 75,000 square metres with capacity for 35,000,000 litres, making it the largest winery in Sanlúcar de Barrameda. They have the most modern vinification plants, supported by the most important quality certifications. In addition, it also has the Manzanilla Museum, located in an old building in the historical centre of Sanlúcar de Barrameda and attached to the largest winery in Barbadillo. Visiting this museum and touring the wineries are a clear example of why Manzanilla and the wines of Marco de Jerez are a way of life, a world, a culture, the pure essence of this land and its origins.
As far as its vineyards, it owns 500 hectares of their own vineyard distributed in two farms: Gibalbín and Santa Lucía, located in the area of the renown triangle of Marco de Jerez. Here they cultivate Palomino, Sauvignon Blanc and Chardonnay. Among the red varieties we can find Tempranillo, Cabernet, Merlot, Syrah and the native Tintilla de Rota.
Work philosophy
Bodegas Barbadillo has around 500 hectares of vineyards distributed between the properties "Gibalbín" and "Santa Lucía" located in the upper area of Jerez. The production is carried out in the facilities of the first of them. The wines age in more than 31,000 barrels distributed among 16 wineries of Sanlúcar de Barrameda, the majority in Barrio Alto. Some of these butts contain true oenological gems such as the Reliquias wine collection or the series of V.O.R.S. that are launched on the market in small amounts. The flagship of the generous wines is undoubtedly the popular Manzanilla Solear. From its "solera" they extract the mature Manzanillas called Solera en Rama and Rama Pastora.
More than 40 years ago Barbadillo was a pioneer in making the first white wine of Andalusia, Castillo de San Diego, probably the best-selling white wine in Spain. Nowadays, with Mirabrás, they hit a turning point for the future, under the close watch of Montserrat Molina, the oenologist of the winery.
Wines from Bodegas Barbadillo
The wines from Bodegas Barbadillo are divided between 15 wines under D.O. Jerez - Xérès - Sherry, and 3 wines under D.O. Manzanilla - Sanlúcar de Barrameda. However, their products in Andalusia are more than thirty.
Among its most outstanding products we can point out Manzanilla Solear, chosen and awarded in both national and international competitions. It is a manzanilla with an honest aroma, with intensity and fineness given by the long ageing with flor yeast, with saline and iodized hints. It is very dry on the palate, but smooth and harmonious in the aftertaste, subtle, saline, with a very persistent flavour. Among the manzanillas, Manzanilla Pasada en Rama La Pastora stands out, with marked aromas of yeast, and soft entry in the mouth, with nuances of nuts and chamomile. Also worthy of special mention is their Manzanilla Solera en Rama, selected among the oldest butts of the "soleras" that is bottled directly from the butt, "en rama". It has a fragrant aroma and a soft in the mouth, amiable, with bitter notes that are present in the old manzanillas.
Castillo de San Diego is an icon for the winery and a reference at a national level. As stated in the bookkeeping of the winery, the name "Vino Blanco del Castillo" dates from 1883, and the winery relaunched it in its modern version in 1975, making it the first white wine produced in Andalusia. It is a vintage wine, honest, fresh, and easy to drink.
An innovative wine is the Barbadillo Blanco de Blancos, made with Sauvignon Blanc, Verdejo and Muscat, which shows the fresher side of the whites made in the south, without giving up the elegance and style of wines from clay and calcareous soils. And in this innovative line we can also find the Barbadillo VI, a young wine, fruity and with low alcoholic grading. Despite this fact, it retains all the aroma and taste of the wine, because its alcohol has not been extracted, its fermentation has simply been stopped when it has reached the desired grading. However, its latest innovation, the Mirabrás, is made with the musts of the oldest vineyards of Santa Lucía fermented in old sherry butts. The wine remained on its fine lees for a few months, then it was stored in butts filled to the brim, and finally in stainless steel deposits. Within its most innovative contribution we can also find its red Nude, made with the Tintilla variety and without ageing, reason why it aims to offer the maximum expression of the variety. At the winery they consider that working with this variety has progressed in the last years, but it requires experimentation to offer the best possible results. It is a very expressive wine on the nose with predominance of fruit-laden notes, a pleasant palate, subtly tannic and fresh. And as a last novelty, we must point out the Barbadillo Beta Brut the first Andalusian sparkling wine creating by applying the traditional method, with a second fermentation in the bottle of a base wine of Palomino and Chardonnay.
Within the range of sherries we can highlight Pedro Ximénez La Cilla, with notes of plums, raisins and chocolate, unctuous and soft on the palate, with a long, vigorous and balanced aftertaste. The Moscatel Laura, an old crianza with oxidative ageing that can remain in perfect organoleptic conditions once bottled for many years, even if the bottle has been opened previously. Nuances of muscatel grapes, dried apricots, honey, dried fruits, unctuous and soft on the palate, with a long aftertaste that shows the aroma of the Muscat. The Obispo Gascón is a palo cortado, whose organoleptic characteristics are between an amontillado and an oloroso, with aromatic nuances of toasted almonds, nuts and raisins, amiable and balanced, with a soft and persistent touch, while the Oloroso Seco Cuco has a scent of nuances of noble woods thanks to its ageing, and notes of nuts. Unctuous and dry on the palate. The Amontillado Príncipe de Barbadillo is a wine that is aged first as a manzanilla, with biological ageing under the "velo de flor" (yeast cap) for 8 years, and then it undergoes oxidative ageing for another 7 years. A total of 15 years of ageing that give the wine extraordinary nuances of both ageings. It is intense on the nose, elegant and seductive, with saline, hazelnuts and toasted notes.
Within their most exclusive V.O.R.S. soleras is their Barbadillo Palo Cortado 30 años, with its aromatic nuances of roasted almonds, nuts and raisins, amiable and balanced, with a soft and persistent touch. They also make an amontillado, a dry oloroso and an medium oloroso.
In the collection of their century-old wines, their "relics" always stand out, with an Amontillado, an Oloroso, a Palo Cortado and a Pedro Ximénez. The Reliquia Oloroso was born when Antonio Barbadillo Ambrossy passed away in 1921, as certain wines called "del abuelo" (grandfather's) appeared in his testament, in reference to his grandfather Benigno Barbadillo Hortigüela, founder of the Winery in 1821. These wines that were passed down from grandfather to grandson, and from him to the sixth generation, without being touched, have an ageing of more than one hundred and fifty years. Reliquia Pedro Ximénez comes from casks of an old Pedro Ximénez that Rafael Terán Carrera left Antonio Barbadillo Ambrossy at the end of the 19th century. In 1921, these wines formed the "solera" of the older Pedro Ximénez, in the winery of "El Potro" of Calle Sevilla, which was acquired by Antonio Barbadillo Ambrossy two days before passing away. Reliquia Palo Cortado was born when Barbadillo acquired some very old wines owned by Manuel Argüeso in the middle of the 19th century. Back then he paid 14,000 pesos per butt, while the manzanilla butt cost 1,200 pesos. The difference in price makes us understand the old age they already treasured. They were completed with wines from the "Sacristías" of prestigious wineries in the area. This wine achieved the precious 100 points from Robert Parker.
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