A tasting of Barbadillo sherries for Cambridge University Wine Society, led by Ben Campbell-Johnston on behalf of Fells Fine Wines. Tasted Wednesday 26 October 2011.
Barbadillo Manzanilla Solear
Fine flor nose showing, yeast and toast, green almonds and green olives; lots of nutty tones. Nice freshness on the palate, good drying acidity, really pithy; quite firm, nice nutty character with a touch of oxidation. A tapas drink.
Nutty, roasted almonds; burnt caramel, even some raisins and also coffee on the nose. On the palate theres alot more stewed / cooked fruits; definitely off dry, more sustained flavours; does have oxidative and burnt tones with some spice at the end.
Barbadillo Dry Oloroso
Toffee, burnt caramel, roasted almonds; unusually theres acidity and citrus on the nose as well; small amount of yeasty character also showing. On the palate its clean, nice acidity runs through; there is citrus freshness to this, nice zing to it; very lively and basically bone dry. Lip smackingly moreish.
Some raisin, toffee, cooked / stewed apples; actually quite closed on the nose compared to the rest. Quite sweet, toffee and some coffee notes, some acidity still; a burnt caramel note too. Not heavy, but its probably lacking in some acidity - not my style.
Barbadillo Amontillado Seco Principe
Toffee, burnt almonds; varnish and lacquer; cured jamon or bacon, almost salty; some yeasty, citrus; and even rancid stones - really rather complex and interesting. On the palate it feels mature and oxidative; bone dry, nutty with some cinnamon spice; such tension on the mouthfeel, it feels rather nervy (in a good way) despite its age. The acidity lingers to a long, tangy finish. Superb..
Barbadillo Oloroso Seco Cuco
Incredibly nutty, intense roasted almonds and hazelnuts; even raisin, smoky bacon, again cured meaty notes; fully oxidative, spice (can't pin down which though) and some varnish. Nice presence, acidity so long and sustained, really settled drink.
Barbadillo Palo Cortado Obispo Gascon
Nutty, lots of volatile / really high tones; some yeast and also varnish. Again lots of acidity, really fresh and bone dry, tension and nerve; theres a pithy, bitter marmalade note to it. Very long on the finish, lasts ages. Goes brilliantly with manchego cheese, cuts through very nicely. Serious stuff.
Barbadillo Pedro Ximenez La Cilla
Molasses, brown sugar and demerara; raisin juice, golden syrup and caramel - in short, all you expect from a PX. On the palate its thick almost gloopy; some coffee and chocolate, really full blown with raisin, treacle. Full and seriously viscous. A dessert in its own right.