Barbadillo Manzanilla Solear
B+
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.
Barbadillo Amontillado
B+
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
B+
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.
Barbadillo Cream
B+
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
A-
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
A-
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
A-
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
B+
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.
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