Dry(ish). Mahogany colour with aromas of sun dried fruit and hints of pipe smoke and vanilla. Long and dry, but retains a richness from the long ageing in sherry butts.
The perfect wine to serve as an aperitif or to accompany tapas. Adventurous drinkers enjoy it alongside game dishes such as partridge casserole, breast of poularde stuffed with foiegras and pine nuts, pigeon with Brussel sprouts or warm partridge salad with wild mushrooms. For those who enjoy red meat, this wine sits perfectly with sirloin steak, beef tenderloin with fresh garden potatoes and duck magret. It is also the perfect accompaniment to the regional specialities of braised oxtail, meatballs cooked in oloroso sherry or the traditional “Berza Jerezana.”
The Barbadillo family are one of the key players in the Sherry trade. From their base in the coastal city of Sanlucar de Barrameda, at the very southwest tip of Spain, the family have forged a reputation as one of the best Sherry producers. Barbadillo was founded by Don Beningo and Don Manuel Barbadillo in 1821. It was Don Beningo’s fortune, acquired through his business enterprises in Mexico, that allowed the family to purchase their first Bodega, the ‘Bodega del Toro’, near the ‘Castillo de San Diego’, in the heart of Sanlucar’s old high town. A vitally important location for maturing Sherry, the high town occupies the ridge of a hill overlooking the rest of Sanlucar, and the Atlantic Ocean. Its height gives unbeatable access to winds that blow in from the sea. This allows the Bodegas with their high ceilings and classic huge circular windows to regulate their temperature and capture moisture essential for propagating ‘flor’, a layer of yeast cells that float on the surface of the wine inside the casks.