About the Wine

This rare elixir, made of Pedro Ximenez, is to be enjoyed with any dessert, particularly with caramel, chocolate, and nuts, blue cheese, or by itself. This wine will happily stay in your refrigerator for months as you take a nip for a nightcap over time.

Barbadillo is a winery that has been around since 1821. Its roots lie in the South, by the sea, amidst the winds of Cadiz. It's a winery steeped in tradition, yet always looking towards the future. Founded in 1821, we've been crafting remarkable wines, and today, we continue to evolve, leaving our mark on the world of winemaking. 

Barbadillo's skilled oenologists put their heart and soul into every process. They are experts with a lifetime of experience, dedicated to creating unique wines that showcase their commitment to excellence.

The journey began in the 19th century when Benigno Barbadillo returned to Spain from Mexico. In 1821, he purchased El Toro, Barbadillo's first winery, and started exporting Sherry casks to the UK and America. The Barbadillo legacy has been passed down through generations, with each contributing to the story.

Montserrat Molina, with a background in Pharmacy and a Master’s Degree in Viticulture and Oenology, has been a driving force behind Barbadillo's innovations. Her accomplishments include producing the first "En Rama" Manzanilla wine and reviving the nearly extinct Tintilla de Rota grape.

Their wines have achieved multiple 100-point scores by Robert Parker’s Wine Advocate.

Tasting Notes: 100% Pedro Ximenez. 
See Critical Reviews for detailed tasting notes.

Reviews

This is heady, with butterscotch, rum raisin, toffee and Christmas pudding notes leading the way, showing definition and freshness. Spearmint, charcoal, buckwheat honey and crystalized ginger accents grace this mouthcoating, very long version. Drink now. 200 cases made, 150 cases imported. ~92 Wine Spectator

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