Mahogany color; dark dried fruit, plum, raisins, fig, toffee, chocolate, caramel, honey, molasses, spices on the nose and palate.
Sweet dessert wine with nicely balancing acidity. Very rich and syrupy, velvety texture. Produced using classic solera system to blend wines from different vintages to produce a consistent flavor. Complex and engaging. Very long finish. Fortified wine. 17.5% ABV
The Bodegas Barbadillo saga begins in 1821 in Sanlúcar de Barrameda, Spain. Benigno Barbadillo y Hortigüela and his cousin Manuel López Barbadillo moved to Sanlúcar de Barrameda from Mexico in the early 19th century. Benigno made a fortune in Mexico through real estate, pharmacy, loans, and Spanish wine imports.
In 1821, they purchased their first winery, El Toro, and three years later opened Bodega del Toro which still is in use today. The company name changed to Antonio Barbadillo S.A. in 1954. Barbadillo celebrated its 200th anniversary in 2021. They marked the occasion with a new logo celebrating their founding date. The winery (bodegas) is run by the seventh generation of the Barbadillo family and is lauded for tradition, innovation, environmental sustainability.
Bodegas Barbadillo La Cilla Pedro Ximenez Jerez-Xérès-Sherry is an unctuous, delicious exaltation of dark, jammy fruits embraced by good, balancing acidity. Sweet, rich, complex, decadent. Made using pedro ximénez grape, known for its rich sweetness, as this effort emphatically demonstrates and celebrates. Fortified dessert wine pairs with tiramisu; vanilla ice cream; cake—stollen, panforte, gingerbread; cheesecake; pecan pie; walnut tart; fresh oranges with cloves and cinnamon. Also can be used as premium cooking wine for sweet dishes or with bitter orange in Iberian pork stews. Cheese—blue cheeses; cabrales, stilton, mature parmigiano reggiano. $30
