Structure

Bodyfull
Tanninlow
Aciditylow
Sweetnesssweet
Oakoak aged

Drinking window

Best 5 to 30 years from bottling.
bottling5 yrs30 yrs32 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.

In the glass

Full-bodiedLow tanninLow aciditySweetVery Long And Syrupy finish

Aroma: molasses, raisins, dates, dried figs, chocolate

Palate: coffee, prune jam, caramel, black treacle

Rich, concentrated Pedro Ximénez made from sun-dried grapes; intensely sweet with coffee, molasses and dried-fruit complexity.

What it pairs with

  • Vanilla ice cream (poured over)
    Classic PX service: the wine's molasses intensity contrasts cold vanilla cream.
  • Chocolate fondant
    Bitter chocolate and the wine's coffee register unite.
  • Stilton or Gorgonzola
    Intense sweetness cuts through pungent blue cheese.

How to serve La Cilla Pedro Ximénez

Allow 5 minutes from open to pour.

  1. Open and pour. Open and pour directly. No decanting required for this style.
  2. Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a Sherry copita: the bowl shape rewards the wine's structure.
  4. Pair with. Vanilla ice cream (poured over), Chocolate fondant, Stilton or Gorgonzola. Match the wine's structure to the dish's fat and salt.

History

La Cilla PX is produced from Pedro Ximénez grapes dried on esparto mats under the Sanlúcar sun, concentrating sugars to extreme levels before pressing. The must ferments partially, then fortification arrests fermentation, retaining natural residual sugar. Aged in American oak solera, the wine darkens to near-black with age.

  1. 1821: PX solera established at Barbadillo
  2. 1980: La Cilla label registered as standalone PX

Facts

Producer
Bodegas Barbadillo · visiting guide
Grapes
Pedro Ximénez
Classification
DO Manzanilla-Sanlúcar de Barrameda
Oak
Oxidative ageing in American oak butts from sun-dried Pedro Ximénez must; solera system
ABV
17.0%
Price
€12-20 at retail
Drinking window
5-30 from bottling
First vintage
1821

Frequently asked about La Cilla Pedro Ximénez

What does La Cilla Pedro Ximénez taste like?

On the nose, molasses, raisins, dates, dried figs, chocolate. On the palate, coffee, prune jam, caramel, black treacle. Structurally full-bodied, low tannins, low acidity with a very long and syrupy finish. Rich, concentrated Pedro Ximénez made from sun-dried grapes; intensely sweet with coffee, molasses and dried-fruit complexity.

When should I drink La Cilla Pedro Ximénez?

Drink 5-30 from bottling. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with La Cilla Pedro Ximénez?

Vanilla ice cream (poured over) is the canonical pairing. Other strong matches include Chocolate fondant and Stilton or Gorgonzola. Classic PX service: the wine's molasses intensity contrasts cold vanilla cream.

What grapes are in La Cilla Pedro Ximénez?

The blend is Pedro Ximénez. The wine is classified as DO Manzanilla-Sanlúcar de Barrameda.

Tags

cellar worthy fortified sherry full body low acid low tannin mood festive mood romantic occasion gift occasion special old world pairs with chocolate pairs with creme brulee pairs with fruit desserts pedro xim nez price everyday sweet

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