Structure

Bodyfull
Tanninlow
Aciditymedium
Sweetnessdry
Oakoak aged

Drinking window

Best 20 to 50 years from bottling.
bottling20 yrs50 yrs52 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 tanninMedium acidityDryExtraordinarily Long, Resinous And Saline finish

Aroma: deep walnut, candied peel, resin, antique oak, mineral salt

Palate: rancio, dried apricot, tobacco, leather, concentrated minerality

Century-old solera Amontillado of extreme concentration; the rancio and mineral depth reflect decades of slow oxidative transformation in old American oak.

What it pairs with

  • Sip alone or with dark chocolate
    At this level of complexity, the wine is best appreciated with minimal food competition.
  • Very aged Parmigiano Reggiano 36-month
    Crystalline umami of extreme-aged cheese matches the wine's concentrated mineral depth.

How to serve Reliquia Amontillado

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. Sip alone or with dark chocolate, Very aged Parmigiano Reggiano 36-month. Match the wine's structure to the dish's fat and salt.

History

The Reliquia series at Barbadillo draws from soleras believed to contain wine from the late 18th century. These are among the oldest continuously maintained solera wines in the Sanlúcar DO. Released in tiny quantities, the Reliquia range represents the bodega's deepest archive of oxidative and biological ageing development.

  1. 1790: Foundation of the oldest surviving Reliquia solera butts
  2. 2005: Reliquia series first released commercially in limited quantities

Facts

Producer
Bodegas Barbadillo · visiting guide
Grapes
Palomino Fino
Classification
DO Manzanilla-Sanlúcar de Barrameda
Oak
VORS solera, estimated average age over 100 years; American oak butts
ABV
21.0%
Price
€200-400 at retail
Drinking window
20-50 from bottling
First vintage
1790

Frequently asked about Reliquia Amontillado

What does Reliquia Amontillado taste like?

On the nose, deep walnut, candied peel, resin, antique oak, mineral salt. On the palate, rancio, dried apricot, tobacco, leather, concentrated minerality. Structurally full-bodied, low tannins, medium acidity with a extraordinarily long, resinous and saline finish. Century-old solera Amontillado of extreme concentration; the rancio and mineral depth reflect decades of slow oxidative transformation in old American oak.

When should I drink Reliquia Amontillado?

Drink 20-50 from bottling. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Reliquia Amontillado?

Sip alone or with dark chocolate is the canonical pairing; Very aged Parmigiano Reggiano 36-month is the other strong match. At this level of complexity, the wine is best appreciated with minimal food competition.

What grapes are in Reliquia Amontillado?

The blend is Palomino Fino. The wine is classified as DO Manzanilla-Sanlúcar de Barrameda.

Tags

cellar worthy cult wine dry fortified sherry full body iconic library release low tannin medium acid mood contemplative occasion cellar occasion gift occasion special old vines old world pairs with aged cheese pairs with chocolate pairs with digestif palomino fino price luxury

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