Guided visit of Bodegas Barón with an "en rama" tasting and tapas
Discover one of the oldest wineries in the Marco de Jerez. Stroll through its historic corridors and enjoy a Manzanilla sherry tasting paired with delicious accompaniments.
Profile
Structure
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 above is our own.
In the glass
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.More wines for chocolate →
- Very aged Parmigiano Reggiano 36-month Crystalline umami of extreme-aged cheese matches the wine's concentrated mineral depth.More wines for aged hard cheese →
With cheese
Queso de cabra payoya
Our pick Payoyo describes its semicured goat cheese as very creamy, nutty, slightly acid and savoury. A dry Amontillado, aged first under flor and then in contact with air, has the depth to meet it, and sherry.wine names semi-cured cheeses for Amontillado.
Queso de Grazalema
Our pick Payoyo describes its semicured goat and sheep blend as very melting and slightly acid, with a hint of hazelnut. A dry Amontillado, aged under flor and then in contact with air, meets it with oxidative depth, and sherry.wine names semi-cured cheeses for Amontillado.
How to serve Reliquia Amontillado
Allow 5 minutes from open to pour.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a Sherry copita: the bowl shape rewards the wine's structure.
- 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.
- 1790Foundation of the oldest surviving Reliquia solera butts
- 2005Reliquia 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
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