In the glass
Aroma: toasted oak, dried orange peel, coffee, rancio, varnish
Palate: walnut, dark caramel, leather, dried fig
Aged Oloroso of at least 20 years from a VOS solera; concentrated dried-fruit and rancio character with notable complexity from extended oxidative ageing.
What it pairs with
-
Iberian pork cheek
Umami-rich braised pork finds a mirror in the wine's savoury rancio depth. -
Aged Manchego DOP
Crystalline, nutty aged cheese amplifies the wine's walnut core. -
Mushroom risotto
Earthy, savoury umami of wild mushrooms aligns with the wine's oxidative character.
How to serve San Rafael Oloroso
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. Iberian pork cheek, Aged Manchego DOP, Mushroom risotto. Match the wine's structure to the dish's fat and salt.
History
San Rafael is Barbadillo's VOS (Vinum Optimum Signatum, minimum 20 years average age) Oloroso, named for the patron saint of travellers. These aged solera wines were historically maintained for religious ceremonies and notable events at the bodega. The wine represents the upper tier of Barbadillo's oxidative range before the Reliquia solera.
- 1880 — San Rafael VOS Oloroso solera established at Barbadillo
Facts
- Producer
- Bodegas Barbadillo
- Grapes
- Palomino Fino
- Classification
- DO Manzanilla-Sanlúcar de Barrameda
- Oak
- Long oxidative ageing in American oak butts; VOS solera
- ABV
- 20.0%
- Price
- €25-45 at retail
- Drinking window
- 5-25 from bottling
- First vintage
- 1880
Frequently asked about San Rafael Oloroso
What does San Rafael Oloroso taste like?
On the nose, toasted oak, dried orange peel, coffee, rancio, varnish. On the palate, walnut, dark caramel, leather, dried fig. Structurally full-bodied, low tannins, medium acidity with a long, dry and complex finish. Aged Oloroso of at least 20 years from a VOS solera; concentrated dried-fruit and rancio character with notable complexity from extended oxidative ageing.
When should I drink San Rafael Oloroso?
Drink 5-25 from bottling. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with San Rafael Oloroso?
Iberian pork cheek is the canonical pairing. Other strong matches include Aged Manchego DOP and Mushroom risotto. Umami-rich braised pork finds a mirror in the wine's savoury rancio depth.
What grapes are in San Rafael Oloroso?
The blend is Palomino Fino. The wine is classified as DO Manzanilla-Sanlúcar de Barrameda.