There has been an explosion of white table wines made in Jerez, from Palomino Fino and unfortified coming to the NYC wine scene lately. This has got to be one of the best examples from what we’ve tasted. Made in a modern way, with a nod to the past, Barbadillo takes grapes from one single vineyard - Cerro de Leyes, known for old vines and fantastic bunches - and lays them out in the sun to dry for 3-5 days. This concentrates the sugars and glycerol. With the natural yeasts in the vineyard and bodega they ferment the wine in old manzanilla butts and then age it in stainless steel under a velo of flor, however it is bottled at 13.5% and not fortified. With the fliriest of hints of Manzanilla, this wine is a little more approachable and softer to sip than some other styles like this. Chill well and serve with a variety of soft & hard cheeses, shrimp, even smoky chorizo and bean dishes. Pretty versatile if we say so!