Solear was first created in 1938 by Manuel Barbadillo, who wanted to make a Manzanilla that combined the freshness of a young wine with the complexity that comes from extended ageing. It remains one of Barbadillo’s signature wines.
Made from 100% Palomino Fina, Solear is aged biologically for around six years in the traditional criaderas y solera system. The wine spends this time under a layer of flor yeast, which protects it from oxidation while transforming its character, bringing the distinctive salty, savoury and slightly nutty flavours associated with fine Manzanilla. The cellars are in Sanlúcar de Barrameda, where the influence of the Atlantic and the Guadalquivir estuary is an important part of the wine's character.
Pale, bright and incredibly fresh. The nose has the classic Manzanilla combination of sea breeze, salty minerals and flor, with hints of green apple, almonds and a subtle savoury character.
The palate is bone dry but surprisingly smooth, with a lovely salty, almost saline quality running through it. There are flavours of green apple, citrus peel and roasted almonds, with the extended ageing under flor adding extra depth and a faintly yeasty, savoury complexity. The finish is long, clean and distinctly saline.
Superb with olives, almonds, Jamón Ibérico, smoked fish and shellfish. It is also one of the best wines to serve with dishes that are notoriously difficult to match, including sushi, ceviche and anything with vinegar or pickled flavours.
