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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 97.4 pts. and median of 98 pts. in 143 notes) - hiding notes with no text | | | Tasted by Burgundy Al on 5/9/2024 & rated 96 points: Tonight I finished the magnum originally opened in January that had been sitting on my kitchen counter since. Cocoa, marzipan, candied orange peel, fig vinegar, molasses, and so much more. This hasn't lost a step in the nearly 4 months it has been open. (1095 views) | | | Tasted by Burgundy Al on 3/9/2024 & rated 96 points: From a magnum I opened six weeks ago (see my 1/25/24 TN) and has been sitting on my kitchen counter ever since (cork re-inserted), revisited occasionally since. Nothing has faded since. I could cut-and-paste. This might have gotten ever-so-slightly sweeter over the 6 weeks. (2301 views) | | | Tasted by T.E.D. on 2/18/2024 & rated 97 points: Agrees with others. Consumed over a few weeks. Multidimensional, layered, complex, structured. Hits all the right places when it comes to a wine with complexity. Signature flavors include toasted coco, resin, caramel, black molasses. Hints of citrus. A real treat. (1896 views) | | | Tasted by Burgundy Al on 1/25/2024 & rated 96 points: The Roots Fund Charity Wine Dinner (Atelier - Chicago IL): Magnum. So much here- caramel, fig, dark chocolate, orange peel, Marcona almonds, and lots more. Very good length, persistent finish. A great wine. (1932 views) | | | Tasted by darrennelson12 on 12/26/2023 & rated 99 points: So nice … notes of chocolate and molasses .. so thick and velvety get syrupy.
Curious to try next to the 64 to compare … (2061 views) | | | Tasted by TexasBob on 12/25/2023 & rated 98 points: Black as midnight with brown edges under the light. Brown sugar and chocolate on the nose. Velvety and viscous texture with intense notes with notes of dark chocolate, lime zest, caramel, oats, and zipping acids. Lovely wine, quite unique. (1773 views) | | | Tasted by MAkita on 12/12/2023 & rated 99 points: Really incredible experience. The color, the thick, almost oily consistency--this is a surprising wine from the very beginning. Overwhelming raisiny notes at the very beginning give way to every imaginable secondary flavor. Think baking spices, molasses, dark chocolate or raw cacao nib, hints of mint, soy sauce (really), tobacco, prune, plum cake, etc. It's almost impossible for me to describe everything going on here, because every sip is just that little bit different. All in all, a really incredible experience if you can get your hands on it. The only thing I can fault it for is the lack of razor-sharp acidity that something like a top-shelf Tokaji will have that makes it moreish. The acidity is there, but just shy of cutting through the syrupy quality, which makes it hard to drink more than an ounce at a time. Still, this is a wine to be savored, and an incredible experience if you can get your hands on it! (1783 views) | | | Tasted by TexasBob on 12/10/2023 & rated 98 points: Inpenetrable dark brown color. Dark cocoa powder on the nose. Intense, velvety textured dark chocolate with dried figs and raisins. Secondary notes of candied orange peel and amazing amaro notes. This is an intense sensory experience. Again, intense is the operative word, but balance is a close second. Amazing stuff. (1737 views) | | | Tasted by Papies on 12/8/2023 & rated 93 points: 2023 Athens Wine Event; 12/8/2023-12/9/2023 (Athens, Greece): Tasted blind but pretty much all of us guessed PX of greta age. That ability to cover the wine glass to the point of changing its colour is a trait none but very old PXs have.
Impressive wine and really so much alive and energetic, ( all these bottling were really bottled in the last facade or so , this being bottle 410 of 810 under the 46.2 bottling series) . Rich, touch cloying , covers the palate like a thin film of rich and sticky wine. An experience for sure and an ever so beautiful. 93-94 range. (2014 views) | | | Tasted by dcwino on 12/7/2023 & rated 95 points: Holiday Dinner - Mostly Bordeaux (Taberna del Alabardero, Washington D.C.): This is super concentrated and complex. A lot of dry apricot, fruitcake and dark spices. A bit overwhelming. (1557 views) | | | Tasted by Mchiarot on 12/3/2023 & rated 99 points: Spectacular, velvety mouth coating pennzoil nectar. Tar. I can't describe the experience. Foie gras, blue cheese and panettone accompanied this most special wine. All 10 at the table were blown away (1569 views) | | | Tasted by MrSkimo on 10/29/2023 & rated 99 points: Super complex. Deep flavor, and yet still some fruit notes. Replaced a vintage port with this PX and was not disappointed. Shared WON with a 2009 Y’quem (2013 views) | | | Tasted by Cailles on 9/28/2023 & rated 94 points: No notes taken. I didn’t even want to try the wine at first, as I don’t like sherry and it was served at the end of a long evening. I’m glad I did try it in the end. This is incredibly complex with new aromas wafting out of the glass with every sniff. The high and perfectly integrated acidity keeps the wine relatively light. The balance is great, and no alcohol is showing. Of course, still not really my style of wine, especially aromatically but it is an incredible feast for all senses and especially intellectually very appealing. I understand the high scores for this wine.
Decanting: No decanting needed. (2511 views) | | | Tasted by drrobvino on 9/22/2023 & rated 95 points: Had a bit of this wine with my dad on his 77th birthday.
Consumed it again (from the same bottle) about 2 months later.
Carmel, mocha, charcoal, and dates. A bit oxidized. Super complex.
Beautiful bottle. The label says that the wine "will not degrade at all after opening"!
What an interesting concoction. Likely has eternal life. (1420 views) | | | Tasted by Jamesdodds on 7/13/2023 & rated 100 points: Lives up to its 100 point billing. Wow. Previous tasting notes hit the mark. If you lucky enough to taste history like this don’t turn it down. Well worth it (3089 views) | | | Tasted by zachb1125 on 2/7/2023 & rated 94 points: Rich, earthy nose.Really fun. Plenty of oxidative notes, dark chocolate, baking spices, a hint of fruit, and maybe something sweet. Similar on the palate, the sweet/fruity notes transforming into loads of cherry pie and more baking spices and earthy notes.
Truly wonderful. Score is perhaps a little low as it was tasted side-by-side with Valdespino Moscatel Toneles, which can't help but outshine anything and everything else. (4591 views) | | | Tasted by hectic on 2/2/2023 & rated 100 points: Do not drink this if you are not wearing seatbelts. Every positive adjective you have ever seen used to rate a fabulous wine applies here.
Warning. One bottle serves 12 people. Recorked, it was still wonderful three days later. (4380 views) | | | Tasted by Incurable_Botrytis on 1/25/2023 & rated 90 points: To drink history such as this is a special treat. This is yummy and dense, I think others have already described the notes well. While this was lovely, I think people may be lettting the grandeur of the situation persuade their scores. For a RP 100 I was expecting something, well, perfect, and this lacked the dynamism for such a score. It is however delicious and pleasant and more important is the experience of drinking something with such age. (4280 views) | | | Tasted by ShadowIII on 1/20/2023 & rated 98 points: Stunning, lush, viscous, rich, dates, caramel, chocolate, orange zest, cinnamon, spice, long, long finish, ageless (3907 views) | | | Tasted by Kozakofthewest on 1/15/2023 & rated 99 points: Oh boy the sweetness ballance and flavor is just excellent integrated and flowing. I would decant if you have a chance if not it still doesn't disappoint. Glad a have another bottle on order yet sad its not a case. (3498 views) | | | Tasted by pclin on 1/13/2023: Not really my cup of tea, struggle to finish one small glass. RP 100 pointer, really for this?? (2900 views) | | | Tasted by UFWS on 1/7/2023 & rated 95 points: Color of Motor Oil after 10,000 miles, with the same viscosity. Brown sugar, figs, IHOP Boysenberry syrup, but with acidity that keeps it from being a cloying sugar bomb. After about 45 minutes in the glass and drinking some of it, the sugar just started to be too much, but this could have been my palate's reaction. It's a wine that you can't drink much of without overwhelming your palate. Spectacular pairing with blue cheeses, three of which I served with the course [Blue Shropshire (Neal's Yard - England), Buttermilk Blue Affinee (Roth Kase - Wisconsin), Grand Noir (Kaserei Champignon - Bavaria Germany)]. (2752 views) | | | Tasted by A Loech on 1/3/2023 & rated 96 points: Unbelievably complex. So delicious! (1249 views) | | | Tasted by Peech on 12/6/2022 & rated 99 points: bottled in 2013 - bigger nose than the 1955. Much more fragrant, can feel how sunny and warm the vintage was, and also very nice herbs on the nose. (2781 views) | | | Tasted by Kemo Sabe on 11/14/2022 & rated 96 points: Yeah, definitely unlike anything I've ever had. The texture is motor oil but the nose and palate are insane. Christmas cake, fruitcake, cinnamon, marzipan, baking spices and so much more. This thing was no where near maturity. It might go another 100 years, seriously. Super fun and interesting bottle. I have 2 more and happy that I do. (3327 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Bodegas Toro Albala Producer website
Pedro Ximénez uvaSpain Vinos de España - Wines of Spain (Instituto Español de Comercio Exterior) | Wikipedia
Wine Map on weinlagen-info
Spain is the third largest wine producing nation in the world, occupying the majority of the Iberian Peninsula with vast diversity in climate, culture, and of course, wine. From inky, dark reds of the [Priorat] to dry, white Finos from Andalusia, Spain can easily boast of elaborating a wide variety of notable styles. Within Spain there are currently 62 demarcated wine regions, of which a handful have gained international recognition: [Rioja], Priorat and [Ribera del Duero]. Yet these regions are only a small sample of the high quality wines Spain produces. Regions such as Cava, Penedes, Somontano, Galicia, Rueda and Jerez are only a few of the numerous regions worthy of exploration throughout Spain. Spain can also lay claim to having the most land under vine in the world, growing up to, by some accounts, 600 indigenous varietals of which Tempranillo is their most well known. Other popular varietals include [Garnacha], Bobal and Monastrell for reds and for whites; the infamous [sic] Palomino Fino grape which is used in the production of sherry wine, Pedro Ximenez in Montilla Morilles, Albarino used in the creation of the bright, effervescent wines of Galicia, and Verdejo in Rueda. - Source: - Catavino.net
Spain is not in the forefront of winemaking for its dessert wines, other than for its sweet wines from Sherry country including the highly revered Olorosos (when sweetened). But apart from Sherry Spain has a range of styles of dessert wines, ranging from the those made from the Pedro Ximenez grape primarily in Jerez and Montilla-Moriles) to luscious, red dessert wines made in the Mediterranean from the Garnacha (Grenache) grape. Some good Moscatels are made in Mallorca, Alicante and Navarre. The northwest corner of Spain, Galicia, with its bitter Atlantic climate, is even making dessert wines, called “Tostadillos” in the village of Ribadivia (similar to France’s “Vin de Paille”). The Canary Islands have made interesting dessert wines for centuries (they are mentioned by Shakespeare, for example) and in recent years the quality of winemaking has been improved and the Canary Islands wines are being better marketed now. The winemaking styles for “Vinos Dulces” are also diverse, from “Late Harvest” (Vendimia Tardía) to “Fortified Wines” (Fermentación Parcial). Based on in-spain.info.Andalucía Andalucía and its wines
DOs
Wikipedia
Map on weinlagen-info
Two suggestions for listing Sherries and Manzanilla wines from a frequent user in a time of change:
The vast majority of these wines are solera-produced and are therefore nonvintage; they should not be listed under a vintage date. A Saca (or bottling) can be listed with a date under Designation, since each bottling is liable to be somewhat different. Dates of accession to your cellar, if it seems important, can also be listed in Designation. <b> Only an Anada (Vintage) wine should bear a vintage date.</b>
Currently, Manzanilla wines (what used to be called Manzanilla Fino) need only be listed as coming from the wine region Manzanilla-Sanlucar de Barrameda. This assumes the 'Jerez' region, which need not be mentioned. For older wines, there may be some confusion about the origin and type. I would suggest following the label as much as possible. jht |
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