Community Tasting Note

HowardNZ Likes this wine:

Sunday, January 1, 2017 - Dinner at Andrew's place: This Pedro Ximénez was made from the grapes harvested after World War II in Montilla-Moriles DO, Andalusia. Taken from cask in September 2011, produced in batches of 825 hand numbered bottles, batches numbered 46.1, 46.2 etc (this bottle from batch 46.6). (So far, Bodegas Toro Albala has produced at least 13 batches, so that is over 10,000 bottles to date I understand ...). This PX was one of the first three sherries scored 100 points by eRP. ABV 17%. Does it live up to the hype? In my view, yes. Layered colour, quite bright for a 70 year old wine. A hugely complex bouquet. Coconut, vanilla pod, chocolate lammington cake, mint, molasses, toffee, espresso, cinnamon, camphor etc etc. Every sniff reveals a new nuance. On palate, it's vibrant and very alive. Pure and clean. It's viscous but not heavy, dancing across the palate. People saw different things in the flavour profile. Someone described a stout-like quality to the PX. Another person mentioned a herbal aspect. "Minty" said someone else. Flavours of raisins, Christmas cake, cinnamon, brown sugar, figs, espresso, almonds, spices etc etc. Great balance between sweet and umami. Very detailed and very long. The bottle disappeared very quickly in our small group. I imagine that this PX will outlive anyone reading this note.

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