Brought this to an impromptu dinner, to serve as a dessert wine. Dark-dark brown in appearance, this was glass-staining!! A few swirls in the glass left brown "imprints" around the walls of the glass! A most complex nose - toffee, sherry (of coz), chocolate, smoke. Most unctuous on the palate, with perhaps just (barely) enough acidity/freshness to prevent this being over-cloying. However, the sweetness also prevents one (or maybe just myself) from having more than 2 small glasses of it at a single session. Need to try (drench) this over ice-cream, though! Can imagine how well this will taste over chilled/cold vanilla ice-cream!
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Coffee grounds, raisin, dark chocolate, white pepper, light clove, dry soil. Quite complex, although to some extent the PX sweetness hides some of the complexity
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Deep dark treacle colour. Really viscous and unctuous in the glass, when you swirl it around. An intriguing, multi-dimensional bouquet. Nuances included aromas of dried figs, espresso, burnt toffee, brown sugar, dark chocolate and caramel. Sweet, dense and very rich on palate but not cloying. The layers of flavour in the PX maintain your interest, including figs, caramel, scorched toffee, molasses, sultanas and cloves etc etc. Very concentrated, complex and long. There is pleasant espresso bitterness on the back palate to balance out the sweeter elements. Very good.
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A dessert unto itself. Liquid blackcake. Fig, toffee pudding, mocha, raisin, clove, with hints of anise and licorice. Coats the tongue with the long finish of dark chocolate and fig. Paired with a semi-moist almond flour almond cake.
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Drank twice a week apart. First go was a bit syrupy at times but a lot of different flavors- raisin, coffee, caramel etc. Had with vanilla ice cream
Second time was with a fresh, homemade Portuguese desert similar to tiramisu and the wine showed even better. Perfect complimentary match with the wine more together. A real wow. Dense, heady and decadent. Great end to the dinner.
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Jesus Barquin - Equipo Navazos Masterclass: Average 30 years old. Licorice, herb, cedar, coffee chocolate and caramel plus a little raisin (though not as much as the Gran Solera which was pure raisin). Utterly mouthcoating and the length is almost endless. A small pour is totally satisfying and yet I'd happily go back for more. Amazing wine.
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Really very viscous with huge concentration. Classic PX nose of raisins and ground coffee. The palate is rich and intense, packed with layers of dark chocolate, dried fruits, figs and milky coffee. Really fresh acidity that keeps it from being sickly. Very, very long. Superb.
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Some intensely beautiful, dark caramel colour which drips like dark nectar on a beautiful sunny day when poured, with a rich rich intensity.
This sherry is made from the oldest solera of Pedro Ximenez at Bodegas Rey Fernando de Castilla, and has a nose which matches; powerfully oxidative, with dates, raisins, cinnamon, spices, honey, and licquorice. Flavours were similar, but with an even more powerful candied edge, which balanced the chocolate dish I had almost perfectly.
Alcohol of 15% and showing huge depth, this one probably has another 10 years in its prime. Beautiful wine!
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12/10/2022 - etyc Likes this wine:
Brought this to an impromptu dinner, to serve as a dessert wine. Dark-dark brown in appearance, this was glass-staining!! A few swirls in the glass left brown "imprints" around the walls of the glass! A most complex nose - toffee, sherry (of coz), chocolate, smoke. Most unctuous on the palate, with perhaps just (barely) enough acidity/freshness to prevent this being over-cloying. However, the sweetness also prevents one (or maybe just myself) from having more than 2 small glasses of it at a single session. Need to try (drench) this over ice-cream, though! Can imagine how well this will taste over chilled/cold vanilla ice-cream!
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12/10/2017 - sharonandroland Likes this wine: 94 Points
Super concentrated, but still with a lot of lightness.
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3/13/2016 - tinybubbles Likes this wine: 93 Points
Consistent with prior notes. Bottle consumed over the course of 1.5 weeks. A nice tangy savory spice (white and black pepper) component to the finish.
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2/23/2016 - tinybubbles Likes this wine: 93 Points
Coffee grounds, raisin, dark chocolate, white pepper, light clove, dry soil. Quite complex, although to some extent the PX sweetness hides some of the complexity
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10/17/2015 - HowardNZ Likes this wine: 93 Points
Deep dark treacle colour. Really viscous and unctuous in the glass, when you swirl it around. An intriguing, multi-dimensional bouquet. Nuances included aromas of dried figs, espresso, burnt toffee, brown sugar, dark chocolate and caramel. Sweet, dense and very rich on palate but not cloying. The layers of flavour in the PX maintain your interest, including figs, caramel, scorched toffee, molasses, sultanas and cloves etc etc. Very concentrated, complex and long. There is pleasant espresso bitterness on the back palate to balance out the sweeter elements. Very good.
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9/12/2015 - tinybubbles Likes this wine: 93 Points
Coffee grounds, black figs, mocha, dark chocolate and toffee. Paired with dark chocolate. Silky but sweet.
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8/18/2015 - sharkarama Likes this wine: 89 Points
A nice juicy px with a fresh feel and finish - but not as exciting and figgy as I hoped
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8/15/2015 - tinybubbles Likes this wine: 95 Points
A dessert unto itself. Liquid blackcake. Fig, toffee pudding, mocha, raisin, clove, with hints of anise and licorice. Coats the tongue with the long finish of dark chocolate and fig. Paired with a semi-moist almond flour almond cake.
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1/31/2015 - Fur in the glass Likes this wine:
Drank twice a week apart. First go was a bit syrupy at times but a lot of different flavors- raisin, coffee, caramel etc. Had with vanilla ice cream
Second time was with a fresh, homemade Portuguese desert similar to tiramisu and the wine showed even better. Perfect complimentary match with the wine more together. A real wow. Dense, heady and decadent. Great end to the dinner.
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1/1/2015 - tinybubbles Likes this wine: 94 Points
Aromas and flavors of mocha, raisin, fig, clove, stewed dark fruits and blackcake. This is a great PX.
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10/23/2014 - sharonandroland Likes this wine: 95 Points
Super intense and layered.
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9/8/2014 - CamWheeler wrote: 94 Points
Jesus Barquin - Equipo Navazos Masterclass: Average 30 years old. Licorice, herb, cedar, coffee chocolate and caramel plus a little raisin (though not as much as the Gran Solera which was pure raisin). Utterly mouthcoating and the length is almost endless. A small pour is totally satisfying and yet I'd happily go back for more. Amazing wine.
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4/24/2013 - Biggsy wrote: 94 Points
Really very viscous with huge concentration. Classic PX nose of raisins and ground coffee. The palate is rich and intense, packed with layers of dark chocolate, dried fruits, figs and milky coffee. Really fresh acidity that keeps it from being sickly. Very, very long. Superb.
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2/8/2013 - kevincheng Likes this wine: 95 Points
Some intensely beautiful, dark caramel colour which drips like dark nectar on a beautiful sunny day when poured, with a rich rich intensity.
This sherry is made from the oldest solera of Pedro Ximenez at Bodegas Rey Fernando de Castilla, and has a nose which matches; powerfully oxidative, with dates, raisins, cinnamon, spices, honey, and licquorice. Flavours were similar, but with an even more powerful candied edge, which balanced the chocolate dish I had almost perfectly.
Alcohol of 15% and showing huge depth, this one probably has another 10 years in its prime. Beautiful wine!
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