This is just not my stuff. The consistency Vicks cough syrup, sickly sweet. Two sips and I am ready for my electric toothbrush. We are going to try to add a splash to mushrooms duxelles tonight for our steaks. Otherwise, down the sink!
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Brownish red. long legs. dark chocolate, dried apricot and spice in the nose. raisins, figs, spice, and molasses with a long finish. something to sip, not to drink up. still has life.
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Wines At My Table; Week of February 1, 2015; 1/23/2015-2/1/2015: Brownish red color with molasses, toffee, dark chocolate and subtle spice aromas. On the palate it's full bodied, viscous, and persistent with very good acidity that keeps it from being cloying and provides balance. It shows sweet flavors of molasses, honey-dipped figs, caramel, and cinnamon flavors. Long finish
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Note from memory. Liquid raisins. Good material, good wine making and traditional, but not for me. Not really drinkable as a beverage. Over the top sweet.
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This wine is just WAY too sweet to consume as a dessert wine, even in small doses. We actually ended up serving it over vanilla ice cream and then I finished a little bit left with a cigar. Otherwise it is somewhat not drinkable unless you like raisin and fig juice that is reduced to the point of being a caramel like syrup.
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The viscosity of this wine resembles 10W-30, yet it is surprisingly not intolerably sweet. The nose is fig, maple, and raisin. Flavors of golden raisins, almond, fig, date, and a touch of maple & caramel. No acidity to speak of. Alcohol is around 17%, but still seems subdued. An interesting, somewhat lighter style of PX. You won't find any mesmerizing complexity here, just a solid performer.
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Super sweet muscat, but not too cloying. Amazing length of raisins, grape jelly, but with a balancing acidity. Drinks well now but will probably last for a long time.
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OC4POKER XI - Spain, Portugal, and Bubbly (WCC - Irvine CA): Didn't see this coming! Looks like maple syrup, tastes like maple syrup, sure it's not maple syrup? Dark brown, very viscous, hug legs in the glass. Maple, fig, and rasin flavors with a high octane long finish.
This stuff would be awesome poured over pancakes.
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Wow... way too sweet... tasted like maple syrup, brown sugar, some raisins... it's sticky sweet. Hugely viscous on the palate, literally like drinking maple syrup... this was too much on it's own. One guest suggested we pour it over pancakes. I like a sweet desert wine, but this just didn't do it for me. Chuck: 74 Sarah: 92... apparently we have differnet tastes
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Wonderful sweet wine, but boy is it sweet! The roasted hazelnuts, slightly burnt caramel scents predominate and make an attractive introduction to the wine. Velvety nutty and honey flavours are the main tastes but some prune and raisins too. It's a beauty, but make sure you have 8 or more people to drink at 375ml bottle of this or you won't finish it in one evening. There's not enough acidity to cut through all the honey.
50+5+12+17+8=92
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Not a very complex dessert wine. Mostly raisins and brown sugar on the palate. Very sweet and cloying on the palate. I would have a small glass of this with a cigar.
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This was my 2nd and last bottle, and I really had a hard time with this one. Still prefer the Solera 1927 by far - this one was pure raisin, fig and prune juice. But just waaaay too sweet and sugary for me. This is coming from someone who loves dessert wines. The fiancee and I had a small glass each and actually dumped the rest.
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As noted by others, this worked well when poured over vanilla ice cream. The flavors included carmel and raisin, etc.---As a dessert drink, this has high viscosity and a long finish.
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Wow, on day 1 this was overly hot and awkward. I put it in the fridge and tried again a day later and it is incredible. Serving it slightly chilled has made a huge difference. Incredibly decadent and rich. Honey, marmalade, maple syrup, and brown sugar. This is desert on its own and it is incredibly round and balanced in flavor. I might serve this with some blue cheese, figs, and honey tomorrow because I am going to have some left over. Not for everyone but it is definitely something I really enjoy. Outstanding.
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Perhaps, my amateur palate isn't capable of tasting anything beyond the ridiculously high content of sugar in this syrup. Perhaps, it's not the amount of sugar, but it is lack of acid that is making this so cloying. This would pair well with pancakes - as a syrup, I mean.
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I much prefer the Solera 1927, although both are sweet, I think this lacked the complexity of the 1927. Was hard to finish the glass, and I would agree that it could probably go better on ice or with vanilla ice cream. Raisin and tea on the nose, and on the palate it's lots of raisins and sugar.
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I will not provide a numerical rating because I do not have a context within which I can do so. The "wine" (if you want to call it that) was excellent, but it seemed more like a liquer to me. It was very thick and sweet, but with decent acidity -- not at all cloying, which one might have expected given the deposit of sugar crystals on the bottom of the bottle. I think it is the only 375 I have not been able to finish, and I was sharing it with a friend of mine who is not afraid to drink. It was good over ice cream (imagine that), and good by itself in the glass. I can't imagine that it will change over time.
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A fino that will not be for everyone. Explosive fig date, honey and caramel flavors. The consistency is that of syrup. Oh so decadent. My wife and I found it tasted best over ice, and slightly diluted. Incredible value.
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Amber-brown colour with a viscous appearance in the glass. Nose of raisins, figs, black tea and some herbal notes with strong alcoholic vapours. Dried white fruits, molasses and cashewnut flavours on the palate; thick and very sweet in the mouth with a long finish - tasty but the alcohol is very prevalent on the nose and finish.
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This is an update from a bottl opened 3 months ago, sitting on the counter. Still full of everything it had, not mellowed, still sweet, still a small glass per sitting is all I can take. A nice wine, but just too much. I'm gonna be digging this with pancakes and peppered bacon next time around!
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Not my cup of tea. VERY VERY sweet and the raisin overtones are just too much. Not sure what you would have to drink this with....maybe pure cane sugar?
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This is extra viscous and very very very sweet. Notes of raisins, caramel, and maple sugar. Reminds me of the Australian. It must be drunk with dessert. It is an unapologetic in your face wine.
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Thick, brown caramel color with a touch of orange. With a massive sweet-raisin nose, the wine presents an essence of caramelized peaches, honey, maple, and brown sugar on the palate. Thick, coating mouthfeel. Nicely balanced dessert wine, though a small glass of this goes a long way. Even the outside of the bottle feels sticky! From 375ml, 17% alcohol.
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It would be difficult to have more than one glass of this, but I really like the one I had! Not for everyone, but an outstanding QPR if you like the style. Nothing subtle about it. Sweet rich raisin on the nose, with undercurrents of peat, wood and the highlight for me.....sweet decaying leaves on a damp fall morning walk. What a drink for the current season in the North country! More of the same on the palate, dominated by the "raisin" component, along with some caramel. Mouthcoating, smooth and rich with a super long finish. Quite sweet. Fans of balanced Sauternes may not appreciate this, as it's full throttle, no acidity, etc. Reminds me quite a bit of the Yalumba Museum Tawny in terms of overall attack and impression. While the Yalumba is a great QPR at $18 or so, this is ridiculous at a little more than half that price. If this were just a tad less sweet, I'd score it a couple of points higher.
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Wow! This is a superb dessert wine. It has a great nose of honey, molasses, peach and maple. The taste is sweet and smooth, but not overly sweet. It has a long, smooth tasty finish. It's just delightful. Amazing quality for the price. Highly recommended.
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The final bottle of the evening. A perfect nightcap. Prunes, raisins, and sweet, sweet nectar. The perfect finish to an evening of love and good times. Life is friends and friends are life. Cheers.
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Beautiful amber/dark honey color, but as someone else here has said, not as "scary" dark as the traditional PX. You can actually see through this, though the color does coat the glass a bit (4/5). Dried peaches in a big way on the nose with a hint of Fig Newtons (13/15). Really thick in the mouth; thicker than it looks. Very light sweet figs up front with a mild herbal "tang" mid-palate. Not very strong on flavor (6/10). Finish is long but quite a bit lighter than the nose and viscosity would lead you to expect (5/10). Oddly, the nose is more intense than the taste: when I put my glass to my lips I SMELL this wine, but when I take it into my mouth I FEEL it more than I taste it.
Therein lies my problem with it. Good PX should balance aroma, taste, and finish ... the mouthfeel should be incidental and complementary. This hits me in the nose, but slides around in my mouth without a taste to match. Should keep for a few years, but I'm not sure I want to.
I'm a bit disappointed actually. The only thing saving this rating is the nose, which is very intense. The rest is out of balance. Alvear obviously developed this for a different market than their traditional Solera-style PX: they even suggest a "refreshing drink" made with de Añada and soda over ice (probably tastes like the fake iced tea we used to make out of sugar and ice water down South when I was a child). I'm sticking with traditional Solera style PX. Where's my 30-year Domecq?
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Robe, superbement dorée avec des nuances vieil or, mordorées, topazes, ambrées et quelques reflets verts. Le vin présente également beaucoup de concentration avec une matière dense et liquoreuse dans le verre. Il est brillant et limpide sur un aspect cristallin. Superbe
Nez, exprime une belle trame aromatique tournant autour d'un style rancio. Nous lui avons trouvé des notes de fruits secs et de fruits confits, abricot, figue, datte, amandes, raisins, ananas mirabelle, mangue, melon ainsi que des notes très marmelade avec l'aération. Quelques notes d'épices, poivre blanc, vanille apportent la dimension de l'élevage. Un nez extraordinairement attractif qui fait penser à une véritable liqueur de fruits.
Bouche, bien évidemment une attaque douce et veloutée portée par les flaveurs de tous les fruits que nous avions au nez. Le vin présente également une note acidulée en milieu de bouche, ce qui lui donne un peu de fraîcheur. Inutile de vous parler de sa longueur trahissant une énorme concentration d'arômes. Un vin doux qui reste sur une note de caramel de fruit jusqu'en finale.
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Too sweet for my taste. Sugar and lots of dark sweetness on the nose. Raisins. On the palate there are some mature figs, but the extreme sweetness goes on, and it is just too much.
The next day I tried too pour it on vanilla ice cream, and that worked really well. It was like a good rum-raisin ice cream with the alcohol as a bonus. Yummy.
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Not sure about this one. It is really really really sweet. Raisiny Cararmelly but not a lot of nuiance that I could discern. The sugar just coats the mouth. Guests said "serve it on my pancakes". I did pour a bit on ice cream and was nice. It just might be a wine style that I dont appreciate so take my review w a grain of salt.
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A rich, caramal, orange color. Not as dark or scary as other Pedro Ximenez. The nose is sherry-like -- old, leather bags. The palate is smooth as silk -- pure caramel sugar. Wow. This is sweet, rich and not too big. The sugar lingers and lingers after the initial rich, sherry-like approach. The balance is perfect. Rich, deep, old-world, prunes, balanced by crisp buttered-sugar. This is wonderful stuff. The last time we had it, the chef made a caramal sauce using this as a sugar base -- it matched perfectly. This is really a great discovery. Glad I have 3 left. Yummy stuff. Parker is dead-on. This is exquisite.
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Aniversário 2007; 7/16/2007-7/20/2007: NM. Âmbar, textura viscosa, lembrando mel e azeite. Aromas de amêndoas, mel, tamarindo e caramelo. Na boca extrema untuosidade, bastante açúcar residual, acidez média a baixa, boa complexidade e final muitíssimo longo. Excelente.
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3/19/2022 - Radboy wrote:
This is just not my stuff. The consistency Vicks cough syrup, sickly sweet. Two sips and I am ready for my electric toothbrush. We are going to try to add a splash to mushrooms duxelles tonight for our steaks. Otherwise, down the sink!
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6/4/2017 - Nat_DP Likes this wine: 90 Points
Perfect dessert wine with a light almond cake. The wine was the consistency of syrup with notes of dried raisin.
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8/23/2015 - roasted hill Likes this wine:
Brownish red. long legs. dark chocolate, dried apricot and spice in the nose. raisins, figs, spice, and molasses with a long finish. something to sip, not to drink up. still has life.
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2/1/2015 - Martin Redmond Likes this wine: 91 Points
Wines At My Table; Week of February 1, 2015; 1/23/2015-2/1/2015: Brownish red color with molasses, toffee, dark chocolate and subtle spice aromas. On the palate it's full bodied, viscous, and persistent with very good acidity that keeps it from being cloying and provides balance. It shows sweet flavors of molasses, honey-dipped figs, caramel, and cinnamon flavors. Long finish
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8/25/2014 - kdsipe wrote: 88 Points
Note from memory. Liquid raisins. Good material, good wine making and traditional, but not for me. Not really drinkable as a beverage. Over the top sweet.
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5/17/2014 - Paul from the Oblong Table Likes this wine:
Perfect topping for after dinner gelato. We leave the bottle at KCC.
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6/22/2013 - Rich S Does not like this wine:
This wine is just WAY too sweet to consume as a dessert wine, even in small doses. We actually ended up serving it over vanilla ice cream and then I finished a little bit left with a cigar. Otherwise it is somewhat not drinkable unless you like raisin and fig juice that is reduced to the point of being a caramel like syrup.
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5/7/2013 - jazzop wrote: 88 Points
The viscosity of this wine resembles 10W-30, yet it is surprisingly not intolerably sweet. The nose is fig, maple, and raisin. Flavors of golden raisins, almond, fig, date, and a touch of maple & caramel. No acidity to speak of. Alcohol is around 17%, but still seems subdued. An interesting, somewhat lighter style of PX. You won't find any mesmerizing complexity here, just a solid performer.
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9/1/2012 - dehbach wrote:
Very sweet, raisins, prunes and the such. Delicious.
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2/19/2012 - pdadams66 wrote: 91 Points
Super sweet muscat, but not too cloying. Amazing length of raisins, grape jelly, but with a balancing acidity. Drinks well now but will probably last for a long time.
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11/13/2011 - brigcampbell wrote:
OC4POKER XI - Spain, Portugal, and Bubbly (WCC - Irvine CA): Didn't see this coming! Looks like maple syrup, tastes like maple syrup, sure it's not maple syrup? Dark brown, very viscous, hug legs in the glass. Maple, fig, and rasin flavors with a high octane long finish.
This stuff would be awesome poured over pancakes.
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11/6/2011 - Mustgofast wrote: 83 Points
Wow... way too sweet... tasted like maple syrup, brown sugar, some raisins... it's sticky sweet. Hugely viscous on the palate, literally like drinking maple syrup... this was too much on it's own. One guest suggested we pour it over pancakes. I like a sweet desert wine, but this just didn't do it for me. Chuck: 74 Sarah: 92... apparently we have differnet tastes
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9/19/2011 - amgryger wrote:
NY/NJ WLTV Offline (Fonda Del Sol, NYC): Nice nose: sweet raisin and fig. White peach with maple syrup on the palate. Viscous. Delicious.
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9/11/2011 - Tad GW wrote: 92 Points
Wonderful sweet wine, but boy is it sweet! The roasted hazelnuts, slightly burnt caramel scents predominate and make an attractive introduction to the wine. Velvety nutty and honey flavours are the main tastes but some prune and raisins too. It's a beauty, but make sure you have 8 or more people to drink at 375ml bottle of this or you won't finish it in one evening. There's not enough acidity to cut through all the honey.
50+5+12+17+8=92
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9/4/2011 - Rich S wrote: 85 Points
Not a very complex dessert wine. Mostly raisins and brown sugar on the palate. Very sweet and cloying on the palate. I would have a small glass of this with a cigar.
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11/25/2010 - Lessthanzero wrote:
Like drinking fudge. Nutty, pruney fudge. Hard to give that a score.
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6/4/2010 - wirelesswine wrote: 84 Points
This was my 2nd and last bottle, and I really had a hard time with this one. Still prefer the Solera 1927 by far - this one was pure raisin, fig and prune juice. But just waaaay too sweet and sugary for me. This is coming from someone who loves dessert wines. The fiancee and I had a small glass each and actually dumped the rest.
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3/22/2010 - Jack O'Brien wrote: 93 Points
This is a delicious desert style wine. If you do not like sweet wines you will not find this enjoyable.
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11/27/2009 - Lulu2 wrote: 92 Points
OMG! this is outstanding... Served w/ walnut cake..honey, honey hint of sherry taste.. LOVE it as a non sherry drinker !!!;)
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9/28/2009 - GARDEN wrote: 91 Points
As previously noted, this is a great topping for ice cream.
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9/8/2009 - vanpe003 wrote: 93 Points
A better bottle, brighter on both nose and palate, helping to mitigate the sweetness and liven the wine up.
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9/8/2009 - vanpe003 wrote: 91 Points
This one had a tired note on the nose today that knocked the score down a couple of points. Palate is consistent with prior notes.
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8/20/2009 - gjv115 wrote: 94 Points
Honey. Big, round, velvety mouthfull of honey. Everyone loved it.
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7/26/2009 - GARDEN wrote: 90 Points
As noted by others, this worked well when poured over vanilla ice cream. The flavors included carmel and raisin, etc.---As a dessert drink, this has high viscosity and a long finish.
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6/22/2009 - pdrago wrote: 95 Points
Wow, on day 1 this was overly hot and awkward. I put it in the fridge and tried again a day later and it is incredible. Serving it slightly chilled has made a huge difference. Incredibly decadent and rich. Honey, marmalade, maple syrup, and brown sugar. This is desert on its own and it is incredibly round and balanced in flavor. I might serve this with some blue cheese, figs, and honey tomorrow because I am going to have some left over. Not for everyone but it is definitely something I really enjoy. Outstanding.
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6/20/2009 - Number51 wrote: 78 Points
Perhaps, my amateur palate isn't capable of tasting anything beyond the ridiculously high content of sugar in this syrup.
Perhaps, it's not the amount of sugar, but it is lack of acid that is making this so cloying.
This would pair well with pancakes - as a syrup, I mean.
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5/4/2009 - yui wrote: 66 Points
yuck! pure maple syrup
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4/24/2009 - wirelesswine wrote: 88 Points
I much prefer the Solera 1927, although both are sweet, I think this lacked the complexity of the 1927. Was hard to finish the glass, and I would agree that it could probably go better on ice or with vanilla ice cream. Raisin and tea on the nose, and on the palate it's lots of raisins and sugar.
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4/9/2009 - John Nezlek wrote:
I will not provide a numerical rating because I do not have a context within which I can do so. The "wine" (if you want to call it that) was excellent, but it seemed more like a liquer to me. It was very thick and sweet, but with decent acidity -- not at all cloying, which one might have expected given the deposit of sugar crystals on the bottom of the bottle. I think it is the only 375 I have not been able to finish, and I was sharing it with a friend of mine who is not afraid to drink. It was good over ice cream (imagine that), and good by itself in the glass. I can't imagine that it will change over time.
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4/6/2009 - mwhitmoe wrote: 92 Points
A fino that will not be for everyone. Explosive fig date, honey and caramel flavors. The consistency is that of syrup. Oh so decadent. My wife and I found it tasted best over ice, and slightly diluted. Incredible value.
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4/4/2009 - A&C wrote: 89 Points
An acquired taste -- carmel, prunes, raisins and nuts. Best with ice cream and caramel.
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3/24/2009 - salil wrote: 86 Points
Amber-brown colour with a viscous appearance in the glass. Nose of raisins, figs, black tea and some herbal notes with strong alcoholic vapours. Dried white fruits, molasses and cashewnut flavours on the palate; thick and very sweet in the mouth with a long finish - tasty but the alcohol is very prevalent on the nose and finish.
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3/1/2009 - vanpe003 wrote:
This is an update from a bottl opened 3 months ago, sitting on the counter. Still full of everything it had, not mellowed, still sweet, still a small glass per sitting is all I can take. A nice wine, but just too much. I'm gonna be digging this with pancakes and peppered bacon next time around!
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1/3/2009 - Dale B. wrote: 80 Points
Not my cup of tea. VERY VERY sweet and the raisin overtones are just too much. Not sure what you would have to drink this with....maybe pure cane sugar?
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1/3/2009 - djdaqm wrote: 91 Points
This is extra viscous and very very very sweet. Notes of raisins, caramel, and maple sugar. Reminds me of the Australian. It must be drunk with dessert. It is an unapologetic in your face wine.
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11/28/2008 - scott davis wrote: 90 Points
Thick, brown caramel color with a touch of orange. With a massive sweet-raisin nose, the wine presents an essence of caramelized peaches, honey, maple, and brown sugar on the palate. Thick, coating mouthfeel. Nicely balanced dessert wine, though a small glass of this goes a long way. Even the outside of the bottle feels sticky! From 375ml, 17% alcohol.
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11/12/2008 - vanpe003 wrote:
Cesare's Group - Collective House Cleaning; 11/11/2008-11/12/2008 (Lake Elmo): A little goes a long way. Generally regarded as too sweet and cloying by the group.
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10/6/2008 - vanpe003 wrote: 93 Points
It would be difficult to have more than one glass of this, but I really like the one I had! Not for everyone, but an outstanding QPR if you like the style. Nothing subtle about it. Sweet rich raisin on the nose, with undercurrents of peat, wood and the highlight for me.....sweet decaying leaves on a damp fall morning walk. What a drink for the current season in the North country! More of the same on the palate, dominated by the "raisin" component, along with some caramel. Mouthcoating, smooth and rich with a super long finish. Quite sweet. Fans of balanced Sauternes may not appreciate this, as it's full throttle, no acidity, etc. Reminds me quite a bit of the Yalumba Museum Tawny in terms of overall attack and impression. While the Yalumba is a great QPR at $18 or so, this is ridiculous at a little more than half that price. If this were just a tad less sweet, I'd score it a couple of points higher.
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8/18/2008 - bwr wrote: 92 Points
nose filling plum/prune with honey, raison, caramel flavors and a thick, viscous mouth feel
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7/10/2008 - Blue Shorts wrote: 93 Points
Wow! This is a superb dessert wine. It has a great nose of honey, molasses, peach and maple. The taste is sweet and smooth, but not overly sweet. It has a long, smooth tasty finish. It's just delightful. Amazing quality for the price. Highly recommended.
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7/6/2008 - slippytoad wrote: 93 Points
Silky, thick and packed with fruit.
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6/20/2008 - A&C wrote: 94 Points
The final bottle of the evening. A perfect nightcap. Prunes, raisins, and sweet, sweet nectar. The perfect finish to an evening of love and good times. Life is friends and friends are life. Cheers.
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2/16/2008 - iByron wrote: 83 Points
Beautiful amber/dark honey color, but as someone else here has said, not as "scary" dark as the traditional PX. You can actually see through this, though the color does coat the glass a bit (4/5). Dried peaches in a big way on the nose with a hint of Fig Newtons (13/15). Really thick in the mouth; thicker than it looks. Very light sweet figs up front with a mild herbal "tang" mid-palate. Not very strong on flavor (6/10). Finish is long but quite a bit lighter than the nose and viscosity would lead you to expect (5/10). Oddly, the nose is more intense than the taste: when I put my glass to my lips I SMELL this wine, but when I take it into my mouth I FEEL it more than I taste it.
Therein lies my problem with it. Good PX should balance aroma, taste, and finish ... the mouthfeel should be incidental and complementary. This hits me in the nose, but slides around in my mouth without a taste to match. Should keep for a few years, but I'm not sure I want to.
I'm a bit disappointed actually. The only thing saving this rating is the nose, which is very intense. The rest is out of balance. Alvear obviously developed this for a different market than their traditional Solera-style PX: they even suggest a "refreshing drink" made with de Añada and soda over ice (probably tastes like the fake iced tea we used to make out of sugar and ice water down South when I was a child). I'm sticking with traditional Solera style PX. Where's my 30-year Domecq?
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12/3/2007 - ricthd wrote:
Robe, superbement dorée avec des nuances vieil or, mordorées, topazes, ambrées et quelques reflets verts. Le vin présente également beaucoup de concentration avec une matière dense et liquoreuse dans le verre. Il est brillant et limpide sur un aspect cristallin. Superbe
Nez, exprime une belle trame aromatique tournant autour d'un style rancio. Nous lui avons trouvé des notes de fruits secs et de fruits confits, abricot, figue, datte, amandes, raisins, ananas mirabelle, mangue, melon ainsi que des notes très marmelade avec l'aération. Quelques notes d'épices, poivre blanc, vanille apportent la dimension de l'élevage. Un nez extraordinairement attractif qui fait penser à une véritable liqueur de fruits.
Bouche, bien évidemment une attaque douce et veloutée portée par les flaveurs de tous les fruits que nous avions au nez. Le vin présente également une note acidulée en milieu de bouche, ce qui lui donne un peu de fraîcheur. Inutile de vous parler de sa longueur trahissant une énorme concentration d'arômes. Un vin doux qui reste sur une note de caramel de fruit jusqu'en finale.
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10/2/2007 - abbulf wrote:
Too sweet for my taste. Sugar and lots of dark sweetness on the nose. Raisins. On the palate there are some mature figs, but the extreme sweetness goes on, and it is just too much.
The next day I tried too pour it on vanilla ice cream, and that worked really well. It was like a good rum-raisin ice cream with the alcohol as a bonus. Yummy.
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9/30/2007 - Chrisinroch wrote:
Not sure about this one. It is really really really sweet. Raisiny Cararmelly but not a lot of nuiance that I could discern. The sugar just coats the mouth. Guests said "serve it on my pancakes". I did pour a bit on ice cream and was nice. It just might be a wine style that I dont appreciate so take my review w a grain of salt.
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9/15/2007 - A&C wrote: 95 Points
A rich, caramal, orange color. Not as dark or scary as other Pedro Ximenez. The nose is sherry-like -- old, leather bags. The palate is smooth as silk -- pure caramel sugar. Wow. This is sweet, rich and not too big. The sugar lingers and lingers after the initial rich, sherry-like approach. The balance is perfect. Rich, deep, old-world, prunes, balanced by crisp buttered-sugar. This is wonderful stuff. The last time we had it, the chef made a caramal sauce using this as a sugar base -- it matched perfectly. This is really a great discovery. Glad I have 3 left. Yummy stuff. Parker is dead-on. This is exquisite.
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7/20/2007 - Vinho wrote: 92 Points
Aniversário 2007; 7/16/2007-7/20/2007: NM. Âmbar, textura viscosa, lembrando mel e azeite. Aromas de amêndoas, mel, tamarindo e caramelo. Na boca extrema untuosidade, bastante açúcar residual, acidez média a baixa, boa complexidade e final muitíssimo longo. Excelente.
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