I've drunk this bottle over several weeks, and while it is perfectly enjoyable, I really can't understand some of the ratings being given here. It's an OK sweet wine to sip with dessert or (some) cheeses. There's a reasonable balance of sweetness, acidity, and a variety of flavours including sweet raisins, toffee and caramel.
But that makes it "very good" (hence my 87 rating). It is far from outstanding, and not the best PX that I've drunk by a long way.
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Huge, dark resonant with toffee, butterscotch almond raisin notes. A brilliant expression of Pedro Ximenez a palate bursting with dark richness of caramel coating and dried raisins and figs with a single malt balance of alcohol, expressed the fine grained woody texture and enhance richness that we added by pairing with a friends homemade truffles. Decadence at its finest.
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Dark brown. A massive nose of walnuts, dried figs, prunes, rough leather and liquorice. Explosive and intense nose. The palate is equally imposing. Big sweetness, like drinking an old prune-fig smoothie, intense and very unctuous. Cut with piercing acidity. Excellent; very unusual.
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Color and viscosity of motor oil. Mouthful of figs, dates, and raisins; accompanied by some toffee. Pulled off a pairing with chocolate cake, but this is a niche wine that is likely best served on its own, in a small pour.
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Extraordinary. Dark, dark, dark chocolate color. No flaws. No sediment. Major rim variation. Nose of dark candy. Paired perfectly with an assortment of chocolates. No tannin. No acid. Low alcohol. Long finish. Amazing how beautiful this is. Perfectly drinkable.
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nose; toffee, raisins, black liquorice, and toasted oats. palate; dutch chocolate, burnt molasses, heavy cream, and cola. full bodied and viscous. high acidity. long 60 plus second finish. dark, like midnight.
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nose; toffee, raisins, black liquorice, and toasted oats. palate; dutch chocolate, burnt molasses, heavy cream, and cola. full bodied and viscous. high acidity. long 60 plus second finish. dark, like midnight.
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nose; toffee, raisins, black liquorice, and toasted oats. palate; dutch chocolate, burnt molasses, heavy cream, and cola. full bodied and viscous. high acidity. long 60 plus second finish. dark, like midnight.
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Great wine in combination with great homemade chocolate cake. Beautiful brown colour, great nose with raisins and chocolate, taste liquid chocolate with long aftertaste. Bring me another one!
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nose; toffee, raisins, black liquorice, and toasted oats. palate; dutch chocolate, burnt molasses, heavy cream, and cola. full bodied and viscous. high acidity. long 60 plus second finish. dark, like midnight.
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Alcohol and raisins on the nose. Caramel, dried apricot, molasses, brown sugar. The alcohol is well integrated on the palate and almost unnoticeable. Extremely viscous. Still has some life in it as well although I don't see it getting better. 94+
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nose; toffee, raisins, black liquorice, and toasted oats. palate; dutch chocolate, burnt molasses, heavy cream, and cola. full bodied and viscous. high acidity. long 60 plus second finish. dark, like midnight. really great, I am buying more.
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Wines to Pair with Chocolate (Farpointe Cellar): Creamy chocolate and licorice on the nose, with some cigar leaves and spice underneath. There's also some espresso and raisin at the end. Cocoa and coffee on the palate, with raisin and licorice on the mid-palate, and a great tobacco finish.
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Opaque, black mahogany color with a caramel-like bite... more like syrup than wine! Fino, Amontillado and Oloroso Montilla produced by the classic solera method
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Strong nose of coffee, molasses, vanilla extract, prune, and dried fig with a sweet, medicinal component. Rich and sweet with a bit of acidity that keeps it from being cloying.
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Dark brown, practically opaque with a viscosity (and colour for that matter) not dissimilar to treacle, indeed there is a significant crystallised sugar sediment. The nose is quite restrained and not particularly pronounced but perfumed medicinal characters soon give way to rich coffee, minty aromas, rich cinder toffee and cream. The alcohol is quite prominent, but molasses and coffee dominate. Not extremely complex with acidity being practically non-existent, as with most PX's yet this is a good example of Montilla, almost overpoweringly sweet on its own. ***
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so dense and dark! I thought it must have been aceto balsamico di modena! nose of walnut skins. mouth sweet and dense, nuts but also dates, prunes, raisins. decent acidity. a nice dessert of its own (and a steal for 17eur the half-bottle)
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Roasted nuts and caramel. Dark red apples, prunes, dried wood. Really opened up nicely after some air. Structured and a little heat on the finish. Really dark and viscous. I've had better at this price point but it was solid.
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Disappointing. Cloyingly sweet with little character behind it. Reminiscent of sweetened prune juice. Richness that I remember from initial tasting was missing.
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In a class of its own! Looks like unrefined petroleum and tastes like treacle. The smell is more interesting than the taste which made me want to .... it was so sweet and rich. Enticing aromas of treacle, prunes, rich vanilla beckon you on to a liqueur-like, syrupy, sweet unrefined molasses taste. This is perhaps the most concentrated sweet wine on the planet. One sip was great with a rich cream-filled eclair dessert but then the dessert started to look very light against the PX and between two of us we could only finish with difficulty a 1/5 of a half bottle! Original but un-rateable for me.
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Exceptional in many ways. At first you say (to yourself) "too sweet". But, then you notice a host of flavors - remarkably complex. A serious, sweet wine.
Also, no need ever again for cough medicine.
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Burgundy in Burgundy - the good, the bad and the truly revolting; 9/13/2010-9/20/2010: Almost black, molasses-like colour. Smells of liquorice and burnt caramel; tastes like liquified crème brulée which got left a few seconds too long under the flame. Lively acidity, intense long finish of caramelised burnt sugar. Quite remarkable. 6,50 Euros for a small glass at Caves Madeleine in Beaune. 90P
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Drank in small quantities over the course of six weeks. A unique nose that smells vaguely of rubber, dried cranberries, and dates. The sweetness tends over-power the flavors at times, but still interesting dried fruit and maple syrup flavors. Used it a couple of times as a syrup for ice cream - lovely!
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Rich dark brown with a black core. Simple nose with raisins and liquorice. Incredibly rich. So thick that viscous is not enough to describe it. Great complexity with endless length; flavours of dark chocolate, coffee, raisin, dark rum, cola, dried fruits, molasses, toffee and treacle. Lovely.
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Ouf! Ce vin opulent sans être lourd, brunâtre, presque comme du cola, tapisse la bouche d'une grande quantité de saveurs changeantes et vraiment agréables. Moelleux avec une petite acidité résiduelle qui le rend bien digeste. Encore mieux qu'un porto.
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We had this on 10/19/09. It had a powerful bouquet of toffee, raisin, molasses, figs and smoke. The palate is VERY SWEET, viscous and follows the nose exactly. It was far too sweet for my taste.
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11/19/2022 - hankj wrote: 95 Points
Drinking absolutely wonderfully. It's like delicious fig flavored motor oil, hard to imagine but that's the best I can do.
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2/21/2019 - Paul852 Likes this wine: 87 Points
I've drunk this bottle over several weeks, and while it is perfectly enjoyable, I really can't understand some of the ratings being given here. It's an OK sweet wine to sip with dessert or (some) cheeses. There's a reasonable balance of sweetness, acidity, and a variety of flavours including sweet raisins, toffee and caramel.
But that makes it "very good" (hence my 87 rating). It is far from outstanding, and not the best PX that I've drunk by a long way.
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12/24/2018 - redhead6971 Likes this wine: 98 Points
Huge, dark resonant with toffee, butterscotch almond raisin notes. A brilliant expression of Pedro Ximenez a palate bursting with dark richness of caramel coating and dried raisins and figs with a single malt balance of alcohol, expressed the fine grained woody texture and enhance richness that we added by pairing with a friends homemade truffles. Decadence at its finest.
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12/14/2016 - WinoTim wrote: 94 Points
Awesome
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10/4/2016 - Phenol73 Likes this wine: 93 Points
Dark brown. A massive nose of walnuts, dried figs, prunes, rough leather and liquorice. Explosive and intense nose. The palate is equally imposing. Big sweetness, like drinking an old prune-fig smoothie, intense and very unctuous. Cut with piercing acidity. Excellent; very unusual.
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1/2/2016 - chefdilletante wrote:
Color and viscosity of motor oil. Mouthful of figs, dates, and raisins; accompanied by some toffee. Pulled off a pairing with chocolate cake, but this is a niche wine that is likely best served on its own, in a small pour.
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12/23/2014 - Mark H. LeQuire wrote: 97 Points
Extraordinary. Dark, dark, dark chocolate color. No flaws. No sediment. Major rim variation. Nose of dark candy. Paired perfectly with an assortment of chocolates. No tannin. No acid. Low alcohol. Long finish. Amazing how beautiful this is. Perfectly drinkable.
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10/19/2014 - Mauricerosenbaum wrote: 91 Points
Really smooth and very drinkable by all!!
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1/15/2014 - botrytisvirtuoso1819 wrote: 96 Points
nose; toffee, raisins, black liquorice, and toasted oats.
palate; dutch chocolate, burnt molasses, heavy cream, and cola.
full bodied and viscous.
high acidity.
long 60 plus second finish.
dark, like midnight.
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1/4/2014 - czar33 wrote: 92 Points
Très très complexe... prunes, cassonnade, café... long, goûteux mais pas écoeurant, très solide!
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12/31/2013 - Woodbridge Brad Does not like this wine: 92 Points
Tar, burnt sugar, butter and dried raisins. Simply wonderful in the mouth with nice acidity and long finish.
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12/2/2013 - botrytisvirtuoso1819 wrote: 96 Points
nose; toffee, raisins, black liquorice, and toasted oats.
palate; dutch chocolate, burnt molasses, heavy cream, and cola.
full bodied and viscous.
high acidity.
long 60 plus second finish.
dark, like midnight.
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11/18/2013 - botrytisvirtuoso1819 wrote: 96 Points
nose; toffee, raisins, black liquorice, and toasted oats.
palate; dutch chocolate, burnt molasses, heavy cream, and cola.
full bodied and viscous.
high acidity.
long 60 plus second finish.
dark, like midnight.
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10/13/2013 - Olifio wrote:
Great wine in combination with great homemade chocolate cake. Beautiful brown colour, great nose with raisins and chocolate, taste liquid chocolate with long aftertaste. Bring me another one!
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3/9/2013 - jbouchy wrote: 95 Points
Wow! Can't believe this is an 82. Sweet, viscous, raisin, chocolate!! Paired with a chocolate breadpudding drizzled in chocolate sauce. Wonderful!!
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1/1/2013 - Frommen wrote: 93 Points
Super rich and decadent. Oozes of chocolate, raisins and sun burnt peaches. Great stuff!
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11/3/2012 - Richard123 wrote: 95 Points
Liquid chocolate in a glass (but not over-sweet), it's incredible. Don't pair with anything, since it's dessert in itself.
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3/1/2012 - botrytisvirtuoso1819 wrote: 96 Points
nose; toffee, raisins, black liquorice, and toasted oats.
palate; dutch chocolate, burnt molasses, heavy cream, and cola.
full bodied and viscous.
high acidity.
long 60 plus second finish.
dark, like midnight.
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2/29/2012 - cadams wrote: 94 Points
Alcohol and raisins on the nose.
Caramel, dried apricot, molasses, brown sugar. The alcohol is well integrated on the palate and almost unnoticeable. Extremely viscous.
Still has some life in it as well although I don't see it getting better.
94+
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2/1/2012 - botrytisvirtuoso1819 wrote: 96 Points
nose; toffee, raisins, black liquorice, and toasted oats.
palate; dutch chocolate, burnt molasses, heavy cream, and cola.
full bodied and viscous.
high acidity.
long 60 plus second finish.
dark, like midnight.
really great, I am buying more.
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12/31/2011 - clutj wrote: 92 Points
Ripe raisins, mollasses, dark, rich, nothing like it; drank over 4 months and it did not seem to be affected.
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11/19/2011 - mmurry Likes this wine: 95 Points
Wines to Pair with Chocolate (Farpointe Cellar): Creamy chocolate and licorice on the nose, with some cigar leaves and spice underneath. There's also some espresso and raisin at the end. Cocoa and coffee on the palate, with raisin and licorice on the mid-palate, and a great tobacco finish.
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10/31/2011 - 1800kidney wrote: 92 Points
Opaque, black mahogany color with a caramel-like bite... more like syrup than wine! Fino, Amontillado and Oloroso Montilla produced by the classic solera method
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10/9/2011 - salcorn wrote: 90 Points
Super ripe raisins, citrus
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8/23/2011 - ChinonRouge wrote: flawed
Brown goop. I've had this only one time before and I don't remember it being muck. I think this bottle was flawed.
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7/17/2011 - cartime wrote: 90 Points
Strong nose of coffee, molasses, vanilla extract, prune, and dried fig with a sweet, medicinal component. Rich and sweet with a bit of acidity that keeps it from being cloying.
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7/9/2011 - TheArtisan wrote:
Dark brown, practically opaque with a viscosity (and colour for that matter) not dissimilar to treacle, indeed there is a significant crystallised sugar sediment. The nose is quite restrained and not particularly pronounced but perfumed medicinal characters soon give way to rich coffee, minty aromas, rich cinder toffee and cream. The alcohol is quite prominent, but molasses and coffee dominate. Not extremely complex with acidity being practically non-existent, as with most PX's yet this is a good example of Montilla, almost overpoweringly sweet on its own. ***
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6/18/2011 - ErnestWorthing wrote: 88 Points
Tasted at the sampler. Thick brown goo! Treacle, liquorice, smooth, rum, high alcohol.
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6/12/2011 - salcorn wrote: 92 Points
Syrup, chocolate, raisins
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6/11/2011 - elledeca wrote:
so dense and dark! I thought it must have been aceto balsamico di modena! nose of walnut skins. mouth sweet and dense, nuts but also dates, prunes, raisins. decent acidity. a nice dessert of its own (and a steal for 17eur the half-bottle)
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5/23/2011 - beezer6 wrote: 91 Points
Roasted nuts and caramel. Dark red apples, prunes, dried wood. Really opened up nicely after some air. Structured and a little heat on the finish. Really dark and viscous. I've had better at this price point but it was solid.
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4/23/2011 - Serge Likes this wine: 92 Points
complex, not overy sweet. Figs, dried dates, and vanilla. Burnt sugar.
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4/20/2011 - WinoTim wrote: 83 Points
Disappointing. Cloyingly sweet with little character behind it. Reminiscent of sweetened prune juice. Richness that I remember from initial tasting was missing.
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2/20/2011 - Capt Cutlass wrote:
In a class of its own! Looks like unrefined petroleum and tastes like treacle. The smell is more interesting than the taste which made me want to .... it was so sweet and rich. Enticing aromas of treacle, prunes, rich vanilla beckon you on to a liqueur-like, syrupy, sweet unrefined molasses taste. This is perhaps the most concentrated sweet wine on the planet. One sip was great with a rich cream-filled eclair dessert but then the dessert started to look very light against the PX and between two of us we could only finish with difficulty a 1/5 of a half bottle! Original but un-rateable for me.
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12/4/2010 - Bertie F wrote: 92 Points
Treacle and chocolate.
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11/22/2010 - hkoben wrote: 92 Points
Exceptional in many ways. At first you say (to yourself) "too sweet". But, then you notice a host of flavors - remarkably complex. A serious, sweet wine.
Also, no need ever again for cough medicine.
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9/18/2010 - honest bob wrote: 90 Points
Burgundy in Burgundy - the good, the bad and the truly revolting; 9/13/2010-9/20/2010: Almost black, molasses-like colour. Smells of liquorice and burnt caramel; tastes like liquified crème brulée which got left a few seconds too long under the flame. Lively acidity, intense long finish of caramelised burnt sugar. Quite remarkable. 6,50 Euros for a small glass at Caves Madeleine in Beaune. 90P
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9/1/2010 - Paul77006 wrote:
Very sweet. Very nutty. Mostly sweet. Good. But not so good that I'd want it very often.
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8/7/2010 - Cappie wrote: 88 Points
Drank in small quantities over the course of six weeks. A unique nose that smells vaguely of rubber, dried cranberries, and dates. The sweetness tends over-power the flavors at times, but still interesting dried fruit and maple syrup flavors. Used it a couple of times as a syrup for ice cream - lovely!
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4/21/2010 - Biggsy wrote: 92 Points
Rich dark brown with a black core. Simple nose with raisins and liquorice. Incredibly rich. So thick that viscous is not enough to describe it. Great complexity with endless length; flavours of dark chocolate, coffee, raisin, dark rum, cola, dried fruits, molasses, toffee and treacle. Lovely.
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1/1/2010 - AndersZ wrote: 90 Points
Thick, opaque and dense with balanced sweetness, it almost tastes like a licorice shot. Very good but can be overpowering.
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11/29/2009 - czar33 wrote: 95 Points
Ouf! Ce vin opulent sans être lourd, brunâtre, presque comme du cola, tapisse la bouche d'une grande quantité de saveurs changeantes et vraiment agréables. Moelleux avec une petite acidité résiduelle qui le rend bien digeste. Encore mieux qu'un porto.
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10/19/2009 - garambler wrote: 87 Points
We had this on 10/19/09. It had a powerful bouquet of toffee, raisin, molasses, figs and smoke. The palate is VERY SWEET, viscous and follows the nose exactly. It was far too sweet for my taste.
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