No objectionable flaws, but lacks complexity. Would be fine to pour over ice cream.
I had a glass at Vesta restaurant in Denver, paired with a peanut butter and chocolate cup. The effect, which was very nice, was to remind you of a deconstructed peanut butter and jelly sandwich. (The PX was the jelly.)
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I brought 8 of these home from Rota. 5 are now gone. Not the best PX that I've had but good burnt caramel, raisins very sweet -- could use a little more acid, but still quite nice
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Very smooth. My first px sherry, lots of fruit cake and banana cream. Quite delicious, I can see why people love these, particularly with /on various desserts.
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PLCB Fall 2014 CS Tasting (KoP): Solid Pedro, all the typical flavors. Raisins, figs, toffee, etc. Not much acid to speak of. Just a nip'll do you fine.
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1/27/2024 - Janda_42 wrote: 89 Points
Eye: Dark brown-black center to a yellow-brown rim.
Nose: Prunes. Burnt caramel, cacao nib.
Palate: Syrupy body. Prunes, maple, burnt sugar, dates. Tiny hint of Christmas cake. A little touch of booze. Very sweet.
Finish: Short, sweet, prunes, toast, burnt nuts.
Overall: Pretty nice, but not overly complex. I agree with other users that it is slightly lacking some acid.
Enjoyed with: Roquefort cheese, brownies, pecan pie, and vanilla ice cream.
Edit: It’s like drinking a boozy fig newton.
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7/30/2016 - SWHighlander wrote: 89 Points
No objectionable flaws, but lacks complexity. Would be fine to pour over ice cream.
I had a glass at Vesta restaurant in Denver, paired with a peanut butter and chocolate cup. The effect, which was very nice, was to remind you of a deconstructed peanut butter and jelly sandwich. (The PX was the jelly.)
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8/29/2015 - maxv Likes this wine: 91 Points
I brought 8 of these home from Rota. 5 are now gone. Not the best PX that I've had but good burnt caramel, raisins very sweet -- could use a little more acid, but still quite nice
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7/4/2015 - Johnfromspokane wrote: 90 Points
Very smooth. My first px sherry, lots of fruit cake and banana cream. Quite delicious, I can see why people love these, particularly with /on various desserts.
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11/5/2014 - lifeattable wrote:
PLCB Fall 2014 CS Tasting (KoP): Solid Pedro, all the typical flavors. Raisins, figs, toffee, etc. Not much acid to speak of. Just a nip'll do you fine.
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