NV Bodegas Toro Albala Es un Vino Viejisimo Solera de 1922

Community Tasting Notes (5) Avg Score: 89.5 points

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  6/8/2015 - Bearbus wrote:

  Unusual nose of tarnish, old sea wood, bitter salty wood, green olive, hazelnuts; interesting palate - good acidity and slight sweet viscosity, mb overall, a vague raisined flavour - kind of dark, plenty of spice - white pepper, clove, nutmeg is correct, some dried brown leaf too, good finish, good intensity. This is actually very good, quite complex. Would defo buy again. Made from Pedro Ximénez grapes which explains the dark and different flav profile

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  4/7/2013 - Los 12 Glotones Likes this wine: 90 Points

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  Els12golafres Wine Tasting Group: http://vinosclasicos.blogspot.com.es/2013/04/amontillado-viejisimo-solera-1922.html
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  Ámbar oscuro, reflejos marronáceos y anaranjados, lágrimas finas, permanentes.
  
  Nariz de buena intensidad, algo duro al abrir la botella con sensaciones reductivas que recuerdan a la polvorilla, casi a azufre, y acetonas. Evoluciona a notas más punzantes, a frutos secos de cáscara (avellanas, almendras), cáscara de limón, bergamota y miel de romero, con un finísimo acento levemente dulzón al que se suman los recuerdos vegetales a césped, berros.
  
  En boca es de medio cuerpo con una viva acidez, muy seco. Tanino levemente maderoso. Final intenso, especiado, amargoso.
  
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  100% pedro ximénez - 21% vol.
  Uvas procedentes de viñedos de suelos de albarizas. Elaboración tradicional. Vino base procedente de la fermentación de los mostos creando, a partir de diciembre o enero, una película de levaduras que cubre la superficie del vino y facilita la crianza biológica. Tras unos años desparece el velo en flor siendo trasegados los vinos y sometidos a una crianza siguiendo el sistema de soleras y criaderas en botas de roble americano con una permanencia media de entre 25 y 30 años. La criadera inicial data de 1922.
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  12/30/2011 - kenito799 wrote: 89 Points

  Roasted and nutty with a bitter almond-skin finish that is slightly too much but improves as it warms a bit. Very interesting to try a PX made so very dry. Along the lines of an oloroso. Great nutty aroma and length.

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  3/3/2007 - peterkj wrote:

  Temalørdag: Sherry (Laudrup Vin, Lageret): Ikke fra Jerez, men fra Montilla- Moriles.

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  11/9/2006 - BradKNYC wrote:

  An Evening of Vega Sicilia Unico. (Post House.): Dislike of oxidative style=dislike of dry sherry. Volatile acidity, roasted, salty nuts, high acidty, yadda, yadda, yadda. I'm sure someone will post that actually likes this stuff. NR.

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