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| Community Tasting Notes (average 92.1 pts. and median of 92 pts. in 91 notes) - hiding notes with no text | | | Tasted by Tgood on 5/20/2024: BTG from list at La Bien Aparecida in Madrid to accompany their lovely version of cheesecake and it was as noted below by so many and not unexpectedly as a 30 años PX an uber concentrated complex syrupy elixir which went well with my cheescake and my wife’s citrus based dessert and then with my espressos and then alone too. Raisons, coffee, toffee, etc. and enough salinity and tartness to keep it all focused and coherent on the palate. Bravo (101 views) | | | Tasted by AD_jutant on 4/5/2024 & rated 91 points: Super thick and deep colour, reminds me of lab-bottled bromine. This visual even makes me want to call out iodine on the nose.
Smell of passion fruit, chocolate-covered dried orange, and dates. There are roasted nuts, figs, sesame oil, milk chocolate. Vanilla, cloves, and cinnamon. Machine oil, but in the nicest way. Blood, honey, and chamomile are some extra notes that I get after revisiting the wine. With even more time (a couple of weeks since opening), there are uncanny notes of agave: really smells like a tequila-based cocktail.
Very syrupy on the palate, very full bodied. There are brown sugar, burnt caramel, smokiness. Most importantly, some sort of piny or woody jaminess like pine cone jam or smth. Dr Zeus cocktail with brandy and raisins.
Some alochol burn and long finish of burnt wood and cotton candy.
9/18 (257 views) | | | Tasted by Doc Malvern on 12/9/2023 & rated 93 points: Fig, prune, raisin, nut, molasses. Lovely balance of intense sweetness with acidity. Smooth in texture (not grainy like some PX). Long saline finish. Heart-warming and for sipping by the glass. But I do find a second glass is too much sweet richness. (578 views) | | | Tasted by Daltond333 on 5/9/2023: Deep brown with a chartreuse rim. Figs, raisins, dried lime zest, dark chocolate, coffee, smoke, brown sugar, molasses, very old wood varnish. Lusciously sweet, full body, medium acidity, low fortified alcohol. (1223 views) | | | Tasted by NickA on 4/10/2023 & rated 90 points: Does exactly what it says on the tin... this isn't any longer my favourite style of dessert wine, but if you need a wine for chocolate mousse then this is a good choice. (1276 views) | | | Tasted by GArpaia on 11/24/2022: 37.5cl, 15.50%, NV
Deep brown, intense. Viscous yet fresh thanks to Acetaldehyde. Raisins, figs, coffee, chocolate, cloves and cinammon. Fresh tobacco. Complex. Sweet. Balanced acidity. Outstanding.
NB:
Hand-crafted from the finest sun-ripened grapes, expertly blended and then matured in solera oak casks for a minimum of 30 years. (1396 views) | | | Tasted by peterchoy on 3/11/2022 & rated 94 points: Appearance: Bright and clear, the wine is of deep brown colour, with yellow rims and legs.
Nose: Clean, with pronounced intensity aromas of citrus notes of orange marmalade, dried fruit of fig and cooked cherry, oxidation notes of caramel, toffee and rancio, oak notes of cedar, kernel notes of coffee and chocolate, sweet spice of cinnamon, maturity notes of maple syrup. The wine is fully developed.
Palate: Luscious with medium (+) acidity, the wine has high alcohol and full body, with pronounced intensity flavours of dried fruit of fig and cooked cherry, oxidation notes of molasses, toffee and rancio, kernel notes of chocolate, maturity notes of maple syrup. The wine has a long finish.
Conclusion: Very good quality Jerez PX with a very concentrated nose showing great complexity, with a wide range of dried fruit and caramel, rancio characters, nice coffee and chocolate with cinnamon notes. On the palate the wine is very sweet, with the acidity it is still quite cloying on the taste. The very rich flavours, along with the exceptional length, gives a great finish. It is ready to drink now and can maintain for another 15-20 years. (1920 views) | | | Tasted by sastewart on 2/18/2022 & rated 93 points: This bottle was from a 1997 purchase so approximate age was 55 years. Classc PX nose. motor oil texture, great sweetnes with all of the complexities you would expect. Opened and drank this over 2 months with no degradation, in fact I would suggest that it drank best after being open a few weeks. Solid 93 points (1664 views) | | | Tasted by klezman on 2/5/2021: Quite different from my expectations. A rich, syrupy (but properly acidic) dessert wine. Colour was reddish brown. Coffee, chocolate, toffee, hints of dried red fruit, some fig. Very long finish. Very nice wine. (1375 views) | | | Tasted by Weinberg Falls on 1/25/2021: This is such a hard wine to score. The quality is clear, the nose is toffee, fig, marmalade, dark chocolate and wet earth. The palate is so lush and viscous and the flavours almost overwhelming, dried apricot, maple syrup. Long, sticky finish. This is a dessert and can barely be enjoyed as a drink as it is so dense. Fantastic, but clearly meant to be poured on top of ice cream (2045 views) | | | Tasted by NickA on 5/16/2020 & rated 90 points: Introducing the Jewels of Gonzalez Byass (Zoom!): Holy cow. Pure PX. 400g/pl of sugar. The fattest legs I've ever seen on a wine. Raisin puree, cinnamon. Would love this over vanilla ice cream, but as a drink it's more impressive than enjoyable. (Edit - I actually finished the sample by pouring it over ice cream.) (2304 views) | | | Tasted by crazywineguy on 1/18/2020 & rated 93 points: Black like inky black. Reminds me of the sump oil I drained off my vintage car. Super intense nose of rancio, spirit, coffee, orange rind essence. In the mouth a superb balance of kalaidescope flavours, acidity and intense sweetness. A little goes a long way with these kind of wines. This is a superb example. And yes I DO pour it over icecream! (2208 views) | | | Tasted by isaacjamesbaker on 10/10/2019 & rated 91 points: Deep brown color. Nose of sweet dates, roasted figs, caramel, lush and rich with cocoa, violets, clove and marmalade notes. Full-bodied, plush, sweet and unctuous with medium acidity. Plum cake, roasted figs, sweet dates, glazed, goopy fruit, mixed with flavors of bitter chocolate, clove, cedar and roasted chestnuts. Rich, deep, delicious stuff, the acidity really helps keep this densely sweet wine vibrant. 100% Pedro Ximenez, aged 30 years in solera. (2156 views) | | | Tasted by ChristopherB on 1/30/2019 & rated 90 points: This is a half-bottle that I've had for nearly 10 years. This may explain why I feel that it is less fresh than it should be. My goal had been to compare it to the Toro Albala Don PX Reserve 1987, but I don't think it is a fair comparison due to the 10 years in half-bottle, not always super well stored.
Dark ebony with slight green reflexions. On the palate, the nose is mostly fig, prune and coffee at this point. The alcohol is quite perceptible. On the palate, the attack is frank and sweet, but a bitterness is present that I don't remember from years past when I would drink this, and surprisingly, it doesn't feel particularly sweet du to this bitterness. Coffee, mocha, figs, molasses and treacle. I don't remember this being as dark or heavy. The contrast is quite notable compared to the Don PX Reserva 1987 from Toro Albala which has elements of citrus and even blackcurrant and clearly less coffee. Anyhow, I would have to get a freshly bottled version of Noe for a fair comparison. This bottle, due to its lack of freshness, isn't as good as I remember Noe to be. 90? (2591 views) | | | Tasted by isaacjamesbaker on 8/9/2018 & rated 92 points: Gonzalez Byass Sherries: Dark brown color. Aromas of figs, plum cake, berry compote, along with dark chocolate, anise, ginger snap, a lot going on. So rich and sweet on the palate but the acidity helps. Flavors of plum cake, fig paste, lots of coconut shavings, crème brulee and caramel. Plush, rich, intensely sweet, concentrated, yet nuanced. 15.5% alcohol, more than 400 grams/liter of residual sugar. (2614 views) | | | Tasted by amateur62 on 4/23/2018 & rated 95 points: Dark brown, high viscosity (sugar: ~400 g/l).
Coffee, toffee, fig and walnut, very sweet and concentrated but good integrated with the acidity, nice bitter note, very long harmonious finish. Superb to finish the evening with some small sips of this nectar, drink it slightly cooled. (2556 views) | | | Tasted by cweiss on 11/19/2017: Albert's. I'm generally not a PX fan, butI always enjoy this because it has enough acidity to balance the substantial sugar. So not cloying, not spirity, and both smooth and complex. (2897 views) | | | Tasted by Diego Andres Diaz on 8/13/2017 & rated 92 points: Ebony like color with dark golden rim. Its has an overwhelming nose of raisins and nuts and the tipicity of oxidative sherries. In the mouth notes of coffee and raisins, extremely viscous and sweet, Although it has the necesario acidity to compensate, Great body. (2230 views) | | | Tasted by pipetree on 6/18/2017: S-11, luscious, (2982 views) | | | Tasted by winetastingnote on 4/3/2017 & rated 95 points: Raisins on the nose nice balanced mouth feel, Long finish. (3006 views) | | | Tasted by Bandreas on 1/28/2017: Amber color with greenish reflexions; on the nose wood polish plus bee's wax plus a touch of salinity.
Hits the palate with quite an impact; quite dry, just a touch of elegant sweetness. Complex and quite long.
Good after-dinner companion!
Reading the other tasting note which describes the wine as quite sweet, I wonder if there are several versions of "Apostoles"
Mine was made up of Palo Cortado (originating from Palomino grapes) and PX, thus finishing "medium" (598 views) | | | Tasted by Ludi on 11/28/2016 & rated 91 points: Mogano. Dattero, nicino, scorza di bergamotto, cera d’api, lucido per mobili, note smaltate. Intrigante. Bocca dolcissima e densa, lunghezza fuori scala (3232 views) | | | Tasted by Martin Redmond on 7/1/2016 & rated 93 points: Mahogany color with molasses, caramel, espresso, bittersweet chocolate and subtle baking spice aromas. On the palate it's full bodied, viscous, and very persistent with a supple mouth feel that's beautifully balanced with a penetrating acidity that keep it from being cloying and persistent with very good acidity that keeps it from being cloying and provides balance. It shows very sweet flavors of molasses, honey-dipped figs, dates, caramel, and baking spice nuanced citrus note with a kiss of oxidation that adds to its allure and complexity. Long finish (2896 views) | | | Tasted by Martin Redmond on 7/1/2016 & rated 93 points: Mahoganey color with molasses, caramel, espresso, bittersweet chocolate and subtle baking spice aromas. On the palate it's full bodied, viscous, and very persistent with a supple mouth feel that's beautifully balanced with a penetrating acidity that keep it from being cloying and persistent with very good acidity that keeps it from being cloying and provides balance. It shows very sweet flavors of molasses, honey-dipped figs, dates, caramel, and baking spice nuanced citrus note with a kiss of oxidation that adds to its allure and complexity. Long finish (3362 views) | | | Tasted by kalissa on 2/16/2016 & rated 93 points: Very dark brown colour. Aromas of molasses, figs, and caramel, similar profile on the palate with a raisiny element as well. Very long finish. Very concentrated. Delicious, with great balance despite high sweetness. A wonderful way to end a meal. (2705 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Tamlyn Currin
JancisRobinson.com (1/9/2023)
(NV González Byass, Noe Pedro Ximénez 30 Year Old VORS Jerez – Xérès – Sherry White) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (12/5/2015)
(NV González Byass, Noe VORS Pedro Ximénez rez - Xérès - Sherry White) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (10/6/2011)
(NV González Byass, Noe Viejo 30 Year Old Pedro Ximénez NV Jerez - Xérès - Sherry White) Subscribe to see review text. | By Richard Hemming, MW
JancisRobinson.com (6/22/2010)
(NV González Byass, Noe Viejo 30 Year Old Pedro Ximénez VORS NV Jerez - Xérès - Sherry White) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (11/13/2009)
(NV González Byass, Noe Viejo 30 Year Old Pedro Ximénez NV Jerez - Xérès - Sherry White) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (7/13/2009)
(NV González Byass, Noe Pedro Pedro Ximénez rez - Xérès - Sherry White) Subscribe to see review text. | By Gary Walsh
The WINEFRONT (7/13/2009)
(NV Gonzales Byass “Noe” Pedro Ximenez) Subscribe to see review text. | i-WineReview.com, Special Report: Sherry (12/1/2008)
(NV Gonzalez Byass Noe Pedro Ximinez Muy Viejo (VORS) Jerez) Subscribe to see review text. | The World of Fine Wine, December 2008, Issue #22
(NV González Byass Noé Pedro Ximénez VORS (Jerez-Xérès-Sherry)) Login and sign up and see review text. | By Chris Kissack
Winedoctor, November 2006
(NV Gonzalez Byass PX Noë 30 Años) Subscribe to see review text. | By Chris Kissack
Winedoctor, November 2004
(NV Gonzalez Byass PX Noë 30 Años) Subscribe to see review text. |
NOTE: Scores and reviews are the property of JancisRobinson.com and The WINEFRONT and i-WineReview.com and The World of Fine Wine and Winedoctor. (manage subscription channels) |
| Gonzalez-Byass Producer websitePedro Ximénez uvaSpain Vinos de España - Wines of Spain (Instituto Español de Comercio Exterior) | Wikipedia
Wine Map on weinlagen-info
Spain is the third largest wine producing nation in the world, occupying the majority of the Iberian Peninsula with vast diversity in climate, culture, and of course, wine. From inky, dark reds of the [Priorat] to dry, white Finos from Andalusia, Spain can easily boast of elaborating a wide variety of notable styles. Within Spain there are currently 62 demarcated wine regions, of which a handful have gained international recognition: [Rioja], Priorat and [Ribera del Duero]. Yet these regions are only a small sample of the high quality wines Spain produces. Regions such as Cava, Penedes, Somontano, Galicia, Rueda and Jerez are only a few of the numerous regions worthy of exploration throughout Spain. Spain can also lay claim to having the most land under vine in the world, growing up to, by some accounts, 600 indigenous varietals of which Tempranillo is their most well known. Other popular varietals include [Garnacha], Bobal and Monastrell for reds and for whites; the infamous [sic] Palomino Fino grape which is used in the production of sherry wine, Pedro Ximenez in Montilla Morilles, Albarino used in the creation of the bright, effervescent wines of Galicia, and Verdejo in Rueda. - Source: - Catavino.net
Spain is not in the forefront of winemaking for its dessert wines, other than for its sweet wines from Sherry country including the highly revered Olorosos (when sweetened). But apart from Sherry Spain has a range of styles of dessert wines, ranging from the those made from the Pedro Ximenez grape primarily in Jerez and Montilla-Moriles) to luscious, red dessert wines made in the Mediterranean from the Garnacha (Grenache) grape. Some good Moscatels are made in Mallorca, Alicante and Navarre. The northwest corner of Spain, Galicia, with its bitter Atlantic climate, is even making dessert wines, called “Tostadillos” in the village of Ribadivia (similar to France’s “Vin de Paille”). The Canary Islands have made interesting dessert wines for centuries (they are mentioned by Shakespeare, for example) and in recent years the quality of winemaking has been improved and the Canary Islands wines are being better marketed now. The winemaking styles for “Vinos Dulces” are also diverse, from “Late Harvest” (Vendimia Tardía) to “Fortified Wines” (Fermentación Parcial). Based on in-spain.info.Andalucía Andalucía and its wines
DOs
Wikipedia
Map on weinlagen-info
Two suggestions for listing Sherries and Manzanilla wines from a frequent user in a time of change:
The vast majority of these wines are solera-produced and are therefore nonvintage; they should not be listed under a vintage date. A Saca (or bottling) can be listed with a date under Designation, since each bottling is liable to be somewhat different. Dates of accession to your cellar, if it seems important, can also be listed in Designation. <b> Only an Anada (Vintage) wine should bear a vintage date.</b>
Currently, Manzanilla wines (what used to be called Manzanilla Fino) need only be listed as coming from the wine region Manzanilla-Sanlucar de Barrameda. This assumes the 'Jerez' region, which need not be mentioned. For older wines, there may be some confusion about the origin and type. I would suggest following the label as much as possible. jhtJerez-Xérès-Sherry Wiki page on Sherry
Wiki page in Spanish on Jerez
Official website of the Consejo Regulador of Jerez-Xérès-Sherry, Manzanilla de Sanlúcar de Barrameda and Sherry Vinegar
Oloroso, sherries are ”born” when fino fails to form on sherry at the beginning of its life in the bodega or when a producer decides to fortify the wine enough such that the growth of flor is inhibited. |
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