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| Drinking Windows and Values |
| Drinking window: Drink between 2011 and 2019 (based on 3 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 92 pts. and median of 93 pts. in 8 notes) - hiding notes with no text | | | Tasted by ajfret01 on 1/10/2015: Drank over several months. Rich luscious carmel and coffee. Nice alternative to after dinner coffee. (1722 views) | | | Tasted by yofog on 11/10/2013 & rated 94 points: Fabulously creamy and fine, not as deep as some of the main three Tradicion wines, probably due to not being as old, but this is very good and very drinkable, almost refreshing. (2282 views) | | | Tasted by roffie1 on 5/10/2009 & rated 92 points: More than fantastic. PX is the ultimate for vanilla ice cream (3332 views) | | | Tasted by dougsmith on 6/20/2007 & rated 92 points: Jerez 1: Bodegas Emilio Hidalgo and Tradición (Jerez de la Frontera, Spain): This, unlike the other "Muy Viejo" offerings from Tradición, is only a VOS or 20-year Sherry. Deep black color, thick. Nose of dry fig, licorice and raisins. On the palate it is silky smooth and very full bodied, with notes of honey, spice, fig pudding and plum cake. Wonderful PX but could stand a touch more acidity to balance the huge sweetness. (4917 views) | | | Tasted by Russell Faulkner on 10/10/2006: St John Offline (St John, London): Dirty chocolate, malt and treacle. A but more acidity please. Not Rated but very good. (5103 views) | | | Tasted by JeffGMorris on 10/6/2006 & rated 86 points: Suckling Pin Dinner at St. John (London, UK): Black in color. Huge wine like most PX, but also like most there's little depth to make things interesting. Full bodied and nutty with a very long finish of burnt caramel. 50+11+11+7+7 = 86 (3366 views) | | | Tasted by andrewstevenson.com on 9/25/2006 & rated 94 points: P.I.G. Tasting 2006 (Northcote Manor): This is classified as a VOS with at least 20 years of age and originates in Sandeman soleras from the 19th century and Harvey's soleras. Naturally, as ever with PX, this looks like thick heavy engine oil, though it doesn't have the greenish tinge that some have. Liquid raisins, of course, but also some roasted coffee notes. This is a really excellent example of a PX: very balanced and nowhere near as sticky, sickly cloying as some examples can be. (3149 views) | | | Tasted by andrewstevenson.com on 2/27/2006 & rated 94 points: A 20+ year old PX from Harveys and Sandeman soleras from the 19th century. On the nose, there’s nutty, raisiny Dundee cake. Beautiful balance on the palate. Very thick, and viscous; and utterly luscious. It has a very curious cleansing quality. Excellent. (1605 views) |
| Bodegas Tradición 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
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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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