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| Drinking Windows and Values |
| Drinking window: Drink between 2015 and 2020 (based on 2 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 90 pts. and median of 90 pts. in 6 notes) - hiding notes with no text | | | Tasted by joraesque on 4/4/2014 & rated 91 points: Gets better after a few days. (1171 views) | | | Tasted by vinatelia.com on 4/2/2014 & rated 90 points: Medium bodied, sweet... but it has a good acidity. Younger and less dense as usual. Honey and vanilla... a tasteful dessert.
More info in: http://www.vinatelia.com/2014/03/piedra-luenga-px.html
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twitter.com/Vinatelia (1496 views) | | | Tasted by rwstorer on 3/2/2013 & rated 88 points: - Yellow brown color and aromas of honey, butterscotch, medicinal, vanilla and almond. It's somewhat balanced and has flavours of honey, vanilla, almond and hazelnut with a medium/full body. Flabby texture with a long finish - Way too sweet for me, but a solid effort. Just not my thing. (1485 views) | | | Tasted by joraesque on 12/27/2012 & rated 91 points: A fantastic Pedro Ximenez, full bodied, and with honeyed notes of almonds, toffee, raisins, figs, and woodsy tobacco. For under $20 this is quite a steal and a most perfect dessert. (1501 views) |
| Bodegas Robles Producer website
From Jon Rimmerman (Garagiste):
If you drive due south from Cordoba, across the heart of Andalusia towards the coast, you will cross the little known DO (Denominacion de Origen) of Montilla Moriles.
Few stop here – ever.
This hilly, undulating region is one of the sunniest in all of Europe. Summer temperatures can reach 115 with 2,500 hours of sunshine per year – for those of you keeping track, that’s a lot. Not only does this region absorb an inordinate amount of solar energy but the soil also acts as a reflector - the white, chalky limestone/carbonate mixture ("albarizas") can blind the weary hiker as they walk the land. Thankfully, there are hamlets and bodegas that are more than a mirage - all serving splendid local refreshments that are true to their origin but also honest and full of pride.
The vines in this region are at elevation (1000 - 3000 ft) which helps produce one of the widest hot/cold swings in Iberia. In addition, the soil can have up to 50% chalk which absorbs and stores deep water reserves to offset the torrid blaze above ground.
Why would I, a staunch classicist, venture to a place that seems diametrically opposed to my normal no fruit/all acid mantra?
Pedro Jimenez...
...specifically, one of the great unknown producers of sweet wine in Europe that specializes in tradition-rich/organic/BIO Montilla Moriles.
Even if you don't enjoy dessert wine, it doesn't matter, you need to try this fascinating set of hand-made treasures.
Pedro Ximenez was brought to this region in the 16th century by a soldier of Charles V who gave his name to the grape. The varietal requires a torrid climate to ripen and then (after picking) an equal amount of sunshine to air-dry on mats to concentrate the must (for the top PX). What sets this type of dessert wine apart from something like Port or sherry is the natural level of fermentable sugar in the grapes - they do not need to be fortified after fermentation and contain no added alcohol – only what the season gave them.
Founded in 1927, Bodegas Robles is the star of the region. As the first and only certified organic wine of this Andalusian Denomination of Origin, they’ve been growing Pedro Ximenez grapes naturally and organically for over 75 years. When it was fashionable to use chemicals in the 1960’s-1980’s, they refused. Their soil has never been treated with anything but sunlight, rainwater and their own hard work. If there was an organic case-study to follow, to prove just how important it is to farm vineyards without interference, this is it.
As a producer of "en flor" (an extremely complex and delicate process), they use a veil (or flor) that forms on the surface of the wine in the barrel it help define the framework and character of each wine. The natural yeasts that form the flor render each rendition of Bodegas Robles with a flavor dimension that must be tasted to be understood.Pedro 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. jht |
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