I’m a port lover first and foremost. But I like this. It’s thick and syrupy. Liquid raisins, as many have already noted, are the first major flavor to pound at you. Rich, raisiny and datey. Am curious if this will open up over the course of days/weeks sealed up in the fridge.
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Taste is great but have a smell of "Taranka" dried salted fish. Trying at a restaurant and taste reminds me of the 1946 but the smell ... I'm not against it but bizarre. On the pallet you have raisin , dry apricot, prunes in great ballance.
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Nice to slow-roll this in small portions over a week. Ultra decadent, dried fruits, molasses, but with a striking acidity. This has to be the end of the night though, because the palate will be fatigued after this.
It's good with dessert but excellent with freshly cracked walnuts and some cheese.
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Deep brown tawny color, probably one of the darkest wines I’ve had. Thick legs, viscous. Nose is super complex, with toasted figs, burnt caramel, stewed fruits, that Madeira-familiar turpentine, oak. Mouthfeel is incredible, super thick and delicious. On the palate, strong notes of sun dried raisins, stewed prunes, chocolate, tastes like your mouth is slowly unpacking a chocolate-covered raisin. Long finish. Really unique and sensational if you’re into dessert wines. Basically everything I want in a PX Sherry. A very small pour in a Port glass is all you need.
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Figs, raisins, caramel, toffee, butterscotch, burnt sugar on the nose / palate. Very viscous and sweet, can only consume in small quantities. Wine is well-balanced w.r.t. acid, alcohol, and sugar.
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Rich, dense and viscous. Sultana syrup. Coffee, licorice, molasses and some dried flower follows. The sweetness forces you to drink this slowly, but there's something seductive that keeps you going back for more. Very enjoyable!
Deep brown colour.
Pronounced aromas of sultana raisins, honeyed figs, coffee, toffee, licorice, dried hibiscus, molasses, brown sugar and nutella.
Pronounced palate.
Full body, medium (+) acidity, lusciously sweet, long finish.
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Had as a dessert wine at end of meal with olive oil cake. A delight; syrupy and full flavored with raisins and figs. Well-balanced sweetness and wonderful finish. Great QPR.
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Deep sappy red-brown color. Thick texture. This is as much sauce as beverage. Enough acid, but I thought it came across a bit simple - sweetness dominates. Some spice and baked fruits. Still, very nice with pungent cheeses. Easy to have an ounce or two over a month.
16% abv
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Don't pay too much attention to my rating on this, I'm very inexperienced with Sherry of this style. I absolutely understand the appeal, it's loaded down with deep bronze raisin fruit and chocolate or caramel accents. I really don't have a sweet tooth, and so it was difficult for me to enjoy more than a few sips, but I can see how it would be a dream for someone who enjoys sweetness of this level.
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This is nothing short of amazing. Lucious raisin, figs and dates. Lovely on the tongue, nice finish. Perfect after dinner sipping. I wish we had another bottle. This was from Colin’s stash. I’ll bet this could stay down another 5 years or so.
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A lovely complexity. Very dark color and syrupy texture. Dates, figues, dried raisins on the nose. Buckwheat honey, coffee and dark chocolate on the palate. Way too rich to drink a lot of but a small glass after a meal is very pleasant!
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My first go at a PX. What a wine! As a lover of Port wines this is just fantastic QPR in comparison. Burnt caramel and juicy raisin with coffee, a touch of balsamic vinegar, sugered apricots and pecan or butter tart essence. Yum.
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Pours an amazing brown color, smells very much like raisins, vanilla, oak. Tastes of raisins, burnt sugar, a little dark chocolate. Exquisitely balanced.
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Prune, fig, and apricot. Quite sweet and while there’s good acidity, I wish there was more to counterbalance the sugar. Thickly textured. Good in small quantities, but I felt like I was getting diabetes with every sip.
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Really nice wine with a fantastic qpr. Toffee and burnt sugar on the nose. Smooth and luxurious. Nutty with a chocolate note. Long finish. Really nice.
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Clear deep nutty cola; clean medium plus nose of stewed figs, baking spices, caramel and coffee; sweet; high acidity; low tannins; high alcohol; full body; pronounced flavour intensity; palate follows nose; long finish; drink now or in 10 years; delicious, unctuous, contemplative wine; perfect match for tiramisu
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No detailed notes, but plenty of fruitcake, caramel and some oxidative notes. My first PX, and not quite as sweet or viscous as I was expecting, but still syrupy. Definitely a slow sipper. Not my last PX!
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My first experience with Spanish dessert wine. This was quite nice.
On the nose, pronounced notes of baking spices, cinnamon and molasses. Notes of sticky toffee pudding, fig, caramel and brown sugar.
This had a very heavy mouthfeel and is almost slightly syrupy in consistency. A little on the sweet side for me, but that is what they are advertising here, so for some this is likely perfect. Very well masked alcohol.
I enjoyed this bottle, and it certainly hits the spot for a dessert wine. I will sip again.
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Initially some fairly strong coffee notes. Sweet fig, date, raisin and a touch of citrus fruit. Caramel and cocoa accents. Baking spices. Viscous. Long finish. Minimal tannins. After being opened 3 weeks in refrigerator morphed closer to a tawny port.
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This is a non-vintage sweet wine from Bodegas Alvear, one of the most prominent producers of sweet Pedro Ximenez wines in Montilla-Moriles DO if not all of Andalucia. This wine comes from a solera system that was started at the bodega in 1927, so there is a "trace" of older wines but even if there isn't this is still very respected for an NAS sweet PX.
Color: Dark mahogany, essentially cola dark Nose: Medium intensity, soft sweet citrus fruits, sultanas, caramel, vanilla, ginger candy and dates Palate: Full concentration, succulent viscousity with notes of dried figs, press coffee, cranberry puree, vanilla, caramel sauce, cocoa powder and stewed figs Finish: Medium+ acidity, medium length with lingering sweet fruit, caramels and vanillins
This is just gorgeous sweet wine. Its dense, pure and intense while not being dominated by either the sugar or the alcohol. While I wish the finish and nose had more to offer, for the price this is worth having enough in your cellar to last a lifetime! I'll definitely be buying a few more myself!
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From a bottle that’s been in my cellar for 17 years, so this lasts. Descriptions in other notes are accurate — sweet, raisin-y, lip-coating viscosity. This was nice on its own, and certainly a fair value. Does it deserve 96 points? I’m not so sure about that, though I don’t have much experience with this type of drink. I like that it will keep for months because it seems like an every-so-often drink, best in winter months. But I think my current tastes run toward something with a bit more acidity and bite.
This is fantastic. Thick and luxurious, it feels like liquid velvet in your mouth. A finish that lasts for minutes. The nose and pallet are pretty much the same, Turkish expresso mixed with caramel. Not something you are going to drink a lot of but incredible to have a small glass of after a meal or bottle of good red. At under $25 for a 375, the QPR is off the chart.
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Almost black, oily, very thick, loads of almonds, brown sugar, caramel, but with a huge refreshing acidity… It is a dessert by itself… So good that I had almost 2.5 small glasses for myself :-)
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Refraining from rating, as I haven’t had enough PX and don’t really think it’s my style. Incredibly viscous and sweet, with a strong nose of raisin and fig. Molasses, caramel, fruit cake, anything sweet for Christmas, you’ll find it in the palate. It’s a lot. I wish there were more acid or something to lift it up a bit. Long finish, probably good if PX is your thing?
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What a cracker. Fruit cake, dried oranges, lemons, apricots, sultanas, exceptionally smooth texture with flavour that stay a very long time in mouth. a faint crispness at the end taking away any sense of cloying sweetness. Very good indeed.
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This does not cease to amaze. Incredible qpr. A deep brown with a golden rim. The nose seems straight forward with cedar and molasses. The palate on the other hand unravels and changes. Incredibly swee, but far from cloying. Toffee, figs, chocolate, coffee, raisins. They linger for a nice finish. The tannins are still pretty strong, but the sweetness keeps them quiet. This should continue to develop for a long time, but it already has great depth and complexity. Drink now-2045
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Beautiful aromas of prunes, toffee, and cocoa. The palate is rich well balanced, with notes of nuts and cinnamon. The finish is long with prominent dried fruit. Excellent bottle, especially considering value for money.
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beyond the mystique that some trace of this wine goes back to 1927, when the solera was started, this is, for many of us, absolutely great stuff.
bronze dark with a gold rim and viscous as syrup on a cold day… the nose is surprisingly understated with wisps of caramel, wood and nuts. in the mouth a cornucopia of flavours explodes with layer upon layer of figs, raisins, dried fruit, coffee, caramel, and whatnot coating the mouth and barely restrained by modest acidity. delightfully long finish.
served on chinese spoons with dark chocolate cake. some seconds were requested – and provided.
the rest of the wine kept remarkably well for some two months or so in the fridge… it was redeployed as foil to dark chocolate cake, drizzled as topping on obscenely rich and creamy vanilla ice cream, sipped with mixed exotic nuts both plain and salted, and just all-around considered an accessory of indulgence.
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Very sweet. Drank over 90 minutes. Nose - cedar, fruitcake, molasses, cinnamon and licorice later. Palate - prune, raisin, blueberries and honeycomb later. Moderate finish for a sweet wine. Like a dessert all by itself.
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Intense experience. Deep dark brown color, with some green highlights. Complex and powerful nose of raisins, old cupboards and ripe tropical fruits. Very sweet and incredibly long.
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Rich, pure sweet pear, prune, apricot - just a decadent sip to coat your mouth for hours. A dessert by itself. Definitely not for the faint hearted or those who don't like sweetness.
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In Vino Veritas (in wine there is truth; [people speak the truth when they are drunk]), another bottle of my cellar sacrifices. We had some people over recently and they asked for a sweet wine for dessert, so I pulled this one out. An Alvear "1927" Pedro Ximenez Solera Montilla-Moriles (750ml) which was rated 98 points by Robert Parker's Wine Advocate. Since I couldn't do it any more justice than he did, this is what he said “The NV Pedro Ximenez Solera 1927 is non-vintage, but does have some 1927 material in it. This is totally dark brown/amber with notes of figs, toffee, caramel syrup, molasses and coffee. It is dense, super sweet, intense, rich and an amazingly, unctuously textured, thick beverage to consume slowly and introspectively after a meal. Drink now through 2050, or even longer.”🍷🍷🍷👍👍👍 #wine #winelover #winelovers #redblend #redblendwine #napawine #napa #napavalley #napacab #alvear #MontillaMoriles #MontillaMorileswines #solera
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Second PX tasting for me. 0 for 2 so far. I think I am not a fan of the style. Seems cloyingly sweet without enough supporting fruit and acidity. I much prefer port and Sauternes.
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Had a bottle left in my cellar for over ten years. No apparent evolution of any type, though the cork broke. Usual aromas of type - coffee, fig, nuts, raisins, molasses etc. Pretty good stuff still. 91 or so.
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Kaluha colored. Thick and viscous. Same notes as before. Marzipan. Raisins. Mince meat. Sweet nectar. Wow! Liquid dessert. Black Forest cake. Fabulous. Case worthy for sure. Always stock this.
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Viscous nose and palette. Madeira/Sherry figs, sunburnt oranges and prunes. Canola/corn oil smell (perhaps an oxidized version) and on the tongue and palette. Very interesting. Color dark brown. Kinda cloying and not much acidity to balance the sugar and viscosity. Very different and that’s what I’m looking for in wines. Would be a good accompaniment on top of ice cream. Thick stuff almost like 100 or 200 year Balsamic vinegar.
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Idem à la 1iere bouteille. Une expérience étonnante. Un concentré de dattes, de pruneaux et de tabac qui s'étire sur une finale interminable. Dense et liquoreux. A boire à petite lappée.
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I brought this PX dessert wine to last night's wine group dinner at Two Chefs. The NV 1927 solera from Montilla-Moriles was sherry-like but is not from the D.O.P-protected Sherry Triangle; so the word "sherry" cannot legally be on the bottle. What it is though is pure decadence in a glass - rich, unctuous and sweet but not cloying. This is the type of dessert wine meant for small sips to take in all the dense and intense flavors that coat the mouth. For around $30, this is a wine that makes any occasion special and memorable. Cheers to the Alvear family for producing such a unique elixir.
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This one wasn't a big hit for us, though we're just getting into sherries and this was our first sweet one. Jessie likes the sweet ones but the flavors in this one weren't as complex as in some cream sherries we've tried. (This is the only PX we've had so we don't know if that's normal.) Mainly, it was raisin-prune flavor. But even Max (who has decided he doesn't care for sweet sherries at all) agreed it would indeed be nice on ice cream.
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I saw Parker gave this a 98, but too me it is just slightly too heavy. But I did and am still enjoying drinking this wine. Honeyed raisins and prunes dominated the flavors and yes a little bit of heavy molasses which is just a little bit cloying. Yet I kept taking yet another sip just to make sure and kept on just falling short of loving it. But it's versatility cannot be denied. Tomorrow I will indeed pour a bit onto so m e ice cream as one reviewer suggested.
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There are dessert wines, and wines that are dessert- this is the latter. Motor oil in the glass, with a palate just as rich and dark and sweet as you might expect from from a dark chocolate coffee & vermouth soaked fruitcake using only raisins and prunes, drizzled with molten toffee, and sprinkled with pralines candied in dulce de leche. The label says its a light bodied sweet wine, have to assume this is an inside joke or they didn't pay the other half of the translator's fee. I enjoyed it, but as a steady sipper nightcap to finish the evening. Does have some acidity which keeps from from falling completely flat. Your palate will get used to it, just be prepared for overwhelmingly thick and unctuous sweetness on that first sip. Will last forever, and at $23 (Empire) it brings more than some of the cheaper ports out there. Overall evaluation: A- (90).
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Toffee, raisin, dried figs, chocolate aromas and very intense. Tastes almost just like a raisin, with lots of nuttiness and a hint of savoriness like huangjiu.
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Lovely dark amber color with high viscosity that coats the side of the glass. Raisin-like sweetness on nose and palate yet with a striking acidic streak the prevents cloying.
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Delicious as always. Viscous and full of flavor without being cloying. Great stuff. I've had this bottle for years and it's smoother and lighter then before. Less of a brown sugar
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Color: dark brown Nose: fig jam, plum jam, tobacco, raisins, sour cherry preserved under spirit. Earth. Chocolate. Palate: very sweet but with a degree of balance from the exotic fruit and acidity. Aromatics follow the nose with fig jam dominance. Finish: very long
Impressive for the price. Very sweet but balanced in its own way. I loved the subtler notes of chocolate
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13 yrs ago I gave this 98 pts. Now, after a second bottle in the last month, and not sure why, it has become a very thick syrup .. a dessert more than a wine.
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I have to say this is overhyped. It is without a doubt a unique, quality wine, rich and bursting with flavor, but it is so sweet and pungent that after three sips you are done. Perhaps an indication it should age longer, or at least find a crowd and some serious food pairings to share it with. Maple syrup and dried, nutty fig. Extremely thick texture.
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First of 7 half bottles. Met exactly my expectations for a solera P-X. deep color, viscous, rich dessert wine with intense raisiny flavors. It's basically dessert in itself although it worked well with the pumpkin bread with cardamom frosting too!
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This was a half-bottle marked L7216, a Jorge Ordonez selection imported by Henry Wine Group. Much less exciting than I remember it, with rather muted flavors.
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Made from Pedro Ximenez grapes dried in the sun, this Pedro Ximenez uses the Sherry Solera system, which is essentially a system of filling what is taken and bottled from the oldest grape material with the next vintage. Therefore, this PX has material from 1927 and is mixed with many other vintages after it.
There’s a whiff of alcohol at first which blows away. You get prune and raisin notes along with wood notes and caramel. On the palate, despite the alcohol, it is super smooth and syrupy with the same raisin and prune notes, a bit of spice and surprisingly a nice streak of acidity. It's amazing that something that has material so old in it with such sweet dried fruit has so much freshness to it. Although it is relatively syrupy, it’s not heavy. It glides over your tongue effortlessly. Had with gourmet vanilla and chocolate ice cream. Tastes a lot like a fruitcake. Could imagine having this with panettone, fruit cake or what they have here in Chile for Christmas, Pan de Pascua.
I don’t think I can give this a score since I’ve never had sweet Pedro Ximenez before and have nothing to compare it to. Despite the age and quality of the material in this, it only costs $28 for a half bottle. The other thing good about these sweet PX is that they can last for many months after they’re opened if sealed and stored in a cool place.
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Bought a bottle out of curiosity. This is very thick, slightly oxidative fig juice. Not more and not less. Sure this is very aromatic and exceptionally long, but personally I find it barely drinkable as a wine. Reminds me of a Vin Santo di Montepulciano Occhio di Pernice a few years back, which I can see working if you pour it over something like a plain Panna Cotta or vanilla ice cream, but as a stand-alone desert wine, this is way over the top for me. Tough to rate - you could give it really any score.
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Brownish in color Black forest cake, marzipan Full bodied, huge, sticky sweet, prunes, long finish. OMG. This is dessert in a glass. Rich, satisfying, amazing.
The high scores are warranted. I wish I had more.
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Medium brown with a garnet tinge. Demerara sugar notes on the nose. Brown sugar, fig, Sweet vinegar, and burnt creme caramel towards the end. Off the charts sweet umami. Delicious.
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Impressive dessert wine. Caramel & raisin on the palette. Delicious. Needs to be drank with something tart, like a key lime pie! Let it breathe upon opening for a short while.
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Dark walnut brown with an antique pine rim. Lots of rancio on the nose with straw, raisin, fig newton, pine sap and candied citrus peel on the nose. Mouth-coating viscosity with scads of treacle, raisin pie, scotch flavoured caramels and butter tarts. Very, very sweet but not cloying thanks to the almost stinging acidity. Almost feels lightweight and fresh in the mouth even though it is decadent at the same time. Super long finish.
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this turned into a disaster - it may have been flawed - with just too much sweetness and a very ripe and earthy taste and dry cork - and sediment on the side of the bottle...- had to apologize for offering this and quickly saved the day by drinking beer with our guests....I cant believe it was so spoiled,... or maybe just too rich !!!!
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Antique leather aromas, prune, high viscosity, bright brow color with lighter rim, raisins, very sweet, sugar cane, oily, metallic finish, super ripe red apples.
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At La Marcha in Berkeley for Mother'sDday with my wife ans son .Opened with dessert. Amazing wine. Almost brown in color. Intense flavor profile. Like a fig and prune compote, yet with some acidity. Dried dates, caramel, mocha and molasses also appear. Long, lingering finish. Wife and son loved it. Went extremely well with chocolate dessert and vanilla ice cream.
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Clear deep tawny; clean medium plus nose of dates, stewed prunes, figs, cola, coffee, honey and vanilla; developed nose; sweet; medium plus acidity; low tannins; high alcohol; full body; pronounced flavour intensity; pfn; long finish; outstanding quality; drink now, could age for another 5 years; incredibly concentrated goodness
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TB’s note below is apt for us. Prune, indeed; but lots of other savory complex flavors back up the sweetness. And it has decent acidity. (Went pretty darn well with molten lava cake & ice cream.)
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Fun tasting this again after some 18 months. Coravin Quite complex and still developing. Medium (+) to deep mahogany brown. Very thick and viscous it looks like used motor oil. The nose is clean, intense and quite complex, with molasses, raisins, prunes, caramel, dates, orange liqueur, espresso, dark chocolate, vanilla, hazelnut, almonds, toffee. The dried plums and dates definitely predominate at this point. The palate is sweet, almost cloying, with medium to medium (-) acidity, tannins and high alcohol (16%). The palate is consistent with the nose, but also shows a slight balsamic, savory, earthy component. It is drinking well now and should last indefinitely, with lots of potential for even greater complexity. It would be phenomenal if it had just a little more acidity. This is a very nice PX at a fair price. WS is 90, RP is 98. Drink now through at least 2022.
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We served this during a Spanish wine tasting night, and we drank it neat as well as had ice cream with the Sherry as a topping - sublime! As far as the wine goes, this PX was clear with a deep brown color. It was highly viscous. The aromas of raisins, toffee, vanilla, caramel and figs were intense. On the palate, this wine was wonderfully sweet and full bodied. The flavors of nuts, raisins, caramel and toffee did not disappoint. The finish was exceptionally long. It was a wonderful PX that was a crowd pleaser by itself as well as when it was drizzled on vanilla ice cream.
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Partially agree with eyewino (Stewed prunes, fig, overly sweet and syrupy) Overly sweet and strange acid. Not sure it is flawed, however has interesting aspects. Not sure how to rate this. Possibly with the right desert would work beautifully. However not sure wha the right desert is. Was looking forward to a good-great sherry and disappointed.
Stewed prunes, fig, overly sweet and syrupy. No acid to counteract the sweetness. I think a taint of TCA could have been possible as well. Not at all in line with other recent reviews. I think I had a flawed bottle. It wasn't good
This wrapped up a tasting of great Champagne, white and red burgundies. A tough act to follow but this showed beautifully with all the dried fruit and richness described in everyone else's notes. Delicious and very satisfying.
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Funny when people note that this wine is "over the hill," since it all depends on when yours was bottled from the solera, and there's really no point in a generic drinking window on wines like these. With that out of the way, this was brighter and lighter than many a less elegant PX. More nuanced too. That said, as much as I love sherry, I just can't get myself very excited about PX. It's the style, not this rendition. I'm all for pouring it on ice cream, but at that point the same can be said of a decent chocolate sauce or strawberry jam.
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Unfortunately past its prime. Sickeningly sweet, with no more of the rich toffee and chocolate flavors it had a few years prior. A hint of oxidation as well. Pairs well with a Tardis and the year 2010.
[EDIT 13 JUN 2020]: I'm not sure that this entry in Cellar Tracker is accurate. There seem to be many variants of this wine that are all subsumed under this "vintage" because some DB manager or coder didn't account for the solera system. My review above was for a wine that was released in approximately 2004.
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This was typical of other PX I've had, but slightly more complex. The alcohol was more noticeable than I expected. We tasted this alongside a single vintage 1955 and all agreed the '55 was head and shoulders better. Regardless, this PX is tasty, intense and a very good example. Drink or hold.
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Wine Spectator Grand Tour - Las Vegas: Blanched almond, sea shell, mineral, honey and baked fig notes. Full and deep on the palate, sweet and bitter, with rich honeyed fruits and spices on the finish.
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WS Grand Tour in NYC (Marriott Marquis): We have some bottles of this so I just went with a very small pour. The easiest way to describe it is raisins melted down into a glass. Maybe a bit of other dried fruit. It’s almost the opposite of the Tokaj – a little bit goes a very long way.
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Served as a dessert wine after an Easter repast; definitely very good as enjoyed by others; for me its still very good but has become too syrupy for my taste; that said it is very rich, sweet and hits the spot....i do like that solera wood finish...
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Not seeing a lot of rave reviews on this wine recently, but I'm finding it to be freakishly good. Maybe because I haven't had this style of wine in many years and because the price is so low that it's blowing away my expectations?
The wine pours thicker than any I've ever had. Literally almost a maple syrup consistency. It's also outrageously sweet. That's OK though, because just the tiniest sip provides waves of flavor for at least two minutes.
Sea salt, burnt caramel, milk chocolate, roasted nuts, cherry cordial, maple syrup, orange rind, lemon juice, wintergreen. Sticks to the tongue and floats above it at the same time. The complexity, balance, quality, and price here are all just insane. 96+ -- can't imagine if this had a little more acidic lift, would probably be scraping 100.
There are a number of different bottlings of this Solera (that does in fact contain homeopathic amounts of 1927 wine), so naturally there are variations in quality, the one that was released around 2005 (with the nice red paper label) was stunning. Around 2010 there was a new (imho ugly) label that was clearly a notch below, but now (with the same ugly label) there appears to be a new bottling that rocks as much as the older version did. I can really copy-paste notes here: This is totally dark brown/amber with notes of figs, toffee, caramel syrup, molasses and coffee. It is dense, super sweet, intense, rich and an amazingly, unctuously textured, thick wine! THIS IS AMAZING!
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This was my second bottle of this masterpiece from Alvear, and I don't have too much to add to my previous review, where I called it "one of the world's greatest drinks" and "certainly one of the greatest things I have ever tasted." It's rich, dense, and truly exceptional, a PX created through the Solera system that goes all the way back to 1927. It's also sweet and syrupy, but this time there's also some subtle grittiness that detracts from the glorious texture, though for the most part it resolves with time. I'd suggest opening it and then enjoying it slowly over a week or more, observing as the complex profile develops. I gave the first bottle a 94 but situated it within a broader 93-97 range. It's just one of those special wines that requires a certain mood and room for contemplation. It can't, or shouldn't, be rushed. Whatever it was this time, it's more like a 92, a slight downgrade, acknowledging that it may have been the context rather than the quality.
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Hard to rate this one, but was a nice way to cap off a spanish tasting menu with some friends. Sun-dried raisin profile, syrupy sweet, with plenty of interest on the midpalate. Somewhat port-like in character. Well made and I understand the high reviews if it's your thing.
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Fantastic, like drinking extremely sweet raisins. Really an excellent wine, should look for more and buy a half case. Drank with the Hodges at dinner Ethan and I made.
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Consumed over three days. This stuff pours thick and dark...not unlike motor oil in both respects. The smell is sweet but inviting. The flavor is, as many have noted about this wine, pure liquid raisins but in all the best of ways...and this is coming from someone who's not all that fond of raisins. It stops just short of being cloying and finishes with a zip. Really fun stuff.
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Très riche. Des arômes très puissantes de dattes confites, café, pruneaux. Très gras et onctueux en bouche, une longueur incroyable. Très sucré toutefois. Ne bouge absolument pas sur toute une soirée. Un dessert en soit.
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I'd like this if I could only sniff it. Raisin, fig, date, prune, and a hint of coffee and cocoa. The color is something between black coffee and root beer gone flat. The liquid is not as thick as I expected - again, it reminds me of last night's pot of coffee the next morning after somebody left the warmer on overnight.
There's a slight alcohol presence on the palate that isn't picked up on the nose, plus a hint of caramel and maybe maple syrup, most notable on the extended finish. Otherwise, the taste pretty much matches the aromas.
This is definitely better chilled, even below what you'd drink most wines at. The lower temperature removes the distraction of alcohol burn, yet leaves the wonderful brown fruit to enjoy.
My S.O.P. for sweet wines is to follow the development over at least a couple days before scoring. Will add comments also.
Day 2 - the alcohol heat has diminished substantially, and the raisin flavor isn't as dominant as it was on the pull of the cork. This has rounded out deliciously!
Addendum: I left this in the fridge for a week, and it's still superb. For fun, I put a few scoops of vanilla ice cream in the blender with some chocolate syrup and half of this bottle and had one helluva milkshake.
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Color me blind - but I can't tell much difference between this & a nicely aged tawny [say 30+ years]. Sure it's delicious in its raisiny, figgy way - although it doesn't have the black, unctuous viscosity others are reporting - in fact, I find it less viscous than many other dessert wines. Drunk through port sippers over the last couple weeks.
Sweetness on the nose showing vanilla and burnt sugar with a rounder palate and oiliness on the finish. Very interesting and pleasant, but with the sweetness note really integrated.
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Insanely dark appearance that looks like black coffee. Thick nose with notes of caramel, toffee and vanilla. Balanced acidity that helps to cut through the sweetness and stops this from becoming overly thick and sweet. Layered palate with raisins, kaluha and coffee liquor. Full bodied and long finish. Drink till 2040.
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Quite complex and relatively youthful as far as aged PX go. Medium (+) to deep mahogany brown with some ruby hues. Very thick and viscous. The nose is clean, intense and quite complex, with molasses, raisins, prunes, caramel, dates, orange liqueur, espresso, dark chocolate, vanilla, hazelnut, almonds, toffee. The palate is sweet, but not cloying, with medium to medium (+) acidity, medium tannins and high alcohol. The palate is consistent with the nose, but also shows a slight balsamic, savory component. It is drinking well now and should last indefinitely, with lots of potential for even greater complexity. This is a very nice PX at a fair price. WS is 90, RP is 98
NV ALVEAR PEDRO JIMENEZ SOLERA 1927 - dark brown amber colour; a scent of concentrated caramel, molasses, mocha and butterscotch pervade the aromas as well as the taste; it`s thick and almost chewy with a rich and creamy texture and a long. long ever lasting finish; liquid dessert kefir in a glass.
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Surprisingly, took several hours to open. Perhaps early consumption accounts for the CT or other reviewers ho-hum ratings. A first class wine easily deserving of the 98 WA rating (29th Nov. 2015, Interim - Nov. 2015, The Wine Advocate.)
Thick. Stunningly sweet. Tad heavy for us. Lots going on here for sure and it's enjoyable in a way but it's also way over the top. Opinions dived here. In the end, it's just too much. No score. No need to buy more.
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Amber-brown, gold at rim; figs, raisins, crème brule, nutmeg, almonds; sweet, fancy molasses, honey, caramel, nutty, syrupy, full body, decent acidity, long, long finish. Decadent, rich and mouth-coating. Does look like old motor oil. Delicious with chocolate cake. A great dessert wine!
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This lovely Pedro Ximenez capped off a 14 bottle Spanish wine tasting for the Wine Society of Riverside in April 2017. Tim Williams provided the wine. Honey, almonds, hints of plum great balance and structure. A terrific wine.
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Coca-cola color; nose of stewed prunes, figs, Madagascar vanilla and caramel; unctuous, syrupy honeyed mouthfeel with palate following nose; long, lingering finish with mocha aftertaste; delightful wine, wonderful value
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Nose of raisin and brandy. Creamy texture that coats the mouth with prominent raisin flavour and some peach. Also a hint of chocolate. Excellent after dinner. Almost like a smooth port.
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Typical dark colour and viscosity, and typical PX nose with dates, figs, some coffee and burnt sugar and perhaps some hints of slightly unripe banana. Sweet palate, great concentration, again dates and figs, a bit of burnt sugar, good acidity, and long aftertaste. 91 p.
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Another LWS, This time Ports, Madeira and Montillas (Western Reserve Wines): I have been drinking this wine for a long time. It must be 15 years since Parker reviewed very positively and it was under $20 at the time. Its up to $30 which would still be very fair. It does seem to me though that over time, the quality has gone down a bit. Not sure if it is the same blend, but this bottle did not seem to reach the heights of prior bottlings. That said, it still is an outstanding wine. Coffee in color with the slightest green tinge left coating the glass. The nose has coffee, a vegetable note, perhaps asparagus?, and burnt sugar. On the palate, thick and viscous. A bit of that Tootsie Roll quality I have noted in the past but not as boisterous. sweet but not cloying but then it really gets sweet on the finish. A little goes a very long way, but a nice way to finish a meal.
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Tasted after a Tawny Port. Unctuous and complex in comparison. Leather and tobacco, figs and toffee, iron and umami. Densely layered and changing quickly with air.
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Colour of used motoroil. This wine is complex, very sweet and viscous. It improved over weeks from the opened bottle. It is an ideal dessert wine, because it is sweet enough to go with every dessert or even alone. This kind of sherry hasn`t much acidity, but nevertheless it is balanced and a joy to drink in small amounts. Of course it is to sweet and to powerful and not animating enough to drink a half bottle of this, even if it is only a 0,5l bottle. But it is not meant to be consumed in this way. In the first week the parker score of 98 points may be to high, but with time it delivers more and more nuances. So I think it deserves at least a high outstanding or even a extraordinary score. It can be cellared until the cork is leaking, but of course it is fully mature. But it improves for weeks from the opened bottle. I don't believe that decantation has the same effect.
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This must surely be one of the world's greatest drinks. It is certainly one of the greatest things I have ever tasted. From the Montilla-Moriles DO in the southern Spanish region of Andalusia, inland and northeast of famed Spanish sherry-producing region Jerez (and east of Sevilla), this 100% Pedro Ximénez from Alvear offers utterly incredible concentration and intensity, perhaps not surprising given that it's made from a Solera system that dates back to 1927 -- so there are traces of extremely old product in this sherry. And the aromas and flavours are deep and rich, with notes of raisin, prune, dried fig, roasted nuts, baking spices, molasses, buckwheat honey, vanilla, and butterscotch, with faint minerality and oodles of underlying umami character, notably reduced soy sauce / tamari and aged balsamic vinegar. The unctuous texture turns to honey as it warms in the mouth, then it just melts and oozes down. Of course it's very sweet and syrupy, as such a PX must be, but just when it might start cloying a burst of acidity rushes in for balance and refreshment, even if it never loses its richness, like pomegranate molasses. What else is there to say? The length is utterly exceptional -- it seems to go on and on, forever. It's all truly stunning, and such a glorious pleasure to experience, this transformation of grapes in south-central Spain into a luxury of sensuousness and contemplation. (This is also where scores seem to mean little. I would say it's in the 93-94 range, but really it's in a broader 93-97 range. It's not perfect, and nothing is, but it's up there.)
Each time I drink a Sherry, I cannot fathom how Spaniards can craft such a complex long ageing wine at such a modest price. And, this splendid Alvear Solera 1027 Pedro Ximenez further compounds the mystery.
This wine is a non-vintage because it is assembled from a barrel ageing system called a Solera, which includes fraction of the wines from each and every vintage created since 1927. The result is a rich, unctuous, dark nectar which smells and tastes of sweet raisins, prunes, ripe figs, salted caramel, walnuts, coffee, and dark chocolate orange peels.
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Dates, dried figs, molasses and maple syrup- the texture has a graininess to it that is reminicent of biting into a date. The wine is syrupy- mega heavy bodied which was to be expected; and it drinks like candy- after a glass I was a little overwhelmed- but that's okay, that means I get to have another glass tomorrow and the day after that, and after that, and...
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I offered this wine at a meeting of my wine club. Despite the fact we had several great reds on the table the Pedro Ximenez won unanimously as the best wine of the night. It was a great surprise. In fact, it is the best dessert wine I have ever had. Is sweet, but no excessively so, it makes you want to keep drinking it. It does have a fruit flavor, it reminded me of Fig, Guava and also a hint of honey. It was a perfect match for a Key Lime Pie and I believe it would be great with chocolate too.
Spanish at Costa Blanca (Costa Blanca, Mpls, MN): VEry dark amber/molasses color. Drank 1 glass over 20 minutes. Loved this again, rich vibrant flavors, nice textures, very long finish. Raisin, molasses, sweet, caramel, dried raisins, fig, rich with great texture, very long. I'll take a Sauternes all day long over most anything fortified, but if you want to pour me this I'll be a very happy camper. 92+ to 93pts.
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Deep, dark amber color that coats the glass. Remarkably viscous and rich, with flavors of raisin, maple syrup, prune, licorice, cranberry, and Christmas spice that permeates the nose on the super-long finish. A dessert by itself, that holds it's own with a cigar.
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Dark amber color. Lovely, nose-filling aromas of raisins, nuts, tobacco and maple syrup. Intense sweet flavors of raisins, maple syrup, and nuts that continue through a very long finish. A complete and satisfying desert, in and of itself.
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Wonderful. Smells like liquid raisins with dark ripe prunes and brown sugar. But not quite as sweet in the mouth. A long finish that goes wonderful with blue cheese (salty vs sweet) as an after dinner drink.
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An amazing and unique dessert wine. Although technically a sherry, it is more like a port -- dark, dense and syrupy. Full of ripe fruit flavors; plums, raisins, figs. Great to sip after dinner.
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Caramel salé, pruneaux, raisins secs, les mêmes saveurs en bouche, concentration énorme, beaucoup de sucre, manque d'acidité mais il y a comme une sorte de fraicheur saline qui confère un certain équilibre, délicieux
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My last bottle and as it turned out, the best. Similar notes to prior bottles with raisin, dried plum and nuts on the nose, followed by dried raisins and figs upfront, lots of varied nut notes and a deep rich finish. This bottle felt slighter better balanced and integrated than my first two, probably a matter of proper serving temperature. Sweet and decadently rich, but at the same time with excellent depth and very good complexity. Make no mistake, this is a sweet dessert wine with a capital "S", but this is no one dimensional stickie and is well worth savoring.
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This is a dessert wine in the purest form. It's not a wine to pair with a dessert; it IS dessert. The wine is very sweet and the texture is syrupy (there is no getting around it), but there is good acidity to provide balance. Although the solera was started 90 years ago, it doesn't taste like an old wine. The hints of baking spices and leather are less pronounced than in, say, a 20-year-old tawny port. Above all else, this wine tastes raisiny. But these are the best raisins on the planet.
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Game of Thrones Finale (Roger's place, San Francisco CA): From a 375. Tawny color; nose is moderately aromatic with some heat, caramel; thick syrupy, sweet, highly concentrated, plum, raisins, dense figs, maple syrup; finish is medium-plus to long. 91-92
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All who've tasted have enjoyed this sweet dessert wine. Also, it has held up very well in the refrigerator for well over a month now. I'd take a touch more acid, but overall, it's really good QPR. 91-92
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Dark brown. Coffee and toffee on the nose. Intensely sweet but enough acidity to balance. Dates, prunes , raisins and some caramel and toffee . Kept well for several weeks just stoppered in the fridge.
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Raisin, dried plum and nuts; very rich on the nose. Luscious and rich with a mixed of sweet, dried fruit upfront (fig and raisin) and toasted nuts, almonds, caramel and butterscotch on the back into the long finish. The interplay between the fruit notes and the nut notes made for a fun bottle, but the true highpoint was how smooth this wine showed. At 16% ABV, you expect at least a little bit of a bite, but this wine is so rich and smooth, there was no trace of heat whatsoever. I expect this will continue to show well for many more years.
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Intensity, maturity, fantastic nose, ripe fig! Extravagant, well done sweet sherry! Great and especially stuff for gourmets. Tasted another bottle with friends. Well chilled. Intense aroma of ripe fig. Delicious and great pleasure for all at the table. Again 94 points.
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Dark, blackish color, lots of sweetness on the nose; some acidity, high viscosity. On the palate a bit more balancing acidity but also less unctuous richness and a bit shorter than the Toro Albala Reserva especial which, for me, is a reference point. Good to very good but not great.
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Je reconnais la qualité d'ensemble et une concentration assez phénoménale pour un vin de ce prix, mais le sucre m'agace et sans acidité très difficile d'en boire plus de quelques gorgées.
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Spectacular QPR, very balanced acidity carries a slight sticky but refreshing full-body palate. Raisin, prune, dried apricot, honey, marmalade, oxidative notes of nuts. Very good example of PX.
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vraiment pas aimé le style,lourd,visqueux,tres sucré.pas d acidité pour balancé les notes de melasse,pruneaux.peut-etre sur de la creme glacé autrement meme 1 once et 1/2 c'était trop pour moi.
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- Amber color with slow forming legs and aromas of hazelnut, fig and raisin. It's in total harmony and has flavours of vanilla, hazelnut, fig and raisin with a medium body. Round texture with a long finish - Rich caramel finish, excellent dessert wine. Nutty, caramel nose.
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A very rich, dense, viscous style; this is a type of wine you either like or hate. Nose of raisins, nuts and figs. Sweet and lush and spectacular in small amounts. Really nice nutty qualities upfront, surrounded by dried fruits (prunes, raisins) and finishing with lots of caramel, butterscotch and almond notes. Lengthy finish. I enjoyed the sweetness, but really think it's the complexity through the middle that makes this wine most interesting.
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One of two finishers after a tasting dinner, a wonderful and unique wine, had diners trying to see how much could drip from the bottle to get another taste. Complex, fascinating wine. You can't take the end date for this from CT because it's Nv. I don't know what will end its life, but it will get drunk long before its natural end by this family
Annual Pilgrimage to Piedmont - 2015 Edition; 10/9/2015-10/11/2015 (Piedmont, Italy): Two beautiful 50cl bottles were chosen to accompany Chef Maurilio's Nutella ravioli . Nutty, cocoa, dark fruited, light oxidative. Needs its time to develop but post that was just a very good. Rich yet balanced, nice depth and length. Great value for money too. 91-92
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Il faut prendre ce vin assez froid entre 6 et 8 degrés, il passe mieux et à dose homéopathique et savoir l`accompagner. Produit fort originale qui sort des sentiers battus, très sucré mais fort délicieux et complexe. Dattes, figues, cassonade, herbes, caramel écossais et tabac au nez. Beaucoup de couches de saveurs en bouche, dattes, raisins de corinthe, figues, pruneaux confits, toffee, tabac blond, café et j`en passe, il n`a cessé d`évoluer avec le temps. Onctueux, presque sirupeux, assez lisse et souple en bouche même si c`est corsé. Hyper long, riche et concentré, faut savoir l`apprécier pour ce qu`il est comme mon vieil ami écrivain me disait, c`est de la prose en bouteille. Super accompagnement avec les chocolats fins de Michel Cluizel et le plateau de noix (pacane, Grenoble, Brésil, Macadame et avelines), WOW!!!
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Pop and pour. Deep orange-red color, oily texture. Smoky and slightly rough at the first sip, then the acidity comes out, with flavors of raisin, prune, caramel and fig. Not too complex, very enjoyable, I finish my 375ml bottle in a week. 92-94
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One of 8 wines at a Spanish wine tasting/dinner. Thick wine, it demands a handful of almonds and some cheese. You could use it on top of vanilla ice cream. If you like dessert wines, this is one to try.
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This is truly excellent. It is a very sweet wine that is never cloying and is actually refreshing, especially served at cellar temperature. Of course one isn't going to drink a lot of this, but a little goes a long way. Lots of flavour in this, starting with raisins but also including candied fruits and citrus peel. On the nose, plums and toffee.
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Dried apricots, figs and raisins as well as malty notes, charcoal and teak. Unctuously sweet and smooth on the palate with some nice roasted character and stemmy lift accompanying the dried fruit. Long of course. Good stuff.
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raisins, raisins, raisins, raisins, and raisins. has a bit of spice and acid that makes it interesting and prevents it from being too too cloying. I can't drink more than two fingers of this though without being overloaded, which is not true of all dessert wine for me
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Mahogany color. Low intensity nose (served too cool perhaps) of cocoa power, creme brulee, hint of brewers' yeast. On arrival, unctuous texture and low acidity; not heavy, but a dessert quality sherry. Mouth-filling flavor and sweetness: caramels, cocoa, roasted mixed nuts. Superb finish, very extended and complex. Bottle #1 of one.
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Open That Bottle Night 2015 (Duluth, GA): Pours like syrup, I found the palate a little 1-D with lots of prune and raisin, the California Raisins were dancing on my tongue.
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Q1 Tasting - Spanish wines (The Apartment): Wine Dessert: Paired with a homemade flan, it worked nicely together. Good raisin and caramel flavors. A bit gritty as it often is, but enjoyable.
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Difficile de mettre une note sur un vin tellement hors norme comme celui-ci. D'une couleur acajou à reflets presque verdâtre. Visqueux et sirupeux, il tapisse la bouche. Le sucre est tellement présent qu'il est ardu au départ de percevoir autre chose. C'est plutôt le nez qui nous renseigne sur la complexité aromatique de ce nectar. la liste est longue, mais on y décèle entre autres : Raisins secs, figues, dattes, chocolat, tabac, bois, café, et aussi des notes plus "salées" qui ont évoqué pour moi les oignons et le thym. Même si la longueur est exceptionnelle, il faut quand même noter un manque d'acidité qui rend le tout assez lourd. Un vin d'exception qui ne plaîrat pas à tous. À petite dose, j'ai plutôt aimé, mais pas au point d'en racheter.
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Caramel bruine kleur en een hoge viscositeit. In de neus, rozijnen, caramel, gedroogde pruimen, vijgen en chocolade. In de mond erg zoet, balans met zuur ver te zoeken. Alcohol zorgt in ieder geval voor de structuur, lange afdronk waarin de rijpen tonen lang blijven hangen. Mooie combinatie met de cappuccino mousse
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Ran a mini experiment where we tasted this side by side against the 100 point 2011. While this was good, that was better. The difference for me was really in the texture. This was grittier than the 2011. More dark fruits. Still a very enjoyable after dinner drink though and a great value.
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I might be missing something- but I didn't get all the hype on this one. Was a good sherry- but nothing to write home about. Same notes as MC2's 11/24. Would have liked to follow this wine over a couple of days- but forgot to bring the leftovers home.
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I was craving something sweet to end the night and this definitely hit the spot. The nose was a bit more offputting than I remember - very strong notes of the alcohol and a bit less muted than I would have liked, but the palette was lovely. Still great figs and raisins and other dried fruit. Sweet and thick without being cloying. It could perhaps use a touch more acidity for balance, but very enjoyable.
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6-7 years, a fresh, young style tasting of fig cake and walnuts, with late-arriving intensity that drives the finish and keeps it from being cloying. Well-constructed.
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Wow - super thick, viscous, sweet, dark caramel, lightly raisiny. This doesn't have the same level of complexity as the sherry, but it's nice nonetheless. Very easy to drink and would be an excellent after dinner sweetness. Could also see this over ice cream.
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Great value as always, this continues to provide immense drinking pleasure given the modest price. It is nowhere near as complex as a vintage Toro Albala that I had recently, but it is a consistent crowd pleaser. Cocoa roast almonds were a nice pairing on this occasion.
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Spanish white wine tasting. (Riga): Syrup made of liquid raisins, coffee, prunes, brown sugar, very, very sweet, but there is some accidity. Doubt one can drink more than a glass of it, but it is good in the end of the meal by the fireplace. An autumn, winter wine. (B+)
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Tasted at a Robert Parker event with Louis Gutierrez. Amber yellow. Expressive nose of molasses, dark Manook honey and figs with a typical oxidativ touch for such kind of wines. Unctuous on the palate with a hint of tobacco on the finish. This was popular with the crowd but I am not really a sweet wine guy.
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Could there possibly be a better bottle of wine at $18 for a split? Dark brown,extremely viscous, clinging to the glass with each swirl. Burnt caramel, hint of chocolate, almost like maple syrup. Poured it over vanilla ice cream--wow!
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Lots of Italians and a bunch of others (Trentina's): This is from a Solera started in 1927. I bought the bottle about 10 years ago and it has been in my cellar since then. Great showing. Its dark brown in color. The nose is gorgeous. It has Grade B Maple Syrup, some crème brulee, some slight raisins, and a bit of espresso. Thick and unctuous. It pours like syrup. Slightly sweet. Light on its feet though. Long finish. Intriguing. Just a gorgeous wine.
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Popped and poured. Dark. Viscous. Massive. As many others have said, liquid raisins and nuts. Sweet, you bet. Cloying...well...yeah...but it's incredibly well made and since the finish (which lasts an eternity) is so delightful, I can't fault it. All that being said, you gotta be in the right frame of mind if you you're going to enjoy this. Served alongside homemade vanilla ice cream drizzled with Luxardo and topped with fresh berries.
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"Best PX I have tasted. It tasted all the sweeter on my wedding anniversary in Jean Georges restaurant! Raisin, prune, a touch of chocolate and just a beautiful rich mouthfeel"
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Very dark brown. Syrup-like mouthfeel, maple, caramel, brown sugar, and fig notes. Quite tasty, and if you happen to have some cheese and a fig spread, a worthy match.
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Drank brown color on this, although not sure if having it open for a couple of weeks had anything to do with it. This is the first time writing a note on it though. Got some flavors of prune, bourbon and raisin. The palate was thick and syrupy, with flavors of vanilla, raisin, creme brulee and rock candy. Very long finish on this that echoes the core elements. Very nice dessert wine.
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Thick and dark like Aunt Jemima. Intense, sweet, pungent flavors of maple syrup, candied figs, butterscotch and raisins. The finish is more than just a lingering taste: the wine is actually stuck to the walls of your mouth, forever, until you brush your teeth.
Would be absolutely delicious on ice cream.
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Had over several days. Weird that it seemed both creamy and light at the same time. Medium sweetness. Raisins. A little pruny. Overall I loved it. Great qpr
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"Covet Thy Neighbor's Cellar": South Charlotte Wine Lovers (Richard and Lynn's House): Tom brought this for us to finish off the night. Dark brown like Formula 44D. Nutty, with licorice, raisins, maple syrup and an addicting sweetness that kept me coming back for just one more sip. At the end of a long night of many great wines, this one finished me off - barely remember going to sleep!
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Opened on Thanksgiving and I've been sipping it since, with no degradation whatsover. The sweet tooth in me loves this. Reminds me of Rutherglen Muscat and all the Aussie stickies that Kulper used to serve years ago, but not as thick nor as sweet. I don't detect the excessive alcohol that other tasters on CT note. This is a nice way to end a meal or an evening, especially considering the low price.
Many thought this was too oxidized, which I agree with. Jay H. thought this was amazing and couldn't stop raving about it. I am not a sherry nut, so what do I know? Unfortunately, our resident sherry expert, Jay M., was missing this evening.
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Drank over two days, with a final glass yet to be consumed.
The bouquet shows a range of scents that are revealed on the palate, and also high, unintegrated alcohol.
The Awesome: Highly nuanced palate that reveals particular flavors depending on what the wine is paired with, or if consumed as a stand alone dessert. For example, if consumed with roasted nuts, the wine accentuates a range of dried fruits, such as prunes, raisins, dried cherries, and blueberries, along with molasses, and caramel. As a liquid dessert on its own merits, candied nuts, candied fruits, sweetened, dried coconut shavings, and dried heavy tropical fruits, such as papaya are highlighted. If consumed with dry, aged white cheeses, the wine really shines! It seems these cheeses bring out the very best balanced qualities in the wine.
The Downside: Aside from the noticeably high alcohol on the nose, alcohol also makes a sharp, almost biting appearance on the palate, particularly at the tip of the tounge, from the attack through the finish, in the form of a long, stinging burn. This element in comparably priced Port would make for an average quality rating. In other words, Port tends to be one to three percentage points higher in alcohol than this offering, but $25 Port halves tend to show better integrated alcohol. The wine also has a balance issue; acid and structure are low. Finally, the finish drops off abruptly; it tops out at about 15 to 20 seconds, far too short to merit a mid 90s score.
Overall, a delicious, versatile wine that changes inflection beautifully. Compared to equally priced Ports and Ice Wines though, this Andalucian elixir is somewhat disjointed and unbalanced. It also comes up short on the finish. 90-91.
Update: Finished the last sips six days after the bottle was opened. The wine held together well and showed all the same qualities, ups and downs.
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aroma - toffee, butterscotch, coffee, caramel, roasted marshmallow; taste - brown sugar, molasses, not painfully sweet, but very sweet and some candied fruit
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Tawny, amber appearance, with a green and copper sheen. Dynamite nose of dried figs, dates, molasses, maple syrup, amaretto, and fish sauce. This is super viscous, unctuous, nutty, and raisiny sweet, flaunting a caramelized, brown sugar middle, and an uber-long finish. The only knock is that it lacked acidity, making it come across as flabby, bordering on cloying, and thus negatively affecting the overall score. Perhaps it was the bottle. Still a beautiful wine.
Starts with Maple syrup and honey wapped around figs and raisins, ends with caramel covered burnt popcorn , and in the middle is a face-smacking shot of cherry dusted in toffee. Tannins sneak up on you on the finish just to let you know this bad boy has plenty of time to improve. Thick, rich, creamy and delicious.
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This is an exceptionally rich wine. No need for desert, this wine is desert. I drank with several friends to accompany a Parisian cherry tart I made. The combination of this wine and the bing cherry tart was absolutely decadent.
Notes of deep, sun ripened raisins and caramel with a hint of spiced chocolate swirled with creme brûlée.
I am such of a fan of a good Solera and this tops my list.
Phenomenally priced at 25 a bottle, great value and a real treat. Don't drink this alone, it must be shared with the best of friends.
This wine reminds me of a warm summer eve with old friends. It's character and wisdom truly plays a symphony on the senses. Lingering and leaving its mark upon the soul.
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Thick! Immediately coats every taste bud on your tongue in a maple syrup and prune grip. The flavor lingers and lasts forever! Solid points for the lingering adventure. I just wish there was more acidity and fruit to balance it out. Still, this will impress untrained palates. But to compare to a 1996 Tokaji Eszencia I had on my birthday last month, this Solera is the entry mat to what the super sweet desert wines can be. I can't justify higher than 93, and I could see justification for a more trained palate to go even lower. But this is still a fun wine! For $30 (after shipping) I have zero complaints!
I like to try various cheeses when I drink wine, and I like to find a balance between cheese and wine, almost like a serving size of both together that harmonize. With one of my favorite organic mild white cheddar cheeses (Clover), the amount of Solera needed in a balance was surprisingly small, it carries that much weight. But together, in the right dosage, they were quite a pleasure to combine!
My roommate, who is not new to wine, but not exactly a well traveled wine drinker either, said this was the best wine he's ever had. But, he's also unashamedly a fiend for good maple syrups, so that flavor really gets him going.
I'm not sure, but I have a feeling this would trump the best maple syrups on a hot bed of pancakes, simple because its that good, in that direction, yet still maintains a more diverse profile. Its far from being quite that thick, but I'm almost feeling the urge to make some pancakes just to use it as syrup.
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I actually bought this to help me learn to like Sherry. I have tasted it several times. Ruth doesn't like it at all. I am neutral. Just a bit too much raisin for me but I haven't finished this bottle and I have 3 more so maybe I can evolve. I scored it above what I might if my palate were more in tune with this style. I do not consider myself a good judge of this so take may score with a grain.
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This is a perfect wine not to hurry through, drink a half bottle over a few days. Thick, viscous, sweet, molasses, figs, intense. Wonderful. One glass is really enough to finish off an evening perfectly. As highlighted by many, delicious over vanilla icecream (add honeycomb!)
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A bit heavy and syrupy this time around. Super sweet and delicious if you like that sort of thing but I was wishing there was a bit more acidity in there somewhere to better balance the whole. A newly purchased bottle. Liked better a few years ago. Wish vintage blends showed year of blend somewhere on the bottle. Would help define variation. I wonder how the "1927" designation plays into people's ratings of this wine. There is only very little 1927 added to the blend after all, but it sure looks impressive on the bottle.
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Incredibly complex. Sweet of course, with toffee, raisins, etc., but also fresh with a bright mineral water note. A touch of earth on the nose. Viscous in the mouth. Almost overpoweringly sweet until the raw walnut aftertaste kicks in. Can't drink a lot of this but a small glass is beautiful.
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C: caramel brown N: caramel, molasses, a lot of alcohol P: plum, plum, plum. creme brule, caramelized pecans, vanilla, toffee, creme brule, nutty, concentrated apricot, fig, molasses, very, very, thick, on the verge of being cloying F: long, sweet, intense
This is very good. If it had a touch more acidity to balance the sweetness or curb is "near-cloyiness", it would be better. Still, very nice.
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Monthly Tasting Group: Spain and Portugal (Rincon 38, Mpls, MN): Deep amber color. Drank 1 glass over 45 minutes. Man was this good. Nose shows sweet raisins, creme brule, caramelized pecans, vanilla. The palate has a nice concentration with sweet raisiny fruit, creme brule, molasses, caramel, unctuous. Long tantalizing finish that begs for another sip.
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The wine is totally brown colored in the body, like a Madeira; opaque. Similar to my last tasting almost two years ago. Aromas and flavors of caramel, dates, molasses, toffee, sweet plumbs, apricot, almond. Highly viscous - like motor oil, but tastes a whole lot better. Big, big, rich, highly concentrated and intense. Sweet decadence of Solera; grape alcohol added. A long, extended velvety and sweet finish.
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I can see why many find this enjoyable, but generally too sweet for my taste. Strong notes of raisin, brown sugar, caramel and fig with a viscous mouth feel. Long finish and holds the heat from the alcohol well. I could enjoy a small glass on occasion if offered with the right dessert or cheese plate.
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I had promised myself that I would try to make these bottles of Solera last a year. Here it is only February and they are halfway gone. Why? The outstanding and unique rasiny delights of this dessert wine are simply irresistible to me. Nothing else like this in the world. So stoicism loses out to hedonism. The time to enjoy is ... Now!
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I have loved this wine in the past; tonight it was too sweet; perhaps food pairing(superbowl ribs, cocktail meatballs, etc), perhaps just an off bottle or night, but none of the pop in the mouth and tastes seemed simpler;
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Arômes d'amande et d'oxydation. Avec son 337g/l de sucre, ce vin sera excellent avec des amandes ou encore, servir sur de la crème glacée à la vanille....
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Liquid raisins. If you love luscious, sweet, sun-dried raisins -- and I do! -- that's what Solera is. It looks like liquid raisins, with a viscous brown-purple body and massive legs that hug the glass. On the nose, notes of prunes, plums, caramels and candied apricots emerge. On the palate, I am immediately struck by mouth-feel before flavor. It is unctuous, coating the tongue like molasses. The tastes begin with sweet raisins, then rich figs, and savory dates, followed by maple syrup, dark chocolate and pecan pie. The finish lasts literally for minutes.
The first time I experienced this extraordinary dessert wine was at The Palace Hotel in Madrid. Under stained glass ceilings, as musical glissandos poured from a harp, the waiter poured a small glass of Solera as a complimentary finish to an outstanding Spanish meal. I exclaimed my pleasure at the first sip, he nodded, smiled, and spoke these two words. "Solamente Solera." Only Solera. It is still true.
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Way too sweet for my taste. I won't rate this because its just not my style. However, it is GREAT on ice cream... Don't knock it til you've tried it....
Decent little desert wine, for sure not a liquid candy bar style port. Very thick, great balance. Has a nice medium sweet butterscotch, nutty front end... very subdued finish, kind of quits mid way through. All good tastes nothing offensive. Well worth the money, simple but tasty.
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It's much harder for me to enjoy these PXs now. For its style, though, it's certainly a great QPR and has good relative balance. Some complexity in the thick, rich and very sweet palate, it's not quite all figs, dates and sugar. I find one glass is now enough. Still, a fun bottle of wine to bring out at the end of the night, when your palate is shot and you need something this massive to make an impression! (B+)
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The nose shows some alcohol, a notion of figs, oil, and herbs. It smells thick, which I realize is a funny thing to say. The palate is indeed thick and sweet. Loaded with fresh figs, dark honey, and dates. Longest finish in a long time and could use a tad more acid but a delicious wine that would work with ice cream.
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Some golden oldies on a Tuesday night. (Il Corso.): This wine always delivers and is one of the best values around. Thick and sweet, but not cloying, with fig and molasses flavors dominating, but there's a core of raspberry fruit and hints of apricot that give it complexity and added dimension. A/A-.
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Still one of the best wine values ever. Unctuously sweet, thick as caramel, and a finish that goes on forever. Sharp butterscotch tones paired up nicely with a butter-laden apple strudel. Those who say it's too sweet should take some vitamins and grow a pair. ;-)
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Figgy pudding (or at least what I imagine figgy pudding must taste like). A bit cloying for my tastes, but very unique and a huge crowd pleaser. Most people have never had anything quite like this...
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93 served to special guests at special times after dinner; always a hit and never missess with its total enjoyment in flavor and its excellent balance of fullness and sweetness; always have a bottle of this in reserve...
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When I first opened it seemed out of balance, way to sweet with acid or complexity. After several months in fridge it developed a richness and more complete mouthfeel.
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Opened with grilled pineapple and vanilla ice cream dessert. Not a good pairing, and the score probably suffers for that here. Last had this seven years ago, and it has turned more towards the raisin and fig profile which no longer appeals to me. Very viscous with a port-like profile. Well made - just not for me anymore.
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CT Offline IV--Hill Country Edition; 5/18/2012-5/19/2012 (Austin / Texas Hill Country / Castleman Ranch): Drank with cigars. Sweet and smooth, great with cigars. Really fruity, and not low-alcohol, but still lots of fruit / aged sweet prunes, caramely tastes, and dark tastes that belied a long life ahead of it before the fruit disappeared. Great little wine! Not hugely complex or expensive. But still quite enjoyable.
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CT Texas IV - A Hill Country Treat; 5/18/2012-5/19/2012 (Austin, Texas): Served with cigars. Great nose of molasses, caramel, raisins, dates, and dried figs. On the palate, thick and rich with flavors that repeat the nose. Long finish but needs more acidity. Still a good match for cigars.
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Like dried figs in liquid form, delicious. Would be excellent with Stilton (not so good with chocolate). Quite different from the Don PX, which tastes more like liquid chocolate.
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tough to rate this wine. I served it to a group at a dinner party with a tiramisu. Guests either love it or hate it. Its incredibly sweet and thick. Caramel, raisin, molasses, maple syrup. Would be good drizzled over vanilla ice cream or with a strong chocolate dessert.
I loved it - very unique - my guests went strongly either way
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Dark mahogany, viscous. Sweet, nuts, raisins. Liquid raisin in the mouth, sweet, some balancing acidity, but mainly sugar, great dried fruit and caramel length. Long aftertaste.
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excellent after dinner drink with friends who will be always amazed by the full lush and sweet taste of this nectar from Spain; this should be a staple in everyone's wine cellar
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nose; toffee, creme brulee, and grade b maple syrup. palate; figs, burnt brown sugar, and dark chocolate. dominating and unctuous. very long finish. really quite lovely. a wine not to be missed.
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Really mellows out with each day in the fridge. I still can't drink more than 1.5 ounces at a time, but it is a great way to end the night. On the Palate, raisins fade to molasses and maple syrup. If you haven't tried it before, it will be an interesting and enjoyable experience.
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I cannot get over how thick/cloying this is. Easily the most viscous wine I've ever had, and it feels thicker in the mouth than it looks in the glass. Reminds me quite a bit of maple syrup in texture and flavor. Nose of molasses and prunes. Not terribly much complexity. I think I'll take other's suggestions and try pouring this over some ice cream or granola.
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I bought this bottle as an experiment and I'm glad that I did though I'm sure I will not drink this type of wine regularly. The color is golden brown. It smells like raisins and prunes and burns my nose a bit when I breathe it in deeply. It's very thick not quite like syrup, but heavier than other desert wines and sticky! The flavors are sweet: heavy with raisin and prune. There a long finish that hints of oxidation and sherry and leaves a sweet layer in your mouth. The texture is off-putting to me and I'd like the flavors to be more complex, but as another tasting note suggested, over vanilla ice cream it's the best. I just tried it to make sure it was good to serve for guests and it's amazing.
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Outstanding. Well balanced, not overly sweet. Perfect pair for the Mascarpone Fig Tart with Pecan Cookie Crust after Thanksgiving dinner, which echoed the fig and nutty notes from the sherry.
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This is such a fun wine....the perfect match with grilled whole grain bread with cream cheese topped with The Girl and the Fig "Nana Mae's Gravenstein apple, raisin & fig mostarda"...drizzled with lavender honey....AMAZING with the wine! This is a freak of a wine..motor oil viscosity, yet not overly cloying. Wonderful fig, prune, plum fruit....maple syrup, toffee, orange marmalade, persimmon pudding spice, exotic wood....all creamy, rich, and intoxicating. Cool stuff!
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Purchased in '06 or '07, this older version of NV Solera seems to be growing more in oxidative and caramel properties, but not in a bad way. Deep brown, approaching black in the center, with a smoky, sweet, caramel nose. Nearly the density of molasses, sweet brown sugar, nuts, caramel, coffee and chocolate notes. Sweet but not cloying, long, long finish and not much acidity left to speak of. This begs the question will it start to drop off into a cloying, flaccid mess sooner than later?
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Impressionnant! Cela doit faire une dizaine de fois que je bois ce petit Alvear à quelque vingt dollars et il est sublime! Allez-en acheter si vous aimez le style, je vous en conjure!
Nez renversant sur les raisins secs (et c'est flagrant mes amis!), odeur de grillé, peut-être même de rancio. N'oublions pas que ces vins sont oxydés exposant mille! En bouche, gras, complexe, fabuleux! Encore une fois les raisins secs, les notes grillées, tout y est! La finale est interminable...
Sublime!!
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Nose is dried plum and almond, with a very light overtone of chocolate toffee (like a Riesen candy). The flavor is very raisin, with caramel, hazelnut, and a touch of real maple syrup (not Log Cabin or Mrs Butterworth's; the good stuff). Thick, very sweet, and completely delicious!
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Mild molasses, caramel, toffee, sweet plumbs, almond, apricot. Big and rich - the whole ball of wax for sweet decadence. Nice long finish. Good for after dinner desert or as an aperitif. If you want, put it on your pancake on Saturday morning!
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nose; toffee, creme brulee, and grade b maple syrup. palate; figs, burnt brown sugar, and dark chocolate. dominating and unctuous. very long finish. really quite lovely. a wine not to be missed.
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Medium brown with a hint of yellow in colour. Very intriguing nose of plums rather than prunes, caramel, almonds maybe even some maple syrup, but the palate is light and balanced. Very hard to compare to anything else. Very classy!
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Cream brulee, plenty of carmel. Sweet but not enough to make it cloying. Maybe just a bit one-dimensional but remarkably well-preserved at this point. Chocolate, coffee and hints of orange peel on the nose.
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"Non-Baller" Wines, Take 4: i won't get into the discussion of whether i rate dessert wines higher right now... but let me just say that i really liked this. the color is like dark rum and the aromas of caramel, quince and prunes explode from the glass. its like melted wax on the palate. rich and gushing with flavors of quince, peanut brittle and caramel-covered raisins.
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I really should avoid wines that Parker gives high scores too. So over the top it's ridiculous. This is fruity maple syrup. The bottle says you can pour it over ice cream (not kidding) and I bet that works. Drinking it buy itself, seizure-inducing. No one in our group of 8 liked this.
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Rich comforting nose of Christmas caramel dark roasted mocha with cinnamon and lots of sweet spice. Excellent mouthfeel of toffee richness. Shiny mahogany in a classically decorated office with a stick of sticky dates and chocolate flavputed cigar. This is great stuff.
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Friday Night Wines: Lots of raisons and dates on the nose and powerful palate. Very viscous and sweet, although it did finish a tad drier than it started. Very unique as always, and a fun way to end the evening (A-).
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Brown, like Coca-Cola or motor oil, very viscous liquid. Intense flavour of raisins and rum-raisin. Thick and very concentrated on the palate, sweet and long-lasting. Amost overhwelming, and one glass is more than enough. Really delicious with vanilla ice-cream, and even better as a topping ON the ice cream.
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Deep brown center with tawny rims and high viscosity, this wine looked classic. While quite nice right out of the gate, this wine evolved nicely with a couple hours of air. The high intensity nose was rather sweet featuring plums, dates, brown sugar, chocolate, and tobacco.
In the mouth it was lush and rich with decent acidity and very good length. The texture is quite thick, almost like motor oil. While this wine is a little hot for my taste, it is an enjoyable.
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Well what can you say about this wine. It is incredibly concentrated but still has somewhat of a balance (I can easily imagine that many people would disagree though). Sweet as hell but I just love it (and it's my grandma's year of birth), the plus stands for the fact that when I'm in the mood for stuff like this I give it a 95-96 points score
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Beautifully developed wine! Surprisingly it's not as sweet as I expected, that means beautifully balanced! Love this juice, maybe the best value for money in Spanish sweet wines! No, definitely the best value for money in Spanish sweet wine! (BTW Parker rates this 96 points)
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Really fun, interesting wine. It's a 'sticky' and not quite to my taste compared to something like a vintage port or a Sauternes, which are a bit less sticky; you almost need a spoon for this ;-) Still, an interesting after-dinner diversion.
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100% Pedro Ximenez with only 16% alcohol. 4 years of age on this bottle of 80+ year old Solera. Color of aged cola – not particularly welcoming. Viscous – richly coating both the glass and mouth. Nose explodes with flavors of dried raisins and caramel. Big/rich/viscous palate: raisin, chewy figs, and chocolate flavors. Continues onto the long finish. Exquisite QPR – no dessert wine comes close to this for the price! Drank over the course of four nights – this also went perfectly over a scoop of plain vanilla ice cream with a dash of cinnamon (thanks to CellerTracker tasters for the fantastic pairing suggestion). Outstanding!
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Raisins, figs, some nuttiness. Rich, dark caramel colored. This bottle wasn't as complex as the previous one about 18 months ago, before I began tracking my cellar here. I had a case of these and gave half of them away as gifts and got a 'thank you very much' phone call on every one. As with port, I like a small glass of this before bedtime. A bottle lasts a full week, which makes for an outstanding QPR.
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Obscure Spanish Regions (Fort Collins, CO): Liquid figs and raisins. Somewhat port-like with maple syrup, chocolate, pruny but with great acidity. Mind-blowing over homemade vanilla custard.
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Blind Tasting (Edina Country Club): Straight forward sweet offering. Brown sugar and too much sweet on the palate for me. Not balanced overall with some heat. Not my style.
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Dennis Lock's Birthday (Charcoal Grill on the Hill, Kew): Colour and consistency of motor oil. One guest announced 'death by raisins' - a pretty good summary. Apart from raisins, the nose showed christmas cake and madera and a bit of orange peel. The palette revealed a thick unctuous syrup of toast, olives, raisins and chocolate. Spectacular.
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Pinot Noir Tasting (My place): Dark motor oil in consistency and color. I was surprised to find the bottle was clear glass after I poured it. The nose had date and fig. The palate had some marmelade to add acidity to the flavors present on the nose. The finish went on for 3 - 5 minutes
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No real formal notes taken as this wine was opened to pair with some cigars but everyone really loved it. Raisins and figs for days on the nose with a sweet core of brown sugar, molasses and caramel on the palate. Long, lingering finish. Outstanding for the price.
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Dinner With the Boys (Marblehead, MA): Shows dark amber, almost chocolate brown. Aromas of brown sugar, molasses, cloves, raisins, and prunes dominate, but are not overpowering. The palate shows more raisins with molasses and other dried fruits. This was rather one-dimensional, but that one dimension was absolutely delicious. The finish is super long.
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this wine is truly unique; it gives the sense of expanding in your mouth, evolving through layers of luscious fruit to a foundation of toasty raisin; its high viscosity adds to the long finish, which includes notes of plum and cassis
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finished the half bottle with my entire family(this dessert wine was so outstanding wish i had a smaller family!). What a spectacular wine. As my younger son stated, you could pour this over pancakes.
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Deep amber color. I'm no sherry expert and it can be tough for me to pick out the nuances in such a sweet sticky wine, but I did love it. Raisinettes, caramel, toffee, burnt orange, semi-sweet chocolate. The most full body and a finish that lasted twenty minutes or more.
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This was not as enjoyable as i thought it might be based on the CT score. Smells of raisons and brown sugar and tastes the same. I think I'll sell my remaining bottles. Must have been a Gragiste offer because I don't remember buying these.
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Dark, dark viscous amber in the glass. Burnt toffee, orange peel and caramel on the nose. Full bodied with a chocolaty taste. Drank only half the bottle and drank the rest over a week, was still going strong on day 8 but it had become a bit more syrupy.
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Even though I have had this NV wine for about 4 years, it still tastes fresh and vibrant. Orange peel, molasses and baked, sweet raisin nose that I remember from childhood but am having a hard time fully placing. Was it mom's rice pudding (with raisins) baking or something else? Anyhow, very vibrant, creamy, chocolate flavors, quite sweet but not cloying. Viscous and mouth-coating with a finish that goes on and on. Beautiful and this bottling has plenty of life left. Not showing any oxidation, fading or age even though the original solera was presumably vintage 1927. In this case, the critics nailed it.
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Much sweeter than expected - lots of prunes, honey, and toffee. I loved the viscosity of the wine - like sweet motor oil. However, I didn't like this nearly as much as a 79 Don PX Gran Reserva that I had. I definitely prefer the drier style.
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WOW! Deep Amber in color. Bursting with raisins, prunes and toffee on the nose. On the palate on the attack are raisins, prunes with underpinnings of dates and figs which transition to maple syrup, honey and hints of dried Christmas cake fruits. It has a long finish that lets you enjoy it for 1 to 2 minutes without being overbearing or in your face. Excellent mouth feel with “just right” viscosity for my tastes. Comparing to Port, this has really integrated the alcohol well with a touch of heat on the backend but in right refined balance. Pared will with a light chocolate cake. Will definitely get more.
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Big fig, vanilla, and toffee nose. In your face fig and vanilla upfront, with both fighting it out on the long long finish, with a little almond as well. A wine to thoughtfully sip, not drink. Could use a touch more acidity.
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Raisins, prunes, oak, vanilla, figs, and roasted almonds show super rich on the nose and palate. Sits like a melted marshmellow on your palate, thick, sticky and once there it doesn't let go. SUPER sweet. The finish hangs for a very long time, easily in the 40-60 second range, and evolves nicely throughout the experience. I really like this stuff, it is hard to drink a lot of but every once in a while this is a special treat.
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Some certain high alcohol coming through, but also nice plums, raisins, and other dried fruits. VERY THICK on the palate... it's almost like drinking straight maple syrup in texture. Tastes creamy with more dark dried fruits on the palate. Amazing texture. Creamy on the finish, showing some raisins. Tasty stuff, but not something I'd want to drink very often.
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Not a very pretty color - light, transparent caramel brown - like a glass of cola with some melted ice cubes. Super viscous, almost syrupy, in the glass, with a remarkable cascade upon swirling. A wealth of aromas and flavors are present, but seem slightly out of focus - caramel, molasses, concentrated prune and fig, burnt sugar, maple, with some vanilla bean on the nose and mouth. The fine acidity carries the wine, but does not cut the wine, leading to such a broad expanse of overly sweetened flavors. However, the magnificent depth of flavor, super unctuous mouthfeel, and seemingly never-ending finish of the wine make it worthy of a fine dessert course. On the next cold autumn evening, invite some fiends over, light a fire in the fireplace, and pair this wine with a warm chestnut cake topped with a dollop of creme fraiche and a side of lemon peel.
Drink now. 92 -JRS
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My impression is very similar to that of hcampana below. Mahogany color with dark yellow tint around the edges. Nose is pure raisins, prune and molasses and the viscosity of the wine is crazy, like a thick oil slick on your palate. Loads of intense flavors and layers of sweetness with a long lingering finish make this wine a dessert on its own. Very impressive for the money.
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Dark brown with an amber rim. Powerful, complex nose with raisins, vanilla and dark burnt toffee. Rich viscous body although not at all cloying with crisp acidity. Mouth-coating, concentrated flavours of christmas cake, figs, toffee, prunes, candied fruits and brown sugar. Very long and very, very good.
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Had by the glass at Jean George's in New York City
Very dark amber color. The nose is exotic. Full of molasses, prunes and freshly squeezed sugar cane juice. With a viscocity akin to motor oil, it is thick, unctuous and full of very sweet dried prunes. Excellent bargain for those with a sweet tooth.
Consumido por copa en el Restaurante Jean Georges en Nueva York
Color ámbar obscuro. La nariz es exótica. Llena de remolacha, ciruela pasa y jugo de caña recién molido. Con una viscocidad similar a la del aceite de motor, untuosidad y lleno de ciruela pasa muy dulce. Una ganga para quienes disfrutan de los vinos muy dulces.
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Copper color with nose of nuts, caramel, raisins. Only took two drinks but was tasty nonetheless. Tim kept getting an anise flavor that seemed to be lurking in the background. Nice finish to a great night.
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Almost a black color. The nose was nutty with burnt caramel and raisiny notes. The palate was consistent with the nose, but in addition I was blown away by some awesome black licorice flavors. Huge and thick mouthfeel. If you got any of this on your lips, you were doomed to be licking them for quite a while. I loved the finish. My wife and I tried a PX a long time ago, and neither of us cared for it back then. Happy to see that my palate has evolved since those early days. This was great - and I need to try more of these. I probably shouldn't have had the 2nd glass, but it was hard to resist.
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Beautiful dark brown color. Smells exactly like prune juice with chocolate syrup and just a hint of nuts. The palate is very concentrated with prunes that transition to chocolate and a touch of vanilla and walnuts. Some very nice acidity balances out the heavy sugar on the backend. Beautiful pedro ximenez and great QPR.
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A tough one to score, since I'm not into the style (I'm more of a fan of unfortified Sauternes-style dessert wines). For what it is, it's one of the best I've had. Very interesting color: brown, with no redness. Cloyingly sweet, to be sure, and full of raisins, prunes and figs. Still, there's none of that Port-y weirdness on the finish that turns me off, and the alcohol level is relatively restrained at 16%. Given the score, I can't necessarily recommend it as a QPR wine, but just for the sheer interest, I definitely don't regret picking up a bottle. At $20, it's a safe experiment. I can't wait to try the leftovers over ice cream!
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This time around the wine was outstanding: rich, viscous, complex, and long. The color was deep yellow brown. The nose was full of honey, nuts, caramel and baking spice. The palate was as expressive as the nose with the addition of great cutting acidity.
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Blackish. Raisins, prunes and walnuts. Great flavours, sweet and salty but somehow dry in the finish. At this point I probably didn't need anymore to drink but what the hell.
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Starting a "new" tasting group (slave2thevine's house): Tasted again...with no real changes since the last time...accept a more pronounced cloying sweetness to this wine. If you have it drink it up. If I have this again it will be over vanilla ice cream or on a desert to add the fig and rasin component to the dish...
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Okay, so as you can see the ratings are all over the place (typical Cellar Tracker nonsense), from 60 to 98. This is a unique dessert wine and you cannot rationally compare it with your favorite French Bordeaux. It is a sweet, Spanish fortified white wine with a very interesting flavor, including the taste of raisins. I really enjoyed it as an occasional treat for not much money. A once or twice a year kind of thing.
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Slave2theVine's note is precisely on target. Thick heavy brown with full+ body that clings to the glass. Nose and taste replete with raisins, figs, dates, burnt sugar/caramel, maple. Settles into the tongue like syrup in a very sweet but somehow still delicious presentation of dried dark fruits, caramel and maple. Superlong finish that turns to just a hint of tobacco at the very tail end. Acidity very low, so there is nothing to rescue the tongue from the sugar blitz. A unique experience everyone should try at least once given the history and pedigree. Outstanding QPR at 16.
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This was just fantastic. Even my wife enjoyed the smooth flavors of raisins, maple, and caramel. This wine has a nice long finish. I think this is a great dessert wine for under $20.
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Unctuously textured, with dates, raisins, figs, and mulling spices. Has outstanding concentration, but is just a touch flabby for my tastes -- the lesser of two bottles. Shows some signs of past seepage, which could indicate that the wine was exposed to excess heat during transit. This would explain the variation and the flabbiness. Still, a lovely wine.
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Very thick and sweet - not 100% my cup of tea but nice for sipping after dinner. Flavors of raisins, caramel, orange, chocolate, coffee, almonds, maple. Nice.
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This wine is not getting better with time...that is for sure. it's still smooth and impressive, but there is less complex notes on the nose as fig, cacao, and rasins dominate the nose when breathing the wine in. In the mouth it feels much more thick and unctuous than the past few times I've had this. Fig and baked rasin spice cake are the most obvious flavors. The finish is mouth coating and leaves me thinking of my tongue as if it were a stretch of oil-slicked road. This is still good...but not something I see improving. If I had more, I would be drinking it soon...
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This is an excellent after dinner wine. It is mind blowing that this wine is still available at such a low price after 80 years! The wine boasts a dark brownr color as well as an extraordinary nose of creme brulee, liquefied nuts, marmalade, and maple syrup. Huge and viscous, yet neither cloyingly sweet nor heavy, it is a profound effort priced unbelievably low.
it combines very will with a chocolate dessert or strong cheese (Stilton for example).
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Not at all what I was expecting as I was told this was a sherry. I assumed it would be a dry, light on the palate 'fino' and instead....good Lord....an immediate nose of black tobacco (which causes one to pause, ponder the implications) then a thick and viscous wave of raisins, prunes, maple sap and caramel snaps you out of your thoughts. Minutes later you find a ring of drying sweet sap around your lips and you make a move for another sip....and I mean sip....it's impossible to quaff this. It has a depth and complexity I never expected to encounter in a stereotype "sherry" and of course calling it sherry is a misnomer. It's from Montilla-Moriles.
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Nice med. brown color with almost no nose. Thick and viscus almost like maple syrup. The flavors run in the honey and nut range with an excellent long finish. This would be better poured over ice or served over Ice Cream.
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(16% vol) The colour of dark caramelised sugar; nose and palate of prunes and caramelised sugar. Too sweet for my taste and lacking dimension. I had a more favourable experience several years ago but apparently my tastes have changed. I will try it poured on vanilla ice cream or maybe experiment with it in egg nog.
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Drinking very fine right now, a riot of flavors with an overall sweet impression. On the nose is carmelized sugar, stopped just short of burning. Freshly peeled orange and cedar/cigar box odors also come across. The wine is sweet, not argument, but without being cloying, especially when served a tad on the cold side. Orange peel, caramel, raw sugar all compete. Nice for the money.
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All aboard the raisin train. Smells like raisin. Very thick & sweet. Raisin across the mid palate & on the finish with some other hints of other flavor mixed in, more like a raisin pie than nutty. Long finish of, you guessed it, raisin. Not sure I detected any kind of acidity to balance out the syrup-sweet raisin flavor. Liked it fine. Certainly something to try & seemed to be good quality stuff, but not my cup of tea. I'll leave it up to the raisin wine fans to rate. Did drink it over a number or weeks and the quality was consistent the entire time.
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Color: The 2 years (to the day!) since I last opened a bottle of this has brought this even darker deep caramel color Very dense and viscous, like motor oil. Nose: Very alcoholic on the nose, which is pretty overwhelming, but then I smell raisins, molasses, perhaps some rum extract? On the palate: Raisins and prunes for days. Heavy, mouth-coating texture. This is sipping wine. Quite sweet, but acidity to back it up. The midpalate, while continuing to be dominated by raisins and prunes, also introduces some nuts and a little coffee or perhaps strong tea with lots of honey. Dates are also very prominent. The finish is long and lip-smacking, and continues the same flavor profile, while accentuating the dates. Nice!
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This is a DENSE wine! Inviting nose of molasses, walnut and raisin. Pretty strong heat on the nose, which is trying to pull my focus. The raisin flavor definitely carries through on the palate. There's tobacco and dates on the finish, which offer a nice change from the raisin parade. Overall, a quite delicious wine, but I find myself wishing for even more dimension. Salud!
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This is such a unique experience that putting it to words is a little hard. It smells like an antique store as must, dust, and aged wood seep into your nostrils. In the mouth it's thick, and mouth coating as flavors of raisins, prunes, anise, and there is a bit of heat on the back end. This is an outstanding example of what to expect from Pedro Ximénez. However, it is not the wine I remember from last year. If you have multiple bottles you may want to try one now....
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Raisins, prunes. Thick, syrupy. Very very high alcohol. Not at all my cup of tea but I don't drink anything like this normally. Prefer tawny, vintage ports and sauternes.
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The most raisiny wine I've ever had. Viscous raisin and prune juice with nuts, honey, and cooked orange peel. What I like about this wine, as opposed to a lot of similar dessert wines, is that the flavor profile is round and elegant. I'm not sure this wine is much better than some somewhat similar, but perhaps even more profound (I think) and cheap, amontillados and olorosos, which the world seems to have dismissed without cause.
I've been drinking this for a week now and I enjoy it more every time. The flavor profile remains the same, but I believe it brightens up with aeration (should buy a fresh bottle to compare). I've bumped it up twice, from 91 to 92 to 95. Spectacular value. WA 96.
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Popped and poured. Raisin, spice, maple syrup, orange marmalade on the nose. On the palate thick viscous rum raisin, mincemeat, plum pudding. Chewy chewy chewy. Long finish. Time to buy more. Great bargain.
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96 points, Robert Parker. I cannot see this at all, but then again - this is the first and only sweet sherry I've had.
Opalescent black-brown in the glass, this wine stinks of rubbing alcohol and artificial coffee - reminding me more of a liquor like tequila or rum, than a wine. At 16%, I'm disappointed it can't hold the alcohol as well as some Mollydooker's I've had at that ABV. My nose hurt, even though it was chilled. In the mouth the sherry was extremely cough-syrupy, unctuously sweet, with hints of dates and figs, but I can't call it rich because it was so damn rubbing-alcohol-like.
This may be great as part of a mixed drink, or cooked in some dessert, but it absolutely cannot stand to be sipped alone (for my palate).
This needs several hours in the glass decanting before its ready. Tasted even better the second and third day after opening. Beautiful nose of raisin, plum, and wood. Extremely viscous and chewy. Layers upon layers of rich, sweet nectar. One of the best QPRs for a dessert wine I've ever seen
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Sickly thick and sweet. One dimensional nose of raisins. One dimensional palate.....raisins.....and for the quickly fading finish.....raisins. Put it on ice-cream, that is, if you like, you guessed it, RAISINS.
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I so do not get why eBob gave this 96. Once again it tastes like ipecac syrup and bad memories of boarding school. I guess if you like thick fig sweet juice with viscose density this is for you. My mother said" les gouts et les couleurs ne se discutent pas !
I'm told it's fabulous on ice cream. I'll take butterscotch.
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CSCA: amber with black tints; like a thick sauternes; nice pretty nose of caramel, bitter choc., prunes, nutty nuts; mth was smooth, very sweet, good bal, mirrors nose, very nice flavor, clean, good fin! Wow! Surprised at this. pretty good.
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Perhaps this is downsiding a bit. Flavors of cream, cooked raisin, molasses but also a kind of nasty bug spray quality I do not remember from other bottles. Some type of aldehyde, ketone or other volatile that has taken up a bit of residence in the wine. I may have drunk it just a tad warm which would exacerbate volatile components (right out of a 55F cellar) but still, I thought it was not nearly as good as previous.
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Brownish color of root beer. Smells like Gran Marnier- burnt orange rind with soaked redwood is what comes to mind. Thick and sweet with maple and walnut and orange flavors. Finish reveals some mixed nuts. Certainly a 90+
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What a nose! Raisins, toffee, mollasis. Very rich and sweet. Cloyingly so. Too sweet for me but I'll take the advice of others and pour over ice cream next time. That might work very well.
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After giving our first bottle a 75 and our second bottle a 74... and then giving away a third bottle... (see other reviews on this site) i opened another one for all the relatives at Christmas because it meant I would not have to drink it.
My wife took a sip and said, "Hey this time it is good! Here try it." I scrunched up my nose, took a sip and swallowed... "Oh my, it is good this time." I took another sip... "Really good." "yes," she said "Really, really Good." "I guess we should stop giving it away." I said.
So one bottle of three... ratings 75,74,92. Let's see what the next one brings. Wine, what an adventure.
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Great dessert sherry. Very concentrated nose, thick and sweet with tastes of figs, dates, honey, caramel and some coffee on the aftertaste palate. Looking forward to opening the other bottle.
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This had a stunning nose: toffee, figs, raisins and nuts. Tons of flavors of caramel, figs with a hint of orange. The finish just went on and on. Unfortunately it was just too cloyingly sweet for me. The first sip gave me the shudders! Its hard to rate. Not my cup of tea, but it is certainly complex and well crafted.
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Dinner with Friends (Our Place): Enjoyed over several weeks. Tremendous concentration and viscosity on the palate. Sweet liquid figs with nuts and spice. Totally delicious and a bargain.
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Drank over 3 or 4 weeks (out of the fridge) before I started to notice it going downhill. Far too sweet for me. Syrupy -- this may go great on pancakes. plums, and raisins - lots of raisins, on top of the maple syrup. Tried once at room temp, and seemed pretty much the same flavors as cold. I believe I enjoyed it more cold. Wasn't positive how it was intended to be drank.
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Sweet prunes, molasses, brown sugar and just a tiny bit of roast nuts. This is a very syrupy wine and there is plenty of sugar, but it is not cloying. If you do not like sweet desert wines, this is not for you. It does not have the sharpness of botrytis or the bracing acidity of an eiswein. It's pure hedonistic sweet and creamyness. Very easy to drink. Is this sherry? There seems to be some dispute. RMP says yes in his review. It's from Montilla rather than Jerez, which under the new EU rules may make it illegal for me to even use the word sharry in the same sentence. This may be the best bargain in desert wines, available at under $30 per bottle and with a screw cap, it lasts and lasts.
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Opened this wine at the end of Thanksgiving Dinner. Worked well with Pumpkin Pie considering the spice involved. Definitely cloying and not really meant to be drunk on it's own due to PX's typical lack of acidity and thick viscosity. Everyone says to try over vanilla ice cream or on the rocks with a bit of club soda. I must do so.
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This is my first Sherry. And somehow connected with 1927 - egads. 96 pts robert parker yikes – so I tread very carefully. Syrupy in consistency, feeling almost as if an oil frigate hit a bridge in my mouth. Oh the sugar, oh the sweet. Not at all unpleasant, yet a part of me wonders how this is different from downing cod liver oil. Carmel flavors and such, etc and so on. 96 points from RP means that I haven’t the first clue about Sherries or vice versa – but most certainly the former.
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I must be missing something. I'll try harder next time, honest. And there will be a next time because we bought a whole frigging case. What a mistake. Give me a nice 1952 Neiport any day. I'd trade my whole case for one bottle of... Pepsi... er... I mean something better but with alcohol. So, I guess, Pepsi and rum. That would be better.
This was its usually flamboyant self. Intense nose of prunes, raisins and figs. Unreal viscocity and full body and some of the most intense flavors in any wine you can taste. This was a hit with everyone.
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Prunes, I swear i was drinking a prune. Did somebody just squeeze a prune? It tastes just like a liquid prune. Oh, i guess that is called prune juice. Drink this and you will be regular.
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A wonderful caramel/burnt sugar nose and lush creme brulee flavours with a hint of raisins. This was certainly a delicious wine but I thought it lacking in complexity somewhat - though we did drink it in one sitting so not sure whether it might improve on the second day.
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Yum.....not had this in quite a while, but it seems only to have improved over the last year with an even further concentration of those liquified fruits....stellar.
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we recently had the N.V. R.L. Buller & Son Calliope Rare Tokay (Parker 100pts)...this wine kicks its arse...98pts ...giddy up!..and we like the raisons...
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beautiful color of dark amber/sienna. as expected nose (and palate) are full of raisins. but there are some spices and cedar underneath. i did not feel that the raisins were overwhelming - maybe because we had this with sunken chocolate cakes and espresso ice cream. very nice thick, unctuous texture. finish was nice and smooth.
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Not sure about this one. Yes the wine making is great, the wine deep rich, swweeeeeeet as can be imagined. Nice on ice cream, added to rasberry drip, but this may be over done. I don't know this style, but would prefer something a bit less extracted/concentrated. Ditto on all the others palate notes. This is a great wine, but hard to get past the concentraction.
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Consistent with previous bottle. Poured this over butter pecan ice cream. Would have rated this 92-93, but with the ice cream it's getting a 94. Yummy.
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Raisins ahoy! Wow, very very raisiny ... a nice complex albeit almost sickly sweet nose, and extremely unctuous in the glass and on the palate. This stuff will coat everything it touches - very very thick and syrupy! RP96 seems a touch high, but I don't have that much experience with sherry. The complexity, while there, is severely masked by the raisin nose/flavor.
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Just as overwhelming as the last tasting. The most astute comments concerning this wine are those observing that it is a dessert in itself, not a dessert wine. Notes of molasses, brown sugar, raisins, and caramel are not only present; they overwhelm. This wine should last forever. Drink and enjoy when you are are the mood for something rich and decadent.
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In comparison to other Pedro Ximenez wines I've had, this was much smoother around the edges, and more refined. Classic burlap bag, prunes, raisin, and sherry-like, musty flavors. Beautiful rich, brownish red color. Wonderfully candy nose. This would have been perfect with mince-meat pie and vanilla ice-cream. Comfort food. Thanks to James & Juli for sharing.
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My second bottle of this sherry was shared with a crazed feminist who didn't know anything about wine and thus poured each of us a tall glass. Too much! This should be enjoyed in thimble-sized drams. It seemed too sweet and raisiny this time around. Maybe it's the unpleasant memory of the companion that mars the recollection of the wine. I'll try it again.
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Rich, sweet maple syrup with white peaches, toffee, hazelnuts, figs, and caramel. Thick and cloying. I really enjoyed the first glass. I couldn't make it through the second.
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Tawny sienna color. Pours like syrup. Both the nose and flavor are raisin, raisin and raisin! Extraordinarily sweet and sticky, with long-lasting vanilla oakiness after the initial waves of raisin. Did I mention that it tastes like raisin? Raisin.
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Deep tawny. Molasses, honey, figs, baking spices, and coffee on the plush nose. Sweet and luscious flavors bring to mind apple pie. Good acids and restrained alcohol make this a joyful sticky, albeit one to consume in small sips.
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Birthday Dinner #2 w/ basecadet & mimik (Home): Brown colour. Aromas of walnuts, pecans, caramel, salt, chocolate, dates, and raisins. Full-bodied, unctuous, with coffee, molasses and nuts on the palate. Moderate-long finish that follows from the palate.
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Either my tastes have changed (quite possible) or this bottle is rather different from the one I had a year ago. Now it tastes just too sweet and cloying. Still very nice, but better for ice cream than on its own.
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Excellent. Dark amber, like maple syrup. Very heavy, like maple syrup. Rich, very sweet without being cloying. Raisins, figs, nuts, toffee, coffee. Outstanding desert wine.
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Mind bending! Given the ridiculously low price this has to be one of the best values for an antique wine ....ever. Given this...why didn't I buy 5 cases of this amazing gem? Stupidity rains supreme.
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Incredible. Thick as maple syrup with a strong fig and caramel nose. Sweet as sugar in the mouth with a finish of maple candy. Not a dessert wine; but a sipping wine meant to be the dessert itself. A bit heavy, but that's how a good dessert should be!
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PRIORATO (GARDÊNIA): Nota de memória. Vinho licoroso, bastante doce e totalmente oxidado. Aromas marcados pela ameixa em compota, tamarindo e frutas secas. Na boca untuoso, melado e com bastante complexidade. Infindavel persistencia. Excelente/Excepcional.
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Priorato (Gardênia): Aromas intensos, lembrando cognac, ameixa preta, figo, frutas secas e tamarindo. Na boca, textura muito untuosa, praticamente uma espécie de azeite doce. Bastante açúcar residual e pouca acidez. Destaca-se pela enorme complexidade e persistência interminável. Uma garrafa (375ml) é suficiente para 6 a 8 pessoas. A combinação do dulçor com baixa acidez acaba tornando o vinho enjoativo, se bebido em maior quantidade. E.
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This is a thick, rich, unctuous, fig scented syrup. The nose is deep and everlasting. Wonderful with blue cheese but cloyingly sweet. A glass is just enough. A bit more acidity would have earned it a couple of more points.
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This a rich thick desert wine with aromas nuts, carmel, and raisins. Thick and unctuous this was definitely an interesting beast. Tastes like and sweet liquid raisin. Don't even dare pair this with food of any kind--it demands attention on its own.
Only drank half of this and it will be interesting to revisit in a week or two.
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Mahogany brown; sweet with notes of figs, raisins, dates, molasses, chocolate--similar in ways to a port. 16% alcohol. The acid is somewhat hidden behind the sweetness, but if you really look, you can find it. It's got a long, strong finish, but can get a little mediciny if you let it linger too long in the mouth.
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Powerful, hot nose of raisins, prunes, and burnt sugar. Tastes the same, with some viscous honey mixed in to boot. High alcohol (Hi, Alcohol!), but amazingly smooth, forgiving finish. Encourages repeat sips. Tawny port's soulful cousin.
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Nose of dried apricots, orange peel and marmalade. The wine is very viscous, coating the mouth nicely. Flavors of chocolate, molasses, Peets French Roast, very sweet raisins. A lot of sweetness here but manages not to be cloying, only just.
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Thick, rich and viscously consuming in the mouth, without being cloyingly sweet. The finish is not as strong as the introduction would suggest, but this is a great end-of-the-evening wine. Have 3oz to 4oz and then go to sleep!
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Crushed roasted nuts with caramel on the nose. Thick and sweet with coffee notes. Somehow I like it even though its so sweet.
Week in the fridge has caused this to become closer to a traditional 'motor oil' PX. Less unctous and sugary. Bit more coffee. Acidity picks up some. But still strongly sweet with roasted nuts and caramel.
Same as above two weeks later in fridge. Nice treat to have around.
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Extremly good and interesting. And it is remarkeble that you can get such high quality for this low price. Color (10) like motoroil Nose (27) Figs and prunes in brandy together with some chocolate. Palate (45) What a heavy and powerful dessert wine. You could ask for some more acid iot. live up to this body and sweetness. Balance (7)
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Wow! This stuff was like pancake syrup. I should have gone out and gotten pancakes. Honeyed, nutty, caramelly, and good but not ethereal. Maybe it’s just not my thing.
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This was consumed a little quickly for my tastes. Motor oil viscosity. Rich and thick with prunes, toffee and some orange peel. Would've liked to savor over a few more hours.
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Tanto no nariz como na boca presença intensa de ameixa, caramelo e tamarindo. Extremamente doce mas sem ser enjoativo. Muito viscoso e com longo final. Excelente.
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Rich and overpowering. Strong notes of raisins/dates predominate. Maple syrup; caramel; molasses; pecans. The sherry is noticible. It is a dessert in itself. I'm glad I got a case of this. I know I'll enjoy it for years to come.
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Can't really add to what has already been said about this wonderful wine. Brown sugar, nuts, rasins, etc. just a great wine that was WOTN for most that tried it.
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My first experience with a wine of this type. This wine exhibited a rich maple syrup brown color with caramel tinges. On the nose, there was a little heat but the huge raisin aromas would quickly cover that up followed by traces of brown sugar, cinnamon and hints of fig. On the palate, this wine coated my palate with globs of honeyed raisins, caramel, figs with hints of almonds and vanilla on the tremendously rich finish. Quite delicious and a good QPR. I still prefer in this price range, Yalumba Museum Muscat or Tokay as this was a little less complex than those bottlings. HS91
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Raisiny. Slightly nutty. Hints of Madeira. Sweet. Thick and syrupy. All not bad qualities. But unfortunately I couldn't shake the occasional medicinal undertones that kept surfacing. Too much like cough syrup? Rum?
Just not my cup of tea.
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VERY GOOD Nose is raisiny and viscus as you can almost smell the stickiness. This is the first wine EVER that I have said has a huge Raisin taste and yet I LOVED it. Raisin, Prune, Dates, and Almonds (nutty). Syrup, Vanilla, and old wolrd tasting. This tastes like they found it in a cellar in France from 1732 and I got to taste it.
I would give a 90, but I'm not a HUGE dessert fan but I could seriously get into this.
This would taste so great over home made vanilla ice cream.
I have since become a HUGE fan of dessert wine! - Edited 1/3/08
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Dinner w/ basecadet & steve8 (Home): Dark amber/brown colour. Aromas of fleur-de-sel, nuts, coffee, toffee. Full-bodied, viscous, rich, unctuous wine, showing replays from nose and dried figs. Long finish, 50+ seconds following through from the palate. Not as good as the 1971 Don PX, but still very good.
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Had a glass at a local restaurant. The viscosity of this is unreal. Very dark in color. Very complex nose showing chocolate, plums and caramel. There were a lot of other things going on in there as well. Very nice mouthfeel albeit a heavy mofo. Medium finish from what I remember.
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Drank some with Thanksgiving dinner with the family, they enjoyed it. And finished it off with Jo and Lindsey when they came over for pizza. Tasted even better then the last time I had it. Liquid golden raisins in maple syrup. Yum!
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WOW! Pure maple syrup, kicked-up! This is a freak of a wine! VERY rich with figs, apricot, plum, prune fruit....maple syrup, orange marmalade, toffee, intense spices(some heat), exotic woods....all very smooth and creamy, not at all to sweet or heavy. Extraordinary flavors....a dessert in itself!
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To be honest, this was my first PX, and I didn't know quite what to expect--so bear that in mind with my rating. Very thick and viscous, amber colored, like maple syrup only more reddish/amber. Taste is as others have noted, raisiny, caramelly, pruny. What other tasting notes didn't tell me is how strong a drink this is. I got a bit of a 'brandy-like' kick off of this, which was okay once I 'calibrated' for it, but just a note for the un-initiated: this is not just a sweet treat dessert wine like an eiswein, it's got some heat to it. The note listing it as an alternative to Harvey's gives you an idea. I have 8 more bottles (some intended for holiday gifting) so I'll have opportunity to post more notes in the future.
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May not be to everyone's taste, but I liked it. Color is dark amber/caramel. On the nose, toffee, raisin, and a hint of chocolate. The palate reveals viscous caramel, orange peel, raisin, and spice. One criticism would be not enough acidity to keep it balanced, but that is not the style.
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very nice - I can seee the overly raisiny comment many say about this, but a little breathing time in the glass quickly brought this aspect back down to a pleasant level, more a slight molasses and dark caramel. Do not use teh silly little apertif glasses with this one! A nice small real port gall, or just a smaller reddish style glass will let it breath and not concentrate the raisin character. A very nice change up from a Harvey's, with a much deeper and more complex character. But I do prefer the sweeter sherries over the dry sherries, and like vinsanto as well, so it may just be my tastes. .
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this is a great PX! It is tremendously dark and syrupy and has coffee and creme brulee on the palate. I enjoy this about as much as the Noe but cheaper price!
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Opened after dinner with Jo and Marc at our house. Dark, rich raisin-flavored syrup that went well over vanilla ice cream and also with chocolate truiffles.
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Thick like hot syrup, dark amber in color, suprising strong sherry/liqueur nose with maple syrup, brown sugar and oats but sweet and smooth on the palate with more hints of oats and caramel, long joyful finish
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My last bottle, and I'm not sure if they make this style anymore. I bought this about 4 years ago, but it was still great to drink. Very dark in color, with sweet, rich raison and fig notes. Quite different from the 'new' vintage dated Alvear PXs, smoother, less viscous, and a bit more complexity from the solera system used to make this NV version. I havew to buy some vanilla ice cream to finish the bottle off with!
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I took this over to my friend Mario's birthday dinner as he loves Pedro Ximenez sherries.
Beautiful brown and yallow color. Sweet nose of pure sugarcane molasses and honey. This was a hit with the ladies (especially Mario's wife). As I explained in the Yacochuya TN, it was way too hot and this is probably why I enjoyed this a lot less than the 2003 Alvear PX I drank with my tasting group last Thursday.
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No rating given, as I found this raisn syrup barely drinkable.
I found no creme brulee, liquefied nuts, marmalade, or maple syrup. If anything other than raisins came through, it was sugary, raisiny prunes. Viscous, yes, but we all found it heavy, cloying, and single-dimensioned.
I'm sure this wine has its place, and perhaps it is indeed well-made, but not to my tastes.
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First Sherry wine so not much to compare it to. I think Liquid Rasins is a pretty good description only I find it to be a bit nutty with a hint of Cough Syrup and an amazing nose that smells just as strong when the glass is empty as when it was full. The finish is a match for the nose... seems to last forever and VERY pleasant. Can't imagine drinking this with food... it most definately IS the dessert. Could be a tad less sweet but Ill happily drink it just like it is. Going to see how many bottles they have... whatever it is... I'll take them all!
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Wow! Thick and sticky, with a nose of burnt toffee, caramel and raisin. In the mouth, it is almost tooth-achingly sweet, but delicious. Very raisiny and rich. Very decadent. Could use a little something else to balance the sweetness, but it sure is yummy. Bet it would be good over vanilla ice cream.
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Appearance of motor oil in the glass --- dark brown, thick and nearly opaque. Nose breathes fig, raisins, honey and nutty notes. On the palate sweet and viscous with solid underlying acidity keeping things in balance. Loads of fig newton with maple syrup and candied nuts. Long fig-filled finish. Delicious over a five day period with no signs of decay. A nice accompaniment to vanilla ice cream.
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A bit more simple and cloying than what i was expecting.. QPR is certainly high here, but i have had other PX for just a few bucks more that had more complexity.
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Dark rich brown in color. The nose is restrained with faint wood and dry nuts making their way through. Huge acidity that balances the thickness on the palate. Not cloying in the least bit which is surprising for such a thick wine. In the mouth you find flavors that go on and on of maple syrup, honey, clove, faint cherries and this is jsut a start. Rich and well balanced, a great wine to start learning about PX with. 4/5
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16% abv. Wow, this is really, really sweet! In the glass, it looks like some kind of motor oil. If there was such a thing as raisin juice, this would be it - like prune juice with sugar. There are some nice high tones on the nose that appear again on the palate. My initial reaction is that this is very nice. The thickness reminds me of an SGN - it is that thick or thicker. The alchohol is pretty well hidden. As I am inexperienced with Sherry, I can't say much more.
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4th time I have had this wine. Prior notes on this wine are here. We paired this with the brownies and mini apple pies. Perhaps this was a little too sweet for these desserts. Superconcentrated and sweet. Thick viscous texture. We only drank half the bottle it was so rich and left the rest for JC and MLV to try later that weekend. I'm interested to hear how it held up. 92-93 points.
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Raisin juice! Sweet and sappy, with a rich and haughty nose of prune and nut. Delicious dessert wine, especially nice and cold. My girlfriend and I thought of a bread pudding recipe we've made that would accompany this very well. May be a little over the top with its intensity, but delivers an elegant display of brute trail mix scents and a long syrupy finish.
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i've had three bottles so far and i can say this is absolutely one of my favorite dessert wines. needs merely a touch more acidity and a tad less sweetness to be utterly perfect. what a steal.
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Nose of raisins, walnuts, and heavy alcohol. Palate of raisined fruits and nuts. The gripping and sharp acidity did well to balance the nearly overdone sweetness. I was initially not impressed with this sherry and suspected a corked bottle, but after a few minutes any questionable odors wafted away. I soon warmed up to it but will reserve judgement until I taste it again on another night. 90-94 points.
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I brought a bottle of this to R2-D2's house to pair with the Napoleon Cake dessert my wife made. The recommended pairing was a fortified wine and either a Banyuls or a Vin du Natural were suggested. I had a banyuls but just opened a bottle last month and did not want to open another. Therefore I tried this pairing. i did not care for the match. The wine was fine with similar notes as before. however, the wine was overly sweet for this dessert and I think a wine with higher acidity would be in order.
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Thick like motor oil is the best way to describe this nectar. Honey, Nuts, Raisins and some caramel notes perfume from the glass. Baked peaches, raisins and walnuts ooze on the palate with sweetness that is bordering on too much. a long finish that ends like simple syrup, if the sweetness was undercontrol I'd rate it higher.
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Italian Dinner and Wines (R2-D2's house): From Vino Me. Dark brown and thick in the glass. Noticeable alcohol on the nose, which I didn't recall from the last time I tasted this wine. Beyond that, nutty, caramel and toffee aromas and flavors. Viscous and rich. The alcohol on the nose kept the score down on this showing, and this didn't pair very well with dessert.
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Raisiny dessert wine. Typical stuff. Caramel, raisin, syrup, basically. I enjoyed it, but my wife wasn't happy with the style of this wine until she poured a little over some vanilla ice cream. I have no idea how to rate this though.
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Could be perfect with slightly less syrup/sweetness. But the positives - rich prune and mocha nose with flavours of fig, molasses, and chocolate. Nice acidity but a little more please - how can you not like this?
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Amber-gold towards brown in colour. Big nose of golden raisins, orange, toffee, molasses with slight rancio edge. Tasted of figs and golden raisins, soaked in espresso... orange, caramel, earthy. Very sweet, with lots of zip (acidity, and considerable -- but balanced -- alcohol). Very very long finish was suprisingly bright (apricot, orange, raisin). Excellent (Liquer-like; can't imagine wanting more than an ounce at a sitting)
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Medium brown in color with lovely copper and orange tints. Prunes, alcohol, tar and orange zest notes of the nose. The alcohol notes disappeared on the palate, which was extremely smooth and rich, though not very complex, with mainly prunes and raisons. The character that really elevates this wine, though, is its elegance - it's hard for a PX to be elegant, as it's so thick and rich (the consistency of motor oil), but this wine manages it. Much less viscous than the Alvear vintage dated wines, this shows the greater age of the components of this solera style wine. Nice long finish. Hits the 'A' mark for me. And amazing QPR!
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I didn't like it as much as the 1971 Don PX, but this is a solid perfomer. Lighter molasses color with a nose of nuts, burnt sugar, raisins. Thick and tasty, with a good 30 sec. or more finish.
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This is everything Parker says in his note. What a great drink. This was followed at Pablo and Roxie's dinner by a 1966 Fonseca, and imho it buy it off the table. Thanks Geoff for turning me on to this wine -- and ferreting outthe last few bottles from the cold room . I'm going to enjoy this one for years to come
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This was a fantastic wine. It should sell for about $55 or so. It is right on par with the 1910 Alvear PX Sherry which I opened last year. It was a clear brown color and so thick you almost had to chew it instead of drink it. Gripping acidity. Intense almond, raisin and honey notes. Wonderful complexity and a rich long finish. The remarkable thing about this wine is how fresh it tasted despite its intense and concentrated profile. 96 points.
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2/14/2024 - OG wino Likes this wine: 92 Points
Port like
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1/30/2024 - Forrestland wrote:
First time trying this. I will certainly be getting more. Delicious.
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1/25/2024 - Gregboch wrote: 93 Points
My God, this is glorious. So thick it's almost syrup like. Some raisins with Maple notes
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1/14/2024 - scottesterly Likes this wine: 91 Points
I’m a port lover first and foremost. But I like this. It’s thick and syrupy. Liquid raisins, as many have already noted, are the first major flavor to pound at you. Rich, raisiny and datey. Am curious if this will open up over the course of days/weeks sealed up in the fridge.
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1/11/2024 - Kozakofthewest Likes this wine: 94 Points
Taste is great but have a smell of "Taranka" dried salted fish. Trying at a restaurant and taste reminds me of the 1946 but the smell ... I'm not against it but bizarre. On the pallet you have raisin , dry apricot, prunes in great ballance.
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12/25/2023 - scorbett Likes this wine:
Nice to slow-roll this in small portions over a week. Ultra decadent, dried fruits, molasses, but with a striking acidity. This has to be the end of the night though, because the palate will be fatigued after this.
It's good with dessert but excellent with freshly cracked walnuts and some cheese.
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12/25/2023 - kkleg Likes this wine: 92 Points
Prominent raisin notes. A bit too sweet for my liking, but a well made wine.
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12/23/2023 - Bubblesearcher23 Likes this wine: 96 Points
Deep brown tawny color, probably one of the darkest wines I’ve had. Thick legs, viscous. Nose is super complex, with toasted figs, burnt caramel, stewed fruits, that Madeira-familiar turpentine, oak. Mouthfeel is incredible, super thick and delicious. On the palate, strong notes of sun dried raisins, stewed prunes, chocolate, tastes like your mouth is slowly unpacking a chocolate-covered raisin. Long finish. Really unique and sensational if you’re into dessert wines. Basically everything I want in a PX Sherry. A very small pour in a Port glass is all you need.
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12/20/2023 - djsaunde Likes this wine: 93 Points
Figs, raisins, caramel, toffee, butterscotch, burnt sugar on the nose / palate. Very viscous and sweet, can only consume in small quantities. Wine is well-balanced w.r.t. acid, alcohol, and sugar.
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11/20/2023 - sjfunkenhauser wrote: 92 Points
Rich, dense and viscous. Sultana syrup. Coffee, licorice, molasses and some dried flower follows. The sweetness forces you to drink this slowly, but there's something seductive that keeps you going back for more. Very enjoyable!
Deep brown colour.
Pronounced aromas of sultana raisins, honeyed figs, coffee, toffee, licorice, dried hibiscus, molasses, brown sugar and nutella.
Pronounced palate.
Full body, medium (+) acidity, lusciously sweet, long finish.
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11/13/2023 - cstir Likes this wine: 92 Points
Had as a dessert wine at end of meal with olive oil cake. A delight; syrupy and full flavored with raisins and figs. Well-balanced sweetness and wonderful finish. Great QPR.
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11/11/2023 - tward wrote:
Deep sappy red-brown color. Thick texture. This is as much sauce as beverage. Enough acid, but I thought it came across a bit simple - sweetness dominates. Some spice and baked fruits. Still, very nice with pungent cheeses. Easy to have an ounce or two over a month.
16% abv
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9/24/2023 - ShadowIII Likes this wine: 94 Points
Rich, lush, caramel, figs, honey notes, almonds, tasted with TO'AK rain harvest 2019 75% cacao, perfect match
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9/21/2023 - sid_loves_wine Likes this wine: 91 Points
Don't pay too much attention to my rating on this, I'm very inexperienced with Sherry of this style. I absolutely understand the appeal, it's loaded down with deep bronze raisin fruit and chocolate or caramel accents. I really don't have a sweet tooth, and so it was difficult for me to enjoy more than a few sips, but I can see how it would be a dream for someone who enjoys sweetness of this level.
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9/10/2023 - winewitch59 Likes this wine: 95 Points
This is nothing short of amazing. Lucious raisin, figs and dates. Lovely on the tongue, nice finish. Perfect after dinner sipping. I wish we had another bottle. This was from Colin’s stash. I’ll bet this could stay down another 5 years or so.
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9/10/2023 - DevenStephens Likes this wine: 92 Points
A lovely complexity. Very dark color and syrupy texture. Dates, figues, dried raisins on the nose. Buckwheat honey, coffee and dark chocolate on the palate. Way too rich to drink a lot of but a small glass after a meal is very pleasant!
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9/9/2023 - winewitch59 Likes this wine:
This was input in error.
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8/5/2023 - Ksquare wrote: 90 Points
Love it or hate it. Raisin, figs, honeyed. Would prefer more acidity.
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5/29/2023 - Elodie Grace Likes this wine: 92 Points
My first go at a PX. What a wine! As a lover of Port wines this is just fantastic QPR in comparison. Burnt caramel and juicy raisin with coffee, a touch of balsamic vinegar, sugered apricots and pecan or butter tart essence. Yum.
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4/22/2023 - nehpets99 Likes this wine: 92 Points
Pours an amazing brown color, smells very much like raisins, vanilla, oak. Tastes of raisins, burnt sugar, a little dark chocolate. Exquisitely balanced.
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4/22/2023 - CMN wrote: 89 Points
Prune, fig, and apricot. Quite sweet and while there’s good acidity, I wish there was more to counterbalance the sugar. Thickly textured. Good in small quantities, but I felt like I was getting diabetes with every sip.
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3/29/2023 - americanstorm Likes this wine: 96 Points
Really nice wine with a fantastic qpr. Toffee and burnt sugar on the nose. Smooth and luxurious. Nutty with a chocolate note. Long finish. Really nice.
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2/11/2023 - Brent25 Likes this wine: 92 Points
Clear deep nutty cola; clean medium plus nose of stewed figs, baking spices, caramel and coffee; sweet; high acidity; low tannins; high alcohol; full body; pronounced flavour intensity; palate follows nose; long finish; drink now or in 10 years; delicious, unctuous, contemplative wine; perfect match for tiramisu
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2/4/2023 - Ryan8008 Likes this wine:
No detailed notes, but plenty of fruitcake, caramel and some oxidative notes. My first PX, and not quite as sweet or viscous as I was expecting, but still syrupy. Definitely a slow sipper. Not my last PX!
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1/28/2023 - Srabkin90 Likes this wine: 92 Points
My first experience with Spanish dessert wine. This was quite nice.
On the nose, pronounced notes of baking spices, cinnamon and molasses. Notes of sticky toffee pudding, fig, caramel and brown sugar.
This had a very heavy mouthfeel and is almost slightly syrupy in consistency. A little on the sweet side for me, but that is what they are advertising here, so for some this is likely perfect. Very well masked alcohol.
I enjoyed this bottle, and it certainly hits the spot for a dessert wine. I will sip again.
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1/28/2023 - ralaspech wrote: 92 Points
Initially some fairly strong coffee notes. Sweet fig, date, raisin and a touch of citrus fruit. Caramel and cocoa accents. Baking spices. Viscous. Long finish. Minimal tannins. After being opened 3 weeks in refrigerator morphed closer to a tawny port.
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1/12/2023 - TWSMike Likes this wine: 93 Points
This is a non-vintage sweet wine from Bodegas Alvear, one of the most prominent producers of sweet Pedro Ximenez wines in Montilla-Moriles DO if not all of Andalucia. This wine comes from a solera system that was started at the bodega in 1927, so there is a "trace" of older wines but even if there isn't this is still very respected for an NAS sweet PX.
Color: Dark mahogany, essentially cola dark
Nose: Medium intensity, soft sweet citrus fruits, sultanas, caramel, vanilla, ginger candy and dates
Palate: Full concentration, succulent viscousity with notes of dried figs, press coffee, cranberry puree, vanilla, caramel sauce, cocoa powder and stewed figs
Finish: Medium+ acidity, medium length with lingering sweet fruit, caramels and vanillins
This is just gorgeous sweet wine. Its dense, pure and intense while not being dominated by either the sugar or the alcohol. While I wish the finish and nose had more to offer, for the price this is worth having enough in your cellar to last a lifetime! I'll definitely be buying a few more myself!
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1/8/2023 - sjtave Likes this wine:
From a bottle that’s been in my cellar for 17 years, so this lasts. Descriptions in other notes are accurate — sweet, raisin-y, lip-coating viscosity. This was nice on its own, and certainly a fair value. Does it deserve 96 points? I’m not so sure about that, though I don’t have much experience with this type of drink. I like that it will keep for months because it seems like an every-so-often drink, best in winter months. But I think my current tastes run toward something with a bit more acidity and bite.
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11/27/2022 - WojoWine Likes this wine: 98 Points
Exceptional
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11/24/2022 - rbfleming Likes this wine: 94 Points
Viscous, syrupy and yet not overly sweet. Really excellent dessert wine.
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11/8/2022 - americanstorm Likes this wine: 96 Points
This is fantastic. Thick and luxurious, it feels like liquid velvet in your mouth. A finish that lasts for minutes. The nose and pallet are pretty much the same, Turkish expresso mixed with caramel. Not something you are going to drink a lot of but incredible to have a small glass of after a meal or bottle of good red. At under $25 for a 375, the QPR is off the chart.
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10/17/2022 - ckwrites2 Likes this wine: 100 Points
RP98 and we’ll deserved
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10/17/2022 - ckwrites2 Likes this wine: 97 Points
Lovely PX - seriously good
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9/30/2022 - WineJ2019 Likes this wine: 93 Points
This was rich and smooth with toffee/coffee almost maple flavors. But not overly sweet, just really pleasant to drink
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8/28/2022 - seijaro Likes this wine: 91 Points
Tasted kind of like a Ruby Port. Pretty nice but nowhere near the 98 Parker sticker on the bottle and certainly not worth $50. Forgettable for us.
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8/7/2022 - Philippe_C wrote: 95 Points
Almost black, oily, very thick, loads of almonds, brown sugar, caramel, but with a huge refreshing acidity… It is a dessert by itself… So good that I had almost 2.5 small glasses for myself :-)
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7/30/2022 - df1962 Likes this wine: 95 Points
PnP with Basque burnt cheesecake. Both were delicious and a great match.
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7/16/2022 - papak wrote:
Refraining from rating, as I haven’t had enough PX and don’t really think it’s my style. Incredibly viscous and sweet, with a strong nose of raisin and fig. Molasses, caramel, fruit cake, anything sweet for Christmas, you’ll find it in the palate. It’s a lot. I wish there were more acid or something to lift it up a bit. Long finish, probably good if PX is your thing?
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7/12/2022 - tastark Likes this wine:
So good.
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6/7/2022 - black fruits Likes this wine: 94 Points
What a cracker. Fruit cake, dried oranges, lemons, apricots, sultanas, exceptionally smooth texture with flavour that stay a very long time in mouth. a faint crispness at the end taking away any sense of cloying sweetness. Very good indeed.
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5/9/2022 - dlduchon wrote: 80 Points
Raisinated dreck. No one could finish their glass. From a sherry fan.
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4/23/2022 - Brahning wrote: 91 Points
Tastes like burnt candy. Smooth and sweet and delicious
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3/21/2022 - Joseph Grassa Likes this wine:
This does not cease to amaze. Incredible qpr. A deep brown with a golden rim. The nose seems straight forward with cedar and molasses. The palate on the other hand unravels and changes. Incredibly swee, but far from cloying. Toffee, figs, chocolate, coffee, raisins. They linger for a nice finish. The tannins are still pretty strong, but the sweetness keeps them quiet. This should continue to develop for a long time, but it already has great depth and complexity. Drink now-2045
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2/20/2022 - jtreger Likes this wine: 96 Points
Beautiful aromas of prunes, toffee, and cocoa. The palate is rich well balanced, with notes of nuts and cinnamon. The finish is long with prominent dried fruit. Excellent bottle, especially considering value for money.
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2/4/2022 - WindFlyer Likes this wine: 94 Points
beyond the mystique that some trace of this wine goes back to 1927, when the solera was started, this is, for many of us, absolutely great stuff.
bronze dark with a gold rim and viscous as syrup on a cold day… the nose is surprisingly understated with wisps of caramel, wood and nuts. in the mouth a cornucopia of flavours explodes with layer upon layer of figs, raisins, dried fruit, coffee, caramel, and whatnot coating the mouth and barely restrained by modest acidity. delightfully long finish.
served on chinese spoons with dark chocolate cake. some seconds were requested – and provided.
the rest of the wine kept remarkably well for some two months or so in the fridge… it was redeployed as foil to dark chocolate cake, drizzled as topping on obscenely rich and creamy vanilla ice cream, sipped with mixed exotic nuts both plain and salted, and just all-around considered an accessory of indulgence.
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1/30/2022 - Connecticut Wino Likes this wine: 92 Points
Very sweet. Brings to mind raisins, cinnamon, caramel, cigar boxes, and antique furniture.
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1/10/2022 - Nunwei Likes this wine: 94 Points
Very sweet. Drank over 90 minutes. Nose - cedar, fruitcake, molasses, cinnamon and licorice later. Palate - prune, raisin, blueberries and honeycomb later. Moderate finish for a sweet wine. Like a dessert all by itself.
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1/7/2022 - Gatekeeper1 Likes this wine: 93 Points
Sweet as sweet can be. Thick on the palate, long finish, prune, raisin, nutty. Delicious. Poured over vanilla ice cream for after dinner desert.
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1/7/2022 - Leemay Cellars Likes this wine: 93 Points
Very sweet. Full body in my option which is contrary to the label. Strong notes of raisin.
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12/24/2021 - pdadams66 Likes this wine: 92 Points
Intense experience. Deep dark brown color, with some green highlights. Complex and powerful nose of raisins, old cupboards and ripe tropical fruits. Very sweet and incredibly long.
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12/17/2021 - Necowine wrote: 86 Points
Roasted raisin liqueur. Sticky, heady.
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11/28/2021 - SommTumDer Likes this wine: 95 Points
Prunes, dates, maple syrup and caramel, very dense and concentrated.
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11/13/2021 - cab blends Likes this wine: 98 Points
NOT blind
Rich, pure sweet pear, prune, apricot - just a decadent sip to coat your mouth for hours. A dessert by itself. Definitely not for the faint hearted or those who don't like sweetness.
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10/29/2021 - Gr8penut Likes this wine: 95 Points
From my posting on Instagram:
In Vino Veritas (in wine there is truth; [people speak the truth when they are drunk]), another bottle of my cellar sacrifices. We had some people over recently and they asked for a sweet wine for dessert, so I pulled this one out. An Alvear "1927" Pedro Ximenez Solera Montilla-Moriles (750ml) which was rated 98 points by Robert Parker's Wine Advocate. Since I couldn't do it any more justice than he did, this is what he said “The NV Pedro Ximenez Solera 1927 is non-vintage, but does have some 1927 material in it. This is totally dark brown/amber with notes of figs, toffee, caramel syrup, molasses and coffee. It is dense, super sweet, intense, rich and an amazingly, unctuously textured, thick beverage to consume slowly and introspectively after a meal. Drink now through 2050, or even longer.”🍷🍷🍷👍👍👍 #wine #winelover #winelovers #redblend #redblendwine #napawine #napa #napavalley #napacab #alvear #MontillaMoriles #MontillaMorileswines #solera
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10/8/2021 - ccarter5181 wrote:
Second PX tasting for me. 0 for 2 so far. I think I am not a fan of the style. Seems cloyingly sweet without enough supporting fruit and acidity. I much prefer port and Sauternes.
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8/31/2021 - ChristopherB Likes this wine: 91 Points
Had a bottle left in my cellar for over ten years. No apparent evolution of any type, though the cork broke. Usual aromas of type - coffee, fig, nuts, raisins, molasses etc. Pretty good stuff still. 91 or so.
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8/14/2021 - drwine2001 wrote:
Deep, opaque brown. Some high tones and port-like fruit aromas. Very sweet prune and fig, spicy, leavened by more soil than acidity. A solid PX.
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8/6/2021 - Genghis88 Likes this wine: 93 Points
Kaluha colored. Thick and viscous.
Same notes as before.
Marzipan. Raisins. Mince meat.
Sweet nectar. Wow! Liquid dessert. Black Forest cake. Fabulous. Case worthy for sure. Always stock this.
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8/3/2021 - Angies Husband Likes this wine: 94 Points
Fantastic dessert wine. Caramelized raisin and prune, hints of chocolate cake.
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7/3/2021 - wtianseter wrote: 96 Points
Extremely sweet and viscous, Flavor screams Fig. Elegant balance and huge sweet finish. Color is a brown with slight reddish notes on the Gold edge
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6/13/2021 - 559Cheers Likes this wine: 91 Points
Viscous nose and palette. Madeira/Sherry figs, sunburnt oranges and prunes. Canola/corn oil smell (perhaps an oxidized version) and on the tongue and palette. Very interesting. Color dark brown. Kinda cloying and not much acidity to balance the sugar and viscosity. Very different and that’s what I’m looking for in wines. Would be a good accompaniment on top of ice cream. Thick stuff almost like 100 or 200 year Balsamic vinegar.
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6/13/2021 - Thefatbastard Likes this wine:
Idem à la 1iere bouteille. Une expérience étonnante. Un concentré de dattes, de pruneaux et de tabac qui s'étire sur une finale interminable. Dense et liquoreux. A boire à petite lappée.
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5/18/2021 - mouton45 Likes this wine: 93 Points
I brought this PX dessert wine to last night's wine group dinner at Two Chefs. The NV 1927 solera from Montilla-Moriles was sherry-like but is not from the D.O.P-protected Sherry Triangle; so the word "sherry" cannot legally be on the bottle. What it is though is pure decadence in a glass - rich, unctuous and sweet but not cloying. This is the type of dessert wine meant for small sips to take in all the dense and intense flavors that coat the mouth. For around $30, this is a wine that makes any occasion special and memorable. Cheers to the Alvear family for producing such a unique elixir.
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5/16/2021 - Orange Tsian wrote: 91 Points
嗅觉上是跌打药酒加上急支糖浆,很多的干桃杏果脯,巧克力,焦糖,烟草,黑咖啡,葡萄干等等,浓郁,复杂富有冲击力。入口同样具有扩张性,非常浓,甜度很高,但是酸度不错,能够一定程度上缓解甜度的攻势。复杂度很高,但大体上井然有序,氧化味也相对流畅。很多的果干,无花果干,黑葡萄干等等……巧克力,蜂蜜,焦糖,太妃糖,咖啡。还有肉桂,丁香等各种干香料,药草构成的急支糖浆味还有烟草等等。信息量很大,重量感强,收尾很长。91
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5/1/2021 - Jessie and Max wrote:
This one wasn't a big hit for us, though we're just getting into sherries and this was our first sweet one. Jessie likes the sweet ones but the flavors in this one weren't as complex as in some cream sherries we've tried. (This is the only PX we've had so we don't know if that's normal.) Mainly, it was raisin-prune flavor. But even Max (who has decided he doesn't care for sweet sherries at all) agreed it would indeed be nice on ice cream.
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4/25/2021 - ElAzul Likes this wine: 93 Points
I saw Parker gave this a 98, but too me it is just slightly too heavy. But I did and am still enjoying drinking this wine. Honeyed raisins and prunes dominated the flavors and yes a little bit of heavy molasses which is just a little bit cloying. Yet I kept taking yet another sip just to make sure and kept on just falling short of loving it. But it's versatility cannot be denied. Tomorrow I will indeed pour a bit onto so m e ice cream as one reviewer suggested.
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3/21/2021 - cspeninsula wrote:
Best as an accompaniment next time. On ice cream or something similar. Too much prune for most guests when drinking on its own.
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3/6/2021 - WineKnurd Likes this wine: 90 Points
There are dessert wines, and wines that are dessert- this is the latter. Motor oil in the glass, with a palate just as rich and dark and sweet as you might expect from from a dark chocolate coffee & vermouth soaked fruitcake using only raisins and prunes, drizzled with molten toffee, and sprinkled with pralines candied in dulce de leche. The label says its a light bodied sweet wine, have to assume this is an inside joke or they didn't pay the other half of the translator's fee. I enjoyed it, but as a steady sipper nightcap to finish the evening. Does have some acidity which keeps from from falling completely flat. Your palate will get used to it, just be prepared for overwhelmingly thick and unctuous sweetness on that first sip. Will last forever, and at $23 (Empire) it brings more than some of the cheaper ports out there. Overall evaluation: A- (90).
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1/23/2021 - dlduchon wrote: 82 Points
Flabby raisiny syrupy glop. And I like PX generally. The bottle says Parker gave it a 98. What a joke.
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12/29/2020 - mrkurtz Likes this wine: 93 Points
Toffee, raisin, dried figs, chocolate aromas and very intense. Tastes almost just like a raisin, with lots of nuttiness and a hint of savoriness like huangjiu.
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12/28/2020 - Rico100 wrote: 88 Points
too syrupy - not to my taste.
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12/25/2020 - slanum wrote:
Lovely dark amber color with high viscosity that coats the side of the glass. Raisin-like sweetness on nose and palate yet with a striking acidic streak the prevents cloying.
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10/13/2020 - gjv115 wrote:
Delicious as always. Viscous and full of flavor without being cloying. Great stuff. I've had this bottle for years and it's smoother and lighter then before. Less of a brown sugar
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10/5/2020 - lushlife wrote: 92 Points
a liquid "Chunky Bar"
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9/22/2020 - vagrantone Likes this wine: 92 Points
Drinking extremely well.
I now recommend drinking it at cellar temperature.
At room temperature, it becomes a little clumsy.
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8/23/2020 - stet Likes this wine: 90 Points
Color: dark brown
Nose: fig jam, plum jam, tobacco, raisins, sour cherry preserved under spirit. Earth. Chocolate.
Palate: very sweet but with a degree of balance from the exotic fruit and acidity. Aromatics follow the nose with fig jam dominance.
Finish: very long
Impressive for the price. Very sweet but balanced in its own way. I loved the subtler notes of chocolate
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7/14/2020 - GraffCellar Likes this wine: 93 Points
Addictive.
Great mouthfeel.
Chocolate, raisin, prune, caramel, toffee, coffee.
One small glass a night is a great way to end each day.
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7/11/2020 - Wine_Bear Likes this wine: 99 Points
Absolutely amazing. Liquid raisins, figs, plums and so many more fruits. A complete dessert by itself.
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7/8/2020 - smenzies wrote: 90 Points
13 yrs ago I gave this 98 pts. Now, after a second bottle in the last month, and not sure why, it has become a very thick syrup .. a dessert more than a wine.
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7/5/2020 - Château de Farmer Likes this wine: 88 Points
I have to say this is overhyped. It is without a doubt a unique, quality wine, rich and bursting with flavor, but it is so sweet and pungent that after three sips you are done. Perhaps an indication it should age longer, or at least find a crowd and some serious food pairings to share it with. Maple syrup and dried, nutty fig. Extremely thick texture.
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6/11/2020 - vagrantone Likes this wine: 92 Points
First of 7 half bottles.
Met exactly my expectations for a solera P-X.
deep color, viscous, rich dessert wine with intense raisiny flavors.
It's basically dessert in itself although it worked well with the pumpkin bread with cardamom frosting too!
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6/9/2020 - azb wrote: 90 Points
This was a half-bottle marked L7216, a Jorge Ordonez selection imported by Henry Wine Group. Much less exciting than I remember it, with rather muted flavors.
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6/6/2020 - Wine Diplomats Likes this wine:
Made from Pedro Ximenez grapes dried in the sun, this Pedro Ximenez uses the Sherry Solera system, which is essentially a system of filling what is taken and bottled from the oldest grape material with the next vintage. Therefore, this PX has material from 1927 and is mixed with many other vintages after it.
There’s a whiff of alcohol at first which blows away. You get prune and raisin notes along with wood notes and caramel. On the palate, despite the alcohol, it is super smooth and syrupy with the same raisin and prune notes, a bit of spice and surprisingly a nice streak of acidity. It's amazing that something that has material so old in it with such sweet dried fruit has so much freshness to it. Although it is relatively syrupy, it’s not heavy. It glides over your tongue effortlessly. Had with gourmet vanilla and chocolate ice cream. Tastes a lot like a fruitcake. Could imagine having this with panettone, fruit cake or what they have here in Chile for Christmas, Pan de Pascua.
I don’t think I can give this a score since I’ve never had sweet Pedro Ximenez before and have nothing to compare it to. Despite the age and quality of the material in this, it only costs $28 for a half bottle. The other thing good about these sweet PX is that they can last for many months after they’re opened if sealed and stored in a cool place.
https://winediplomats.com/
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5/9/2020 - jb@jbisme.com Likes this wine: 96 Points
So so good. Liquid raisin, fig and toffee in a glass. Perfect with dessert (carrot cake!) or as a standalone sipper.
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5/8/2020 - Sonoma-W Likes this wine: 90 Points
Super sweet! Intense -- some prefer with an ice cube
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4/3/2020 - pavel_p wrote: 89 Points
Bought a bottle out of curiosity. This is very thick, slightly oxidative fig juice. Not more and not less. Sure this is very aromatic and exceptionally long, but personally I find it barely drinkable as a wine. Reminds me of a Vin Santo di Montepulciano Occhio di Pernice a few years back, which I can see working if you pour it over something like a plain Panna Cotta or vanilla ice cream, but as a stand-alone desert wine, this is way over the top for me. Tough to rate - you could give it really any score.
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3/28/2020 - Genghis88 Likes this wine: 94 Points
Brownish in color
Black forest cake, marzipan
Full bodied, huge, sticky sweet, prunes, long finish.
OMG. This is dessert in a glass. Rich, satisfying, amazing.
The high scores are warranted. I wish I had more.
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3/23/2020 - lifeattable Likes this wine:
Found this behind the wine fridge. Still glorious. (See prior notes)
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3/8/2020 - sdwineguru Likes this wine: 90 Points
NV Alvear Pedro Ximénez Montilla-Moriles Solera 1927, $26. 100% Pedro Jimenez. Rich nose; rich, round, ripe finish; 15% alcohol. 16 UC Davis scale, 90 other scales.
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2/29/2020 - TexasBob Likes this wine: 96 Points
Medium brown with a garnet tinge. Demerara sugar notes on the nose. Brown sugar, fig, Sweet vinegar, and burnt creme caramel towards the end. Off the charts sweet umami. Delicious.
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2/26/2020 - K&J Likes this wine: 96 Points
Wow! What great juice! Thick, viscousy, and raisiny.
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2/21/2020 - Raizes Likes this wine: 90 Points
葡萄干、蜜枣、芸豆,焦糖和微苦的中草药,一点点菌菇,入口的集中度保持的很好。拥有浓稠且细腻的质地,但酸度并不出众,只是维持了基础的平衡。收尾比较长,高酒精也隐藏得很好。
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1/1/2020 - woody57 Likes this wine: 91 Points
thick almost syrupy mouth feel, strong undertone of raisins with notes of chocolate and cassis; long finish; had first at Jean George in NYC
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12/25/2019 - mcromain1021 wrote: 92 Points
Dynamite again. Syrupy goodness. Honey, maple syrup, caramel. Long legs in the glass and just plain delicious.
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12/19/2019 - AlbertaOenologist Likes this wine: 92 Points
sweet, as expected, very enjoyable
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11/28/2019 - wtianseter wrote: 95 Points
Pure liquid fig. Extremely sweet and may seem cloying to some. Extremely long sweet/tart finish.
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11/24/2019 - The wino and I know wrote: 93 Points
Paired with aged Stilton as app at a dinner party. Then topped vanulla ice cream and pumpkin pie for desert. Was fun all around
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11/20/2019 - mariback11 Likes this wine: 92 Points
Impressive dessert wine. Caramel & raisin on the palette. Delicious. Needs to be drank with something tart, like a key lime pie! Let it breathe upon opening for a short while.
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9/1/2019 - robmatic wrote: 93 Points
Still enjoyable as ever, and always impresses guests with its amazing thickness.
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7/8/2019 - kfrench150 Likes this wine: 95 Points
Dark walnut brown with an antique pine rim. Lots of rancio on the nose with straw, raisin, fig newton, pine sap and candied citrus peel on the nose. Mouth-coating viscosity with scads of treacle, raisin pie, scotch flavoured caramels and butter tarts. Very, very sweet but not cloying thanks to the almost stinging acidity. Almost feels lightweight and fresh in the mouth even though it is decadent at the same time. Super long finish.
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7/5/2019 - rustyRudy Likes this wine: 92 Points
Ripe figs, prunes and raisins. Toffee and caramel. A little too sweet for my tastes. Did grow on me as the evening went on.
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7/5/2019 - andrewdodd86 Likes this wine: 93 Points
As dad said: Raisins, prunes and figs. Nice QPR
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6/29/2019 - CleverCorkage Likes this wine:
Love it.
Thick , viscous, sweet but not unpleasant. Coffee, fig, chocolate, caramel, butterscotch, raisins. Super complex
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6/23/2019 - Larsrar wrote: 86 Points
Not really my style of PX. Very sticky sweet, lacking acidity and refinement..
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6/10/2019 - alabunka wrote: flawed
this turned into a disaster - it may have been flawed - with just too much sweetness and a very ripe and earthy taste and dry cork - and sediment on the side of the bottle...- had to apologize for offering this and quickly saved the day by drinking beer with our guests....I cant believe it was so spoiled,... or maybe just too rich !!!!
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5/13/2019 - VinoMomNola Likes this wine: 90 Points
Antique leather aromas, prune, high viscosity, bright brow color with lighter rim, raisins, very sweet, sugar cane, oily, metallic finish, super ripe red apples.
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5/12/2019 - mhudes Likes this wine: 95 Points
At La Marcha in Berkeley for Mother'sDday with my wife ans son .Opened with dessert. Amazing wine. Almost brown in color. Intense flavor profile. Like a fig and prune compote, yet with some acidity. Dried dates, caramel, mocha and molasses also appear. Long, lingering finish. Wife and son loved it. Went extremely well with chocolate dessert and vanilla ice cream.
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4/6/2019 - Brent25 Likes this wine: 93 Points
Clear deep tawny; clean medium plus nose of dates, stewed prunes, figs, cola, coffee, honey and vanilla; developed nose; sweet; medium plus acidity; low tannins; high alcohol; full body; pronounced flavour intensity; pfn; long finish; outstanding quality; drink now, could age for another 5 years; incredibly concentrated goodness
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3/31/2019 - Deux Chevaux wrote:
TB’s note below is apt for us. Prune, indeed; but lots of other savory complex flavors back up the sweetness. And it has decent acidity. (Went pretty darn well with molten lava cake & ice cream.)
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3/10/2019 - TannicBeast Likes this wine: 93 Points
Fun tasting this again after some 18 months. Coravin Quite complex and still developing. Medium (+) to deep mahogany brown. Very thick and viscous it looks like used motor oil. The nose is clean, intense and quite complex, with molasses, raisins, prunes, caramel, dates, orange liqueur, espresso, dark chocolate, vanilla, hazelnut, almonds, toffee. The dried plums and dates definitely predominate at this point. The palate is sweet, almost cloying, with medium to medium (-) acidity, tannins and high alcohol (16%). The palate is consistent with the nose, but also shows a slight balsamic, savory, earthy component. It is drinking well now and should last indefinitely, with lots of potential for even greater complexity. It would be phenomenal if it had just a little more acidity. This is a very nice PX at a fair price. WS is 90, RP is 98. Drink now through at least 2022.
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2/16/2019 - Barakahn Likes this wine: 90 Points
overwhelming prune and raisens on the nose. Nice caramel and green apple on the palate. Perhaps a bit too syrupy, but works well with creme brûlée.
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1/1/2019 - kcdub Likes this wine: 92 Points
We served this during a Spanish wine tasting night, and we drank it neat as well as had ice cream with the Sherry as a topping - sublime! As far as the wine goes, this PX was clear with a deep brown color. It was highly viscous. The aromas of raisins, toffee, vanilla, caramel and figs were intense. On the palate, this wine was wonderfully sweet and full bodied. The flavors of nuts, raisins, caramel and toffee did not disappoint. The finish was exceptionally long. It was a wonderful PX that was a crowd pleaser by itself as well as when it was drizzled on vanilla ice cream.
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12/24/2018 - hiker_guy wrote:
Took to family Christmas dinner. Was a hit with everyone.
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12/18/2018 - MIRick wrote:
Partially agree with eyewino (Stewed prunes, fig, overly sweet and syrupy) Overly sweet and strange acid. Not sure it is flawed, however has interesting aspects. Not sure how to rate this. Possibly with the right desert would work beautifully. However not sure wha the right desert is. Was looking forward to a good-great sherry and disappointed.
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12/4/2018 - eyewino wrote: flawed
Stewed prunes, fig, overly sweet and syrupy. No acid to counteract the sweetness. I think a taint of TCA could have been possible as well. Not at all in line with other recent reviews. I think I had a flawed bottle. It wasn't good
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11/18/2018 - Patolin wrote: 92 Points
Excelente vino, y haciendo maridaje con queso Rokefort, fuera de serie
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11/12/2018 - GARDEN Likes this wine: 92 Points
We served it as dessert, both in the glass and over vanilla ice cream.
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11/3/2018 - jmoore431 wrote: 91 Points
This wrapped up a tasting of great Champagne, white and red burgundies. A tough act to follow but this showed beautifully with all the dried fruit and richness described in everyone else's notes. Delicious and very satisfying.
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8/23/2018 - VinoAddict wrote:
This is everything you'd expect from a Pedro Ximenez: Bold aromas. Thick and syrupy, with raisins and dried dates.
And still a surprise: It isn't overly sweet! In fact, this may be one of the most pleasantly balanced PX's I've ever had.
Incredibly well crafted and perfectly aged.
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8/15/2018 - sebastienjm wrote: 92 Points
idem dernière note... mais vraiment s'il y avait un peu + d acidité en finale ça serait top !
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8/10/2018 - Vinophiliac559 wrote: 90 Points
Mostly dried dates and raisins, some molasses and brown sugar. Not as dense as expected. Nice in small quantities for desert.
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8/3/2018 - EKass wrote: 92 Points
Nice and smooth. Non-vintage so drink up.
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8/3/2018 - Enfant sauvage wrote:
Funny when people note that this wine is "over the hill," since it all depends on when yours was bottled from the solera, and there's really no point in a generic drinking window on wines like these. With that out of the way, this was brighter and lighter than many a less elegant PX. More nuanced too. That said, as much as I love sherry, I just can't get myself very excited about PX. It's the style, not this rendition. I'm all for pouring it on ice cream, but at that point the same can be said of a decent chocolate sauce or strawberry jam.
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7/21/2018 - TashNYC wrote: 91 Points
Coravin pours: Nuts, licorice, nutmeg, raisins. Tasty on its own. This bottle was frm 2005 and was in excellent shape.
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7/13/2018 - WineArchitect Likes this wine: 93 Points
Liquid caramel, fig and licorice on the nose. Lingering flavors to match with the nose. Pour over vanilla ice cream for an amazing pairing!
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7/8/2018 - azb wrote: 90 Points
Good but did not live up to my expectations given the WA 98 score.
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7/8/2018 - Accumulateur wrote: 98 Points
98 from Robert Parker
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7/3/2018 - jazzop wrote: 87 Points
Unfortunately past its prime. Sickeningly sweet, with no more of the rich toffee and chocolate flavors it had a few years prior. A hint of oxidation as well. Pairs well with a Tardis and the year 2010.
[EDIT 13 JUN 2020]: I'm not sure that this entry in Cellar Tracker is accurate. There seem to be many variants of this wine that are all subsumed under this "vintage" because some DB manager or coder didn't account for the solera system. My review above was for a wine that was released in approximately 2004.
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6/16/2018 - JDandTammy wrote:
Exceptional!
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6/10/2018 - Frijole wrote:
dark brown, little clarity, brownish hue
Nose: raisin, fig, molasses, brown sugar, tootsie roll, silver, earth
Pal: raisin, fig, molasses, brown, sugar, tootsie roll, syrup, earth, herbs, silver
Feel: full, thick, syrupy
Finish: medium, long
T8
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6/2/2018 - Cikgoo Likes this wine: 96 Points
Wow! Intense! Much stronger and thicker than sauternes! Fig, honey and dark prunes comes to mind. A great dessert wine
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5/19/2018 - stevenc.rees@gmail.com Likes this wine: 91 Points
This was typical of other PX I've had, but slightly more complex. The alcohol was more noticeable than I expected. We tasted this alongside a single vintage 1955 and all agreed the '55 was head and shoulders better. Regardless, this PX is tasty, intense and a very good example. Drink or hold.
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5/6/2018 - MattMauldin wrote:
Wine Spectator Grand Tour - Las Vegas: Blanched almond, sea shell, mineral, honey and baked fig notes. Full and deep on the palate, sweet and bitter, with rich honeyed fruits and spices on the finish.
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5/6/2018 - Pinot_Geek Likes this wine: 90 Points
Sweet. Essence of raisin, unctuous. Best chilled (my humble opinion)
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5/3/2018 - GoBlue2002 wrote:
Drank with Amadeo.
Motor oil and so viscous, powerful, and sweet. We could only handle a few ounces of this at a time.
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4/24/2018 - MC2 Wines Likes this wine:
WS Grand Tour in NYC (Marriott Marquis): We have some bottles of this so I just went with a very small pour. The easiest way to describe it is raisins melted down into a glass. Maybe a bit of other dried fruit. It’s almost the opposite of the Tokaj – a little bit goes a very long way.
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4/14/2018 - starrynight Likes this wine: 95 Points
Probably the highest score I've ever given a wine on CT.
My notes were consistent with most of the others' - like liquid raisins and figs. Made my mouth water, which brought out caramel notes.
Had it with macadamia ice cream the next day, and it was equally delicious!
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4/9/2018 - alabunka wrote: 91 Points
Served as a dessert wine after an Easter repast; definitely very good as enjoyed by others; for me its still very good but has become too syrupy for my taste; that said it is very rich, sweet and hits the spot....i do like that solera wood finish...
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3/21/2018 - tomherer Likes this wine: 96 Points
Not seeing a lot of rave reviews on this wine recently, but I'm finding it to be freakishly good. Maybe because I haven't had this style of wine in many years and because the price is so low that it's blowing away my expectations?
The wine pours thicker than any I've ever had. Literally almost a maple syrup consistency. It's also outrageously sweet. That's OK though, because just the tiniest sip provides waves of flavor for at least two minutes.
Sea salt, burnt caramel, milk chocolate, roasted nuts, cherry cordial, maple syrup, orange rind, lemon juice, wintergreen. Sticks to the tongue and floats above it at the same time. The complexity, balance, quality, and price here are all just insane. 96+ -- can't imagine if this had a little more acidic lift, would probably be scraping 100.
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3/14/2018 - arperrymd Likes this wine: 99 Points
Excellent! Rated 100 pts. Almost too smooth for my taste. Slight vanilla taste/nose.
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3/10/2018 - G_H wrote: 95 Points
There are a number of different bottlings of this Solera (that does in fact contain homeopathic amounts of 1927 wine), so naturally there are variations in quality, the one that was released around 2005 (with the nice red paper label) was stunning. Around 2010 there was a new (imho ugly) label that was clearly a notch below, but now (with the same ugly label) there appears to be a new bottling that rocks as much as the older version did. I can really copy-paste notes here: This is totally dark brown/amber with notes of figs, toffee, caramel syrup, molasses and coffee. It is dense, super sweet, intense, rich and an amazingly, unctuously textured, thick wine! THIS IS AMAZING!
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3/3/2018 - KillerJones Likes this wine: 95 Points
Outstanding PX wine here. The solara stocks used give this wine aromas of maple & fine wood, giving way to fig and caramel.
Saturation and weight on the palate are expected, but this has some acidic cut-though not a lot.
Deep flavors of fig and Nutella finish with nuttiness and warmth.
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2/10/2018 - mjwstickings Likes this wine: 92 Points
This was my second bottle of this masterpiece from Alvear, and I don't have too much to add to my previous review, where I called it "one of the world's greatest drinks" and "certainly one of the greatest things I have ever tasted." It's rich, dense, and truly exceptional, a PX created through the Solera system that goes all the way back to 1927. It's also sweet and syrupy, but this time there's also some subtle grittiness that detracts from the glorious texture, though for the most part it resolves with time. I'd suggest opening it and then enjoying it slowly over a week or more, observing as the complex profile develops. I gave the first bottle a 94 but situated it within a broader 93-97 range. It's just one of those special wines that requires a certain mood and room for contemplation. It can't, or shouldn't, be rushed. Whatever it was this time, it's more like a 92, a slight downgrade, acknowledging that it may have been the context rather than the quality.
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2/5/2018 - jviz wrote:
Hard to rate this one, but was a nice way to cap off a spanish tasting menu with some friends. Sun-dried raisin profile, syrupy sweet, with plenty of interest on the midpalate. Somewhat port-like in character. Well made and I understand the high reviews if it's your thing.
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1/31/2018 - DontAskMe Likes this wine: 97 Points
Sugar bomb, but in the best way imaginable. Toffee, vanilla, coffee, chocolate, heavenly mouth feel, would definitely buy a case if i could find one.
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1/10/2018 - j.rosenblatt wrote:
Fantastic, like drinking extremely sweet raisins. Really an excellent wine, should look for more and buy a half case. Drank with the Hodges at dinner Ethan and I made.
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12/16/2017 - Gr8penut wrote: 96 Points
Wine Enthusiast #5 of 100 2017
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12/4/2017 - Shapnyc Likes this wine: 93 Points
Rich, raisins, licorice, fig. Perfectly paired with a chocolate desert. Oohs and ahs around the table. Don't forget to serve cool. And a bargain.
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11/26/2017 - Ortiz Brown Likes this wine: 91 Points
CRANBURGUNDY described this sherry better than I can. Lucious on the palate with deep, long flavor.
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11/25/2017 - thesternowl Likes this wine: 94 Points
Consumed over three days. This stuff pours thick and dark...not unlike motor oil in both respects. The smell is sweet but inviting. The flavor is, as many have noted about this wine, pure liquid raisins but in all the best of ways...and this is coming from someone who's not all that fond of raisins. It stops just short of being cloying and finishes with a zip. Really fun stuff.
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11/24/2017 - Thefatbastard wrote:
Très riche. Des arômes très puissantes de dattes confites, café, pruneaux. Très gras et onctueux en bouche, une longueur incroyable. Très sucré toutefois. Ne bouge absolument pas sur toute une soirée. Un dessert en soit.
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11/23/2017 - vinelouse wrote: 93 Points
Previous notes say it all. Nice and different experience. Served it at the end of dinner with friends and everyone enjoyed it.
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11/10/2017 - joraesque wrote: 91 Points
Lasted for months, stored in the fridge, vacuum corked.
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10/8/2017 - CranBurgundy Likes this wine: 92 Points
I'd like this if I could only sniff it. Raisin, fig, date, prune, and a hint of coffee and cocoa. The color is something between black coffee and root beer gone flat. The liquid is not as thick as I expected - again, it reminds me of last night's pot of coffee the next morning after somebody left the warmer on overnight.
There's a slight alcohol presence on the palate that isn't picked up on the nose, plus a hint of caramel and maybe maple syrup, most notable on the extended finish. Otherwise, the taste pretty much matches the aromas.
This is definitely better chilled, even below what you'd drink most wines at. The lower temperature removes the distraction of alcohol burn, yet leaves the wonderful brown fruit to enjoy.
My S.O.P. for sweet wines is to follow the development over at least a couple days before scoring. Will add comments also.
Day 2 - the alcohol heat has diminished substantially, and the raisin flavor isn't as dominant as it was on the pull of the cork. This has rounded out deliciously!
Addendum: I left this in the fridge for a week, and it's still superb. For fun, I put a few scoops of vanilla ice cream in the blender with some chocolate syrup and half of this bottle and had one helluva milkshake.
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9/20/2017 - fitchbuck Likes this wine: 94 Points
Color me blind - but I can't tell much difference between this & a nicely aged tawny [say 30+ years]. Sure it's delicious in its raisiny, figgy way - although it doesn't have the black, unctuous viscosity others are reporting - in fact, I find it less viscous than many other dessert wines. Drunk through port sippers over the last couple weeks.
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9/17/2017 - Neurowine1 wrote:
liquid raisons, figs, caramel. as before, shy on acid. would be best over vanilla ice cream.
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9/13/2017 - AlphaMikeFoxtrot wrote: 91 Points
Pours a dark brown. Lusciously sweet with raisins caramel, toffee, and spice. Great PX with good qpr.
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9/3/2017 - bluepeter2020@outlook.com Likes this wine: 91 Points
wonderful!
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9/2/2017 - thewiz wrote: 89 Points
Sweetness on the nose showing vanilla and burnt sugar with a rounder palate and oiliness on the finish. Very interesting and pleasant, but with the sweetness note really integrated.
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8/25/2017 - Millennial Drinkers wrote: 96 Points
Insanely dark appearance that looks like black coffee. Thick nose with notes of caramel, toffee and vanilla. Balanced acidity that helps to cut through the sweetness and stops this from becoming overly thick and sweet. Layered palate with raisins, kaluha and coffee liquor. Full bodied and long finish. Drink till 2040.
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8/6/2017 - TannicBeast Likes this wine: 92 Points
Quite complex and relatively youthful as far as aged PX go. Medium (+) to deep mahogany brown with some ruby hues. Very thick and viscous. The nose is clean, intense and quite complex, with molasses, raisins, prunes, caramel, dates, orange liqueur, espresso, dark chocolate, vanilla, hazelnut, almonds, toffee. The palate is sweet, but not cloying, with medium to medium (+) acidity, medium tannins and high alcohol. The palate is consistent with the nose, but also shows a slight balsamic, savory component. It is drinking well now and should last indefinitely, with lots of potential for even greater complexity. This is a very nice PX at a fair price. WS is 90, RP is 98
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7/7/2017 - Blake Brown Likes this wine: 95 Points
NV ALVEAR PEDRO JIMENEZ SOLERA 1927 - dark brown amber colour; a scent of concentrated caramel, molasses, mocha and butterscotch pervade the aromas as well as the taste; it`s thick and almost chewy with a rich and creamy texture and a long. long ever lasting finish; liquid dessert kefir in a glass.
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7/3/2017 - kalissa Likes this wine: 92 Points
This is great, as usual!
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6/27/2017 - zhearr Likes this wine:
liquid raisins. sticky, coats everything, and the finish never ends
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6/26/2017 - wtianseter wrote: 95 Points
Super sweet but viscous enough to match the sweetness. Simply put it smells and tastes like luscious figs.
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6/7/2017 - KVM wrote:
Luscious, concentrated, balanced, coffee, cocoa, date jam. it will make you shake your head!
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6/1/2017 - jackaroo Likes this wine: 98 Points
Surprisingly, took several hours to open. Perhaps early consumption accounts for the CT or other reviewers ho-hum ratings. A first class wine easily deserving of the 98 WA rating (29th Nov. 2015, Interim - Nov.
2015, The Wine Advocate.)
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5/11/2017 - KVM wrote:
exotic flavours of caramel and coffee. very sweet and bright.
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5/5/2017 - RobbieC wrote:
Thick. Stunningly sweet. Tad heavy for us. Lots going on here for sure and it's enjoyable in a way but it's also way over the top. Opinions dived here. In the end, it's just too much. No score. No need to buy more.
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4/17/2017 - appel54 wrote: 93 Points
Brunröd färg, tunn i kanten
Russin, björnbär, sirap, rosmarin, dadlar
Muscovadosocker, bränt socker, mörk choklad, oerhört härlig längd. Bra komplexitet
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4/11/2017 - ColinR wrote: 95 Points
Amber-brown, gold at rim; figs, raisins, crème brule, nutmeg, almonds; sweet, fancy molasses, honey, caramel, nutty, syrupy, full body, decent acidity, long, long finish.
Decadent, rich and mouth-coating. Does look like old motor oil. Delicious with chocolate cake. A great dessert wine!
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4/4/2017 - frasoo Likes this wine: 93 Points
This lovely Pedro Ximenez capped off a 14 bottle Spanish wine tasting for the Wine Society of Riverside in April 2017. Tim Williams provided the wine. Honey, almonds, hints of plum great balance and structure. A terrific wine.
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3/19/2017 - Brent25 Likes this wine: 92 Points
Coca-cola color; nose of stewed prunes, figs, Madagascar vanilla and caramel; unctuous, syrupy honeyed mouthfeel with palate following nose; long, lingering finish with mocha aftertaste; delightful wine, wonderful value
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3/15/2017 - JCherniak wrote: 92 Points
Nose of raisin and brandy. Creamy texture that coats the mouth with prominent raisin flavour and some peach. Also a hint of chocolate. Excellent after dinner. Almost like a smooth port.
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3/5/2017 - Vintomas wrote: 91 Points
Typical dark colour and viscosity, and typical PX nose with dates, figs, some coffee and burnt sugar and perhaps some hints of slightly unripe banana. Sweet palate, great concentration, again dates and figs, a bit of burnt sugar, good acidity, and long aftertaste. 91 p.
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2/8/2017 - Loren Sonkin wrote: 91 Points
Another LWS, This time Ports, Madeira and Montillas (Western Reserve Wines): I have been drinking this wine for a long time. It must be 15 years since Parker reviewed very positively and it was under $20 at the time. Its up to $30 which would still be very fair. It does seem to me though that over time, the quality has gone down a bit. Not sure if it is the same blend, but this bottle did not seem to reach the heights of prior bottlings. That said, it still is an outstanding wine. Coffee in color with the slightest green tinge left coating the glass. The nose has coffee, a vegetable note, perhaps asparagus?, and burnt sugar. On the palate, thick and viscous. A bit of that Tootsie Roll quality I have noted in the past but not as boisterous. sweet but not cloying but then it really gets sweet on the finish. A little goes a very long way, but a nice way to finish a meal.
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1/23/2017 - SAND Likes this wine: 91 Points
Olof's farewell dinner (Restaurant Senses, Warszaw): Liquid raisins.
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1/21/2017 - yaCellar Likes this wine: 91 Points
Tasted after a Tawny Port. Unctuous and complex in comparison. Leather and tobacco, figs and toffee, iron and umami. Densely layered and changing quickly with air.
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1/14/2017 - Caruso Likes this wine: 97 Points
Colour of used motoroil. This wine is complex, very sweet and viscous. It improved over weeks from the opened bottle. It is an ideal dessert wine, because it is sweet enough to go with every dessert or even alone. This kind of sherry hasn`t much acidity, but nevertheless it is balanced and a joy to drink in small amounts. Of course it is to sweet and to powerful and not animating enough to drink a half bottle of this, even if it is only a 0,5l bottle. But it is not meant to be consumed in this way. In the first week the parker score of 98 points may be to high, but with time it delivers more and more nuances. So I think it deserves at least a high outstanding or even a extraordinary score. It can be cellared until the cork is leaking, but of course it is fully mature. But it improves for weeks from the opened bottle. I don't believe that decantation has the same effect.
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1/7/2017 - ggj wrote: 93 Points
NYE party
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12/25/2016 - Coswinetaster wrote: 89 Points
Some heat up front that gave way to almond and caramel. Nice mouth feel and not too sweet. Great with Christmas dessert.
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12/24/2016 - mjwstickings Likes this wine: 94 Points
This must surely be one of the world's greatest drinks. It is certainly one of the greatest things I have ever tasted. From the Montilla-Moriles DO in the southern Spanish region of Andalusia, inland and northeast of famed Spanish sherry-producing region Jerez (and east of Sevilla), this 100% Pedro Ximénez from Alvear offers utterly incredible concentration and intensity, perhaps not surprising given that it's made from a Solera system that dates back to 1927 -- so there are traces of extremely old product in this sherry. And the aromas and flavours are deep and rich, with notes of raisin, prune, dried fig, roasted nuts, baking spices, molasses, buckwheat honey, vanilla, and butterscotch, with faint minerality and oodles of underlying umami character, notably reduced soy sauce / tamari and aged balsamic vinegar. The unctuous texture turns to honey as it warms in the mouth, then it just melts and oozes down. Of course it's very sweet and syrupy, as such a PX must be, but just when it might start cloying a burst of acidity rushes in for balance and refreshment, even if it never loses its richness, like pomegranate molasses. What else is there to say? The length is utterly exceptional -- it seems to go on and on, forever. It's all truly stunning, and such a glorious pleasure to experience, this transformation of grapes in south-central Spain into a luxury of sensuousness and contemplation. (This is also where scores seem to mean little. I would say it's in the 93-94 range, but really it's in a broader 93-97 range. It's not perfect, and nothing is, but it's up there.)
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12/22/2016 - rocknroller wrote: 92 Points
Pre-Holiday WDTS: Drank a small pour over 20 minutes. Consistent with notr from 11-22-16.
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12/17/2016 - mat600 wrote: 83 Points
Des notes de raisins de corinthe. Une sucrosité beaucoup trop présente. Un éléphant dans la pièce. 83 sur 100.
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12/17/2016 - Pegasys wrote: 96 Points
Each time I drink a Sherry, I cannot fathom how Spaniards can craft such a complex long ageing wine at such a modest price. And, this splendid Alvear Solera 1027 Pedro Ximenez further compounds the mystery.
This wine is a non-vintage because it is assembled from a barrel ageing system called a Solera, which includes fraction of the wines from each and every vintage created since 1927. The result is a rich, unctuous, dark nectar which smells and tastes of sweet raisins, prunes, ripe figs, salted caramel, walnuts, coffee, and dark chocolate orange peels.
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12/16/2016 - HandmadeHomemade Likes this wine:
Dates, dried figs, molasses and maple syrup- the texture has a graininess to it that is reminicent of biting into a date. The wine is syrupy- mega heavy bodied which was to be expected; and it drinks like candy- after a glass I was a little overwhelmed- but that's okay, that means I get to have another glass tomorrow and the day after that, and after that, and...
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11/29/2016 - AndreRibeiroChaves Likes this wine: 99 Points
I offered this wine at a meeting of my wine club. Despite the fact we had several great reds on the table the Pedro Ximenez won unanimously as the best wine of the night. It was a great surprise. In fact, it is the best dessert wine I have ever had. Is sweet, but no excessively so, it makes you want to keep drinking it. It does have a fruit flavor, it reminded me of Fig, Guava and also a hint of honey. It was a perfect match for a Key Lime Pie and I believe it would be great with chocolate too.
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11/22/2016 - rocknroller wrote: 92 Points
Spanish at Costa Blanca (Costa Blanca, Mpls, MN): VEry dark amber/molasses color. Drank 1 glass over 20 minutes. Loved this again, rich vibrant flavors, nice textures, very long finish. Raisin, molasses, sweet, caramel, dried raisins, fig, rich with great texture, very long. I'll take a Sauternes all day long over most anything fortified, but if you want to pour me this I'll be a very happy camper. 92+ to 93pts.
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11/20/2016 - KVM wrote:
Raisins, figs, nutmeg. Very sweet and easy to like! a slight mineral tang.
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10/10/2016 - KeithSurg wrote: 93 Points
Deep, dark amber color that coats the glass. Remarkably viscous and rich, with flavors of raisin, maple syrup, prune, licorice, cranberry, and Christmas spice that permeates the nose on the super-long finish. A dessert by itself, that holds it's own with a cigar.
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10/1/2016 - wculpepper Likes this wine: 93 Points
Dark amber color. Lovely, nose-filling aromas of raisins, nuts, tobacco and maple syrup. Intense sweet flavors of raisins, maple syrup, and nuts that continue through a very long finish. A complete and satisfying desert, in and of itself.
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9/25/2016 - Porksodaguy wrote:
Too sweet
Not enough structure
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9/12/2016 - vfranz wrote:
Too sweet for me; like raisin juice. Do not reorder.
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9/5/2016 - MLR Likes this wine: 93 Points
Wonderful. Smells like liquid raisins with dark ripe prunes and brown sugar. But not quite as sweet in the mouth. A long finish that goes wonderful with blue cheese (salty vs sweet) as an after dinner drink.
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8/31/2016 - GimmeDatGold Likes this wine: 93 Points
Fig, toffee, coffee. Unctuous.
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8/26/2016 - Sid G Likes this wine: 93 Points
An amazing and unique dessert wine. Although technically a sherry, it is more like a port -- dark, dense and syrupy. Full of ripe fruit flavors; plums, raisins, figs. Great to sip after dinner.
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7/24/2016 - sebastienjm wrote: 93 Points
Caramel salé, pruneaux, raisins secs, les mêmes saveurs en bouche, concentration énorme, beaucoup de sucre, manque d'acidité mais il y a comme une sorte de fraicheur saline qui confère un certain équilibre, délicieux
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7/23/2016 - RGCM Gananda Likes this wine: 92 Points
My last bottle and as it turned out, the best. Similar notes to prior bottles with raisin, dried plum and nuts on the nose, followed by dried raisins and figs upfront, lots of varied nut notes and a deep rich finish. This bottle felt slighter better balanced and integrated than my first two, probably a matter of proper serving temperature. Sweet and decadently rich, but at the same time with excellent depth and very good complexity. Make no mistake, this is a sweet dessert wine with a capital "S", but this is no one dimensional stickie and is well worth savoring.
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7/11/2016 - rmalloy Likes this wine: 92 Points
This is a dessert wine in the purest form. It's not a wine to pair with a dessert; it IS dessert. The wine is very sweet and the texture is syrupy (there is no getting around it), but there is good acidity to provide balance. Although the solera was started 90 years ago, it doesn't taste like an old wine. The hints of baking spices and leather are less pronounced than in, say, a 20-year-old tawny port. Above all else, this wine tastes raisiny. But these are the best raisins on the planet.
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7/5/2016 - clugodmd Likes this wine: 90 Points
very sweet and heavy taste of raisins.
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6/26/2016 - aagrawal wrote: 91 Points
Game of Thrones Finale (Roger's place, San Francisco CA): From a 375. Tawny color; nose is moderately aromatic with some heat, caramel; thick syrupy, sweet, highly concentrated, plum, raisins, dense figs, maple syrup; finish is medium-plus to long. 91-92
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6/25/2016 - msimoes Likes this wine: 94 Points
Monster complexity, super long finish. Sirupy on its own but great either ice cold or w vanilla ice cream.
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6/17/2016 - SeaWine Likes this wine: 92 Points
All who've tasted have enjoyed this sweet dessert wine. Also, it has held up very well in the refrigerator for well over a month now. I'd take a touch more acid, but overall, it's really good QPR. 91-92
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6/11/2016 - rustyRudy Likes this wine: 95 Points
Dark brown. Coffee and toffee on the nose. Intensely sweet but enough acidity to balance. Dates, prunes , raisins and some caramel and toffee . Kept well for several weeks just stoppered in the fridge.
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5/23/2016 - andtheodor wrote:
Burnt sugar, marmite, beef and mushroom, meat stock. Weird bottle.
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5/23/2016 - Paragonpaps wrote:
Good
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5/14/2016 - Mezz Likes this wine: 94 Points
Beautiful dried sultana character and a rich fig and plum. Smooth as silk and so rich with hints of caramel and dried cherry. Really outstanding.
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5/13/2016 - RGCM Gananda Likes this wine: 92 Points
Raisin, dried plum and nuts; very rich on the nose. Luscious and rich with a mixed of sweet, dried fruit upfront (fig and raisin) and toasted nuts, almonds, caramel and butterscotch on the back into the long finish. The interplay between the fruit notes and the nut notes made for a fun bottle, but the true highpoint was how smooth this wine showed. At 16% ABV, you expect at least a little bit of a bite, but this wine is so rich and smooth, there was no trace of heat whatsoever. I expect this will continue to show well for many more years.
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4/23/2016 - Stefan and Ingrid wrote: 94 Points
Intensity, maturity, fantastic nose, ripe fig! Extravagant, well done sweet sherry! Great and especially stuff for gourmets.
Tasted another bottle with friends. Well chilled. Intense aroma of ripe fig. Delicious and great pleasure for all at the table. Again 94 points.
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4/19/2016 - Bandreas Likes this wine:
Dark, blackish color, lots of sweetness on the nose; some acidity, high viscosity.
On the palate a bit more balancing acidity but also less unctuous richness and a bit shorter than the Toro Albala Reserva especial which, for me,
is a reference point. Good to very good but not great.
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3/20/2016 - ludwigbpm wrote: 92 Points
Je reconnais la qualité d'ensemble et une concentration assez phénoménale pour un vin de ce prix, mais le sucre m'agace et sans acidité très difficile d'en boire plus de quelques gorgées.
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3/16/2016 - bacchuszuo Likes this wine: 93 Points
Spectacular QPR, very balanced acidity carries a slight sticky but refreshing full-body palate. Raisin, prune, dried apricot, honey, marmalade, oxidative notes of nuts. Very good example of PX.
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3/12/2016 - rustyRudy Likes this wine: 92 Points
Dark Amber . Rich, sweet, ripe fig, raisin, toffee, prune, with a little nuttiness and a very long finish.
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3/12/2016 - andrewdodd86 Likes this wine: 93 Points
Molasses, caramel, toffee, fig, raisin, fruitcake. Sweet. Aromatic. Good, but not blown away. Spice/gingerbread.
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2/8/2016 - bsouligny Does not like this wine: 80 Points
vraiment pas aimé le style,lourd,visqueux,tres sucré.pas d acidité pour balancé les notes de melasse,pruneaux.peut-etre sur de la creme glacé autrement meme 1 once et 1/2 c'était trop pour moi.
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2/8/2016 - ey1294 wrote: 95 Points
- Amber color with slow forming legs and aromas of hazelnut, fig and raisin. It's in total harmony and has flavours of vanilla, hazelnut, fig and raisin with a medium body. Round texture with a long finish - Rich caramel finish, excellent dessert wine. Nutty, caramel nose.
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2/3/2016 - danielbleier Likes this wine: 92 Points
consistent with notes of 11/14/2015
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2/3/2016 - Ruubious Likes this wine:
4/5 - Smooth, Thick, coating syrupy texture. Almond, hazelnut flavours. Very nice.
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1/27/2016 - RGCM Gananda wrote: 92 Points
A very rich, dense, viscous style; this is a type of wine you either like or hate. Nose of raisins, nuts and figs. Sweet and lush and spectacular in small amounts. Really nice nutty qualities upfront, surrounded by dried fruits (prunes, raisins) and finishing with lots of caramel, butterscotch and almond notes. Lengthy finish. I enjoyed the sweetness, but really think it's the complexity through the middle that makes this wine most interesting.
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1/16/2016 - ehodin Likes this wine: 93 Points
Solid; delicious. Not exceptional
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1/13/2016 - Fateful Destiny Likes this wine: 92 Points
Always great. Good rich flavor.
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12/23/2015 - rocknroller wrote: 92 Points
Christmas Eve "Eve" or Twas the Night Before the Night Before with Some Really Great Wines (St. Genevieve, Mpls, MN): The notes had slipped away by this point, but this was a fine bottle.
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12/21/2015 - Tpairing wrote: 92 Points
Dried prunes, caramel with nutmeg - just superb!
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12/7/2015 - Dvogt wrote: 95 Points
Fig, hazelnut, nutmeg flavors. Rich, viscous, mouth coating resulting in a lingering, very pleasant finish.
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12/2/2015 - danielbleier Likes this wine: 92 Points
consistent with notes of 11/14/2015
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11/26/2015 - danielbleier Likes this wine: 92 Points
consistent with notes of 11/14/2015
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11/14/2015 - danielbleier Likes this wine: 92 Points
Smooth and lush, fruitcake and raisin. Feels like it will last a long time.
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10/11/2015 - capacious Likes this wine: 92 Points
One of two finishers after a tasting dinner, a wonderful and unique wine, had diners trying to see how much could drip from the bottle to get another taste. Complex, fascinating wine. You can't take the end date for this from CT because it's Nv. I don't know what will end its life, but it will get drunk long before its natural end by this family
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10/10/2015 - Papies wrote: 91 Points
Annual Pilgrimage to Piedmont - 2015 Edition; 10/9/2015-10/11/2015 (Piedmont, Italy): Two beautiful 50cl bottles were chosen to accompany Chef Maurilio's Nutella ravioli .
Nutty, cocoa, dark fruited, light oxidative. Needs its time to develop but post that was just a very good. Rich yet balanced, nice depth and length. Great value for money too. 91-92
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8/22/2015 - Colia wrote: 95 Points
nectar of figs and buttered pecans
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8/16/2015 - maxima wrote: 91 Points
Il faut prendre ce vin assez froid entre 6 et 8 degrés, il passe mieux et à dose homéopathique et savoir l`accompagner.
Produit fort originale qui sort des sentiers battus, très sucré mais fort délicieux et complexe.
Dattes, figues, cassonade, herbes, caramel écossais et tabac au nez.
Beaucoup de couches de saveurs en bouche, dattes, raisins de corinthe, figues, pruneaux confits, toffee, tabac blond, café et j`en passe, il n`a cessé d`évoluer avec le temps.
Onctueux, presque sirupeux, assez lisse et souple en bouche même si c`est corsé.
Hyper long, riche et concentré, faut savoir l`apprécier pour ce qu`il est comme mon vieil ami écrivain me disait, c`est de la prose en bouteille.
Super accompagnement avec les chocolats fins de Michel Cluizel et le plateau de noix (pacane, Grenoble, Brésil, Macadame et avelines), WOW!!!
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8/14/2015 - Tom Myers Likes this wine: 92 Points
Had over vanilla ice cream...yum!
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8/8/2015 - mystycreek Likes this wine: 93 Points
Pop and pour. Deep orange-red color, oily texture. Smoky and slightly rough at the first sip, then the acidity comes out, with flavors of raisin, prune, caramel and fig. Not too complex, very enjoyable, I finish my 375ml bottle in a week. 92-94
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7/26/2015 - Stevere Likes this wine: 96 Points
Nectar of the gods, what more can I say?
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7/24/2015 - SMHalps Likes this wine: 93 Points
One of 8 wines at a Spanish wine tasting/dinner. Thick wine, it demands a handful of almonds and some cheese. You could use it on top of vanilla ice cream. If you like dessert wines, this is one to try.
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7/20/2015 - kalissa wrote: 93 Points
This is truly excellent. It is a very sweet wine that is never cloying and is actually refreshing, especially served at cellar temperature. Of course one isn't going to drink a lot of this, but a little goes a long way. Lots of flavour in this, starting with raisins but also including candied fruits and citrus peel. On the nose, plums and toffee.
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4/25/2015 - tcarter Likes this wine: 93 Points
Raisins, prunes, and spice balance out the caramel and chocolate beautifully. Perfect to finish off a meal of Spanish tapas.
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4/20/2015 - avp wrote:
Dried apricots, figs and raisins as well as malty notes, charcoal and teak.
Unctuously sweet and smooth on the palate with some nice roasted character and stemmy lift accompanying the dried fruit. Long of course.
Good stuff.
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4/15/2015 - mcromain1021 wrote: 91 Points
Very good--caramel, brown sugar, syrup. This is a solid solera
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3/15/2015 - sp4388 Likes this wine: 89 Points
raisins, raisins, raisins, raisins, and raisins. has a bit of spice and acid that makes it interesting and prevents it from being too too cloying. I can't drink more than two fingers of this though without being overloaded, which is not true of all dessert wine for me
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3/14/2015 - Hodby wrote: 94 Points
Mahogany color. Low intensity nose (served too cool perhaps) of cocoa power, creme brulee, hint of brewers' yeast. On arrival, unctuous texture and low acidity; not heavy, but a dessert quality sherry. Mouth-filling flavor and sweetness: caramels, cocoa, roasted mixed nuts. Superb finish, very extended and complex. Bottle #1 of one.
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2/28/2015 - Rezy13 wrote:
Open That Bottle Night 2015 (Duluth, GA): Pours like syrup, I found the palate a little 1-D with lots of prune and raisin, the California Raisins were dancing on my tongue.
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2/14/2015 - silton Likes this wine:
This bottle was opened in December but was better in January after 3+ weeks under cork in the fridge. Silky toffee, mocha, and caramel. 90+
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2/7/2015 - MC2 Wines Likes this wine:
Q1 Tasting - Spanish wines (The Apartment): Wine Dessert: Paired with a homemade flan, it worked nicely together. Good raisin and caramel flavors. A bit gritty as it often is, but enjoyable.
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1/30/2015 - phil the agony wrote: 87 Points
Un vin tellement sucré !!
Tough de se faire une idée.
Raisin sec,dattes,mélasses,sucres,
À réessayer la prochaine fois chez Françis.
Il va sûrement lui en rester !!!
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1/2/2015 - poste244 wrote: 89 Points
Difficile de mettre une note sur un vin tellement hors norme comme celui-ci.
D'une couleur acajou à reflets presque verdâtre.
Visqueux et sirupeux, il tapisse la bouche. Le sucre est tellement présent qu'il est ardu au départ de percevoir autre chose. C'est plutôt le nez qui nous renseigne sur la complexité aromatique de ce nectar. la liste est longue, mais on y décèle entre autres :
Raisins secs, figues, dattes, chocolat, tabac, bois, café, et aussi des notes plus "salées" qui ont évoqué pour moi les oignons et le thym.
Même si la longueur est exceptionnelle, il faut quand même noter un manque d'acidité qui rend le tout assez lourd.
Un vin d'exception qui ne plaîrat pas à tous. À petite dose, j'ai plutôt aimé, mais pas au point d'en racheter.
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12/25/2014 - Andre-Raafs wrote: 86 Points
Caramel bruine kleur en een hoge viscositeit. In de neus, rozijnen, caramel, gedroogde pruimen, vijgen en chocolade. In de mond erg zoet, balans met zuur ver te zoeken. Alcohol zorgt in ieder geval voor de structuur, lange afdronk waarin de rijpen tonen lang blijven hangen. Mooie combinatie met de cappuccino mousse
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12/13/2014 - MC2 Wines Likes this wine:
Ran a mini experiment where we tasted this side by side against the 100 point 2011. While this was good, that was better. The difference for me was really in the texture. This was grittier than the 2011. More dark fruits. Still a very enjoyable after dinner drink though and a great value.
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12/7/2014 - peterk Likes this wine: 92 Points
Who needs dessert! Like treacle. Wonderful with vanilla ice cream.
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12/4/2014 - margolism wrote: 95 Points
Fig, hazelnut, dolce de leche flavors. Rich and viscous with nice coating on the tongue afterwords, resulting in a lingering finish.
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11/29/2014 - VinoPKM wrote: 88 Points
I might be missing something- but I didn't get all the hype on this one. Was a good sherry- but nothing to write home about. Same notes as MC2's 11/24. Would have liked to follow this wine over a couple of days- but forgot to bring the leftovers home.
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11/24/2014 - MC2 Wines Likes this wine:
I was craving something sweet to end the night and this definitely hit the spot. The nose was a bit more offputting than I remember - very strong notes of the alcohol and a bit less muted than I would have liked, but the palette was lovely. Still great figs and raisins and other dried fruit. Sweet and thick without being cloying. It could perhaps use a touch more acidity for balance, but very enjoyable.
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10/25/2014 - yofog wrote:
6-7 years, a fresh, young style tasting of fig cake and walnuts, with late-arriving intensity that drives the finish and keeps it from being cloying. Well-constructed.
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10/19/2014 - MC2 Wines Likes this wine:
Wow - super thick, viscous, sweet, dark caramel, lightly raisiny. This doesn't have the same level of complexity as the sherry, but it's nice nonetheless. Very easy to drink and would be an excellent after dinner sweetness. Could also see this over ice cream.
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10/5/2014 - roasted hill wrote:
opaque. caramel, figs, currents, sweet but not cloying. exceptional qpr.
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9/13/2014 - GARDEN Likes this wine: 92 Points
As always, a great QPR...
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9/9/2014 - swifty6 wrote: 92 Points
Had only 2 ounces , but a very complex sweetness and carmel flavor with an impressive finish. I will buy more ASAP.
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9/8/2014 - robmatic wrote: 92 Points
Great value as always, this continues to provide immense drinking pleasure given the modest price. It is nowhere near as complex as a vintage Toro Albala that I had recently, but it is a consistent crowd pleaser. Cocoa roast almonds were a nice pairing on this occasion.
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8/30/2014 - Richard123 Likes this wine: 92 Points
Yep -- sweet dried figs in a glass. Hard to drink more than one glass, but well worth it.
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8/29/2014 - AV2012 wrote: 89 Points
Spanish white wine tasting. (Riga): Syrup made of liquid raisins, coffee, prunes, brown sugar, very, very sweet, but there is some accidity. Doubt one can drink more than a glass of it, but it is good in the end of the meal by the fireplace. An autumn, winter wine. (B+)
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8/8/2014 - Collector1855 wrote: 92 Points
Tasted at a Robert Parker event with Louis Gutierrez. Amber yellow. Expressive nose of molasses, dark Manook honey and figs with a typical oxidativ touch for such kind of wines. Unctuous on the palate with a hint of tobacco on the finish. This was popular with the crowd but I am not really a sweet wine guy.
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8/6/2014 - JimN Likes this wine: 92 Points
Could there possibly be a better bottle of wine at $18 for a split? Dark brown,extremely viscous, clinging to the glass with each swirl. Burnt caramel, hint of chocolate, almost like maple syrup. Poured it over vanilla ice cream--wow!
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8/2/2014 - Loren Sonkin wrote: 96 Points
Lots of Italians and a bunch of others (Trentina's): This is from a Solera started in 1927. I bought the bottle about 10 years ago and it has been in my cellar since then. Great showing. Its dark brown in color. The nose is gorgeous. It has Grade B Maple Syrup, some crème brulee, some slight raisins, and a bit of espresso. Thick and unctuous. It pours like syrup. Slightly sweet. Light on its feet though. Long finish. Intriguing. Just a gorgeous wine.
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7/5/2014 - thesternowl Likes this wine: 94 Points
Popped and poured. Dark. Viscous. Massive. As many others have said, liquid raisins and nuts. Sweet, you bet. Cloying...well...yeah...but it's incredibly well made and since the finish (which lasts an eternity) is so delightful, I can't fault it. All that being said, you gotta be in the right frame of mind if you you're going to enjoy this. Served alongside homemade vanilla ice cream drizzled with Luxardo and topped with fresh berries.
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7/3/2014 - Bowmanifesto wrote: 92 Points
The only question is: Will I ever encounter a bottle of Solera 1927 that is not utterly enchanting? (I think not).
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6/15/2014 - ipp Likes this wine: 93 Points
very sweet ... maple syrup and roasted nuts ... great with a good cigar
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5/23/2014 - Cellar Hand Likes this wine: 92 Points
I agree, liquid raison and what a great way to finish a dinner. What a finish. Lovely!
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4/22/2014 - Drankard wrote:
Like drinking maple syrup, too sweet for my taste. *Pours the rest down the drain.
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4/17/2014 - Tairroirist wrote: 88 Points
Syrup! Fun to drink but a bit too dense to discern its flavors.
2nd day: dark and ripe raisin, a hint of prune, spicy/5 spice note, good acidity for structure, sugery but not coating
beautifully balanced
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4/16/2014 - Gavin Sutherland Likes this wine: 93 Points
"Best PX I have tasted. It tasted all the sweeter on my wedding anniversary in Jean Georges restaurant! Raisin, prune, a touch of chocolate and just a beautiful rich mouthfeel"
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4/11/2014 - Bowmanifesto wrote: 92 Points
Liquid raisins. Always a wow after dinner.
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3/22/2014 - AllRed wrote: 92 Points
4th Saturday Group brown bagger (Our house): Nutty with pear nectar & caramel tones. Rich & unctuous; delicious. Maple syrup and roasted nuts.
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3/17/2014 - danstar wrote: 90 Points
Smells wonderful, but flavor is a little simple.
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3/10/2014 - jpdel wrote: 91 Points
Very dark brown. Syrup-like mouthfeel, maple, caramel, brown sugar, and fig notes. Quite tasty, and if you happen to have some cheese and a fig spread, a worthy match.
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3/8/2014 - slywka7 Likes this wine: 93 Points
Drank brown color on this, although not sure if having it open for a couple of weeks had anything to do with it. This is the first time writing a note on it though. Got some flavors of prune, bourbon and raisin. The palate was thick and syrupy, with flavors of vanilla, raisin, creme brulee and rock candy. Very long finish on this that echoes the core elements. Very nice dessert wine.
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2/13/2014 - CondorKhan wrote: 92 Points
Thick and dark like Aunt Jemima.
Intense, sweet, pungent flavors of maple syrup, candied figs, butterscotch and raisins. The finish is more than just a lingering taste: the wine is actually stuck to the walls of your mouth, forever, until you brush your teeth.
Would be absolutely delicious on ice cream.
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2/13/2014 - jeffreylubowski Likes this wine: 92 Points
Had over several days. Weird that it seemed both creamy and light at the same time. Medium sweetness. Raisins. A little pruny. Overall I loved it. Great qpr
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2/11/2014 - Jason Karnes Likes this wine: 96 Points
Fantastic desert wine. Extracted and some bourbon flavor
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1/25/2014 - TastesGoodToMe wrote: 90 Points
"Covet Thy Neighbor's Cellar": South Charlotte Wine Lovers (Richard and Lynn's House): Tom brought this for us to finish off the night. Dark brown like Formula 44D. Nutty, with licorice, raisins, maple syrup and an addicting sweetness that kept me coming back for just one more sip. At the end of a long night of many great wines, this one finished me off - barely remember going to sleep!
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1/17/2014 - Burgundy Al wrote: 92 Points
Chicago Wine Flock..."Dennis Shares Spain" (Casa de la Mata - Chicago IL): Figs, licorice, some roasted nut. Very well balanced, moderate level of sweetness. Very enjoyable.
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12/28/2013 - Paul from the Oblong Table Likes this wine:
Did you say dessert? How about pouring over Gelato...it's yummy.
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12/23/2013 - lovanc@outlook.com wrote:
Caramel'ed raisins. Syrupy texture but not cloyingly sweet. Background acidity maintains some balance
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12/10/2013 - Pknut wrote:
Opened on Thanksgiving and I've been sipping it since, with no degradation whatsover. The sweet tooth in me loves this. Reminds me of Rutherglen Muscat and all the Aussie stickies that Kulper used to serve years ago, but not as thick nor as sweet. I don't detect the excessive alcohol that other tasters on CT note. This is a nice way to end a meal or an evening, especially considering the low price.
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12/1/2013 - Easter Everywhere Likes this wine:
syrupy, sweet, yet good
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11/29/2013 - phantphant wrote: 89 Points
Wonderful elixir.
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11/29/2013 - phantphant wrote: 88 Points
Delicious through and through.
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11/12/2013 - coyler wrote:
Many thought this was too oxidized, which I agree with. Jay H. thought this was amazing and couldn't stop raving about it. I am not a sherry nut, so what do I know? Unfortunately, our resident sherry expert, Jay M., was missing this evening.
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11/8/2013 - r&j Likes this wine: 93 Points
exceeded expectations. Looking for a few more bottles.
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10/31/2013 - Motz wrote: 90 Points
Drank over two days, with a final glass yet to be consumed.
The bouquet shows a range of scents that are revealed on the palate, and also high, unintegrated alcohol.
The Awesome: Highly nuanced palate that reveals particular flavors depending on what the wine is paired with, or if consumed as a stand alone dessert. For example, if consumed with roasted nuts, the wine accentuates a range of dried fruits, such as prunes, raisins, dried cherries, and blueberries, along with molasses, and caramel. As a liquid dessert on its own merits, candied nuts, candied fruits, sweetened, dried coconut shavings, and dried heavy tropical fruits, such as papaya are highlighted. If consumed with dry, aged white cheeses, the wine really shines! It seems these cheeses bring out the very best balanced qualities in the wine.
The Downside: Aside from the noticeably high alcohol on the nose, alcohol also makes a sharp, almost biting appearance on the palate, particularly at the tip of the tounge, from the attack through the finish, in the form of a long, stinging burn. This element in comparably priced Port would make for an average quality rating. In other words, Port tends to be one to three percentage points higher in alcohol than this offering, but $25 Port halves tend to show better integrated alcohol. The wine also has a balance issue; acid and structure are low. Finally, the finish drops off abruptly; it tops out at about 15 to 20 seconds, far too short to merit a mid 90s score.
Overall, a delicious, versatile wine that changes inflection beautifully. Compared to equally priced Ports and Ice Wines though, this Andalucian elixir is somewhat disjointed and unbalanced. It also comes up short on the finish. 90-91.
Update: Finished the last sips six days after the bottle was opened. The wine held together well and showed all the same qualities, ups and downs.
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9/27/2013 - henrygjeffreys Likes this wine:
extremely sweet
n - malt extract and walnuts, t. wildnesss
very thick molasses
acme of PX style, very complex
super sweet
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9/23/2013 - Brett and Megan Likes this wine: 95 Points
aroma - toffee, butterscotch, coffee, caramel, roasted marshmallow; taste - brown sugar, molasses, not painfully sweet, but very sweet and some candied fruit
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9/14/2013 - Baron Slick wrote: 92 Points
Tawny, amber appearance, with a green and copper sheen. Dynamite nose of dried figs, dates, molasses, maple syrup, amaretto, and fish sauce. This is super viscous, unctuous, nutty, and raisiny sweet, flaunting a caramelized, brown sugar middle, and an uber-long finish. The only knock is that it lacked acidity, making it come across as flabby, bordering on cloying, and thus negatively affecting the overall score. Perhaps it was the bottle. Still a beautiful wine.
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9/4/2013 - VintageSully wrote: 94 Points
Starts with Maple syrup and honey wapped around figs and raisins, ends with caramel covered burnt popcorn , and in the middle is a face-smacking shot of cherry dusted in toffee. Tannins sneak up on you on the finish just to let you know this bad boy has plenty of time to improve. Thick, rich, creamy and delicious.
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8/14/2013 - Oceanguyjamie wrote: 98 Points
This is an exceptionally rich wine. No need for desert, this wine is desert. I drank with several friends to accompany a Parisian cherry tart I made. The combination of this wine and the bing cherry tart was absolutely decadent.
Notes of deep, sun ripened raisins and caramel with a hint of spiced chocolate swirled with creme brûlée.
I am such of a fan of a good Solera and this tops my list.
Phenomenally priced at 25 a bottle, great value and a real treat. Don't drink this alone, it must be shared with the best of friends.
This wine reminds me of a warm summer eve with old friends. It's character and wisdom truly plays a symphony on the senses. Lingering and leaving its mark upon the soul.
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6/20/2013 - CamraMaan Likes this wine: 93 Points
Thick! Immediately coats every taste bud on your tongue in a maple syrup and prune grip. The flavor lingers and lasts forever! Solid points for the lingering adventure. I just wish there was more acidity and fruit to balance it out. Still, this will impress untrained palates. But to compare to a 1996 Tokaji Eszencia I had on my birthday last month, this Solera is the entry mat to what the super sweet desert wines can be. I can't justify higher than 93, and I could see justification for a more trained palate to go even lower. But this is still a fun wine! For $30 (after shipping) I have zero complaints!
I like to try various cheeses when I drink wine, and I like to find a balance between cheese and wine, almost like a serving size of both together that harmonize. With one of my favorite organic mild white cheddar cheeses (Clover), the amount of Solera needed in a balance was surprisingly small, it carries that much weight. But together, in the right dosage, they were quite a pleasure to combine!
My roommate, who is not new to wine, but not exactly a well traveled wine drinker either, said this was the best wine he's ever had. But, he's also unashamedly a fiend for good maple syrups, so that flavor really gets him going.
I'm not sure, but I have a feeling this would trump the best maple syrups on a hot bed of pancakes, simple because its that good, in that direction, yet still maintains a more diverse profile. Its far from being quite that thick, but I'm almost feeling the urge to make some pancakes just to use it as syrup.
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6/12/2013 - vinodolphin wrote: 90 Points
I actually bought this to help me learn to like Sherry. I have tasted it several times. Ruth doesn't like it at all. I am neutral. Just a bit too much raisin for me but I haven't finished this bottle and I have 3 more so maybe I can evolve. I scored it above what I might if my palate were more in tune with this style. I do not consider myself a good judge of this so take may score with a grain.
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6/2/2013 - goffo Likes this wine: 93 Points
This is a perfect wine not to hurry through, drink a half bottle over a few days. Thick, viscous, sweet, molasses, figs, intense. Wonderful. One glass is really enough to finish off an evening perfectly. As highlighted by many, delicious over vanilla icecream (add honeycomb!)
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5/28/2013 - Bowmanifesto wrote: 92 Points
Unctuous, raisiny, nectar of Spain. More for fall and winter, than spring and summer. But I couldn't resist. Glad I didn't.
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5/25/2013 - Primordialsoup wrote: 88 Points
A bit heavy and syrupy this time around. Super sweet and delicious if you like that sort of thing but I was wishing there was a bit more acidity in there somewhere to better balance the whole. A newly purchased bottle. Liked better a few years ago. Wish vintage blends showed year of blend somewhere on the bottle. Would help define variation. I wonder how the "1927" designation plays into people's ratings of this wine. There is only very little 1927 added to the blend after all, but it sure looks impressive on the bottle.
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5/24/2013 - lifeattable Likes this wine: 94 Points
Incredibly complex. Sweet of course, with toffee, raisins, etc., but also fresh with a bright mineral water note. A touch of earth on the nose. Viscous in the mouth. Almost overpoweringly sweet until the raw walnut aftertaste kicks in. Can't drink a lot of this but a small glass is beautiful.
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5/20/2013 - BuffaloLou Likes this wine: 91 Points
C: caramel brown
N: caramel, molasses, a lot of alcohol
P: plum, plum, plum. creme brule, caramelized pecans, vanilla, toffee, creme brule, nutty, concentrated apricot, fig, molasses, very, very, thick, on the verge of being cloying
F: long, sweet, intense
This is very good. If it had a touch more acidity to balance the sweetness or curb is "near-cloyiness", it would be better. Still, very nice.
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4/14/2013 - Wamrod wrote: 94 Points
Delicious as usual. Can't go wrong
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4/7/2013 - rocknroller wrote: 94 Points
Monthly Tasting Group: Spain and Portugal (Rincon 38, Mpls, MN): Deep amber color. Drank 1 glass over 45 minutes. Man was this good. Nose shows sweet raisins, creme brule, caramelized pecans, vanilla. The palate has a nice concentration with sweet raisiny fruit, creme brule, molasses, caramel, unctuous. Long tantalizing finish that begs for another sip.
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3/30/2013 - mariolanza wrote: 92 Points
Smooth, burnt sugar, mature raisins, very sweet.
Really enjoyed it though
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3/28/2013 - Bowmanifesto wrote: 93 Points
Irresistibly luxurious. Incredibly unique. Solamente Solera.
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3/2/2013 - Chainthroer wrote: 94 Points
The wine is totally brown colored in the body, like a Madeira; opaque. Similar to my last tasting almost two years ago. Aromas and flavors of caramel, dates, molasses, toffee, sweet plumbs, apricot, almond. Highly viscous - like motor oil, but tastes a whole lot better. Big, big, rich, highly concentrated and intense. Sweet decadence of Solera; grape alcohol added. A long, extended velvety and sweet finish.
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3/2/2013 - Travis D wrote:
I can see why many find this enjoyable, but generally too sweet for my taste. Strong notes of raisin, brown sugar, caramel and fig with a viscous mouth feel. Long finish and holds the heat from the alcohol well. I could enjoy a small glass on occasion if offered with the right dessert or cheese plate.
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2/14/2013 - devraj Likes this wine: 92 Points
Well made wine. Thick and viscous with maple, molasses, roated nuts and creme brulee on the nose and palate. The finish never quits.
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2/5/2013 - Bowmanifesto wrote: 93 Points
I had promised myself that I would try to make these bottles of Solera last a year. Here it is only February and they are halfway gone. Why? The outstanding and unique rasiny delights of this dessert wine are simply irresistible to me. Nothing else like this in the world. So stoicism loses out to hedonism. The time to enjoy is ... Now!
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2/2/2013 - woody57 Likes this wine: 84 Points
I have loved this wine in the past; tonight it was too sweet; perhaps food pairing(superbowl ribs, cocktail meatballs, etc), perhaps just an off bottle or night, but none of the pop in the mouth and tastes seemed simpler;
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1/27/2013 - Bowmanifesto wrote: 93 Points
Once again, a stunner. I don't know of another dessert wine so distinctive with the unctuous delights of liquid raisins. Muy bueno!
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1/17/2013 - Floyd77 Likes this wine: 92 Points
Love this! Toffee ... raisins ... nuts ... viscous ... velvety ... dolce!
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1/13/2013 - lemifr Likes this wine: 92 Points
Arômes d'amande et d'oxydation. Avec son 337g/l de sucre, ce vin sera excellent avec des amandes ou encore, servir sur de la crème glacée à la vanille....
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12/20/2012 - Bowmanifesto wrote: 93 Points
Liquid raisins. If you love luscious, sweet, sun-dried raisins -- and I do! -- that's what Solera is. It looks like liquid raisins, with a viscous brown-purple body and massive legs that hug the glass. On the nose, notes of prunes, plums, caramels and candied apricots emerge. On the palate, I am immediately struck by mouth-feel before flavor. It is unctuous, coating the tongue like molasses. The tastes begin with sweet raisins, then rich figs, and savory dates, followed by maple syrup, dark chocolate and pecan pie. The finish lasts literally for minutes.
The first time I experienced this extraordinary dessert wine was at The Palace Hotel in Madrid. Under stained glass ceilings, as musical glissandos poured from a harp, the waiter poured a small glass of Solera as a complimentary finish to an outstanding Spanish meal. I exclaimed my pleasure at the first sip, he nodded, smiled, and spoke these two words. "Solamente Solera." Only Solera. It is still true.
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11/27/2012 - kidsmurf2000 wrote:
Way too sweet for my taste. I won't rate this because its just not my style. However, it is GREAT on ice cream... Don't knock it til you've tried it....
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11/22/2012 - Bromios wrote: 91 Points
Decent little desert wine, for sure not a liquid candy bar style port. Very thick, great balance. Has a nice medium sweet butterscotch, nutty front end... very subdued finish, kind of quits mid way through. All good tastes nothing offensive. Well worth the money, simple but tasty.
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11/17/2012 - JohnSh wrote: 89 Points
It's much harder for me to enjoy these PXs now. For its style, though, it's certainly a great QPR and has good relative balance. Some complexity in the thick, rich and very sweet palate, it's not quite all figs, dates and sugar. I find one glass is now enough. Still, a fun bottle of wine to bring out at the end of the night, when your palate is shot and you need something this massive to make an impression! (B+)
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11/3/2012 - Uglypinga wrote:
The nose shows some alcohol, a notion of figs, oil, and herbs. It smells thick, which I realize is a funny thing to say. The palate is indeed thick and sweet. Loaded with fresh figs, dark honey, and dates. Longest finish in a long time and could use a tad more acid but a delicious wine that would work with ice cream.
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10/23/2012 - BradKNYC wrote:
Some golden oldies on a Tuesday night. (Il Corso.): This wine always delivers and is one of the best values around. Thick and sweet, but not cloying, with fig and molasses flavors dominating, but there's a core of raspberry fruit and hints of apricot that give it complexity and added dimension. A/A-.
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10/15/2012 - robmatic wrote: 91 Points
Still one of the best wine values ever. Unctuously sweet, thick as caramel, and a finish that goes on forever. Sharp butterscotch tones paired up nicely with a butter-laden apple strudel. Those who say it's too sweet should take some vitamins and grow a pair. ;-)
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10/1/2012 - megropolis wrote:
Too sweet and cloying for drinking on its own. Might be good to pour over ice cream of frozen yogut.
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9/9/2012 - Neurowine1 wrote: 87 Points
Figgy pudding (or at least what I imagine figgy pudding must taste like). A bit cloying for my tastes, but very unique and a huge crowd pleaser. Most people have never had anything quite like this...
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8/5/2012 - alabunka wrote: 93 Points
93 served to special guests at special times after dinner; always a hit and never missess with its total enjoyment in flavor and its excellent balance of fullness and sweetness; always have a bottle of this in reserve...
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8/5/2012 - Irouleguy wrote:
When I first opened it seemed out of balance, way to sweet with acid or complexity. After several months in fridge it developed a richness and more complete mouthfeel.
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7/18/2012 - Sauvyfan Likes this wine: 93 Points
Unlike anything I've ever had. Sweet, honeyed, and layer upon layer of succulant fruit.
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7/17/2012 - thelostverse wrote: 90 Points
Opened with grilled pineapple and vanilla ice cream dessert. Not a good pairing, and the score probably suffers for that here. Last had this seven years ago, and it has turned more towards the raisin and fig profile which no longer appeals to me. Very viscous with a port-like profile. Well made - just not for me anymore.
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7/13/2012 - gjv115 wrote: 94 Points
A huge hit again. Molasses, brown sugar, maple, raisin, fig. Big, rich mouth, long finish.
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7/4/2012 - Wamrod wrote: 95 Points
Coffee, toffee, caramel, spices, wow. Off the chain delicious. Especially with ice cream. Superb.
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6/20/2012 - JRVIBE Likes this wine: 98 Points
Absolutely a stunning wine! Very thick, lots of raisins and a never ending finish. Best Spanish dessert wine for me so far.
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5/18/2012 - ckinv368 wrote:
CT Offline IV--Hill Country Edition; 5/18/2012-5/19/2012 (Austin / Texas Hill Country / Castleman Ranch): Drank with cigars. Sweet and smooth, great with cigars. Really fruity, and not low-alcohol, but still lots of fruit / aged sweet prunes, caramely tastes, and dark tastes that belied a long life ahead of it before the fruit disappeared. Great little wine! Not hugely complex or expensive. But still quite enjoyable.
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5/18/2012 - GalvezGuy wrote: 92 Points
CT Texas IV - A Hill Country Treat; 5/18/2012-5/19/2012 (Austin, Texas): Served with cigars. Great nose of molasses, caramel, raisins, dates, and dried figs. On the palate, thick and rich with flavors that repeat the nose. Long finish but needs more acidity. Still a good match for cigars.
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4/28/2012 - Richard123 wrote: 95 Points
Like dried figs in liquid form, delicious. Would be excellent with Stilton (not so good with chocolate). Quite different from the Don PX, which tastes more like liquid chocolate.
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4/22/2012 - walkerjfw wrote:
tough to rate this wine. I served it to a group at a dinner party with a tiramisu. Guests either love it or hate it. Its incredibly sweet and thick. Caramel, raisin, molasses, maple syrup. Would be good drizzled over vanilla ice cream or with a strong chocolate dessert.
I loved it - very unique - my guests went strongly either way
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4/4/2012 - pdadams66 wrote: 91 Points
Dark mahogany, viscous.
Sweet, nuts, raisins.
Liquid raisin in the mouth, sweet, some balancing acidity, but mainly sugar, great dried fruit and caramel length. Long aftertaste.
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3/16/2012 - Vino Me wrote: 94 Points
Chocolate brown color. Nut liquor. Carmel and toffee. Thick and unctuous. 94 points.
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3/12/2012 - alabunka wrote: 92 Points
excellent after dinner drink with friends who will be always amazed by the full lush and sweet taste of this nectar from Spain; this should be a staple in everyone's wine cellar
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3/11/2012 - murph13 wrote: 89 Points
Largely raisin with a syrup-like consistency. Almost overly sweet for my taste. Very straightforward; lacking complexity.
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3/10/2012 - botrytisvirtuoso1819 wrote: 97 Points
nose; toffee, creme brulee, and grade b maple syrup.
palate; figs, burnt brown sugar, and dark chocolate.
dominating and unctuous.
very long finish.
really quite lovely.
a wine not to be missed.
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3/10/2012 - Cadby wrote:
Raisin, Amber, Raisin, Toffee, Raisin, Molasses, Fantastic
http://8wordsonwine.blogspot.com/2012/02/1927-alvear-solera-pedro-ximenez-sweet.html
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1/27/2012 - jdhart306 wrote:
Really mellows out with each day in the fridge. I still can't drink more than 1.5 ounces at a time, but it is a great way to end the night. On the Palate, raisins fade to molasses and maple syrup. If you haven't tried it before, it will be an interesting and enjoyable experience.
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1/10/2012 - David_T wrote: 87 Points
I cannot get over how thick/cloying this is. Easily the most viscous wine I've ever had, and it feels thicker in the mouth than it looks in the glass. Reminds me quite a bit of maple syrup in texture and flavor. Nose of molasses and prunes. Not terribly much complexity. I think I'll take other's suggestions and try pouring this over some ice cream or granola.
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1/8/2012 - KVM wrote: 90 Points
Dark copper. Unctuous, raisins, almost maple syrup sweet. Certainly male syrup viscosity. Long and tangy, but lacks some acid.
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12/24/2011 - sedation (yellowgas) wrote: 89 Points
straight forward solera, caramel and prunes, nice balance and mouth feel. prob good QPR
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12/20/2011 - jmathews Likes this wine: 87 Points
I bought this bottle as an experiment and I'm glad that I did though I'm sure I will not drink this type of wine regularly. The color is golden brown. It smells like raisins and prunes and burns my nose a bit when I breathe it in deeply. It's very thick not quite like syrup, but heavier than other desert wines and sticky! The flavors are sweet: heavy with raisin and prune. There a long finish that hints of oxidation and sherry and leaves a sweet layer in your mouth. The texture is off-putting to me and I'd like the flavors to be more complex, but as another tasting note suggested, over vanilla ice cream it's the best. I just tried it to make sure it was good to serve for guests and it's amazing.
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11/24/2011 - Gunman Likes this wine: 92 Points
Outstanding. Well balanced, not overly sweet. Perfect pair for the Mascarpone Fig Tart with Pecan Cookie Crust after Thanksgiving dinner, which echoed the fig and nutty notes from the sherry.
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11/20/2011 - will2wine wrote: 87 Points
Very rich and sweet. Teeters on the edge of being something you'd drizzle over ice cream.
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11/12/2011 - Milos wrote: 94 Points
Plums, caramel, almonds maybe even some maple syrup, but the palate is light and balanced. Very hard to compare to anything else. Very classy.
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11/4/2011 - ggb wrote: 93 Points
Un classique mais pas pour diabétique. Arômes de figues, chocolat noir, caramel. Très long. Un joli produit pour pas cher.
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10/24/2011 - Mrbuzz Likes this wine: 95 Points
This is such a fun wine....the perfect match with grilled whole grain bread with cream cheese topped with The Girl and the Fig "Nana Mae's Gravenstein apple, raisin & fig mostarda"...drizzled with lavender honey....AMAZING with the wine!
This is a freak of a wine..motor oil viscosity, yet not overly cloying. Wonderful fig, prune, plum fruit....maple syrup, toffee, orange marmalade, persimmon pudding spice, exotic wood....all creamy, rich, and intoxicating. Cool stuff!
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10/2/2011 - guitarguy wrote: 92 Points
Purchased in '06 or '07, this older version of NV Solera seems to be growing more in oxidative and caramel properties, but not in a bad way. Deep brown, approaching black in the center, with a smoky, sweet, caramel nose. Nearly the density of molasses, sweet brown sugar, nuts, caramel, coffee and chocolate notes. Sweet but not cloying, long, long finish and not much acidity left to speak of. This begs the question will it start to drop off into a cloying, flaccid mess sooner than later?
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9/2/2011 - andtheodor wrote: 91 Points
Visibly thick, this pours like maple syrup. Toasted nuts, molasses, grade B maple syrup, caramel, and a wallop of heat follow. Impressive stuff!
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8/8/2011 - phantphant wrote: 93 Points
Amazing!
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8/8/2011 - phantphant wrote: 92 Points
YUMMMMMMY
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7/11/2011 - mouton45 wrote: 91 Points
Sunday steak cookout with the kids. Vanessa especially liked this
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7/10/2011 - maxime3333 wrote: 96 Points
Impressionnant! Cela doit faire une dizaine de fois que je bois ce petit Alvear à quelque vingt dollars et il est sublime! Allez-en acheter si vous aimez le style, je vous en conjure!
Nez renversant sur les raisins secs (et c'est flagrant mes amis!), odeur de grillé, peut-être même de rancio. N'oublions pas que ces vins sont oxydés exposant mille! En bouche, gras, complexe, fabuleux! Encore une fois les raisins secs, les notes grillées, tout y est! La finale est interminable...
Sublime!!
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6/15/2011 - The13thGryphon Likes this wine: 92 Points
Nose is dried plum and almond, with a very light overtone of chocolate toffee (like a Riesen candy). The flavor is very raisin, with caramel, hazelnut, and a touch of real maple syrup (not Log Cabin or Mrs Butterworth's; the good stuff). Thick, very sweet, and completely delicious!
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6/9/2011 - goldgarf wrote: 91 Points
This is really good as always. Very sweet, with taste of figs.
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6/2/2011 - ipp wrote: 93 Points
very sweet and viscus ... like maple syrup ... drink with cigar
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5/22/2011 - Martinjbrand wrote: 80 Points
This is somewhat too sweet / syrupy
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5/5/2011 - Chainthroer wrote: 94 Points
Mild molasses, caramel, toffee, sweet plumbs, almond, apricot. Big and rich - the whole ball of wax for sweet decadence. Nice long finish. Good for after dinner desert or as an aperitif. If you want, put it on your pancake on Saturday morning!
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4/30/2011 - botrytisvirtuoso1819 wrote: 97 Points
nose; toffee, creme brulee, and grade b maple syrup.
palate; figs, burnt brown sugar, and dark chocolate.
dominating and unctuous.
very long finish.
really quite lovely.
a wine not to be missed.
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4/14/2011 - Milos wrote: 94 Points
Medium brown with a hint of yellow in colour. Very intriguing nose of plums rather than prunes, caramel, almonds maybe even some maple syrup, but the palate is light and balanced. Very hard to compare to anything else. Very classy!
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3/21/2011 - guitarguy wrote: 92 Points
Cream brulee, plenty of carmel. Sweet but not enough to make it cloying. Maybe just a bit one-dimensional but remarkably well-preserved at this point. Chocolate, coffee and hints of orange peel on the nose.
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2/17/2011 - manonthemoon wrote: 89 Points
Decent desert wine, rasin, sherry nose with molassas notes on palate and lacked acidity. Could of used as pancake surup.
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2/17/2011 - tooch wrote: 89 Points
Thought this was an intriguing wine. Nose had waxy caramel, and subtle molasses. Palate was rich but restrained. Nice honey and caramel flavors.
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2/17/2011 - isaacjamesbaker wrote: 90 Points
"Non-Baller" Wines, Take 4: i won't get into the discussion of whether i rate dessert wines higher right now... but let me just say that i really liked this. the color is like dark rum and the aromas of caramel, quince and prunes explode from the glass. its like melted wax on the palate. rich and gushing with flavors of quince, peanut brittle and caramel-covered raisins.
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2/11/2011 - Gilmortal wrote: 96 Points
Transcendant -- paired with creme brule! Smooth, buttery goodness.
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1/20/2011 - galewskj wrote:
I really should avoid wines that Parker gives high scores too. So over the top it's ridiculous. This is fruity maple syrup. The bottle says you can pour it over ice cream (not kidding) and I bet that works. Drinking it buy itself, seizure-inducing. No one in our group of 8 liked this.
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1/14/2011 - Alex H wrote: 88 Points
Rich comforting nose of Christmas caramel dark roasted mocha with cinnamon and lots of sweet spice. Excellent mouthfeel of toffee richness. Shiny mahogany in a classically decorated office with a stick of sticky dates and chocolate flavputed cigar. This is great stuff.
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1/8/2011 - JohnSh wrote: 91 Points
Friday Night Wines: Lots of raisons and dates on the nose and powerful palate. Very viscous and sweet, although it did finish a tad drier than it started. Very unique as always, and a fun way to end the evening (A-).
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12/31/2010 - GuWin wrote: 92 Points
Brown, like Coca-Cola or motor oil, very viscous liquid. Intense flavour of raisins and rum-raisin. Thick and very concentrated on the palate, sweet and long-lasting. Amost overhwelming, and one glass is more than enough. Really delicious with vanilla ice-cream, and even better as a topping ON the ice cream.
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12/24/2010 - fclarity wrote: 91 Points
Deep brown center with tawny rims and high viscosity, this wine looked classic. While quite nice right out of the gate, this wine evolved nicely with a couple hours of air. The high intensity nose was rather sweet featuring plums, dates, brown sugar, chocolate, and tobacco.
In the mouth it was lush and rich with decent acidity and very good length. The texture is quite thick, almost like motor oil. While this wine is a little hot for my taste, it is an enjoyable.
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12/6/2010 - davidny wrote:
trés liquoreux
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11/13/2010 - gwkozar wrote: 93 Points
tasted @ USQ Wines: palate is semi-dry, raisins and figs, viscous, but less sweet than other PX wines. great value
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10/22/2010 - weiny wrote:
Gerts Geburtstag
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10/15/2010 - G_H wrote: 93 Points
Well what can you say about this wine. It is incredibly concentrated but still has somewhat of a balance (I can easily imagine that many people would disagree though). Sweet as hell but I just love it (and it's my grandma's year of birth), the plus stands for the fact that when I'm in the mood for stuff like this I give it a 95-96 points score
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10/15/2010 - G_H wrote: 93 Points
Beautifully developed wine! Surprisingly it's not as sweet as I expected, that means beautifully balanced! Love this juice, maybe the best value for money in Spanish sweet wines! No, definitely the best value for money in Spanish sweet wine! (BTW Parker rates this 96 points)
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9/17/2010 - John McCabe wrote: 93 Points
Really fun, interesting wine. It's a 'sticky' and not quite to my taste compared to something like a vintage port or a Sauternes, which are a bit less sticky; you almost need a spoon for this ;-) Still, an interesting after-dinner diversion.
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9/12/2010 - pcarmich wrote: 94 Points
Consistent with previous note.
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9/8/2010 - BrandrB wrote: 92 Points
100% Pedro Ximenez with only 16% alcohol. 4 years of age on this bottle of 80+ year old Solera. Color of aged cola – not particularly welcoming. Viscous – richly coating both the glass and mouth. Nose explodes with flavors of dried raisins and caramel. Big/rich/viscous palate: raisin, chewy figs, and chocolate flavors. Continues onto the long finish. Exquisite QPR – no dessert wine comes close to this for the price! Drank over the course of four nights – this also went perfectly over a scoop of plain vanilla ice cream with a dash of cinnamon (thanks to CellerTracker tasters for the fantastic pairing suggestion). Outstanding!
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9/6/2010 - syrahz wrote: 94 Points
Raisins, figs, some nuttiness. Rich, dark caramel colored. This bottle wasn't as complex as the previous one about 18 months ago, before I began tracking my cellar here. I had a case of these and gave half of them away as gifts and got a 'thank you very much' phone call on every one. As with port, I like a small glass of this before bedtime. A bottle lasts a full week, which makes for an outstanding QPR.
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8/25/2010 - andtheodor wrote: 91 Points
Obscure Spanish Regions (Fort Collins, CO): Liquid figs and raisins. Somewhat port-like with maple syrup, chocolate, pruny but with great acidity. Mind-blowing over homemade vanilla custard.
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8/18/2010 - grantsky wrote: 92 Points
Outstanding. Fig, caramel, dates, spiced raisins. Just deep, complex and layered. Very nice.
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8/14/2010 - 3daywinereview.com wrote: 86 Points
Blind Tasting (Edina Country Club): Straight forward sweet offering. Brown sugar and too much sweet on the palate for me. Not balanced overall with some heat. Not my style.
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7/15/2010 - AlexGarner Likes this wine: 95 Points
Dennis Lock's Birthday (Charcoal Grill on the Hill, Kew): Colour and consistency of motor oil. One guest announced 'death by raisins' - a pretty good summary. Apart from raisins, the nose showed christmas cake and madera and a bit of orange peel. The palette revealed a thick unctuous syrup of toast, olives, raisins and chocolate. Spectacular.
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7/11/2010 - dkoontz wrote: 93 Points
Pinot Noir Tasting (My place): Dark motor oil in consistency and color. I was surprised to find the bottle was clear glass after I poured it. The nose had date and fig. The palate had some marmelade to add acidity to the flavors present on the nose. The finish went on for 3 - 5 minutes
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7/7/2010 - Rich S wrote: 92 Points
No real formal notes taken as this wine was opened to pair with some cigars but everyone really loved it. Raisins and figs for days on the nose with a sweet core of brown sugar, molasses and caramel on the palate. Long, lingering finish. Outstanding for the price.
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6/26/2010 - DLtheMD Likes this wine: 93 Points
Wonderful pedro ximénez sherry. I've had sherry from casks in Seville and Jerez and this is just the same. Fantastic QPR!
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6/2/2010 - Vinomarcus wrote: 93 Points
Wednesday Night Blind - June 2010 (Peter Pratt's Inn): Black color, raisins, very sweet, molasses, aged rum, I don't drink dessert wines anymore, but this was a treat.
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5/31/2010 - GG1 wrote: 88 Points
Essentially, this is like drinking syrupy liquid figs. Not much subtlety, not terribly well balanced, but fine for what it is.
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5/8/2010 - chapinde wrote: 91 Points
Dinner With the Boys (Marblehead, MA): Shows dark amber, almost chocolate brown. Aromas of brown sugar, molasses, cloves, raisins, and prunes dominate, but are not overpowering. The palate shows more raisins with molasses and other dried fruits. This was rather one-dimensional, but that one dimension was absolutely delicious. The finish is super long.
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5/5/2010 - woody57 wrote: 95 Points
this wine is truly unique; it gives the sense of expanding in your mouth, evolving through layers of luscious fruit to a foundation of toasty raisin; its high viscosity adds to the long finish, which includes notes of plum and cassis
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5/1/2010 - tplskylrk wrote:
Hard to rate, just too raisiney, too sickly sweet. Sure it lingers, but not sure if that is a good thing. Not a fan.
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4/24/2010 - RussK wrote: 92 Points
RUSSK My WWiz Event. Sweet WOTN. My fav PX so far. But still prefer a good Ruby or Sauteurne. Buy a couple more.
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4/12/2010 - ajr wrote: 94 Points
finished the half bottle with my entire family(this dessert wine was so outstanding wish i had a smaller family!). What a spectacular wine. As my younger son stated, you could pour this over pancakes.
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3/11/2010 - Colia wrote: 92 Points
Deep amber color. I'm no sherry expert and it can be tough for me to pick out the nuances in such a sweet sticky wine, but I did love it. Raisinettes, caramel, toffee, burnt orange, semi-sweet chocolate. The most full body and a finish that lasted twenty minutes or more.
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3/7/2010 - Biskuit wrote: 91 Points
Raisinets, caramel, molasses. Sweet and syrupy, quite nice alongside a maple bacon milkshake!
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3/5/2010 - ffvega wrote: 93 Points
it is like liquid syrupy creme brulee, I am very happy with it price/quality. Not for every day like port though.
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2/22/2010 - GuruofAV wrote: 92 Points
Always delicious
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2/22/2010 - Tpety wrote:
This was not as enjoyable as i thought it might be based on the CT score. Smells of raisons and brown sugar and tastes the same. I think I'll sell my remaining bottles. Must have been a Gragiste offer because I don't remember buying these.
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2/21/2010 - elise wrote: 92 Points
Went very well with Creme' Caramel - Yum
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2/2/2010 - subir wrote: 92 Points
Dark, dark viscous amber in the glass. Burnt toffee, orange peel and caramel on the nose. Full bodied with a chocolaty taste. Drank only half the bottle and drank the rest over a week, was still going strong on day 8 but it had become a bit more syrupy.
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1/28/2010 - guitarguy wrote: 95 Points
Even though I have had this NV wine for about 4 years, it still tastes fresh and vibrant. Orange peel, molasses and baked, sweet raisin nose that I remember from childhood but am having a hard time fully placing. Was it mom's rice pudding (with raisins) baking or something else? Anyhow, very vibrant, creamy, chocolate flavors, quite sweet but not cloying. Viscous and mouth-coating with a finish that goes on and on. Beautiful and this bottling has plenty of life left. Not showing any oxidation, fading or age even though the original solera was presumably vintage 1927. In this case, the critics nailed it.
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1/18/2010 - christyler wrote: 88 Points
Much sweeter than expected - lots of prunes, honey, and toffee. I loved the viscosity of the wine - like sweet motor oil. However, I didn't like this nearly as much as a 79 Don PX Gran Reserva that I had. I definitely prefer the drier style.
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1/9/2010 - bonjovibon wrote: 89 Points
Really good wine. Excellent viscosity and prunes with honey taste. Delicious as a dessert wine. Good QPR.
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12/30/2009 - Jossik wrote: 84 Points
Piacevole anche se forse troppo schiacciato sull'uvetta. Non alcolico ne' troppo dolce, comunque.
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12/29/2009 - Sterling Minor wrote: 93 Points
Really excellent. Sure its raisony; that's what it is!
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12/28/2009 - esb wrote:
Many excellent community notes on this. Fantastic wine balanced on the sweet side - an observation, not a criticism.
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12/19/2009 - Scruff wrote:
WOW! Deep Amber in color. Bursting with raisins, prunes and toffee on the nose. On the palate on the attack are raisins, prunes with underpinnings of dates and figs which transition to maple syrup, honey and hints of dried Christmas cake fruits. It has a long finish that lets you enjoy it for 1 to 2 minutes without being overbearing or in your face. Excellent mouth feel with “just right” viscosity for my tastes. Comparing to Port, this has really integrated the alcohol well with a touch of heat on the backend but in right refined balance. Pared will with a light chocolate cake. Will definitely get more.
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12/11/2009 - wineywhites wrote: 90 Points
Prunes with honey. Texture not as viscous as some of the ports I've had, but delicious after dinner wine.
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11/26/2009 - DrT999 wrote: 90 Points
Big fig, vanilla, and toffee nose. In your face fig and vanilla upfront, with both fighting it out on the long long finish, with a little almond as well. A wine to thoughtfully sip, not drink. Could use a touch more acidity.
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11/18/2009 - RussK wrote: 92 Points
RUSSK WWspanishTasting (Manny). Pure fig syrup. Nice, but a bit flabby. RP96
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11/15/2009 - gripNsip wrote: 92 Points
Raisins, prunes, oak, vanilla, figs, and roasted almonds show super rich on the nose and palate. Sits like a melted marshmellow on your palate, thick, sticky and once there it doesn't let go. SUPER sweet. The finish hangs for a very long time, easily in the 40-60 second range, and evolves nicely throughout the experience. I really like this stuff, it is hard to drink a lot of but every once in a while this is a special treat.
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11/7/2009 - David Paris (dbp) wrote: 91 Points
Some certain high alcohol coming through, but also nice plums, raisins, and other dried fruits. VERY THICK on the palate... it's almost like drinking straight maple syrup in texture. Tastes creamy with more dark dried fruits on the palate. Amazing texture. Creamy on the finish, showing some raisins. Tasty stuff, but not something I'd want to drink very often.
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10/13/2009 - guitarguy wrote: 90 Points
Sweet, chocolate, raisins. Very good and probably still has plenty of life although my bottles were from late 2006 release.
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10/1/2009 - CdP in NYC wrote: 92 Points
Not a very pretty color - light, transparent caramel brown - like a glass of cola with some melted ice cubes. Super viscous, almost syrupy, in the glass, with a remarkable cascade upon swirling. A wealth of aromas and flavors are present, but seem slightly out of focus - caramel, molasses, concentrated prune and fig, burnt sugar, maple, with some vanilla bean on the nose and mouth. The fine acidity carries the wine, but does not cut the wine, leading to such a broad expanse of overly sweetened flavors. However, the magnificent depth of flavor, super unctuous mouthfeel, and seemingly never-ending finish of the wine make it worthy of a fine dessert course. On the next cold autumn evening, invite some fiends over, light a fire in the fireplace, and pair this wine with a warm chestnut cake topped with a dollop of creme fraiche and a side of lemon peel.
Drink now. 92 -JRS
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8/24/2009 - Rich S wrote: 91 Points
My impression is very similar to that of hcampana below. Mahogany color with dark yellow tint around the edges. Nose is pure raisins, prune and molasses and the viscosity of the wine is crazy, like a thick oil slick on your palate. Loads of intense flavors and layers of sweetness with a long lingering finish make this wine a dessert on its own. Very impressive for the money.
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8/23/2009 - wirelesswine wrote: 90 Points
Raisin syrup city. But just so tasty.
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8/17/2009 - btanz57 wrote: 92 Points
very nice. syrupy.
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7/25/2009 - Biggsy wrote: 93 Points
Dark brown with an amber rim. Powerful, complex nose with raisins, vanilla and dark burnt toffee. Rich viscous body although not at all cloying with crisp acidity. Mouth-coating, concentrated flavours of christmas cake, figs, toffee, prunes, candied fruits and brown sugar. Very long and very, very good.
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6/23/2009 - Zweder wrote: 90 Points
Chocolate syrup, sugar cane. Very nice with a chocolate dessert.
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6/22/2009 - hcampana wrote: 94 Points
Had by the glass at Jean George's in New York City
Very dark amber color. The nose is exotic. Full of molasses, prunes and freshly squeezed sugar cane juice. With a viscocity akin to motor oil, it is thick, unctuous and full of very sweet dried prunes. Excellent bargain for those with a sweet tooth.
Consumido por copa en el Restaurante Jean Georges en Nueva York
Color ámbar obscuro. La nariz es exótica. Llena de remolacha, ciruela pasa y jugo de caña recién molido. Con una viscocidad similar a la del aceite de motor, untuosidad y lleno de ciruela pasa muy dulce. Una ganga para quienes disfrutan de los vinos muy dulces.
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6/14/2009 - hankj wrote:
very very good. this bottle was a little tarter than the last (a good thing) and had loads of fig on top of the prune and raisin.
so nice at a price point that normal does not guerentee quality.
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6/14/2009 - gthelen wrote: 92 Points
Thick, maple syrup, good nose, and great mouthfeel. Long finish. This was better than I remember it.
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6/5/2009 - spendergast wrote: 94 Points
Deep caramel brown, viscous. Notes of prunes, chocolate. Sweet but well balanced. An excellent dessert wine.
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5/18/2009 - Jared wrote:
Copper color with nose of nuts, caramel, raisins. Only took two drinks but was tasty nonetheless. Tim kept getting an anise flavor that seemed to be lurking in the background. Nice finish to a great night.
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5/17/2009 - last chance wrote: 93 Points
Almost a black color. The nose was nutty with burnt caramel and raisiny notes. The palate was consistent with the nose, but in addition I was blown away by some awesome black licorice flavors. Huge and thick mouthfeel. If you got any of this on your lips, you were doomed to be licking them for quite a while. I loved the finish. My wife and I tried a PX a long time ago, and neither of us cared for it back then. Happy to see that my palate has evolved since those early days. This was great - and I need to try more of these. I probably shouldn't have had the 2nd glass, but it was hard to resist.
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5/13/2009 - pcarmich wrote: 93 Points
Beautiful dark brown color. Smells exactly like prune juice with chocolate syrup and just a hint of nuts. The palate is very concentrated with prunes that transition to chocolate and a touch of vanilla and walnuts. Some very nice acidity balances out the heavy sugar on the backend. Beautiful pedro ximenez and great QPR.
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5/2/2009 - joshwoodward wrote: 84 Points
A tough one to score, since I'm not into the style (I'm more of a fan of unfortified Sauternes-style dessert wines). For what it is, it's one of the best I've had. Very interesting color: brown, with no redness. Cloyingly sweet, to be sure, and full of raisins, prunes and figs. Still, there's none of that Port-y weirdness on the finish that turns me off, and the alcohol level is relatively restrained at 16%. Given the score, I can't necessarily recommend it as a QPR wine, but just for the sheer interest, I definitely don't regret picking up a bottle. At $20, it's a safe experiment. I can't wait to try the leftovers over ice cream!
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5/1/2009 - mebydef wrote: 93 Points
This time around the wine was outstanding: rich, viscous, complex, and long. The color was deep yellow brown. The nose was full of honey, nuts, caramel and baking spice. The palate was as expressive as the nose with the addition of great cutting acidity.
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5/1/2009 - mouton45 wrote: 94 Points
Lynn and Paul visit. After dinner at Bistro Bisou. Fantastic, both by itself and as a topping over rich vanilla ice cream
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4/23/2009 - David J Cooper wrote:
Blackish. Raisins, prunes and walnuts. Great flavours, sweet and salty but somehow dry in the finish. At this point I probably didn't need anymore to drink but what the hell.
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4/21/2009 - godx wrote: 86 Points
WineFanatic Spain & Portugal Offline (Vancouver, BC): Tasted blind – Notes of nuts, melted raisins and prunes. Syrup like texture. Tasty but a tad too sweet for me. Good.
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4/10/2009 - Kirk Grant wrote: 90 Points
Starting a "new" tasting group (slave2thevine's house): Tasted again...with no real changes since the last time...accept a more pronounced cloying sweetness to this wine. If you have it drink it up. If I have this again it will be over vanilla ice cream or on a desert to add the fig and rasin component to the dish...
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4/4/2009 - l_bob_d wrote: 87 Points
incredible concentration, as expected. pure caramel-ey (if that's a word!) joy. excellent value.
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4/1/2009 - GuruofAV wrote: 93 Points
Excellent tar and molasses, raisins and carmel.
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3/30/2009 - gduus wrote: 93 Points
Okay, so as you can see the ratings are all over the place (typical Cellar Tracker nonsense), from 60 to 98. This is a unique dessert wine and you cannot rationally compare it with your favorite French Bordeaux. It is a sweet, Spanish fortified white wine with a very interesting flavor, including the taste of raisins. I really enjoyed it as an occasional treat for not much money. A once or twice a year kind of thing.
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3/26/2009 - Vinacull wrote: 90 Points
Slave2theVine's note is precisely on target. Thick heavy brown with full+ body that clings to the glass. Nose and taste replete with raisins, figs, dates, burnt sugar/caramel, maple. Settles into the tongue like syrup in a very sweet but somehow still delicious presentation of dried dark fruits, caramel and maple. Superlong finish that turns to just a hint of tobacco at the very tail end. Acidity very low, so there is nothing to rescue the tongue from the sugar blitz. A unique experience everyone should try at least once given the history and pedigree. Outstanding QPR at 16.
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2/9/2009 - Troon wrote: 90 Points
This was just fantastic. Even my wife enjoyed the smooth flavors of raisins, maple, and caramel. This wine has a nice long finish. I think this is a great dessert wine for under $20.
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2/9/2009 - Li6 wrote: 88 Points
Unctuously textured, with dates, raisins, figs, and mulling spices. Has outstanding concentration, but is just a touch flabby for my tastes -- the lesser of two bottles. Shows some signs of past seepage, which could indicate that the wine was exposed to excess heat during transit. This would explain the variation and the flabbiness. Still, a lovely wine.
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2/8/2009 - Zinny wrote:
Very thick and sweet - not 100% my cup of tea but nice for sipping after dinner. Flavors of raisins, caramel, orange, chocolate, coffee, almonds, maple. Nice.
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2/4/2009 - luckyinla wrote: 92 Points
Beautiful deep amber color with flavors of caramel, fig, raisins & nuts. Rather sweet, but great QPR.
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1/12/2009 - Kirk Grant wrote: 90 Points
This wine is not getting better with time...that is for sure. it's still smooth and impressive, but there is less complex notes on the nose as fig, cacao, and rasins dominate the nose when breathing the wine in. In the mouth it feels much more thick and unctuous than the past few times I've had this. Fig and baked rasin spice cake are the most obvious flavors. The finish is mouth coating and leaves me thinking of my tongue as if it were a stretch of oil-slicked road. This is still good...but not something I see improving. If I had more, I would be drinking it soon...
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1/10/2009 - MLwine wrote: 92 Points
Consistent with prior notes.
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1/10/2009 - David J Cooper wrote:
Brown with green edges. Raisiny, brown sugar nose. Very viscous and sweet. Concentrated flavours, very sweet. Interesting and tasty.
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1/1/2009 - mayhuib wrote: 94 Points
This is an excellent after dinner wine. It is mind blowing that this wine is still available at such a low price after 80 years! The wine boasts a dark brownr color as well as an extraordinary nose of creme brulee, liquefied nuts, marmalade, and maple syrup. Huge and viscous, yet neither cloyingly sweet nor heavy, it is a profound effort priced unbelievably low.
it combines very will with a chocolate dessert or strong cheese (Stilton for example).
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12/31/2008 - Rodenbach99 wrote: 89 Points
nice brown colour, nice aroma of treacle, caramel, some fig, prune and raisins. very sweet mouthfell, long aftertaste, very raisiny, not for everyone
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12/30/2008 - jsokel wrote: 90 Points
Very silky, syrupy and sweet. Great for sipping after dinner.
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12/28/2008 - BDoolin wrote: 94 Points
Not at all what I was expecting as I was told this was a sherry. I assumed it would be a dry, light on the palate 'fino' and instead....good Lord....an immediate nose of black tobacco (which causes one to pause, ponder the implications) then a thick and viscous wave of raisins, prunes, maple sap and caramel snaps you out of your thoughts. Minutes later you find a ring of drying sweet sap around your lips and you make a move for another sip....and I mean sip....it's impossible to quaff this. It has a depth and complexity I never expected to encounter in a stereotype "sherry" and of course calling it sherry is a misnomer. It's from Montilla-Moriles.
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12/27/2008 - Garfield wrote: 91 Points
Nice med. brown color with almost no nose. Thick and viscus almost like maple syrup. The flavors run in the honey and nut range with an excellent long finish. This would be better poured over ice or served over Ice Cream.
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12/26/2008 - Griffin wrote:
(16% vol)
The colour of dark caramelised sugar; nose and palate of prunes and caramelised sugar. Too sweet for my taste and lacking dimension. I had a more favourable experience several years ago but apparently my tastes have changed. I will try it poured on vanilla ice cream or maybe experiment with it in egg nog.
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12/21/2008 - wirelesswine wrote: 90 Points
Ridiculous raisin, fig and nuts here. Super thick and syrupy, but not offensively so. Really delicious and a great value.
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12/14/2008 - salcorn wrote: 92 Points
caramel, citrus, excellent balance, nice match with a wide variety of desserts
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12/13/2008 - guitarguy wrote: 91 Points
Drinking very fine right now, a riot of flavors with an overall sweet impression. On the nose is carmelized sugar, stopped just short of burning. Freshly peeled orange and cedar/cigar box odors also come across. The wine is sweet, not argument, but without being cloying, especially when served a tad on the cold side. Orange peel, caramel, raw sugar all compete. Nice for the money.
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12/4/2008 - du Beaune wrote: 92 Points
Super sweet & sticky, dense. If that's your cup of tea, you will enjoy this a lot!
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11/10/2008 - Hueg wrote:
All aboard the raisin train. Smells like raisin. Very thick & sweet. Raisin across the mid palate & on the finish with some other hints of other flavor mixed in, more like a raisin pie than nutty. Long finish of, you guessed it, raisin. Not sure I detected any kind of acidity to balance out the syrup-sweet raisin flavor. Liked it fine. Certainly something to try & seemed to be good quality stuff, but not my cup of tea. I'll leave it up to the raisin wine fans to rate. Did drink it over a number or weeks and the quality was consistent the entire time.
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11/7/2008 - careyd wrote: 93 Points
Color: The 2 years (to the day!) since I last opened a bottle of this has brought this even darker deep caramel color Very dense and viscous, like motor oil. Nose: Very alcoholic on the nose, which is pretty overwhelming, but then I smell raisins, molasses, perhaps some rum extract? On the palate: Raisins and prunes for days. Heavy, mouth-coating texture. This is sipping wine. Quite sweet, but acidity to back it up. The midpalate, while continuing to be dominated by raisins and prunes, also introduces some nuts and a little coffee or perhaps strong tea with lots of honey. Dates are also very prominent. The finish is long and lip-smacking, and continues the same flavor profile, while accentuating the dates. Nice!
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10/26/2008 - armchairsommelier wrote: 90 Points
This is a DENSE wine! Inviting nose of molasses, walnut and raisin. Pretty strong heat on the nose, which is trying to pull my focus. The raisin flavor definitely carries through on the palate. There's tobacco and dates on the finish, which offer a nice change from the raisin parade. Overall, a quite delicious wine, but I find myself wishing for even more dimension. Salud!
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9/27/2008 - mouton45 wrote: 93 Points
Dinner at Pablo's
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8/10/2008 - GuruofAV wrote: 92 Points
Still delicious. This would be great if you reduced it and poured it over vanilla ice cream.
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8/2/2008 - MLwine wrote: 92 Points
Thick, rich, with a prominent prune flavor.
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7/31/2008 - martuna wrote: 94 Points
Delicious. Creme brulee in a glass. Spectacular wine for the money.
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7/29/2008 - vardaman wrote: 90 Points
Like raisin-maple syrup.
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7/16/2008 - Kirk Grant wrote: flawed
This is such a unique experience that putting it to words is a little hard. It smells like an antique store as must, dust, and aged wood seep into your nostrils. In the mouth it's thick, and mouth coating as flavors of raisins, prunes, anise, and there is a bit of heat on the back end. This is an outstanding example of what to expect from Pedro Ximénez. However, it is not the wine I remember from last year. If you have multiple bottles you may want to try one now....
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7/16/2008 - SUN-J wrote: 81 Points
Raisins, prunes. Thick, syrupy. Very very high alcohol. Not at all my cup of tea but I don't drink anything like this normally. Prefer tawny, vintage ports and sauternes.
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6/30/2008 - phantphant wrote: 96 Points
TREMENDOUS......
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6/23/2008 - phantphant wrote: 88 Points
Luscious nectar...
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6/4/2008 - Florida wrote: 90 Points
Raisin. Lots of raisin.
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5/24/2008 - ecnemergut wrote: 95 Points
As before: not a dessert wine, but the dessert itself!
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5/19/2008 - rmalloy wrote: 95 Points
The most raisiny wine I've ever had. Viscous raisin and prune juice with nuts, honey, and cooked orange peel. What I like about this wine, as opposed to a lot of similar dessert wines, is that the flavor profile is round and elegant. I'm not sure this wine is much better than some somewhat similar, but perhaps even more profound (I think) and cheap, amontillados and olorosos, which the world seems to have dismissed without cause.
I've been drinking this for a week now and I enjoy it more every time. The flavor profile remains the same, but I believe it brightens up with aeration (should buy a fresh bottle to compare). I've bumped it up twice, from 91 to 92 to 95. Spectacular value. WA 96.
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5/19/2008 - GalvezGuy wrote: 94 Points
Popped and poured. Raisin, spice, maple syrup, orange marmalade on the nose. On the palate thick viscous rum raisin, mincemeat, plum pudding. Chewy chewy chewy. Long finish. Time to buy more. Great bargain.
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5/11/2008 - RajivAyyangar wrote: 60 Points
96 points, Robert Parker. I cannot see this at all, but then again - this is the first and only sweet sherry I've had.
Opalescent black-brown in the glass, this wine stinks of rubbing alcohol and artificial coffee - reminding me more of a liquor like tequila or rum, than a wine. At 16%, I'm disappointed it can't hold the alcohol as well as some Mollydooker's I've had at that ABV. My nose hurt, even though it was chilled. In the mouth the sherry was extremely cough-syrupy, unctuously sweet, with hints of dates and figs, but I can't call it rich because it was so damn rubbing-alcohol-like.
This may be great as part of a mixed drink, or cooked in some dessert, but it absolutely cannot stand to be sipped alone (for my palate).
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5/3/2008 - mayhuib wrote: 94 Points
Exellent!
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4/26/2008 - mayhuib wrote: 92 Points
Excellent after dinner wine
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4/16/2008 - lewisrise wrote: 96 Points
This needs several hours in the glass decanting before its ready. Tasted even better the second and third day after opening. Beautiful nose of raisin, plum, and wood. Extremely viscous and chewy. Layers upon layers of rich, sweet nectar. One of the best QPRs for a dessert wine I've ever seen
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4/11/2008 - donrad wrote: 82 Points
Sickly thick and sweet. One dimensional nose of raisins. One dimensional palate.....raisins.....and for the quickly fading finish.....raisins. Put it on ice-cream, that is, if you like, you guessed it, RAISINS.
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4/4/2008 - dank wrote: 95 Points
absolutely delicious.. great QPR.. raisins, prunes.. quite viscous, syrupy.. this is GREAT topped on ice cream.. tremendous..
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3/29/2008 - lm10128 wrote: 90 Points
Deep smooth color, strong scents of fruit and prunes, sweet orange prune flavors. very nice - LM
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3/22/2008 - ilsa wrote:
Paired with Chocolate Bread Pudding with Bourbon Sauce. Fabulous!
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3/22/2008 - bccdavid wrote: 92 Points
Very nice desert wine. Dark, raisins, high alcohol level, but balanced. Taste is well balanced as well. Highly recommend for the $10 I paid.
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3/10/2008 - Cortona5 wrote: 88 Points
Can't beat this for the price. Great dried plums and cinnamon flavor. A great after dinner treat.
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3/10/2008 - yui wrote: 88 Points
Concentrated raisin juice, maple syrupy, with creme brulee that is mostly burnt sugar than the creme part.
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3/3/2008 - oaxaca90049 wrote:
I so do not get why eBob gave this 96. Once again it tastes like ipecac syrup and bad memories of boarding school. I guess if you like thick fig sweet juice with viscose density this is for you. My mother said" les gouts et les couleurs ne se discutent pas !
I'm told it's fabulous on ice cream. I'll take butterscotch.
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3/2/2008 - slippytoad wrote: 93 Points
Everyone loves this. Left it for weeks before finishing it and it was great.
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2/29/2008 - peternelson wrote: 90 Points
CSCA: amber with black tints; like a thick sauternes; nice pretty nose of caramel, bitter choc., prunes, nutty nuts; mth was smooth, very sweet, good bal, mirrors nose, very nice flavor, clean, good fin! Wow! Surprised at this. pretty good.
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2/13/2008 - ecnemergut wrote: 95 Points
Outstanding as always!
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2/13/2008 - Thralow wrote: 93 Points
Brought to a party. Had with rich, rich, chocolate cake. Everyone raved. Even I was happy. Batting .500.
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2/9/2008 - guitarguy wrote: 85 Points
Perhaps this is downsiding a bit. Flavors of cream, cooked raisin, molasses but also a kind of nasty bug spray quality I do not remember from other bottles. Some type of aldehyde, ketone or other volatile that has taken up a bit of residence in the wine. I may have drunk it just a tad warm which would exacerbate volatile components (right out of a 55F cellar) but still, I thought it was not nearly as good as previous.
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2/9/2008 - Mlermontov wrote: 91 Points
prunes, figs, simple but good, nice acidic backbone. QPR heaven
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2/3/2008 - doctoroflaws wrote: 92 Points
Liquid raisin. Also poured a small amount on vanilla ice cream and it was a huge hit.
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1/31/2008 - gzim wrote: 90 Points
90 just for the QPR and uniqueness of this. been drinking it for teh past 2 weeks, and its still very much alive, in the frig.
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1/21/2008 - fingers wrote: 90 Points
Brownish color of root beer. Smells like Gran Marnier- burnt orange rind with soaked redwood is what comes to mind. Thick and sweet with maple and walnut and orange flavors. Finish reveals some mixed nuts. Certainly a 90+
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1/19/2008 - Snookboy wrote: 92 Points
What a nose! Raisins, toffee, mollasis. Very rich and sweet. Cloyingly so. Too sweet for me but I'll take the advice of others and pour over ice cream next time. That might work very well.
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1/15/2008 - Thralow wrote: 92 Points
After giving our first bottle a 75 and our second bottle a 74... and then giving away a third bottle... (see other reviews on this site) i opened another one for all the relatives at Christmas because it meant I would not have to drink it.
My wife took a sip and said, "Hey this time it is good! Here try it."
I scrunched up my nose, took a sip and swallowed... "Oh my, it is good this time." I took another sip... "Really good."
"yes," she said "Really, really Good."
"I guess we should stop giving it away." I said.
So one bottle of three... ratings 75,74,92. Let's see what the next one brings. Wine, what an adventure.
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1/8/2008 - E wrote: 95 Points
A superb dessert (wine!)...raisins, nutty. Great value.
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1/4/2008 - ikkaariainen wrote: 93 Points
Great dessert sherry. Very concentrated nose, thick and sweet with tastes of figs, dates, honey, caramel and some coffee on the aftertaste palate. Looking forward to opening the other bottle.
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12/29/2007 - EricFromMD wrote: 90 Points
This had a stunning nose: toffee, figs, raisins and nuts. Tons of flavors of caramel, figs with a hint of orange. The finish just went on and on. Unfortunately it was just too cloyingly sweet for me. The first sip gave me the shudders! Its hard to rate. Not my cup of tea, but it is certainly complex and well crafted.
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12/28/2007 - Nanda wrote: 93 Points
Dinner with Friends (Our Place): Enjoyed over several weeks. Tremendous concentration and viscosity on the palate. Sweet liquid figs with nuts and spice. Totally delicious and a bargain.
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12/25/2007 - jeffreym123 wrote: 88 Points
Drank over 3 or 4 weeks (out of the fridge) before I started to notice it going downhill. Far too sweet for me. Syrupy -- this may go great on pancakes. plums, and raisins - lots of raisins, on top of the maple syrup. Tried once at room temp, and seemed pretty much the same flavors as cold. I believe I enjoyed it more cold. Wasn't positive how it was intended to be drank.
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12/16/2007 - robmatic wrote: 92 Points
Still one of the best PX deals around. Cheap and tasty.
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12/16/2007 - Juha wrote:
Very good dessert wine. Very sweet.
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11/26/2007 - J @ y H @ c k wrote: 93 Points
Sweet prunes, molasses, brown sugar and just a tiny bit of roast nuts. This is a very syrupy wine and there is plenty of sugar, but it is not cloying. If you do not like sweet desert wines, this is not for you. It does not have the sharpness of botrytis or the bracing acidity of an eiswein. It's pure hedonistic sweet and creamyness. Very easy to drink. Is this sherry? There seems to be some dispute. RMP says yes in his review. It's from Montilla rather than Jerez, which under the new EU rules may make it illegal for me to even use the word sharry in the same sentence. This may be the best bargain in desert wines, available at under $30 per bottle and with a screw cap, it lasts and lasts.
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11/22/2007 - Gotwine1969 wrote: 87 Points
Opened this wine at the end of Thanksgiving Dinner. Worked well with Pumpkin Pie considering the spice involved. Definitely cloying and not really meant to be drunk on it's own due to PX's typical lack of acidity and thick viscosity. Everyone says to try over vanilla ice cream or on the rocks with a bit of club soda. I must do so.
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11/19/2007 - soyhead wrote:
This is my first Sherry. And somehow connected with 1927 - egads. 96 pts robert parker yikes – so I tread very carefully. Syrupy in consistency, feeling almost as if an oil frigate hit a bridge in my mouth. Oh the sugar, oh the sweet. Not at all unpleasant, yet a part of me wonders how this is different from downing cod liver oil. Carmel flavors and such, etc and so on. 96 points from RP means that I haven’t the first clue about Sherries or vice versa – but most certainly the former.
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11/18/2007 - slippytoad wrote: 92 Points
Crazy sticky, pruney, thick and complex. Just a little too sweet and sticky to really rank (for me).
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11/5/2007 - Thralow wrote: 74 Points
I must be missing something. I'll try harder next time, honest. And there will be a next time because we bought a whole frigging case. What a mistake. Give me a nice 1952 Neiport any day. I'd trade my whole case for one bottle of... Pepsi... er... I mean something better but with alcohol. So, I guess, Pepsi and rum. That would be better.
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11/4/2007 - facchair wrote: 93 Points
Leathers/Reid Dinner Party - A big hit and the end of an evening of great wines. Solid all the way around
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11/3/2007 - hcampana wrote: 94 Points
2004 Ribera del Duero Horizontal Tasting (Monterrey, Mexico): Had at Pangea during 2004 Ribera del Duero tasting
This was its usually flamboyant self. Intense nose of prunes, raisins and figs. Unreal viscocity and full body and some of the most intense flavors in any wine you can taste. This was a hit with everyone.
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10/28/2007 - Thralow wrote: 75 Points
Prunes, I swear i was drinking a prune. Did somebody just squeeze a prune? It tastes just like a liquid prune. Oh, i guess that is called prune juice. Drink this and you will be regular.
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10/15/2007 - kevin h wrote: 92 Points
A wonderful caramel/burnt sugar nose and lush creme brulee flavours with a hint of raisins. This was certainly a delicious wine but I thought it lacking in complexity somewhat - though we did drink it in one sitting so not sure whether it might improve on the second day.
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10/13/2007 - guitarguy wrote: 91 Points
A real sticky one. This is not going to improve so worth drinking.
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10/9/2007 - phantphant wrote: 94 Points
OH THE SPICE!!!!!!!!!!!!!
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10/7/2007 - E wrote: 98 Points
Yum.....not had this in quite a while, but it seems only to have improved over the last year with an even further concentration of those liquified fruits....stellar.
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10/5/2007 - TashNYC wrote: 92 Points
With Emily Bartels and her most excellent chocolates from Bon Appetitte.
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10/1/2007 - Easter Everywhere wrote:
Found 3/4 full, open for months?, very nice, ultra thick, rich, good acidity
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9/22/2007 - smenzies wrote: 98 Points
We had the N.V. R.L. Buller & Son Calliope Rare Tokay recently (Parker 100pts) ...this kicks its arse...98pts..giddy up...and we loved the raisons
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9/22/2007 - smenzies wrote: 98 Points
we recently had the N.V. R.L. Buller & Son Calliope Rare Tokay (Parker 100pts)...this wine kicks its arse...98pts ...giddy up!..and we like the raisons...
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9/16/2007 - jc-mmb wrote: 92 Points
beautiful color of dark amber/sienna. as expected nose (and palate) are full of raisins. but there are some spices and cedar underneath. i did not feel that the raisins were overwhelming - maybe because we had this with sunken chocolate cakes and espresso ice cream. very nice thick, unctuous texture. finish was nice and smooth.
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9/16/2007 - tplskylrk wrote: 90 Points
Not sure about this one. Yes the wine making is great, the wine deep rich, swweeeeeeet as can be imagined. Nice on ice cream, added to rasberry drip, but this may be over done. I don't know this style, but would prefer something a bit less extracted/concentrated. Ditto on all the others palate notes. This is a great wine, but hard to get past the concentraction.
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9/4/2007 - Jazzman wrote: 94 Points
Consistent with previous bottle. Poured this over butter pecan ice cream. Would have rated this 92-93, but with the ice cream it's getting a 94. Yummy.
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9/1/2007 - jdoakpark wrote: 92 Points
really sweet.....prunes and raisins.
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8/31/2007 - phandel wrote: 92 Points
Raisins ahoy! Wow, very very raisiny ... a nice complex albeit almost sickly sweet nose, and extremely unctuous in the glass and on the palate. This stuff will coat everything it touches - very very thick and syrupy! RP96 seems a touch high, but I don't have that much experience with sherry. The complexity, while there, is severely masked by the raisin nose/flavor.
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8/19/2007 - James B wrote: 93 Points
Just as overwhelming as the last tasting. The most astute comments concerning this wine are those observing that it is a dessert in itself, not a dessert wine. Notes of molasses, brown sugar, raisins, and caramel are not only present; they overwhelm. This wine should last forever. Drink and enjoy when you are are the mood for something rich and decadent.
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8/18/2007 - A&C wrote: 92 Points
In comparison to other Pedro Ximenez wines I've had, this was much smoother around the edges, and more refined. Classic burlap bag, prunes, raisin, and sherry-like, musty flavors. Beautiful rich, brownish red color. Wonderfully candy nose. This would have been perfect with mince-meat pie and vanilla ice-cream. Comfort food. Thanks to James & Juli for sharing.
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8/14/2007 - yeastbeast wrote: 80 Points
My second bottle of this sherry was shared with a crazed feminist who didn't know anything about wine and thus poured each of us a tall glass. Too much! This should be enjoyed in thimble-sized drams. It seemed too sweet and raisiny this time around. Maybe it's the unpleasant memory of the companion that mars the recollection of the wine. I'll try it again.
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8/13/2007 - Moorese wrote:
Rich, sweet maple syrup with white peaches, toffee, hazelnuts, figs, and caramel. Thick and cloying. I really enjoyed the first glass. I couldn't make it through the second.
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8/10/2007 - hcampana wrote: 94 Points
Had at La Leche with my parents & Vanessa.
Its usual viscous, very sweet, with a nose dominated by cane sugar molasses. This is not a dessert wine...this IS dessert!
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8/9/2007 - CamWheeler wrote: 92 Points
Raisins, sultana, caramel, motor oil on the nose. Viscous palate with excellent flavour and length. A great experience.
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7/19/2007 - yeastbeast wrote: 90 Points
Tawny sienna color. Pours like syrup. Both the nose and flavor are raisin, raisin and raisin! Extraordinarily sweet and sticky, with long-lasting vanilla oakiness after the initial waves of raisin. Did I mention that it tastes like raisin? Raisin.
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7/17/2007 - tcfishler wrote: 92 Points
Deep tawny. Molasses, honey, figs, baking spices, and coffee on the plush nose. Sweet and luscious flavors bring to mind apple pie. Good acids and restrained alcohol make this a joyful sticky, albeit one to consume in small sips.
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7/14/2007 - futronic wrote: 91 Points
Birthday Dinner #2 w/ basecadet & mimik (Home): Brown colour. Aromas of walnuts, pecans, caramel, salt, chocolate, dates, and raisins. Full-bodied, unctuous, with coffee, molasses and nuts on the palate. Moderate-long finish that follows from the palate.
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7/9/2007 - phantphant wrote: 95 Points
YUMMY.....great from beginning through end...magic elixir....just wonderful
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7/2/2007 - jim dixon wrote:
Either my tastes have changed (quite possible) or this bottle is rather different from the one I had a year ago. Now it tastes just too sweet and cloying. Still very nice, but better for ice cream than on its own.
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6/22/2007 - Jazzman wrote: 94 Points
Excellent. Dark amber, like maple syrup. Very heavy, like maple syrup. Rich, very sweet without being cloying. Raisins, figs, nuts, toffee, coffee. Outstanding desert wine.
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6/17/2007 - hwallace3000K wrote:
Drank this for the 2nd time. Nothing but raisins on this go around. Fun, but no longer very interesting to me.
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6/4/2007 - rarewineman wrote: 98 Points
Mind bending! Given the ridiculously low price this has to be one of the best values for an antique wine ....ever. Given this...why didn't I buy 5 cases of this amazing gem? Stupidity rains supreme.
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6/2/2007 - Vino Me wrote: 95 Points
Opened a bottle for some neighbors. Consistent notes. 95 points.
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5/29/2007 - phantphant wrote: 97 Points
TREMENDOUS. Flowed like syrup; tasted like dessert heaven. Just ordered 6 more bottles. AT $15 per, this is INCREDIBLE.
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5/15/2007 - ecnemergut wrote: 93 Points
Incredible. Thick as maple syrup with a strong fig and caramel nose. Sweet as sugar in the mouth with a finish of maple candy. Not a dessert wine; but a sipping wine meant to be the dessert itself. A bit heavy, but that's how a good dessert should be!
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5/13/2007 - johnleeper wrote:
Very sweet with fig being pominent. Would not repurchase.
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5/10/2007 - losvinhos wrote: 93 Points
PRIORATO (GARDÊNIA): Nota de memória. Vinho licoroso, bastante doce e totalmente oxidado. Aromas marcados pela ameixa em compota, tamarindo e frutas secas. Na boca untuoso, melado e com bastante complexidade. Infindavel persistencia. Excelente/Excepcional.
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5/10/2007 - Vinho wrote: 92 Points
Priorato (Gardênia): Aromas intensos, lembrando cognac, ameixa preta, figo, frutas secas e tamarindo. Na boca, textura muito untuosa, praticamente uma espécie de azeite doce. Bastante açúcar residual e pouca acidez. Destaca-se pela enorme complexidade e persistência interminável. Uma garrafa (375ml) é suficiente para 6 a 8 pessoas. A combinação do dulçor com baixa acidez acaba tornando o vinho enjoativo, se bebido em maior quantidade. E.
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4/30/2007 - burningstarIV wrote: 92 Points
50+4+11+19+8=92
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4/27/2007 - DoubleMagnum wrote: 90 Points
This is a thick, rich, unctuous, fig scented syrup. The nose is deep and everlasting. Wonderful with blue cheese but cloyingly sweet. A glass is just enough. A bit more acidity would have earned it a couple of more points.
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4/25/2007 - popquizkid wrote: 92 Points
This a rich thick desert wine with aromas nuts, carmel, and raisins. Thick and unctuous this was definitely an interesting beast. Tastes like and sweet liquid raisin. Don't even dare pair this with food of any kind--it demands attention on its own.
Only drank half of this and it will be interesting to revisit in a week or two.
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4/22/2007 - oaxaca90049 wrote:
to me this tasted like Ipecac syrup ! like thick fig juice and cloying sweet. I guess it's a good thing we don't all like the same wines !
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4/19/2007 - GuruofAV wrote: 92 Points
Brown color like motor oil
Nose of burnt sugar with hint of tar and raisins
Thick mouth coating smooth sweet raisins with chocolate and caramel
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4/15/2007 - MD2020 wrote: 92 Points
Mahogany brown; sweet with notes of figs, raisins, dates, molasses, chocolate--similar in ways to a port. 16% alcohol. The acid is somewhat hidden behind the sweetness, but if you really look, you can find it. It's got a long, strong finish, but can get a little mediciny if you let it linger too long in the mouth.
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4/6/2007 - Brian1970 wrote:
Powerful, hot nose of raisins, prunes, and burnt sugar. Tastes the same, with some viscous honey mixed in to boot. High alcohol (Hi, Alcohol!), but amazingly smooth, forgiving finish. Encourages repeat sips. Tawny port's soulful cousin.
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4/6/2007 - guitarguy wrote: 92 Points
Nose of dried apricots, orange peel and marmalade. The wine is very viscous, coating the mouth nicely. Flavors of chocolate, molasses, Peets French Roast, very sweet raisins. A lot of sweetness here but manages not to be cloying, only just.
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3/28/2007 - rchintz wrote: 85 Points
Like drinking prune juice
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3/25/2007 - jackarmando wrote: 95 Points
Thick, rich and viscously consuming in the mouth, without being cloyingly sweet. The finish is not as strong as the introduction would suggest, but this is a great end-of-the-evening wine. Have 3oz to 4oz and then go to sleep!
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3/24/2007 - WetRock wrote:
Crushed roasted nuts with caramel on the nose. Thick and sweet with coffee notes. Somehow I like it even though its so sweet.
Week in the fridge has caused this to become closer to a traditional 'motor oil' PX. Less unctous and sugary. Bit more coffee. Acidity picks up some. But still strongly sweet with roasted nuts and caramel.
Same as above two weeks later in fridge. Nice treat to have around.
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3/15/2007 - winefool wrote: 94 Points
Wineflock - 2004 Spanish survey, judging the hype (My House): Full deep brown color. Full big nutty raisin with lifting acidity on the nose. Full sweet brown sugar, honey, and molasses flavor on the palate with good acidity. Lovely.
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3/4/2007 - rojala wrote: 93 Points
Full nose, like liqued raisins. Extremely sweet, not possible to drink more than very little
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3/2/2007 - anja.ulrik wrote: 89 Points
Extremly good and interesting. And it is remarkeble that you can get such high quality for this low price.
Color (10) like motoroil
Nose (27) Figs and prunes in brandy together with some chocolate.
Palate (45) What a heavy and powerful dessert wine. You could ask for some more acid iot. live up to this body and sweetness.
Balance (7)
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2/27/2007 - mattiasjansson wrote: 95 Points
Blind Night - Backstreet (Backstreet Wine Salon, Phoenix): Burnt caramel, toffee. Long sweet finish. A tad hot, otherwise wonderful.
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2/26/2007 - kstoddard wrote: 92 Points
G7 (Pat): From half bottle. Black licorice and brown sugar. Concentrated finish. A very nice sherry. Alcohol is integrated extremely well.
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2/18/2007 - mebydef wrote: 91 Points
Wow! This stuff was like pancake syrup. I should have gone out and gotten pancakes. Honeyed, nutty, caramelly, and good but not ethereal. Maybe it’s just not my thing.
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2/18/2007 - pederwelander wrote: 88 Points
Frisk doft av plommon, smak av dadlar, russin, plommon och valnöt
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2/17/2007 - evanbaines wrote:
Rich... thick.... viscous... and hugely sweet. At first I scoffed at the idea of putting such a serious wine on ice cream, but after tasting it...
Just barely short of too much.
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2/12/2007 - jbouchard78 wrote:
prunes, caramel, raisins, nuts, syrapy mouthfeel, very rich, not a style for everyone but I love it. excellent way to end a dinner.
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2/11/2007 - lorenzo wrote: 91 Points
This was consumed a little quickly for my tastes. Motor oil viscosity. Rich and thick with prunes, toffee and some orange peel. Would've liked to savor over a few more hours.
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2/11/2007 - Blade wrote: 85 Points
Prunes & molasses
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2/11/2007 - losvinhos wrote: 92 Points
Tanto no nariz como na boca presença intensa de ameixa, caramelo e tamarindo. Extremamente doce mas sem ser enjoativo. Muito viscoso e com longo final. Excelente.
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2/10/2007 - Pacherant wrote:
drank with Alan and Co on wine Friday... intense as always but not universally liked
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2/8/2007 - James B wrote: 93 Points
Rich and overpowering. Strong notes of raisins/dates predominate. Maple syrup; caramel; molasses; pecans. The sherry is noticible. It is a dessert in itself. I'm glad I got a case of this. I know I'll enjoy it for years to come.
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2/3/2007 - Seanr7 wrote: 94 Points
Can't really add to what has already been said about this wonderful wine. Brown sugar, nuts, rasins, etc. just a great wine that was WOTN for most that tried it.
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1/25/2007 - HurrahSyrah wrote: 91 Points
My first experience with a wine of this type. This wine exhibited a rich maple syrup brown color with caramel tinges. On the nose, there was a little heat but the huge raisin aromas would quickly cover that up followed by traces of brown sugar, cinnamon and hints of fig. On the palate, this wine coated my palate with globs of honeyed raisins, caramel, figs with hints of almonds and vanilla on the tremendously rich finish. Quite delicious and a good QPR. I still prefer in this price range, Yalumba Museum Muscat or Tokay as this was a little less complex than those bottlings. HS91
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1/24/2007 - pkbackman wrote:
Raisiny. Slightly nutty. Hints of Madeira. Sweet. Thick and syrupy. All not bad qualities. But unfortunately I couldn't shake the occasional medicinal undertones that kept surfacing. Too much like cough syrup? Rum?
Just not my cup of tea.
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1/24/2007 - chateaumiller wrote: 89 Points
VERY GOOD
Nose is raisiny and viscus as you can almost smell the stickiness. This is the first wine EVER that I have said has a huge Raisin taste and yet I LOVED it. Raisin, Prune, Dates, and Almonds (nutty). Syrup, Vanilla, and old wolrd tasting. This tastes like they found it in a cellar in France from 1732 and I got to taste it.
I would give a 90, but I'm not a HUGE dessert fan but I could seriously get into this.
This would taste so great over home made vanilla ice cream.
I have since become a HUGE fan of dessert wine! - Edited 1/3/08
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1/14/2007 - Pacherant wrote: 93 Points
Intense brandy soaked raisins, with orange and madeira notes. Thick, viscous and sweet with a long dry finish. Great stuff.
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1/9/2007 - fast996 wrote: 96 Points
This is a very fine dessert wine. It coats the pallete with raisins,figs,honey,maple and a essence that only a old solera can. Wonderful
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1/7/2007 - Tree512 wrote: 88 Points
Remarkably good for what it is. Very sweet, lots of raisins with some nuts as well. Good on its own or with a very sweet dessert.
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1/5/2007 - futronic wrote: 92 Points
Dinner w/ basecadet & steve8 (Home): Dark amber/brown colour. Aromas of fleur-de-sel, nuts, coffee, toffee. Full-bodied, viscous, rich, unctuous wine, showing replays from nose and dried figs. Long finish, 50+ seconds following through from the palate. Not as good as the 1971 Don PX, but still very good.
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1/3/2007 - Baylorwine wrote: 94 Points
Deep dark and beautiful. Very rich carmel sweetness without being syrupy. Love it!
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12/26/2006 - mattiasjansson wrote: 93 Points
A bit on the sweet side, but great caramel flavors.
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12/17/2006 - hwallace3000K wrote:
Raisins- w heavy syrup (but in a good way). It took 6 people to kill a .375. Fun, but could only have this 1x or 2x per year. 90pts
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12/13/2006 - tcfwine wrote: 93 Points
Fantastic oily, almost syrupy texture and mouthfeel, domintated by prunes and raisins with hints of caramel and chocolate. Nice compexity and balance.
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12/6/2006 - drcbarroso wrote: 91 Points
Had a glass at a local restaurant. The viscosity of this is unreal. Very dark in color. Very complex nose showing chocolate, plums and caramel. There were a lot of other things going on in there as well. Very nice mouthfeel albeit a heavy mofo. Medium finish from what I remember.
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12/4/2006 - Halcyn wrote: 91 Points
Prunes everywhere. It shows some flaws when it isn't very cold. At fridge temp it is better than 91...maybe 93.
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12/3/2006 - willison wrote: 91 Points
Complex, but not my style. Too over the top for me. Nose of maple syrup, carmel, creme brulee. Coats the palate.
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12/3/2006 - Seanthewineguy wrote:
Drank some with Thanksgiving dinner with the family, they enjoyed it. And finished it off with Jo and Lindsey when they came over for pizza. Tasted even better then the last time I had it. Liquid golden raisins in maple syrup. Yum!
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11/23/2006 - vinole wrote: 92 Points
Nut and caramel flavors galore. Rich and well balanced.
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11/21/2006 - mercer22 wrote:
My first experience with PX. Interesting but a little too sweet for my taste.
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11/19/2006 - DFC wrote: 93 Points
Lovely over ice cream with caramel and coffee notes.
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11/19/2006 - Mrbuzz wrote: 96 Points
WOW! Pure maple syrup, kicked-up! This is a freak of a wine! VERY rich with figs, apricot, plum, prune fruit....maple syrup, orange marmalade, toffee, intense spices(some heat), exotic woods....all very smooth and creamy, not at all to sweet or heavy. Extraordinary flavors....a dessert in itself!
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11/11/2006 - futronic wrote: 91 Points
Dinner w/ The Highdesertwines, Pinot/Pinto Envy et al (Chateau Chang, Victorville, CA): Dark molasses colour. Aromas of salt, nuts, molasses, and maple syrup. Full-bodied, sweet, with sultana raisins, nuts, Christmas cake, and toffee. Moderate-long finish, 40s, with sultana raisins and toffee.
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11/8/2006 - careyd wrote: 89 Points
To be honest, this was my first PX, and I didn't know quite what to expect--so bear that in mind with my rating. Very thick and viscous, amber colored, like maple syrup only more reddish/amber. Taste is as others have noted, raisiny, caramelly, pruny. What other tasting notes didn't tell me is how strong a drink this is. I got a bit of a 'brandy-like' kick off of this, which was okay once I 'calibrated' for it, but just a note for the un-initiated: this is not just a sweet treat dessert wine like an eiswein, it's got some heat to it. The note listing it as an alternative to Harvey's gives you an idea. I have 8 more bottles (some intended for holiday gifting) so I'll have opportunity to post more notes in the future.
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10/27/2006 - Thilo wrote: 93 Points
May not be to everyone's taste, but I liked it. Color is dark amber/caramel. On the nose, toffee, raisin, and a hint of chocolate. The palate reveals viscous caramel, orange peel, raisin, and spice. One criticism would be not enough acidity to keep it balanced, but that is not the style.
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10/26/2006 - DocSkinner wrote: 89 Points
very nice - I can seee the overly raisiny comment many say about this, but a little breathing time in the glass quickly brought this aspect back down to a pleasant level, more a slight molasses and dark caramel. Do not use teh silly little apertif glasses with this one! A nice small real port gall, or just a smaller reddish style glass will let it breath and not concentrate the raisin character. A very nice change up from a Harvey's, with a much deeper and more complex character. But I do prefer the sweeter sherries over the dry sherries, and like vinsanto as well, so it may just be my tastes. .
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10/21/2006 - moutondoc wrote: 95 Points
this is a great PX! It is tremendously dark and syrupy and has coffee and creme brulee on the palate. I enjoy this about as much as the Noe but cheaper price!
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10/14/2006 - Old Claret wrote: 89 Points
Opened after dinner with Jo and Marc at our house. Dark, rich raisin-flavored syrup that went well over vanilla ice cream and also with chocolate truiffles.
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9/11/2006 - duchamp wrote: 91 Points
Thick like hot syrup, dark amber in color, suprising strong sherry/liqueur nose with maple syrup, brown sugar and oats but sweet and smooth on the palate with more hints of oats and caramel, long joyful finish
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9/8/2006 - JohnSh wrote: 91 Points
My last bottle, and I'm not sure if they make this style anymore. I bought this about 4 years ago, but it was still great to drink. Very dark in color, with sweet, rich raison and fig notes. Quite different from the 'new' vintage dated Alvear PXs, smoother, less viscous, and a bit more complexity from the solera system used to make this NV version. I havew to buy some vanilla ice cream to finish the bottle off with!
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9/4/2006 - mitchwino wrote: 95 Points
Nutty, succulent, viscous and luxurious. A masterpiece and a great value.
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8/31/2006 - npdev wrote: 94 Points
soft, gentle, lovely
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8/11/2006 - jwwinec wrote: 93 Points
Delicious, super-thick. Previous notes pretty much cover it.
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7/29/2006 - hcampana wrote: 92 Points
I took this over to my friend Mario's birthday dinner as he loves Pedro Ximenez sherries.
Beautiful brown and yallow color. Sweet nose of pure sugarcane molasses and honey. This was a hit with the ladies (especially Mario's wife). As I explained in the Yacochuya TN, it was way too hot and this is probably why I enjoyed this a lot less than the 2003 Alvear PX I drank with my tasting group last Thursday.
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7/22/2006 - rael007 wrote:
No rating given, as I found this raisn syrup barely drinkable.
I found no creme brulee, liquefied nuts, marmalade, or maple syrup. If anything other than raisins came through, it was sugary, raisiny prunes. Viscous, yes, but we all found it heavy, cloying, and single-dimensioned.
I'm sure this wine has its place, and perhaps it is indeed well-made, but not to my tastes.
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7/12/2006 - gr8r84u wrote:
First Sherry wine so not much to compare it to. I think Liquid Rasins is a pretty good description only I find it to be a bit nutty with a hint of Cough Syrup and an amazing nose that smells just as strong when the glass is empty as when it was full. The finish is a match for the nose... seems to last forever and VERY pleasant. Can't imagine drinking this with food... it most definately IS the dessert. Could be a tad less sweet but Ill happily drink it just like it is. Going to see how many bottles they have... whatever it is... I'll take them all!
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7/9/2006 - E wrote: 97 Points
Liquified raisins...chef d says medjool dates....who am i to disagree?
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7/8/2006 - otisabdul wrote: 92 Points
Raisins and brown sugar. About as sweet as wine gets, short of an Eszencia.
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7/7/2006 - E wrote: 95 Points
Enjoyed with chef and his wife last weekend. What a nice way to wrap up the evening...liquid raisins is the best way to describe this amazing wine.
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6/22/2006 - Frodnesor wrote: 91 Points
Wow! Thick and sticky, with a nose of burnt toffee, caramel and raisin. In the mouth, it is almost tooth-achingly sweet, but delicious. Very raisiny and rich. Very decadent. Could use a little something else to balance the sweetness, but it sure is yummy. Bet it would be good over vanilla ice cream.
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6/19/2006 - Nanda wrote: 93 Points
Appearance of motor oil in the glass --- dark brown, thick and nearly opaque. Nose breathes fig, raisins, honey and nutty notes. On the palate sweet and viscous with solid underlying acidity keeping things in balance. Loads of fig newton with maple syrup and candied nuts. Long fig-filled finish. Delicious over a five day period with no signs of decay. A nice accompaniment to vanilla ice cream.
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6/1/2006 - 5laton wrote:
A bit more simple and cloying than what i was expecting.. QPR is certainly high here, but i have had other PX for just a few bucks more that had more complexity.
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6/1/2006 - obiscoito wrote:
Dark rich brown in color. The nose is restrained with faint wood and dry nuts making their way through. Huge acidity that balances the thickness on the palate. Not cloying in the least bit which is surprising for such a thick wine. In the mouth you find flavors that go on and on of maple syrup, honey, clove, faint cherries and this is jsut a start. Rich and well balanced, a great wine to start learning about PX with. 4/5
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5/23/2006 - Halcyn wrote: 91 Points
Wish it were heavier on the palate. But for the price...this is a fabulous P.X.
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5/18/2006 - DFC wrote: 92 Points
Liquid raisins on the palate. This wine could use some more acidity...would be great drizzled on ice cream.
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5/16/2006 - David Wilson wrote:
16% abv. Wow, this is really, really sweet! In the glass, it looks like some kind of motor oil. If there was such a thing as raisin juice, this would be it - like prune juice with sugar. There are some nice high tones on the nose that appear again on the palate. My initial reaction is that this is very nice. The thickness reminds me of an SGN - it is that thick or thicker. The alchohol is pretty well hidden. As I am inexperienced with Sherry, I can't say much more.
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5/9/2006 - Vino Me wrote: 92 Points
4th time I have had this wine. Prior notes on this wine are here. We paired this with the brownies and mini apple pies. Perhaps this was a little too sweet for these desserts. Superconcentrated and sweet. Thick viscous texture. We only drank half the bottle it was so rich and left the rest for JC and MLV to try later that weekend. I'm interested to hear how it held up. 92-93 points.
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5/4/2006 - VinoRico wrote: 93 Points
Raisin juice! Sweet and sappy, with a rich and haughty nose of prune and nut. Delicious dessert wine, especially nice and cold. My girlfriend and I thought of a bread pudding recipe we've made that would accompany this very well. May be a little over the top with its intensity, but delivers an elegant display of brute trail mix scents and a long syrupy finish.
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4/30/2006 - cormyr wrote: 96 Points
i've had three bottles so far and i can say this is absolutely one of my favorite dessert wines. needs merely a touch more acidity and a tad less sweetness to be utterly perfect. what a steal.
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4/19/2006 - bpj87 wrote: 92 Points
Nose of raisins, walnuts, and heavy alcohol. Palate of raisined fruits and nuts. The gripping and sharp acidity did well to balance the nearly overdone sweetness. I was initially not impressed with this sherry and suspected a corked bottle, but after a few minutes any questionable odors wafted away. I soon warmed up to it but will reserve judgement until I taste it again on another night. 90-94 points.
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4/12/2006 - thewinos wrote: 93 Points
Thick and Rich. Strong raisin character on the palate & almost too rich to have more than a few sips.
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3/7/2006 - Vino Me wrote:
I brought a bottle of this to R2-D2's house to pair with the Napoleon Cake dessert my wife made. The recommended pairing was a fortified wine and either a Banyuls or a Vin du Natural were suggested. I had a banyuls but just opened a bottle last month and did not want to open another. Therefore I tried this pairing. i did not care for the match. The wine was fine with similar notes as before. however, the wine was overly sweet for this dessert and I think a wine with higher acidity would be in order.
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3/7/2006 - AstonM wrote: 91 Points
Thick like motor oil is the best way to describe this nectar. Honey, Nuts, Raisins and some caramel notes perfume from the glass. Baked peaches, raisins and walnuts ooze on the palate with sweetness that is bordering on too much. a long finish that ends like simple syrup, if the sweetness was undercontrol I'd rate it higher.
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3/4/2006 - AllRed wrote: 92 Points
Italian Dinner and Wines (R2-D2's house): From Vino Me. Dark brown and thick in the glass. Noticeable alcohol on the nose, which I didn't recall from the last time I tasted this wine. Beyond that, nutty, caramel and toffee aromas and flavors. Viscous and rich. The alcohol on the nose kept the score down on this showing, and this didn't pair very well with dessert.
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2/18/2006 - merschel wrote:
Raisiny dessert wine. Typical stuff. Caramel, raisin, syrup, basically. I enjoyed it, but my wife wasn't happy with the style of this wine until she poured a little over some vanilla ice cream. I have no idea how to rate this though.
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1/12/2006 - jim dixon wrote: 95 Points
Wow. I may prefer the 71 Don PX (close call), but for the money this is an incredible bottle.
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12/17/2005 - thelostverse wrote: 93 Points
Very viscous, pours like syrup or motor oil. Nice nutty flavors with a hint of chocolate and raisins. Good stuff.
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12/14/2005 - Espanamour wrote: 95 Points
Could be perfect with slightly less syrup/sweetness. But the positives - rich prune and mocha nose with flavours of fig, molasses, and chocolate. Nice acidity but a little more please - how can you not like this?
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11/27/2005 - radish wrote: 94 Points
Amber-gold towards brown in colour. Big nose of golden raisins, orange, toffee, molasses with slight rancio edge. Tasted of figs and golden raisins, soaked in espresso... orange, caramel, earthy. Very sweet, with lots of zip (acidity, and considerable -- but balanced -- alcohol). Very very long finish was suprisingly bright (apricot, orange, raisin). Excellent (Liquer-like; can't imagine wanting more than an ounce at a sitting)
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11/11/2005 - AllRed wrote: 94 Points
Deep brown color. Intense. Aromas of honey and pralines. Lengthy finish.
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9/27/2005 - JohnSh wrote: 93 Points
Medium brown in color with lovely copper and orange tints. Prunes, alcohol, tar and orange zest notes of the nose. The alcohol notes disappeared on the palate, which was extremely smooth and rich, though not very complex, with mainly prunes and raisons. The character that really elevates this wine, though, is its elegance - it's hard for a PX to be elegant, as it's so thick and rich (the consistency of motor oil), but this wine manages it. Much less viscous than the Alvear vintage dated wines, this shows the greater age of the components of this solera style wine. Nice long finish. Hits the 'A' mark for me. And amazing QPR!
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9/21/2005 - NobleRot wrote: 94 Points
Complex for a Pedro Ximenez. Excellent sherry.
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9/18/2005 - Rani wrote: 93 Points
Lunch at the Williams residence (Kent, England): Treacle, dates and cardamom. Mildly spicy, fat and viscous on the palate. Slight notes of almonds on the finish. Quality stuff.
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8/29/2005 - Vino Me wrote: 96 Points
Opened another bottle of this last night for Pinot Envy and Tyee and it was just as good. Tyee called it his wine of the weekend.
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8/20/2005 - Not Levine wrote: 93 Points
I didn't like it as much as the 1971 Don PX, but this is a solid perfomer. Lighter molasses color with a nose of nuts, burnt sugar, raisins. Thick and tasty, with a good 30 sec. or more finish.
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8/13/2005 - mouton45 wrote: 96 Points
This is everything Parker says in his note. What a great drink. This was followed at Pablo and Roxie's dinner by a 1966 Fonseca, and imho it buy it off the table. Thanks Geoff for turning me on to this wine -- and ferreting outthe last few bottles from the cold room . I'm going to enjoy this one for years to come
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12/31/2004 - TashNYC wrote: 95 Points
wonderful sherry, with strong nutty taste, raisins, chocolate. Great w/ walnuts & with cheese. Drank at New Year's Eve Party.
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6/29/2004 - Vino Me wrote: 96 Points
This was a fantastic wine. It should sell for about $55 or so. It is right on par with the 1910 Alvear PX Sherry which I opened last year. It was a clear brown color and so thick you almost had to chew it instead of drink it. Gripping acidity. Intense almond, raisin and honey notes. Wonderful complexity and a rich long finish. The remarkable thing about this wine is how fresh it tasted despite its intense and concentrated profile. 96 points.
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