Dark amber appearance. Inviting bouquet of rolled cigar, fig preserves, dates, molasses, caramel, and candied orange zest. Thick, unctuous, and syrupy, this is long, pure, and velvety smooth. The burnt sugar edge and raisined concentration are sweet but not cloying. Orange pith lingers on the finish. Dessert in a bottle.
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color: dark amber, gold gllitters Nose: mainly on the typical raisins and plums, but this one is particularly fragrant as well. Lovely orange peel (going on marmelade) and a touch of apple blossom. Some candied tangerine & fresh grapes. Mouth: sticky sweet, full of caramel and brown sugar flavours. Toffee & chestnut honey. Also notes of membrillo slightly spicy towards the end. Long, sweet finish.
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Full bodied and pretty good Pedro Ximenez for the money but rather one- (perhaps two-)dimensional, marked mostly by burnt caramel (creme brulee top). Leaving an overly charred, smoky note on the finish. The 93 points from RP are a joke. 85+
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Sweet honey roasted almond nose, caramel, brûlée and chocolate sea salt nose.
The palate is so delicious. Without giving too much heat and having a nice bitter finish. Plenty of caramelized sugar and marmalade on the palate as well. Bitter finish but I want more acidity. Still it's fresh and feels like I ate a caramilk bar after I'm finished but I'm not complaining!
PX is famous for beig poured over ice cream. I'm going to pour a drop over my crenels brûlée!
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8/13/2016 - Baron Slick wrote: 91 Points
Dark amber appearance. Inviting bouquet of rolled cigar, fig preserves, dates, molasses, caramel, and candied orange zest. Thick, unctuous, and syrupy, this is long, pure, and velvety smooth. The burnt sugar edge and raisined concentration are sweet but not cloying. Orange pith lingers on the finish. Dessert in a bottle.
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7/20/2016 - DoubleMagnum Likes this wine: 90 Points
Pure fig syrup. This would go great with blue cheese. Thick and unctuous.
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5/11/2016 - sayward wrote: 90 Points
Tons of caramel and nuts on this. Finish was a little hot.
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7/2/2015 - shadow wrote: 89 Points
Hinted at being corked, but still backing that burnt sugar.
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11/11/2014 - freggiani wrote: 89 Points
color: dark amber, gold gllitters
Nose: mainly on the typical raisins and plums, but this one is particularly fragrant as well. Lovely orange peel (going on marmelade) and a touch of apple blossom. Some candied tangerine & fresh grapes.
Mouth: sticky sweet, full of caramel and brown sugar flavours. Toffee & chestnut honey. Also notes of membrillo slightly spicy towards the end. Long, sweet finish.
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10/12/2013 - joraesque wrote: 85 Points
Full bodied and pretty good Pedro Ximenez for the money but rather one- (perhaps two-)dimensional, marked mostly by burnt caramel (creme brulee top). Leaving an overly charred, smoky note on the finish. The 93 points from RP are a joke. 85+
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4/28/2013 - lovanc@outlook.com wrote:
Raisins and dried apricots. Syrupy but not slickly sweet. Bit more acidity would push it over the top.
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3/31/2011 - flywineguy wrote: 88 Points
Sweet honey roasted almond nose, caramel, brûlée and chocolate sea salt nose.
The palate is so delicious. Without giving too much heat and having a nice bitter finish. Plenty of caramelized sugar and marmalade on the palate as well. Bitter finish but I want more acidity. Still it's fresh and feels like I ate a caramilk bar after I'm finished but I'm not complaining!
PX is famous for beig poured over ice cream. I'm going to pour a drop over my crenels brûlée!
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