From Bodegas Alvear, all Pedro Ximinez
Vineyards since the 1700’s.
8 yrs. under flor in Montilla.
Big buttery, old boats(wood) nose, pepper.
Pepper on the tongue, some butterscotch, salinity. The mouthfeel is ridiculously seductive.
I used a bit to deglaze pan of merguez sausages…Yah!
Thanks @ enramistas — 2 years ago
Green and yellow apple, big salinity, salty bread dough yeastiness, ocean sea shell/ wet rocks. Pungent white florality + almost celery vegetal, bitter component. Almost a carmel candy thing going on.
Fades to this like salty creamy green apple saltwater taffy.
Big acid. Not bad. Unique. Like Manzanilla but with a bit of full bodied Carmel/toast or taffy creeping in.
I don't put my nose in it and think dang that's incredible, but every sip has me coming back for another.
89.5/90 — 5 years ago
Popped and poured; enjoyed over the course of one week. The 2011 pours a deep, burnt sienna color with a near opaque core; high viscosity with no staining of the tears. On the nose, the wine is vinous with notes of dried dark fruits: sukkari dates, fig jam, Nutella, Gebrannte Mandeln (those German candied nuts that are so delicious). On the palate, the wine is sweet with medium- acid. Confirming the notes from the nose. The finish is long and almost cloying but thanks to the complexity and balance, it works. Like a boozy liquid, high quality Christmas fruitcake (if such a thing existed), this can only be appreciated in small portions otherwise you’ll be diabetic in no time. Well stored examples can be enjoyed now and over the next 100+ years (that’s probably a conservative estimate). — 3 months ago
Pyszne, smakuje jak miód pitny ☺️ — 8 months ago
Huge Pedro dry wine , tropical candy cake nose super light oxy flavors (sous voile ) but well balanced intention/intervention with great stony acid and length …gateway to sherry? — 3 years ago
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Lees, lees, lees. Sherry, not sherry. Wow. — 23 days ago