romo

9.1

Balsamic-y butterscotch toffee and some coffee notes. Medium-minus body makes this fun. — 19 days ago

Brandon Boesch

9.2

Not a regular sherry drinker. It was fine with food. No idea how to evaluate it’s awesomeness — 6 months ago

Daniel Bloom

9.0

N: Big acetone, oranges, varnish. This isn’t a seaside fino, as it’s Pedro Ximinez from Montilla-Moriles. Inland. The salinity is less so than in the Jerez models.
P: Nuts , oranges,like a dry marmalade,lots of fruit. Almonds.
Really nice on a hot day.
Thanks@Enramistas. — 3 years ago

Peter van den Besselaar

9.0

Vintage 2022 | vino de la Tierra de Extramadura | from touriga nacional, garnacha tintorera and syrah | tasted the wine twice and on this third day from the fridge with blind finch and grilled courgette. Just lovely: velvety structure. — 4 months ago

Delectable Wine

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9.6

In the world of wine, some are commonplace while others are truly unique. The NV Solera 1830 is firmly in the latter category. This 100% Pedro Ximénez has been aging since the 19th century, resulting in a concentration and richness that command full attention. With a syrupy texture, this rich and sweet wine delivers nuanced, clean aromas of herbs and spices, accompanied by creamy caramel notes. Complex and long-lasting, its umami-driven palate is best experienced firsthand. (Joaquín Hidalgo, Vinous, September 2024)
— a year ago

Shengli Hu

9.0

Deep tawny. PX dried on straw mats. Prune, walnut, pecan pie, molasses, walnut candy. Low acidity, sweet, long finish. — 3 years ago

romo

9.2

Accidental perfect pairing w hazelnuts, farro, dill, chickpea, arugula and cinnamon. Tension and lift sustains on finish. — 5 months ago

Konrad Ziegler

9.0

At The Grey in Savannah — a year ago

Peter van den Besselaar

9.0

NV Refined aperitive. Good stuff. — 2 years ago

Daniel Bloom

9.3

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 — 3 years ago