Pale lemon; medium intensity aromas of apricot, yellow plum, yellow pear, pineapple, blossom, lilac, sherbet; dry, medium plus acid, medium alcohol, medium plus body, medium plus intensity flavors consistent with aromas; medium plus finish, quite ripe and rich, well balanced, delicious — 19 days ago
NV | I am not thát fond about PX but this Lustau blew me away. Luscious smell, multi layered with dates and currants, very vibrant and elegant. It might be that the combination with an Italian chocolate cake, raspberries and berries contributed to my high appreciation. Happiness ☺️. Fantastic effort, very balanced — a month ago
Sweet and soft. Year 2019 — 15 days ago
Well now this is different. An oloroso from PX but it is merely off-dry. If I wanted Sherry to replace a piece of rye bread, lightly toasted and spread with apricot jam and sprinkled with walnuts, it would be this. Sadly oloroso in the morning probably isn’t a good idea but why not have breakfast for dinner? Actually I think this would pair very well with French toast with an ample pair of amber maple syrup.
Good for dessert tambien. — a month ago
My favourite Pedro Ximenez so far. — a month ago
Pajarete or Paxarete is a traditional sweet wine from southern Andalusia. Historically, such wines came from the Pago de Pajarete, an ancient vineyard site in the Sierra de Cádiz, coveted for its wines since at least the 16th Century. Located about 38 miles north east of Jerez, Pajarete’s vineyards were devastated by phylloxera at the end of the 19th Century and never replanted. But growers in the neighboring province of Málaga continued using Pajarete’s name to describe wines made in this style. This Pajarete is a blend of Muscat of Alexandria and Pedro Ximénez, sourced from vineyards in the Axarquía and Montes de Málaga subregion on slate soils. The Muscat comes from Axarquía, closer to the coast, while the Pedro Ximénez from Montes de Málaga, further inland. They are vinified separately and blended together after fortification. After blending, they are oxidatively aged in old American oak botas for an average of 5 years using the solera system. Expressive nose. Candied fruit, caramel, wood. Smooth, balanced. — a month ago