-- Alvear Solera 1927 Montilla-Moriles Pedro Ximénez

Jay Kline

9.2

Whoa. Dark. Viscous. Massive. Liquid raisins and nuts. Looooooong finish. Perfect with vanilla ice cream.

2 people found it helpfulJul 6th, 2014

Jay Kline

9.5

So freaking tight. Liquid desert in the best of ways.

1 person found it helpfulNov 26th, 2017

Chris Morgan

Sommelier The Oceanaire Seafood Room

9.5

Liquified fig preserves

1 person found it helpfulNov 23rd, 2017

Weijie Shi (Jay)

9.5

Super concentrated. Toasted sweet almond, raisin, dried apricot and caramel. Very sweet. Better with ice cream. Impressive!

1 person found it helpfulNov 19th, 2017

David T

Independent Sommelier/Wine Educator

9.3

Brown sugar, molasses, butterscotch, caramel, toffee nuts, orange peel. It's like candy. This would be great over pancakes or ice cream as well. Nice pairing well with Cari's tasty Pot de Creme. Thank you for a great evening and dinner.

1 person found it helpfulJun 5th, 2016

Chris Morgan

Sommelier The Oceanaire Seafood Room

9.3

Why not? Ready for my trip to Spain tomorrow!

Jun 4th, 2016

Matt Sterr

9.6

Shitchyea. Raisin, plum, sweet futicake, grainy wood, syrup. Incredibly complex. 89 years in the making.

Mar 6th, 2016

Eric Hwang

9.5

Not nearly as good as the PX de Anada 2011 (WA 100) but still impressive. Thick viscous and complex with figs, raisins, molasses and candied orange peel. Finishes with a bit of vanilla, baker's chocolate and turbonado sugar.

Oct 27th, 2015