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Alvear Pedro Ximenez 1927 (375ML)

Sherry from Spain
  • RP98
  • WE96
    16% ABV
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    4.4 125 Ratings
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    4.4 125 Ratings
      16% ABV

      Winemaker Notes

      #5 Wine Enthusiast Top 100 of 2017

      The vineyards, located at an elevation of 1,050 feet, are comprised of the famous chalky soil called Albariza and the 40-year-old vines produce extremely low yields. The grapes were hand-harvested at the peak of maturity and dried on mats in the sun. This is one of the oldest wines in the cellar since the Solera was started at the beginning of the last century.

      Critical Acclaim

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      RP 98
      Robert Parker's Wine Advocate
      The NV Pedro Ximenez Solera 1927 is non-vintage, but does have some 1927 material in it. This is totally dark brown/amber with notes of figs, toffee, caramel syrup, molasses and coffee. It is dense, super sweet, intense, rich and an amazingly, unctuously textured, thick beverage to consume slowly and introspectively after a meal. Drink now through 2050, or even longer.
      WE 96
      Wine Enthusiast
      One of the world's best PX wines is Solera 1927, the pride of Alvear. Whatever solera stocks went into this bottling were well selected. Aromas of maple and fine wood turn to fig and caramel. Saturation and weight on the palate are expected, but this has some (though not a lot) acidic cut. Deep flavors of fig and Nutella finish with nuttiness and warmth.
      Editors' Choice
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      Alvear

      Alvear

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      Alvear, Spain
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      Alvear S.A. was established by Don Diego de Alvear in 1729, and since that time has remained under control of the Alvear family. This is the oldest winery in the region and its fino is today one of the three most popular fino wines in Spain. Located in the town of Montilla, in the province of Cordoba, in the interior of Andalucia. Grapes are sourced from their own vineyards, of 307.2 acres. They also buy grapes and wines from local growers. The area is dominated by small parcels. The terrain is formed by undulating hills and slopes of a singular whitish color. There are two basic types of soil: Albero and Arenas. Albero is a whitish, chalky soil, found on the higher ground in the Sierra de Montilla and Moriles Alto, both of which are classified as superior zones and produce finos of good, clean character. This type of soil is highly absorbent and can supply the vines with needed water during the long, dry summers. The sun bakes the surface to a hard crust, reflecting the heat and preventing the moisture from evaporating. Arenas is found in the Ruedos made up of largely sand, with some stony clay and a small proportion of limestone. The climate is Southern continental, with hot summers, reaching at times temperatures of 120°F, resulting in early harvests. The temperature drops sharply at night, cooling the fermenting musts. Winters are cold.
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      Known for bold reds, crisp whites and distinctive sparkling and fortified wines, Spain has embraced international varieties and wine styles while continuing to place primary emphasis on its own native grapes. Though the country’s climate is diverse, it is generally hot and dry. In the center of the country lies a vast, arid plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought.

      Rioja is Spain’s best-known region, where earthy, age-worthy reds are made from Tempranillo and Garnacha (Grenache). Rioja also produces rich, nutty whites from the local Viura grape.

      Ribera del Duero is gaining ground with its single varietal Tempranillo wines, recognized for their concentration of fruit and opulence. Priorat, a sub-region of Catalonia, specializes in bold, full-bodied red blends of Garnacha (Grenache), Cariñena (Carignan), and often Syrah and Cabernet Sauvignon. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. In the cool, damp northwest region of Galicia, refreshing white Albariño and Verdejo dominate.

      Sherry, Spain’s famous fortified wine, is produced in a wide range of styles from dry to lusciously sweet at the country’s southern tip in Jerez.

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      Most sherries are dry and meant to pair alongside food but the British and American markets have traditionally focused on the sweet ones. Sherry comes from only one place in the entire world, Andalucía, where the soil and unique seasonal changes give a particular and unsurpassable character to its wines. The many styles change with the process of production, not really the grape, though certain styles are reserved for different grapes. Sherry's main grapes include Palomino, Pedro Ximénez and Muscat of Alexandria.

      Pedro Ximénez and Muscat, representing a tiny proportion of production can make some amazing single varietal sweet sherries but the vast number of styles are primarily based on the Palomino grape.

      Fino, from Jerez, and the similar style called Manzanilla, from the humid and cool coastal town of Sanlúcar de Barrameda, are the lightest styles and are meant for early consumption. Their creation is dependent on the action of flor, which are benevolent film-forming yeasts that make a floating veil on the surface of the wine, which aid in protecting it from oxidation.

      Amontillado happens when a Fino’s layer of flor fades and the wine starts to oxidize. Quite simply it is an aged Fino that has a darker color and richer palate.

      When flor yeast dies unexpectedly, the result is Palo Cortado. Palo Cortado sherries can behave like Amontillado on the palate but often show a greater balance of richness and delicacy.

      Oloroso never develops flor but is oxidized for anywhere from five to twenty five years, becoming aromatic and strong like a fine bourbon. A sweetened Oloroso is a Cream sherry; a Pale Cream is one that has had the color removed.

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