Winemaker Notes
A pale yellow in color with greenish tones. Aroma of yeast, characteristic of the variety, alongside fennel and anise. Broad and balanced on the palate, with well-integrated acidity and fruity notes.
A versatile wine, perfect with sashimi, seafood, tempura, and salads.
Professional Ratings
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James Suckling
Briny nose with hot stones, seaweed, white almonds and a hint of bruised crab apples. Pretty flavorful on the palate with a full body where you will find tangy flavors. Bone-dry and mouthwatering finish with a briny, saline tang.
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Vinous
The 2021 3 Miradas Vino de Pueblo is 100% Pedro Ximénez sourced from Montilla-Moriles. Aged for nine months in amphorae, it presents a fino-like nose of cashew and oxidized green apple. Dry, lean and compact, it offers a saline, enticing palate. This is a cheerful sip for a summer apéritif.
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Wine Enthusiast
This is a deliciously serious wine. Gold in color, fragrant aromas of baked golden apple, overripe pear, lemon curd, quince and dried white blossom fill your glass. Vibrant, sinewymuscular and creamy in texture, subtle flavors of honeyed white peach dance on the palate flanked by bread dough.
The grape with the coolest name and some of the greatest fame in the wine-growing world, Pedro Ximénez is responsible for a handful of radically different wine styles. A white variety grown in Andalucia, Spain, it is primarily used in the production of sweet, late harvest Sherry as well as for crisp, dry whites. Somm Secret—It is also grown in New South Wales, Australia to produce the rich and golden McWilliam’s Pedro Sauterne and in Chile for Pisco production as well as a lovely varietal dry white from the Elqui Valley.
Montilla-Moriles is a DO wine zone in Andalucia, in southern Spain, just south of Córdoba city but inland from the coast. Historically the wines of Montilla-Moriles made their way into the sherries made in Jerez. But once it was awarded DO status in 1945, Montilla-Moriles began to establish its own identity. The chalky and sandy soils combined with extremely hot temperatures are best to produce Pedro Ximénez, which accounts for nearly three quarters of the region’s production, some of which is still legally sold to Jerez and Málaga producers. The unique conditions of Montilla-Moriles allow for Pedro Ximénez to be bottled also in the Vinos Dulces Naturales (naturally sweet) style, a non-fortified style for which the region is recognized.
Muscat and Lairén are also produced for blending. Palomino is not suited to the extreme conditions of the area.
The basic types of Montilla-Moriles DO wines include young fruity wines, aged (crianza) wines, and generosos, which are aged in a solera system similar to those in Jerez. The resulting styles of generosos, simply known as, Montilla, while similar to sherry, perhaps display a bit less finesse given they are aged away from the cooling effects of the Atlantic.