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Bodegas Dios Baco Oxford 1.970 Pedro Ximenez (500ML)

  • WE92
  • WS91
  • W&S90
    500ML / 17% ABV
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      500ML / 17% ABV

      Winemaker Notes

      This Sherry is full-bodied and rich. It shows raisin, plum and date aromas in a powerful bouquet. The mouth feel is rich and smooth but it is well-balanced with acidity and therefore, lighter than expected. It is loaded with sweet, honeyed fruit and the finish is lengthy and clean. It is excellent by itself for dessert; used in stews, soups or for braising; poured over vanilla ice cream or to accompany cigars.

      Critical Acclaim

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      WE 92
      Wine Enthusiast
      With a color akin to motor oil, this lush PX Sherry smells of golden and black raisins, caramel and kumquat. In terms of feel, it's unctuous up front, but ideally balanced on the back palate. Caramel, raisin and brown sugar flavors finish long, sticky and complex. It's hard not to love this.
      WS 91
      Wine Spectator
      Prune, bittersweet chocolate and plum eau-de-vue notes are wrapped together in this thickly layered and velvety version. Warm Christmas pudding and toffee accents line the finish, with a flicker of date lending definition.
      W&S 90
      Wine & Spirits
      This is unctuous and ample, redolent with notes of candied figs and almonds in syrup, salty notes playing like background music.
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      Bodegas Dios Baco

      Bodegas Dios Baco

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      Bodegas Dios Baco, Spain
      Image of winery
      The origin of our winery dates back to 1765. However, in the early twentieth century, the legendary Palomino & Vergara winery was founded by Don Juan Vergara and Don Juan Palomino. Years later, these wineries would become part of Rumasa, running successfully for more than 20 years, and then passed into the hands of the first multinational of Jerez, John Harvey & Sons Ltd.

      Finally, the company was purchased in 1992 by its current owner Don Jose Paez Morilla, founder of Bodegas Dios Baco, with the intention to return to the origins of its foundation. That is, to offer limited production, high quality, unbeatable products to the consumers.

      Our Dios Baco cellar was built in 1848, more than 150 years ago, It was part of a complex of cellars called "The Twelve Disciples" after the disciples of Christ.

      At present there are only three cellars: Bodega Baco, Bodega de la Cruz and Bodega Pio XII. The first being the most emblematic and the name given to our winery.

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      Jerez-Manzanilla

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      Known more formally as Jerez de la Frontera, Jerez is a city in Andalucía in southwest Spain and the center of the Jerez region and sherry production. Sherry is a mere English corruption of the term Jerez, while in French, Jerez is written, Xérès. Manzanilla is the freshest style of sherry, naturally derived from the seaside town of Sanlúcar de Barrameda.

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      Sherry

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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.

      MSW30120973_0 Item# 305745