Winemaker Notes
This sensual sweet wine results from selected, sun-dried white PX grapes. It is aged in the traditional Solera system for decades in seasoned oak barrels, after which it becomes unctuous and velvety, with lovely balancing acidity.
Served chilled, it is divine with chocolate everything, vanilla ice cream, or aged blue cheese. This pure wine is not blended, carmelized, fined or chill-filtered.
Professional Ratings
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Robert Parker's Wine Advocate
There's a new bottling of the very sweet and old NV Pedro Ximénez VORS, a wine estimated to be around 40 years of average age, which displays a dark mahogany color, almost black and opaque, with bright yellow around the edges. It has a note of hard licorice, graphite, melted asphalt, carob beans, Christmas cake and concentrated molasses. The palate is thick, oily and dense like (used) motor oil, pungent and sweet but with a bittersweet twist, like Belgian chocolate, in the finish..
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Wine Spectator
Supremely thick, with a syrupy feel to the buckwheat, toasted brown bread, warm date and molten chocolate notes. Not tiring or top-heavy, this offers singed walnut, almond, fig paste and Turkish coffee details that impart energy through the finish.
Sherry is a fortified wine that comes in many styles from dry to sweet. True Sherry can only be made in Andalucía, Spain where the soil and unique seasonal changes give a particular character to its wines. The process of production—not really the grape—determine the type, though certain types are reserved for certain grapes. Palomino is responsible for most dry styles; Pedro Ximénez and Muscat of Alexandria are used for blending or for sweet styles.
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.