Winemaker Notes
This darkly hued, sweet, oxidized sherry displays fragrances of Valencia orange peel and English toffee. Flavors of roasted figs intermix with a supple and rich finish. This Pedro Ximenez is aged for 15 years in the solera system.
Professional Ratings
-
Robert Parker's Wine Advocate
Another step up is the non-vintage Pedro Ximénez from a 15-year-old solera. It is brown amber in color with aromas of orange peel and English toffee. It is thick and rich on the palate and very long.
-
Wine & Spirits
This wine projects its sweet depths of almond flavor through a long finish, leaving a trail of nuttiness and soft acidity that shines in the midst of its maturity. It’s delicious on its own, or poured over vanilla ice cream.
-
Wine Spectator
A pretty tawny Port, with notes of toffee, warm sesame and toasted rye gliding along, backed by warm date and fig flavors. Rounded and lush, but not overly heady. Drink now. 150 cases made, 50 cases imported.
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.