Jorge Ordonez Number 4 Esencia (375ML half-bottle) 2004 Front Label
Jorge Ordonez Number 4 Esencia (375ML half-bottle) 2004 Front Label

Jorge Ordonez Number 4 Esencia (375ML half-bottle) 2004

  • RP99
375ML / 0% ABV
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Winemaker Notes

Esencia is a unique wine that incorporates the raisined muscat grape. After 24 months in barrel, we achieve a partial fermentation of the must. Alois Kracher, through this wine, sought to convey the essence of the village of Almáchar, in the heart of the Axarquía, famous from time immemorial for its delicious muscat grapes and raisins.

Very complex. Intense color, marmalade. On the nose, captivating with its aromas of marmalade and caramelized tropical fruits. Great depth and concentration and a long and pure finish.

Variety: 100% Muscat Alexandria

Vinification: Aged 24 months in oak barrel

Critical Acclaim

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RP 99
Robert Parker's Wine Advocate
The 2004 Essencia flirts with perfection. Possessing 12% alcohol and nearly 700 grams of residual sugar per liter, it must be tasted to be believed. It is beyond my abilities to describe, although the essence of marmalade and caramelized tropical fruits are present in this incredibly complex, multifaceted, profound wine. Sadly, there are only 600 cases.
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Jorge Ordonez

Jorge Ordonez

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Jorge Ordonez, Spain
Jorge Ordonez Winery Image
With the harvest of 2004, came the birth of the first bottles from our winery, located in the village of Almáchar, which lies nestled in the heart of the Axarquía region of Málaga. This mountainous region of steep slopes and slate soil near the Mediterranean is considered one of the oldest viticultural areas in Europe.

Ours is the first winery to be established in the local area, which is not surprising since the traditional use for Muscat Alexandria grape is in the production of raisins. Though, perhaps, the most innovative aspect of our winemaking proposal was to entrust the elaboration of our wines to world-renowned Austrian winemaker, Alois Kracher, who is undoubtedly the number one in Austrian sweet wines. In addition Gerhard Kracher, who succeeded his father in 2008, a group of entrepreneurs from Málaga participate in the winery together with one of the most prominent Spanish wine importers in the US, Jorge Ordóñez, at the helm of this most original project, and his sister Victoria who is the general manager of the winery.

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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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What are the types and styles of dessert wine?

Dessert wines come in an impressive array of styles and sweetness levels. The most straightforward method for making dessert wine is quite simply a late harvest of wine grapes, though further distinctions arise based on country of origin. The main examples include Sauternes (France), Tokaji (Hungary) and ice wine (Germany and Canada).

What are the types and styles of fortified wine?

Fortified wines (meaning alcohol has been added during the winemaking process) include Sherry, Port, Madeira, Banyuls, Rutherglen and other very small-scale styles. Sherry comes in completely dry styles (Fino, Manzanilla, Amontillado, Palo Cortado) and also in a range of sweetness levels. Madeira is typically sweet but can be made into a dry style. Port can be most simply separated into Tawny and Ruby styles. Vermouth, an herb-infused fine wine, is today popular among mixologists and other dessert wines are derived, not from wine grapes, but from different fruits.

How are dessert and fortified wines made?

As mentioned above, many wines in this category—like Sauternes and Tokaji—are produced by leaving the grapes on the vine long after the rest of the harvest has been processed in order to accumulate very high sugar levels. Often, a form of “noble” rot called botrytis plays a role, desiccating the grapes until only the very flavorful solids and sugars remain. These late-picked wines are, accordingly, often referred to as late-harvest wines. In colder climates, the grapes may be allowed to freeze on the vine for the production of ice wine. Other styles are made by letting the harvested grapes dry out (also concentrating sugars). Fortified wines are fortified with neutral spirits to increase the level of alcohol, and, depending on the final style of wine desired, arrest fermentation while some level, high to low (or no), residual sugar remains.

What gives dessert and fortified wines their color?

The different colors of most dessert wines come from the type of grape used and varying levels of oxidation during the winemaking process. The colors of Sherry and Port are mainly the result of oxidation, or lack thereof. Fino and Manzanilla styles are clear to pale gold because of the benevolent film-forming yeasts, called flor, that make a floating seal on the surface of the wine. This layer protects the wine from oxidation, and thus any browning. The other styles of Sherry use various levels of controlled oxidation, resulting in various hues of amber. The two basic styles of Port, Ruby and Tawny, also come in two basic colors, as noted by their names. Both styles are made from the same blend of Douro red varieties, but Tawny ports are tawny in color because they are made from a blend of vintages that have been aged in barrels and gradually exposed to oxygen. Ruby Ports retain their bright color because these wines are aged in barrel only for two to three years before bottling, thus minimizing any color change from oxidation.

How do you serve dessert and fortified wines?

Because of the typically higher sugar and alcohol content, the recommended serving size for most dessert, Sherry & Port wines is three ounces, which is smaller than for regular table wine. In general dessert wines should be served cold—a very sweet Tokaji is served at 40F; Sauternes are best at 50F. Fino and Manzanilla Sherries are best served at 45-50F, while the Amontillados, Olorosos and beyond, are best at 55F. Tawny Ports have a recommended serving temperature of 50-55F, whereas Ruby and Vintage Ports have a recommended serving temperature of 65F.

How long do dessert and fortified wines last?

High quality dessert wines such as Sauternes and Tokaji can often improve up to 10 to 20 years from bottling. Fino and Manzanilla Sherries should be consumed within a year or two of bottling since they are most appreciated for their freshness. Once opened, these are best consumed within a week. Store Amontillado Sherry up to about three years; once opened and refrigerated, these last two to three weeks before they decline. Store Oloro Sherry up to five years; once opened and refrigerated, these last a few weeks or longer. Cream Sherries are best consumed in their youth. Pedro Ximénez Sherry is a special case. It won’t necessarily improve with age, but is known to remain unchanged after many years of age. The two basic styles of Port can be further separated into an almost dizzying list of styles, but in general the only ones meant to age longer once bottled are crusted ports and vintage ports (from a declared vintage). Aside from those, LBV (late bottled vintage) ports should age about 4-6 years from the release date and the rest are ready to drink upon release. Fruit wines are not meant to age; the fresh fruit qualities of these wines are most prominent in their youth.

STCES099D2004_2004 Item# 105401

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