Tasting Note: Deep ebony with dense aromas of raisins, dates and honey. The palate is unctuous and complex with a long, candied fruit finish.
Food Matching: Blue cheese, vanilla ice-cream (poured on top!), dark chocolate, dried fruits, Christmas Pudding...
Vinification: The Pedro Ximenez grapes are hand harvested from the Montilla-Moriles region which produces the finest PX for sherry. The grapes are dried under the hot Spanish sun, concentrating the sweetness. Vinification is stopped early by fortification resulting in a sweet wine, and is then aged in the solera for an average of 5 years. The wine has between 350 and 400g of residual sugar per litre.
Awards and Press News: SILVER MEDAL, International Wine Challenge 2014 Liquorice and rum join with fat, liquor-soaked Agen prunes and liquidised raisins. This is wondrous stuff (as is all really good Pedro Ximénez), so chocolate-thick, with richness and unfolding depths. The Wine Gang, November 2014 Syrupy PX sherry, make from, and tasting like, raisins, and with the texture of molasses, is one of very few wines that can stand up to the flavours of Christmas pud. This one can also be served as a pudding on its own, or poured over a scoop of vanilla ice cream. The Observer, December 2014