Jay Kline

9.5

Popped and poured; enjoyed over the course of one week. The 2011 pours a deep, burnt sienna color with a near opaque core; high viscosity with no staining of the tears. On the nose, the wine is vinous with notes of dried dark fruits: sukkari dates, fig jam, Nutella, Gebrannte Mandeln (those German candied nuts that are so delicious). On the palate, the wine is sweet with medium- acid. Confirming the notes from the nose. The finish is long and almost cloying but thanks to the complexity and balance, it works. Like a boozy liquid, high quality Christmas fruitcake (if such a thing existed), this can only be appreciated in small portions otherwise you’ll be diabetic in no time. Well stored examples can be enjoyed now and over the next 100+ years (that’s probably a conservative estimate). — 19 days ago

Tomasz Guzik

10

Pyszne, smakuje jak miód pitny ☺️ — 6 months ago

Eric Kememes

9.1

Huge Pedro dry wine , tropical candy cake nose super light oxy flavors (sous voile ) but well balanced intention/intervention with great stony acid and length …gateway to sherry? — 2 years ago

Jess

9.3

Deep brown color.
Aromas of demerera sugar, raisins, caramel.
Sweet. Flavors of raisins, baked demerera sugar, chocolate, caramel, butter tart filling.

Intensity: 4/5
Complexity: 4/5
Balance: 4/5
Finish: 5/5 — 3 months ago

emilie cycz

9.5

Honey, almond, dried plum. Quite interesting and enjoyable as an after dinner drink — 5 months ago

Shengli Hu

9.0

Deep tawny. PX dried on straw mats. Prune, walnut, pecan pie, molasses, walnut candy. Low acidity, sweet, long finish. — 2 years ago

Zach Jindra

9.0

Green and yellow apple, big salinity, salty bread dough yeastiness, ocean sea shell/ wet rocks. Pungent white florality + almost celery vegetal, bitter component. Almost a carmel candy thing going on.

Fades to this like salty creamy green apple saltwater taffy.

Big acid. Not bad. Unique. Like Manzanilla but with a bit of full bodied Carmel/toast or taffy creeping in.

I don't put my nose in it and think dang that's incredible, but every sip has me coming back for another.

89.5/90 — 5 years ago

Peter van den Besselaar

9.3

NV | Fino from Pedro Ximenez grapes with complex smell: cacao, almonds, honey, beeswax. Oxidative made. With loads of bitters that stimulate appetite. Great wine. | paired with walnuts — 5 months ago

Peter van den Besselaar

9.0

NV Refined aperitive. Good stuff. — 5 months ago

Daniel Bloom

9.3

From Bodegas Alvear, all Pedro Ximinez
Vineyards since the 1700’s.
8 yrs. under flor in Montilla.
Big buttery, old boats(wood) nose, pepper.
Pepper on the tongue, some butterscotch, salinity. The mouthfeel is ridiculously seductive.
I used a bit to deglaze pan of merguez sausages…Yah!
Thanks @ enramistas — 2 years ago