romo

9.1

Balsamic-y butterscotch toffee and some coffee notes. Medium-minus body makes this fun. — 5 days ago

Peter van den Besselaar

9.4

Vintage 2003 | exquisite, belongs to the top wines of the world. — 5 months ago

Some Dude

9.2

My guests were really blown away by this wine. I paired it with a flourless chocolate hazelnut torte, and the flavors just sang together.  — 10 months ago

Daniel Bloom

9.0

N: Big acetone, oranges, varnish. This isn’t a seaside fino, as it’s Pedro Ximinez from Montilla-Moriles. Inland. The salinity is less so than in the Jerez models.
P: Nuts , oranges,like a dry marmalade,lots of fruit. Almonds.
Really nice on a hot day.
Thanks@Enramistas. — 3 years ago

Conrad Green

9.6

Dark and oily. Fig and molasses. Earthy flavors with treacle. Coffee and wine. So complex and savory. Gorgeous — 11 days ago

with Matt and David

Ericsson

9.6

Source shares that the fruit in this wine is so concentrated it takes an entire acre of it to make only one or two bottles of this. The glass I had fully confirms the statement to the best of my tasting capabilities. — 9 months ago

Conrad Green

9.2

Nutty with caramel and toast notes. Dry and long. Complex. — 2 years ago

with Gregg

Benjamin Hickey

9.6

Next level syrupy but with just the right amount of acid. So good. — a month ago

romo

9.2

Accidental perfect pairing w hazelnuts, farro, dill, chickpea, arugula and cinnamon. Tension and lift sustains on finish. — 4 months ago

Delectable Wine

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9.6

In the world of wine, some are commonplace while others are truly unique. The NV Solera 1830 is firmly in the latter category. This 100% Pedro Ximénez has been aging since the 19th century, resulting in a concentration and richness that command full attention. With a syrupy texture, this rich and sweet wine delivers nuanced, clean aromas of herbs and spices, accompanied by creamy caramel notes. Complex and long-lasting, its umami-driven palate is best experienced firsthand. (Joaquín Hidalgo, Vinous, September 2024)
— a year ago