Technically not the same as PX from Jerez, but actually very similar in texture, compared with Malaga for example – this one’s from Montilla-Moriles but prepared in a similar way (extensive oak ageing) to the Jerez type. Really complex, rich and thick. Deep, dark brown, but brick red-brown rather than golden-brown. Thick and intensely concentrated. Hint of cloves, cinnamon, toasted brioche spread with caramel (!), raisins, toasted walnuts, and above all coffee-cream. Soft and rich mouthfeel, but which starts with slightly acidic grip round the edges of the tongue. Then fills with spicy – rather than intensely-sweet flavour – caramel and black-treacle bitter / spicy-sweet. Good flavour with a long spice then cream-caramel finish. Very enjoyable. Over ice-cream too.
144. Bodegas Toro Albala, Don PX Pedro Ximenez Vino Dulce de Postre Gran Reserva Montilla Moriles, 1972
144. Bodegas Toro Albala, Don PX Pedro Ximenez Vino Dulce de Postre Gran Reserva Montilla Moriles, 1972
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