The colour is pitch black. The texture very dense, almost solid. On the nose scents of burnt sugar, toffee, bitter orange marmalade, and balsamic notes. In the mouth thick, velvety, and very sweet. The aftertaste is long, although less tasty than I was expecting.
Overall, for my taste this Pedro Ximénez is a bit too sweet.
Montilla-Moriles is a DO wine zone in Andalucia, in southern Spain, just south of Córdoba.
Historically, the wines of Montilla-Moriles were used to make sherries in Jerez, but once it was awarded DO status in 1945, Montilla-Moriles began to establish its own identity.
The chalky and sandy soils combined with extremely hot temperatures are best to produce Pedro Ximénez, which accounts for nearly three quarters of the region’s production.
The wines produced in Montilla-Moriles are generally not fortified. Hence the modest alcohol content of this wine: 11.5%.
This exemplar is made by Pérez Barquero, who represents the quality summit of Montilla-Moriles. The winery was established in 1905 and still has some soleras from that time: the foundational soleras, from which very small quantities of extremely old and concentrated wines are withdrawn and bottled from time to time.
The 1905 Pedro Ximenez Solera Fundacional averages around 80 years old. It is considered one of the best PXs of Andalucia.
At ARVI this bottle sells for 490 CHF.
Country: Spain
Region: Montilla-Moriles
Grapes: Pedro Ximénez
Type: Sweet
Vintage: N/A
Producer: Pérez Barquero
Price range: Luxury (>100 US$)
Pascal’s Enjoyment Index: 4/5