• WA: 91

    Wine Advocate Score

    91

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  • WS: 90

    Wine Spectator Score

    90

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Alvear Amontillado Montilla-Moriles NV

Member Review by ryanopaz:

Light gold in color with hints of brown that move throughout. Caramely nose with brown sugar, maple syrup and roasted nut flavors. Salty with a strong acidity and roasted nut flavors. Hazelnuts, coated in honey and roasted with a touch of salt linger on my palate long after I finish this wine. 4/5 [NR]

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Color: White
Varietal: Pedro Ximenez
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3.59 5 0.5
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Alvear Extremadura:
The winery has extensive vineyards located in the most famous “pagos” (wine production areas) of the Montilla y Morilles mountain range: Las Puentes, El Lagarito and Rompebonetes. There, the main protagonist is the grape Pedro Ximénez, originally from the Rhine’s area. A grape that has become the single base of our sweet, fino, oloroso and amontillado wines. The wine is left to rest in the quit... Read more
The winery has extensive vineyards located in the most famous “pagos” (wine production areas) of the Montilla y Morilles mountain range: Las Puentes, El Lagarito and Rompebonetes. There, the main protagonist is the grape Pedro Ximénez, originally from the Rhine’s area. A grape that has become the single base of our sweet, fino, oloroso and amontillado wines. The wine is left to rest in the quite and peaceful atmospheres of the “La Sacristia, El Liceo and Las Mercedes cellars. The wine is placed in American butts, where is aged in wood using the criadera and solera system. That is the traditional method used by the Andalusian denominations of origin to mix and age the fortified wines and brandies. The criaderas reflect the stages of the ageing. The oak butts are piled up on top of each other, starting with the first one on the ground, which is known as the solera. The butts of the first criadera are immediately on top of the solera, the second criadera on top of the first and so on. The wine is passed from one criadera to another (an operation given the name of rocio), after the wine has been sampled to check that the degree of ageing is the correct one for each stage. The last stage of the ageing process is the solera, from where the wine is extracted to be bottled and sold. Read less

Member Reviews for Alvear Amontillado Montilla-Moriles

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Snooth User: ryanopaz
278311,619
0.00 5
08/08/2007

Light gold in color with hints of brown that move throughout. Caramely nose with brown sugar, maple syrup and roasted nut flavors. Salty with a strong acidity and roasted nut flavors. Hazelnuts, coated in honey and roasted with a touch of salt linger on my palate long after I finish this wine. 4/5 [NR]


Snooth User: grapelab
294005181
4.00 5
11/17/2009

Liquid peanut brittle with a touch of candied orange rind and a bag of nuts that would make a Central Park squirrel feel like John Jacob Astor. No blue hair required to enjoy this not-to-sweet Sherry.


Snooth User: enotheque
458981,165
3.00 5
03/22/2008

Three glasses


External Reviews for Alvear Amontillado Montilla-Moriles

External Review
07/11/2007

Alvear is a top producer of sherry-like wine from the inland Montilla-Morilles area, some 100 miles northeast of Jerez. With a slightly sweet nose of burnt sugar and roasted nuts, this Amontillado has crisp citrus rind-mineral notes and a dry finish.


External Review
06/24/2007

An off-dry Amontillado with notes of sultanas, walnut peels and almonds. Good acidity with a streak of minerality.



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