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Alvear Pedro Ximénez Montilla-Moriles Montilla-Moriles NV

Member Review by ryanopaz:

Deep and dark with a light red glint. Brown sugar, molasses, light cinnamon spice and a wisp of wood all show on the nose. The palate is thick and viscous with a medium acidity that doesn't fully balance out the intense sweetness. The flavors get lost in the viscousity showing mainly carel and molasses, though with time dried dates and light cinnamon came to the forefront. alt-3.5 [NR]

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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 Pedro Ximénez Montilla-Moriles Montilla-Moriles

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

Deep and dark with a light red glint. Brown sugar, molasses, light cinnamon spice and a wisp of wood all show on the nose. The palate is thick and viscous with a medium acidity that doesn't fully balance out the intense sweetness. The flavors get lost in the viscousity showing mainly carel and molasses, though with time dried dates and light cinnamon came to the forefront. alt-3.5 [NR]


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

Dark rich brown in color. The nose is restrained with faint wood and dry nuts making their way through. Huge acidity that balances the thickness on the palate. Not cloying in the least bit which is surprising for such a thick wine. In the mouth you find flavors that go on and on of maple syrup, honey, clove, faint cherries and this is jsut a start. Rich and well balanced, a great wine to start learning about PX with. 4/5 [NR]


Snooth User: Philip James
112,550
2.00 5
06/16/2008

Very very thick treacle like wine. Sweet and a bit cloying, this is a port like wine, but it was too much for me. Lacking in acidity the sweetness made the wine feel flabby, and the gloupiness was overpowering. Its interesting, and fairly unique, but it overpowered my dessert, although it might work with a strong cheese.




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