• WS: 91

    Wine Spectator Score

    91

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  • WA: 94

    Wine Advocate Score

    94

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Alvear Px de Añada Montilla-Moriles 2003

Member Review by ryanopaz:

Light honey color. The nose shows brown sugar, raw oak and candy like nuts. Viscous and thick with a high acidity that balances it nicely. Dry fruits, prunes, raisens, and a bit of oak on the finish. 3.5/5 [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
Suggested Recipe Pairing presented by
Coconut Rice Sweet Potato Cheesecake

RiceSelect's creamy Arborio gets blended with sweet potato, coconut milk and vanilla to create this decadent cheesecake. Pairs well with Saunternes; a white dessert wine that has hints of coconut from aging in oak barrels.

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Member Reviews for Alvear Px de Añada Montilla-Moriles

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

Light honey color. The nose shows brown sugar, raw oak and candy like nuts. Viscous and thick with a high acidity that balances it nicely. Dry fruits, prunes, raisens, and a bit of oak on the finish. 3.5/5 [NR]


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

Golden light brown with a viscousity that I have not seen before, granted this is my first PX. Brown sugar with dried apricot and dare I say mango? Maple syrup maybe cherries, peaches baked with cinnamon and a strange ethereal overtone of salt air. Heavy, Heavy, did I mention heavy? Thick like maple syrup with a sweetness that lingers on and on and on and on....Cinnamon, fresh coffee, carmel, baked fruit(both peaches and apricots) and toffee. What I'm not getting is any nuttiness, but maybe a light oak. My mind wants to put nuts into it but my palate says no. Strong acidity throughout and a strange Honeydew flavor that comes through on the finish. Wow...interesting, not one dimensional at all, like many heavy stickies tend to be. I won't rate this till I have more, and while this is on the low end pricewise for PX's I can't imagine what better tastes like! YUM! [NR]


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

Thick burnt caramel color with a viscousity that makes motor oil look delicate. Made from dried grapes the nose of this is full of dried fruits from raisens to prunes to peach or nectarine. Soft nuts and caramel, along with very light wood polish all fill in around the fruits in the nose of this wine. In the mouth this wine sits thick on the palate though what makes me so excited is that fact that there is a ton of acidity helping to keep this wine fresh and alive in the mouth. The finish, well, I started this note on Saturday night and come Monday morning it's still lingering. As far as the flavors, think caramel, honey, molasses(light), myriad nuts, carrmelized peachs...all of this combined with notes of cinnamon, anise and cloves. The first time I had this it was one of the first PX's for me. Now that I've had many others, this one still is damn close to perfect! alt=5 [NR]


Snooth User: schmarty
178144216
4.50 5
04/20/2012

Wine Spectator© 91/100 15 Nov 2005 Thick and syrupy, with grape, fig ...

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WS 91



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