Alvear 2015 Dessert Wine 375ml

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A Jorge Ordonez selection.

Grape: made from dried Pedro Ximenez grapes.

Region: DOP Montilla-Moriles, Andalucia, Spain

Ally's tasting notes: I don't always drink dessert wine, but this one absolutely blew me away. Silky smooth texture with a pleasant viscosity. Flavors of toasted almonds, honeyed figs, and toffee. It is a real treat!

Pairings: After meal as a dessert, or pair with a pastry with sweetness. It can also be served with ice and soda as a cooling and delicious drink.

Storage: With the bottle tightly corked, the wine will keep for months, even without refrigeration.

Critical Acclaim:

Jeb Dunnuck 95 Points
The 2015 Alvear Pedro Ximnez de Aada is another beauty. Made from sun-dried Pedro Ximnez grapes that were fermented and aged in large clay jars, it reveals a ruby/amber color as well as a great nose of orange liqueur, brown sugar, honeyed figs, and flowers. Uber-full-bodied, thick, and vicious, its a dessert wine geared for tiny sips. It will probably age forever.

Wine Enthusiast 92 Points
Heady caramel, maple and toffee aromas come in front of a viscous palate. Flavors that nearly match the nose don't waver on the finish, and from head to tail this plays up the richness of sun-dried Pedro Ximnez. In almost all vintages, Alvear de Aada is an exemplary Spanish dessert wine.
Michael Schachner, Wine Enthusiast, January 2020

100 Pedro Ximnez, whose historical origins lie along the Rhine river in Germany.

Alvears biggest asset due to the use of Pedro Ximnez is that the grape can naturally reach 15-16 alcohol by volume on the vine levels that Palomino could never reach. The result is that Alvear never forties their Finos or Amontillados (or Palo Cortados for that matter) and they only use fortication in their olorosos or sweet wines. Alvear Pedro Ximnez de Aada is a vintage dated sweet wine from the estates Pedro Ximnez vineyards. The grapes are harvested at typical levels of ripeness, and dried in the blazing Montilla sun on mats in the vineyards. The wine is vinied in open clay amphora, and fortied to halt the fermentation.

12 months in traditional large earthenware jars, called tinajas