Bodegas Tradicion Pedro Ximenez 20 Year Old
75 cl
/
15% Vol
If there is a PX sweet, fresh, old, fruity...this is it. Sun dried grapes produce a very viscous sweet wine which after several years of ageing in barrels ends as a velvety liquid, extraordinarily intense and rich.
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Bodegas Tradicion Pedro Ximenez 20 Year Old
€50.00
Ex Tax: €40.65
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Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Palate
Dark treacle, toffee, dates figs and raisin coffee flavours and aroma, toasted burned flavour balance and creamy texture, caramel finish. Rich caramel, orange peel and intense almond. Toffee, nutty, balanced sweetness to acidity, long lingering finish, with long stout finish.
Fact Sheet
Fluid
75 cl
Grape Variety
Pedro Ximenez 100%
Alcohol %
15%
Style
Sweet Wine
Estate/Producer
Bodegas Tradicion
Country
Spain
Region/AOC
Jerez-Xerez-Sherry
Vintage
NV
Making Techniques
Pedro Ximénez is made with a type of grape that is used in the making of wines of the same name in our Designation. As a result of the characteristics of the grapes and the conditions of the harvest, a sweet wine is produced. Using the same ageing methods as those of solera wines and by means of oxidative ageing, these wines are very special. It is the youngest of our wines, being an average of 22 years old. This age gives the wine very fresh and intensely sweet raisiny notes, without it being cloying. The roots of Pedro Ximénez Tradición VOS are to be found in a 19th century solera from Jerez.
Closure
Cork
Cellaring/Ageing Potential
5 years from bottling
Awards and/or Press Quotes
Luis Gutierrez, Wine Advocate 92/100
'The NV Tradicion Pedro Ximenez 20 anos VOS, produced from Pedro Ximenez grapes and aged in a solera for an average of 23-25 years (which was originally purchased from Domecq & Harveys), is bottled ‘young’ to preserve the character of the grapes and make it more drinkable. The alcohol is also kept at the allowed minimum of 15%. It lacks the rancio notes of others, and is looking for the balance between age and fruit, raisins, dates, dried plums, cappuccino coffee, and licorice while following the clean and precise profile of all the wines they produce. The palate is equally balanced and elegant. This little monster has around 420 grams of sugar, and should be served at 12-14? C. The wine gets more focused with a little time in the glass.
Drink 2013-2018.'
FAQs
Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.
Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.
Customer Reviews
Customer Reviews
