Pedro Ximénez

Published on December 23rd, 2014 | by Ruben

6

Don PX Convento 1946 (Toro Albalá)

Don PX 1946 is a vintage Pedro Ximénez that has been maturing for 65 years

This wine is a legend. It is a Pedro Ximénez made from the first grapes harvested after World War II in Montilla-Moriles, the neighbouring area of the D.O. Jerez-Xéres-Sherry, specialized in Pedro Ximénez.

Of course Bodegas Toro Albalá have plenty of really old wines in their portfolio, including an even older 1910 vintage and upcoming 1929 and 1955 vintages, but this Don P.X. Convento 1946 vintage was one of the first three sherries ever to receive 100 points in Robert Parker’s Wine Advocate.

It’s a sweet wine, made from grapes that are dried in the sun (a process called soleo) before being pressed. That way, the must will only partially ferment and high levels of sugar will remain in the wine. It is then rectified with grape alcohol, it rests for around a year in inox tanks before being decanted and poured into barrels for maturation.

Don PX 1946 - Toro AlbalaA few notes regarding the label (thanks to Toro Albalá’s Antonio Sorgato for his kind explanation). First of all, it says 825 bottles are produced. This is only partially true: the wine is released to the market in different batches (indicated on the label as 46.1, 46.2 etc.) with 825 bottles each. As far as I can tell, at least 13 batches have been bottled so far.

While these batches are spread over the years, the wine was taken out of the casks entirely in 2011. It is kept in inox tanks and conserved with nitrogen until it is bottled. At this moment, there’s still +/- 8 barrels left in the deposit, but I’m not sure how many bottles this would represent.

By the way, Toro Albalá recently announced it will include an NFC tag inside the labels of their oldest vintage wines, starting March 2015. Buyers will be able to certify each bottle and make sure it wasn’t falsified (which apparently is becoming a threath for wines in this category). The bodegas are working with Selinko to make this happen.

 

 

Pedro Ximénez ‘Don PX Convento’ 1946 (17%, Toro Albalá 2011, series 46.10, 825 btl.)

Nose: the first thing that struck me was the wonderful smell of cinnamon rolls and Belgian speculoos. Bread pudding. Lemon grass, candied ginger and cardamom as well. It’s a sweet nose alright, but the savouriness is remarkable, as well as the fragrant touches (think bergamot and rose petals). Goes on with sultanas and black cherries with a chocolate coating. Blackcurrants. Fig syrup. Not a lot of oak, but you can sense a kind of oriental, polished wood. Waxed sandalwood and cigar boxes.  There’s also a slightly medicinal layer, something in between camphor and menthol. Even hints of petrol. Great sweet and sour balance overall.

Mouth: sweet and sour again, in a generally soft way, Madeira style, a real prolongation of the nose. Not cloying at all – hardly any plain wood either. In no particular order: mocha, black olive paste, brown sugar crumble, cinnamon rolls (again, big time)… Raisins but also raspberries and cherries, giving this an exquisite freshness and brightness. Almonds in the background. Hints of After Eight as well. Very rich but also very elegant. My only (small) remark would be that the finish is very enjoyable, but not quite as infinite as I expected.

Availability: can be hard to locate, but worth the effort. Around € 250. There are also exclusive 3-liter and 15-liter (!) versions valued at € 2.100 and € 14.000 respectively.

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Don PX Convento 1946 (Toro Albalá) Ruben

Summary: Trying this Toro Albalá Don PX 1946 is a privilege. It's sweet but it also shows lots of acidity and savoury notes, with remarkable hints of cinnamon and speculoos. It doesn't feel old in any way, but somehow you understand that this profile only occurs after long years of patience. Not just a devine sherry but also a world-class wine.

5

Just perfect


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About the Author

fell in love with sherry fifteen years ago, but switched to a higher gear in 2013 and started writing about it. Lived in Madrid for a couple of years, now back in Belgium. I also run a whisky blog over at www.whiskynotes.be



  • Christoph

    Great blog. Thank you very much for sharing your impressions. I had the opportunity to taste this px convento and also the one from 1955. It is striking how great both are yet each has its very own particular characteristics.
    Have you tasted the one from 1955? I would love to know your impressions on that one as well.

  • Rick Clark

    I’m just wondering, who is “Richard Parker”?

    • SherryNotes

      Oh he’s the slightly lesser known brother of Robert. He started his own Wine Advocate. No seriously, I’ve made this mistake several times before, I don’t know why my brain insists on calling him Richard (or why his parents insisted on calling him Robert). Now updated, thanks.

  • R. D. Collins

    This isn’t a wine that one consumes at a single sitting. How long will it last once opened? Should the opened bottle be refrigerated? (Yes, I’m pretty much of a noob when it comes to Sherry, other than for cooking.) 😉

    • SherryNotes

      Read http://www.sherrynotes.com/2014/background/how-long-store-drink-sherry-shelf-time/ For PX you shouldn’t really worry about consuming it quickly. This particular example matured roughly 65 years while being exposed to oxygen, so keeping an open bottle is pretty much the same thing and doesn’t really harm it.

      • R. D. Collins

        Thanks. Apparently the angels have already taken their share. 😉

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