- Aging/CooperageAged in the criaderas and solera system which was started in 1927
Alvear Pedro Ximenez Solera 1927 (Half Bottle 375mL)
Price drops to $24.95 per bottle when you purchase 6 or more bottles! 98 points...under $25...I’ll take two phrases rarely combined in the same sentence for $1000, Alec. Wow! Robert Parker’s Wine Advocate went absolutely ga-ga for this, and 10 seconds after popping the bottle for ourselves, we understood why. So deeply layered, beguiling, with the perfect balance of sweetness and spicy, tingly acidity – this is a rare and exceptional bottle to call your own! $29.95 a bottle drops to just $24.95 when you get six or more!
Bodega Alvear is a longstanding family winery that can be traced back to 1729 in the area of Montilla, Córdoba with nearly 300 years of meaningful history – both to the wine region, and the history of Spain. This remains, without question, Andalusia’s most iconic winery and a champion of the Pedro Ximénez grape.
This wine is the product of a long, highly involved process that has played out over the decades. After drying the harvested grapes in the sun on a series of braided grass mats, the raisins are pressed, and the juice fermented. The initial wine is barreled, but the barrels are only filled two-thirds of the way so that over time, a skin of yeast known as “flor” covers the exposed surface of the wine – completely altering its flavors forever. From there, the barrels enter the solera system – a tiered process wherein young barrels are used to top up slightly older barrels, which in turn top up slightly older barrels, with this hierarchy continuing down the decades, and in some cases, the centuries. The oldest wine in this batch is from 1927, but everything from slightly younger wines in the later 20s and 30s, to far more recent vintages are blended in small amounts as well.
The taste is like nothing else! Rich and viscous, with notes of maple, fig, and toffee, pepper, clove, cardamom, caramel, coffee bean, dates, plums, golden raisins...wow! The texture glides like warm honey, with a spicy and tingly acidity that keeps things bright and far from the realm of cheap and cloying dessert wines. There is some serious depth to be had here, and will develop beautifully over the next 30 years (and likely beyond, but damned if I’ll be leaving any for my offspring)! Get six or more and you’re guaranteed to be sipping the good stuff for the next few decades! 1927 Solera!
PAIRING IDEAS: Have this with a serious blue cheese – like Andalusia’s own, “Andazul”. This is a Payoya goat’s milk cheese, aged and inoculated like Stilton. Make sure you get a mature one for the ultimate in complexity and intensity. Some Marcona almonds on the side and a soft heel of bread are all you need to sip and savor this magical pairing.