Amber in colour, this fortified, sherry wine from Jerez (spain) pours with honeyed viscosity. The grapes have been sun-dried, concentrating the sugar to an amazing degree- perhaps 400 g/l. And for around $65 (full bottle), it was worth a try.
Pedro Ximenez -often shortened to just PX – can make a fairly neutral dry white wine, or via botrytis, something very sweet. Labour costs in Australia make the mat-drying approach uneconomical.
This wine has voluminous scents of raisin, white rum, fig, cocoa, and a pleasant touch of cough mixture. Its lush flavours include raisin, prune, fruitcake and slightly bitter mocha, and thankfully there is enough acidity to keep this wine tasting vibrant. The texture is dense.
It’s similar in some ways to Australian fortified muscats, with comparable flavour descriptors, and made in a similar solera-blended fashion.
While this style and its incredible balance between sugar and acid is highly appealing, without extended barrel aging, it can look very straightforward.
Drink now, and due to this wine’s relative simplicity, 88 points.