Perez Barquero | Pedro Ximènez la Cosecha | Sweet Montilla 2006

PV Tasting Notes

This is a very well made sweet sherry at a great price which merits serious consideration, meant to be enjoyed at the end of the meal, this younger version of the world beating Barquero PX wines is a clear amber colour which takes it far from the traditional PX wines, boasting superb fruit and velvety richness, crème brulee, nutty toffee, marmalade and slightly caramelised, this is rich, full bodied and hedonistically styled. Drink this over the next six years or so.

Ideal for dessert to accompany cakes, dry fruits or ice cream. Its attractive colour enables it to also be used for cocktails. Examples being;
- Sticky Toffee pudding with vanilla ice-cream
- Dark chocolate and pecan tart
- White chocolate ice-cream on a honeycomb biscuit
- Cherry and almond Clafoutis
- Milk chocolate and mascarpone cheesecake
- Iced honeycomb parfait
- Buttermilk pudding, macerated berries
- Plum tarte fine
- Crème brulee
- Chocolate and raspberry mousse
- Blackberry cranachan
- Cherry clafoutis
- White chocolate ice cream
- Chocolate moose
- Mini chocolate tart
Best served chilled.
 

Perez Barquero have achieved three of the top eight ratings including the top two ever awarded for Sherry wines, as such their products are in the top echelon of wines of this type.

Montilla wines resemble sherry wines, but they have their own character and separate denomination de Origin. They are products of Cordoba and grown in the great carpet of vineyards stitched with olive and almond trees, which stretches around the ancient city of Cordoba 250 miles north of Jerez and about 125 miles from Servile. This ancient Province has a long history of conquest by Phoenicians, Romans, Moors and the Spanish Kings, it is also described as the frying pan of Spain. The principle grape here is Pedro Ximenez, (PX as it is known in Jerez, where it makes only sweet wines) but in Montilla where it ripens early and are harvested early, with high sugar content which is fermented into alcohol, with the result of bone dry fino@s of around 16% and Oloroso or Amontillado at 19% to 21% without fortification.