Parker called the 100-point
2011 “the most amazing Pedro Ximenez I have ever tasted.” But the winery says
this 2013 is even richer!
What makes it so special (and
For one, the vineyard. Alvear
owns over 300 acres of vineyards, but this is from their finest high-altitude
plot, whose chalky (“Albero”) soil gives very low yields and a long, slow
ripening. The grapes are hand-picked and sorted, then placed on straw mats to
dry (like vin de paille). But not
only is the Pedro Ximenez naturally much richer than the Marsanne and Roussanne
of Hermitage; the addition of very light spirits to arrest the fermentation
keeps it even richer still.
As Parker says, the
resulting wine “looks like molassas,” but also “has enough acidity to balance
out its richness.” What’s more, he says it “will last as long as any reader of
this newsletter.” Yet as those who had the good fortune of snapping up our small
allocation of the 2011 know, it’s utterly amazing
to drink already.
If you had a child born in
2013, I can’t imagine a wine that will give more pleasure in 2034!