The first vintage of a mould breaking pedro ximenez: the 2014 Pandorga by Ramiro Ibañez’s Cota 45.
No raisin juice here – this is all fruit. Pedro ximenez from Carrascal de Jerez, harvested late, given a few days of sun, then fermented and given a year in bota. The result is a wine that is sweet but sharp and fresh.
It is a honey-like amber in colour – not unlike a ripe apricot – and syrupy clear. On the nose it is apricot jam with a hint of grapefruit, then on the palate sweet and sugary, with nice acidity and then that apricot jam and grapefruit again. The finish is sweet without being sticky, fine apricot and grapefruit flavours.
A modern classic and a wine that might change the way you think about pedro ximenez.