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.
The way I bang on about the new vintage finos coming out of Jerez you would think they were the pioneers but in fact it is not the case. Looking into this wine I discover that up at Alvear they have been producing single vintage finos since 1998 (a good few years before Williams & Humbert’s finos – at least as far as I know). In fact given the vocal supporters of Montilla Moriles I am surprised this hasn’t been pointed out to me before.
Anyway, you can see I am out of practice because I totally failed to note how long it had been in the bottle. It is obviously not long – five years or less and I would guess no more than four.
A beautiful The youthfulness is there in a bit of citrussy, grapey juiciness, but even so it has an almond nuttiness to it (I often find the almond more marked in px finos), and with the time in bottle (which I am guessing at two years) toasted notes. It is not as zingy as its big brother the Capataz, and in comparison big in the beam rather than fine and slippy, but still a fino in every respect and a fine one too.
So hail to the other place once again, and long live vintage wines!
There she goes, the third vintage of Chiclana’s finest, and a wine that has in its short history acquired its own cult – socairismo. It is by Primitivo Collantes, a 100% unfortified palomino from the vines on Finca Matalian (I think), fermented and aged for more or less two years in botas that had formerly held Fino Arroyuelo. Not necessarily under flor, bot not necessarily not under flor either: there is definitely a touch of biological on the nose and the palate (although that might be accounted for by the barrel).
Whatever the process, the result is a cracking wine. A clear gold in appearance, has a nose of chalk, ripe apples, nuts and chamomile, then a zingy, tangy palate that is rich with a mineral finish. An exuberant, tasty wine (for connoisseurs, this is much closer to the explosive first vintage in 2014, with a touch less acidity and a touch more shape than the 2015).
Love to see the date proudly displayed on the label too – about time the authorities recognized and encouraged these wines. I had this when I visited Primitivo this summer with some chicharrones and a slice of the excellent local cheese. As I wrote then, the most impressive thing about Primitivo is not just the wine he makes, but the progress he has made against the tide. This wine is almost the embodiment: when he first had the idea he couldn’t convince the company, so paid for and bottled at least the 2014 himself.
Class wine from a class bloke.
Back in Madrid and back in business with this superb little bottle. I remember being slightly underwhelmed when this came out – the wine not quite living up to its majestic label – but after a year in the bottle and a few weeks in which the sherry levels in my bloodstream have dropped to dangerous low levels this is absolutely delicious.
Aromatic like a hayloft after a rainstorm, zingy and sharply saline, packed with vegetable flavour and spice. Love it.
Eighteen months ago when a group of friends and I sat down to share Volume II of the Pitijopos this wine, from Miraflores Alta, was my pick of the crop so when I saw them being sold individually in Reserva y Cata recently I couldn’t resist picking it up for another dip.
And I am glad to say it is just as good as I remembered – maybe even a little finer. A little closed first up but the clouds soon burnt off and it grew into a really class, fresh and “vertical” (in the parlance) white wine with a lot of enjoyable lemony umami citrus on the nose and the palate and just a classy touch of salinity on the finish.
Lovely stuff and great memories.
The fourth episode of this awesome saga comes with a darker colour, a richer nose and a softer feel. A real change from its three older (or younger?) siblings.
The series always promised to be an education in the effects of static ageing on the wines but it has also been a delight. The first wine had fruit and body resisting the biology: it was frankly a revelation at the time, and a glimpse of what could be possible with the minimum ageing under flor. The second was sharper, finer and the apple fruit and salinity marked it out as a real manzanilla. The third was a manzanilla with purpose: heavier with ozone and salinity. Now number four has oxidation and the resulting wine is enticing on the nose and full of mellow fruitfulness on the palate.
Nothing will ever repeat the emotion and excitement that accompanied that first wine or its significance – I remember it getting a standing ovation the first time I shared it with the guys-, but as a wine itself this may be the most enjoyable yet. It is a little beauty.
I get a bit of stick for the number of wines on this blog that have never been under the proverbial flor, most often when I write about unfortified white wines (for some reason noone raises a sniff about olorosos and palo cortados – probably because they have all had some biological ageing but that is another story altogether). Fortunately this problem is avoided here because this little gem, another small production, high quality wine of 100% palomino from this jolly little operation in Puerto de Santa Maria, has indeed had a modest stay under the veil, a stay which has added considerably to its charm.
100% palomino from the albariza of Pago Balbaina, this is given a little bit of sunshine (asoleo), fermented in bota and then spends around two years in the bota, with some or all of that time under a veil of flor. The bottle is little, and there aren’t many of them available but they are worth looking out for (they had at least a couple of bottles in Zalamero Taberna last time I checked).
In style this is one of these in between wines – a little bit of flor but by no means a fino – that I really believe are a winning combination. It preserves the fruit – here sweet apple pie – but has just a touch of almond and the fine, saline, punchy and above all fresh quality that is the gift of the albariza and the flor. And the aromatics, too: has a really lovely nose of apple and chamomile, like one of those fruity teas you see around and really similar to the nose of some jura wines.
Lovely stuff, really a great little wine.