Alvear Pedro Ximenez (PX) Solera 1927 - 375 ml

Introduction

This fortified dessert wine originates from Spain, specifically from the Montilla Moriles appellation in the province of Cordoba. Founded in 1729 by Diego de Alvear y Escalera, Bodegas Alvear is the oldest winery in Andalusia and has remained family owned for eight generations. The winery's philosophy is rooted in the unique terroir of the Sierra de Montilla, considered the 'grand cru' subzone of the region, where the Albariza soils—rich in limestone and mud—provide the ideal environment for the Pedro Ximenez grape.

Wine Description

Alvear Pedro Ximenez Solera 1927 displays a deep mahogany or dark amber colour with heavy viscosity. The nose is complex and decadent, offering intense aromas of dark maple syrup, roasted pecans, and raisins layered with notes of coffee, toffee, and dried apricots. On the palate, the wine is full bodied and unctuous, featuring concentrated flavours of fig, Nutella, and dark chocolate caramel balanced by a surprising stream of acidity that prevents it from feeling cloyingly heavy. It is characterized by its remarkable depth and a seemingly unending finish that replays notes of orange peel and spice. This 100% Pedro Ximenez wine is produced by sun drying grapes on straw mats to concentrate sugars before fermentation and fortification to 16% ABV. While the vineyards are farmed sustainably without the use of harmful pesticides or irrigation, the wine is not certified organic. The optimal drinking window is from release through 2050 and beyond, as the wine's high sugar and alcohol content allow it to age almost indefinitely.

Accolades

• Robert Parker's Wine Advocate - 98 points.

• Wine Enthusiast - 96 points.

• Jeb Dunnuck - 96 points.

• Vinous - 95 points.

• James Suckling - 94 points.

• Wine Spectator - 94 points.

Food Pairing

The intense sweetness and complex nutty profile of this Solera 1927 make it a versatile partner for rich desserts and bold savory contrasts. It pairs perfectly with vanilla bean ice cream (traditionally poured directly over the top), pecan tarts, or dark chocolate ganache. Its salty and nutty undertones also complement strong blue cheeses like Stilton or Roquefort, and it is frequently enjoyed as a 'meditation wine' alongside salted nuts or a fine cigar.