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Toro Albalá, 1965 Sherry and Montilla-Moriles

Don PX Seleccion 1965, Montilla-Moriles | 20cl Bottle | in gift box
97 Points Robert Parker

Bottle size: 20cl

ABV: 20%

Price:

$126.66 USD

40 In Stock

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    • Description

    Pedro Ximénez (often abbreviated as PX) is a sweet, fortified wine primarily produced in Spain, Montilla-Moriles. It is made from the Pedro Ximénez grape, which is sun-dried to concentrate its sugars before fermentation. The result is a wine that is intensely sweet, rich, and dark, with a syrupy texture.

    Often described as "dessert in a glass," PX wines are bursting with flavors of raisins, molasses, dried figs, caramel, chocolate, and nuts like toasted almonds or hazelnuts. The wine’s sweetness is balanced by its complex and layered profile, making it a luxurious treat for the palate. Its appearance is equally enticing, typically dark brown or black with a glossy, dense consistency that clings to the glass.

    There are many ways to enjoy Pedro Ximénez. It can be savored on its own as a dessert or an after-dinner indulgence. It pairs wonderfully with foods like blue cheese, vanilla ice cream, or rich chocolate desserts. Additionally, PX is often used as an ingredient to drizzle over sweets or to enhance sauces, thanks to its thick, syrupy nature.

    One of the most interesting aspects of Pedro Ximénez wine is how it achieves its deep, concentrated sweetness. The grapes are dried under the sun in a process called "asoleo," which turns them into raisin-like clusters before they are pressed. This traditional method creates a unique and powerful wine experience that is perfect for special occasions or for those who love rich, sweet flavors. If you’re trying it for the first time, start with a small pour—it’s an indulgence you won’t forget!

    The 1965 Toro Albala Don Pedro Ximenez is a dense and elegant wine produced from the “asoleo” process of Pedro Ximénez grapes to obtain a great richness in sugars. After the press, it was left to rest. Some time later, it was stored in American oak butts for a long oxidative period of ageing. This wine proceeds from the Aguilar de la Frontera winery’s ageing butts reserved by José María Toro Albalá, who stored a quantity of wine for a prolonged oxidative ageing in years of extraordinary conditions.

    This wine proceeds from one of the first grape harvests led by Antonio Sánchez in Toro Albalá. In this year, old amontillado butts were first utilized for Pedro Ximénez’s ageing. An authentic gem awarded with 97 Robert Parker points and Best Sherry Mundus Vini 2015.

    TASTING NOTES

    Sight: Black mahogany tonality with copper reflections. Slow movement in glass.
    Aroma: Medium-high intensity. Notes of raisining (dates, dried figs and raisins), subtle citric aroma, candied fruit and highlighted aromas from the long oxidative process in the American oak which adds smoked, spicy and toasted touches, and background memories of liquorice that gives freshness on nose.
    Taste: Sweet and dense entry into the mouth. Balance and elegant bitter finish. It’s a round wine, with no rough edges and lingering finish.
    SERVING SUGGESTIONS

    A delight when accompanied by bitter chocolate desserts and cheeses.




    Learn more about Toro Albala


    Learn more about Pedro Ximenez

    Condition

    new

    Reviews

    97 Points - Robert Parker Wine Advocate

    Small lots of old vintages are released following no apparent logic, like this 1965 Don PX Selección, which is produced with white Pedro Ximénez grapes but it's black rather than white, bottled in June 2014 with 290 grams of residual sugar. It has a nose of pure curry, aromas of an Indian restaurant, very balanced, not as sweet as others, in fact it's more bittersweet than sweet, combining the spices with bitter chocolate and with very good acidity that makes it relatively easy to drink. 9,600 bottles were filled. Luis Gutiérrez Wine Advocate 2014

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