Alvear Amontillado Solera Fundación 0.375 ltr
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Body: full-bodied. A fortified wine.
Sweetness: dry. Amontillado is always dry.
Acidity: low. From .
Made: amontillado ages first under a layer of yeast (flor), then with air
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Log inBodegas Alvear was founded in 1729, but only since the 19th century has it been used to produce the sweet Pedro XimƩnez wines. Until 1900 this was done with so-called vintage wines, which were only made in the very best years. From 1900, these old wines were mixed with younger ones and the soleras were created.
The Miticos Amontillado Solera Fundacion has intense aromas of hazelnut and walnut. The taste is very concentrated with great persistence. This wine belongs to the top of the bodega. Only a very modest volume of the soleras is bottled each year.
Character
The wine
- 100%
Origin
Bottle
Wine features
Parker
Rating
96
Release Price
$18
Drink Date
NA
Reviewed by
Robert M. Parker, Jr.
Issue Date
30th Jun 2005
Source
159, The Wine Advocate
The impressive 1927 Pedro Ximenez Solera, from a Solera begun nearly 80 years ago, boasts a dark amber color as well as an extraordinary nose of creme brulee, liquefied nuts, marmalade, and maple syrup. Huge and viscous, yet neither cloyingly sweet nor heavy, it is a profound effort priced unbelievably low. It is meant to be drunk alone at the end of a meal.
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Old and respectable, that's what you can call family business Alvear, founded in 1729. This bodega is located in southern Spain, in the DO Montilla-Moriles, close to the sherry area of Jerez. Because of the long, hot and dry summers, the grapes are planted on the slopes of the Montilla y Moriles ridge, so that they get cool at night.
Alvear's star grape is pedro ximƩnez. It can withstand the heat well and is used to the very poor, calcareous soils that are typical for this area. From this sugary grape, Alvear makes the same type of wine as in Jerez, both dry and sweet. The sweet wine, PX, is made from dried grapes and has an intense, deep flavour. The dry wines are aged for years in old barrels. During that period, younger and older wines are always mixed together. Some of the wines develop under a protective layer of yeast (the fino type), some oxidize (oloroso) and some experience both (amontillado). This creates a series of very special, complex and distinct wines. In Jerez they make the dry wines from the grape palomino fino. Because Alvear uses pedro ximƩnez, their wines are fuller and rounder in taste. Very tasty and highly recommended!
Deze Amontillado toont uitgesproken aromaās van hazelnoot en walnoot, met tonen van karamel, gedroogd fruit en een verfijnde, licht-oxidatieve bitterheid die zorgt voor grote concentratie en lange afdronk. Door die nootachtige complexiteit en droge, saline indruk is hij geweldig bij een kaasplank met oude manchego, belegen cheddar of zelfs pittige blauwe kaas, maar ook feestelijk geschikt naast jamón ibĆ©rico, gemarineerde noten en luxueuze hapjes zoals foie gras; de wijn snijdt door vet en versterkt umami en zoute accenten, wat hem perfect maakt voor borrels en intieme diners. Serveer licht gekoeld en combineer bij voorkeur met gegrilde of licht gekarameliseerde bereidingen, zoals gekarameliseerde ui of gebrande boter over coquilles, zodat de zoete en geroosterde tonen van de wijn extra tot hun recht komen.
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