Bodega Toro Albala
100% Pedro Ximenez grapes, unfortified (contains only natural fermentation alcohol), wine is on average 10 years old.
Green olives, raw almonds and a touch of iodine on the nose; the initial nose is very much how you would expect Fino to smell - acetaldehyde and 'flor' aromas, with some yeasty / baked bread notes too. Notably, the PX grapes does bring a slight fruity aroma on the nose, in addition to the flor. On the palate, its slightly saline and nutty (like salted raw almonds); feels as nimble as your average Jerez Fino yet this shows a wider, more rounded, altogether softer mid palate. Mouthfeel is thin and refreshing, not in a bad way, but in a way that encourages you to keep sipping. It may not be as sharp and focused as your average Jerez Fino, but serve this chilled and you could drink it by the bucket load.
Amontillado
Average age of 35 years; 10 years under flor followed by 25 years of oxidative aging. No fortification, shows an alcohol level of 21%.
Plenty going on the nose: initial impact is very nutty, think roasted almonds and hazelnuts, with polished wood and lacquer tones, hints of cloves and nutmeg too, some rancio. Oxidative wood aging clearly shows and done very well, to me it smells of Christmas without the dried fruits. On the palate, its heavier and generous; nutty and spicy (cinnamon, cloves, or thereabouts) flavours persist; hints of dried figs too, touch of salinity on the finish. Very well balanced.
Oloroso
At least 15 years of age, also unfortified.
Sweeter than the Amontillado on the nose; dried figs / quince and maybe caramel, with some clove, cinnamon and wood polish thrown into the mix. If the Amontillado was roasted (slightly salted) almonds, then the Oloroso would be honey coated roasted almonds. The sweetness lends more heft and mouthfeel on the palate and I feel the bit of sugar left in makes it a more versatile food match. Slightly chilled, this would make a fine accompaniment to cured meats, dried fruits, nuts and mature cheeses - a perfect Tapas wine.
Cream Pedro Ximenez
At least 10 years aging, a blend of Oloroso and Pedro Ximenez.
Overtly sweet on the nose, with caramel and toffee, raisins and prunes, even chocolate and coffee coming through; not so much oxidative notes. On the palate, theres raisiny sweetness with some hints of nutty flavour too; sweet and lingering without being cloying, enough acidity to keep things going. Its not the most complex sweet sherry, but its balanced and very easy to enjoy. Serve chilled and it can be its own dessert, otherwise pair with creme brulee or chocolate and fruit combinations (thinking in particular of Sachertorte here) ...
Don PX 2010, Vino Dulce Natural
PX grapes are sun-dried after harvest to concentrate the sugars; the resultant raisins are lightly pressed. Fermentation is halted by the addition of neutral grape brandy. The resultant wine decants for at least one year in stainless steel tanks, then bottled without filtration. No oxidative aging.
Lots of raisin, prune and all kinds of dried fruits showing, with caramel and treacle - smells like Christmas Cake (brandy butter and all). Its so youthful it hardly shows any oxidative character, it smells like what it is - fortified raisin juice. The sweetness, all 464g/l residual sugar of it, shows quite powerfully and overwhelmingly on the palate. Its syrupy and heavy on the palate with just enough fruity acidity. Not the most complex, but this is unmistakably PX. A dessert on its own, drink chilled and wait for the sugar rush.
Don PX Gran Reserva 1983
Single vintage PX, oxidatively aged in barrels until bottled for release.
Dark brown with golden hues, this is properly opaque. Aromas of coffee and dark chocolate dominates, with hints of sweet woody notes (sandalwood and mahogany) and touches of rancio, some raisins hiding behind all that. Palate still fruity with raisins and prunes, again evocative of Christmas Cake but this time doused in mocha, with notable treacle & burnt caramel notes, along with coffee and sweet licorice. Still very lively, generous mouthfeel and exceeding length - great effort indeed.
Don PX Seleccion 1962
Jet black in appearance with a dark amber rim, this is now the colour of espresso. The aromas of coffee and bitter chocolate are the dominant notes, with sweet wood and licorice too. These aromas follow though to the palate, strangely more reminiscent to me of sweet turkish coffee than sherry, its still fresh and persistent but lacks power; you might find some raisin characters if you try hard enough. Age has softened all the edges, everything is integrated and exudes a stately presence. A wine to savour and linger over.
A note on Toro Albala
Having been schooled in the ways of sherry mostly by producers from Jerez and Sanlucar de Barrameda, it was a delight in being able to taste a range of sherries from Montilla, and from no less an illustrious name as Toro Albala. The one previous encounter I've had with them is the Don PX Gran Reserva 1982, at the Taste of Gold tasting of the 2011 International Wine Challenge in London - I was impressed then, as I am impressed (perhaps even more so) now. These are very high quality and versatile wines, and given the guide prices I've been given, will be great value too. In fact, if aged PX is your thing, then might I suggest you look in envy at my old wine pal Tom Lewis aka Cambridge Wine Blogger who recently tasted a centuries' worth (almost anyway) of Toro Albala's PX, his blog post can be found here.
I have no idea where Toro Albala's sherries can be found in Singapore / Jakarta, but I'm sure their very friendly Asia Regional Manager, Sofia, can help you.
Bodega Toro Albala
Sofia Guindo Morales
Asia Regional Manager
+886 9 75479395
sofiaguindo[at]toroalbala.com
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