“A classical PX aged in the style of Jerez, more oxidative than the ones produced in Montilla-Moriles, the NV La Bota de Pedro Ximénez 76 “Jerez” has 370 grams of residual sugar and 16% alcohol after being aged for an average of 30 years in old 600-liter American oak casks, where some alcohol evaporated, as it was fortified to 17.5%. This was already bottled eight or nine years ago, with number 11. It has notes of carob beans, cocoa, licorice and toffee, not too dry, a little more oxidative and more developed. 1,800 bottles produced. 94pts.”
Luis Gutiérrez, The Wine Advocate
“Concentrated and intense fig and raisin. Liquidised raisin and Christmas pudding edged with a fine bitter-orange note that brings freshness. It is obviously super-sweet but amazingly not super-cloying. Power and richness and total hedonism. Will surely do your teeth no good at all. 18pts.”
Julia Harding MW, jancisrobinson.com
