Fine Estates full Catalog 8-9-16
Bodegas Alvear Page 15 Wines: Alvear Fino, Alvear Medium Dry, Alvear Cream, Pale Cream, Alvear Fino en Rama, Amontillado Carlos VII, Oloroso Asuncion, Pedro Ximenez de Anada, Pedro Ximenez Solera 1927, Pedro Ximenez Solera 1830 Ownership: Established by Don Diego de Alvear in 1729, and ever since has remained under control of the Alvear family. Founded: 1729 Location: This is the oldest winery in Montilla-Moriles. The Alvear family owns 307.2 acres (128 ha) of vineyards. D.O.: D.O. Montilla Moriles Grape Source: Very small parcels surrounding the town of Montilla. The terrain is formed by undulating hills and slopes characterized by a uniform white color. Soil: There are two basic types of soil: Albero and Arenas. Albero is white, chalky soil. It is found on the higher ground in the Sierra de Montilla and Moriles Alto, both of which are classified as superior zones and produce finos of clean character. This type of soil is highly absorbent and can supply the vines with water during the long, dry summers. The sun bakes the surface to a hard crust, reflecting the heat and preventing moisture from evaporating. Arenas is mostly sand, with some stony clay and small percentage of limestone. Climate: The climate is semi-continental Mediterranean, characterized by hot summers where mean maximum temperatures reach 80?F, resulting in early harvests. The temperature drops sharply at night, which cools fermenting musts. Winters are cold. Precipitation averages 650 mm, falling between November and April. Humidity is very low, as a result, mildew is not a problem. History: Alvear was founded in 1729 and has been under the control of the Alvear Family for eight generations. Each generation has modernized the winery while keeping family tradition strong.
Page 16 Bodegas Alvear
Wine: Pedro Ximenez Solera 1927 Page 23 Producer: Bodegas Alvear Current Vintage: NV SRP: $29.00 Denominación de Origen: D.O. Montilla-Moriles Location: Montilla (Córdoba), Spain Vineyard: Trellis 80%. Traditional 20% Soils: Albarizas (white loam, chalky) soil Vineyard Area: 307.2 acres/128 HA Yields: Max 10.000 kg/ha Viticulture: The grape (Pedro Ximénez), the soil (Albariza) and the climate (extreme summer) are determining factors in the viticulture of Montilla wines. Year(s) Planted: Between 1990 and 2000 Altitude: 500-600 m Total Area in the D.O.: 6.000 has. Climate: Continental. Hot days/cool nights during growing season. Semi arid. Harvest: From 20th August to the end of September Winemaking: Grapes on their optimum degree of maturity are spread out on mats to dry in the sun until they become raisins. When pressed, they deliver intensely rich must to which grape alcohol is added to prevent fermentation and loss of sweetness. The Solera System for this wine was started in 1927. Grape Varietal: 100% Pedro Ximenez Ageing: Criaderas and solera system, traditional method involving rows of casks of American oak. Aged minimum of 5 years. Production: 2,000 cases Comments: Mahogany in colour, with a strong aroma of mature solera, notes of along ageing with slightly toasted wood. It is full and sweet in the mouth, with pleasant rancid and bitter hints and with a honey backbone.
Page 24 Wine: Pedro Ximenez Solera 1927 Reviews: NV Bernard Sun, Wine Spectator Magazine, Web 2008 NV Thomas Matthews, Wine Spectator Magazine, Dec. 31, 2015 NV Wine Enthusiast Buying Guide NV erobertparker.com #Special Interim Issue Report Nov 2015 1927 Robert Parker, The Wine Advocate, #159 June 2005 1927 Michael Schachner, Wine Enthusiast Magazine, April 2012 92pts 92pts 94pts 98pts 96pts 94pts
Wine: Pedro Ximenez de Añada Page 37 Producer: Bodegas Alvear Current Vintage: 2014 SRP: $26.00 Denominación de Origen: D.O. Montilla-Moriles Location: Av. Mª Auxiliadora, 1 14550 Montilla (Córdoba), Spain Vineyard: Trellis 80%. Traditional 20% Soils: Albarizas (white loam, chalky) soil Vineyard Area: 307.2 acres/128 HA Yields: Max 10.000 kg/ha Viticulture: The grape (Pedro Ximénez), the soil (Albariza) and the climate (extreme summer) are determining factors in the viticulture of Montilla wines. Year(s) Planted: From 1990 to 2000 Altitude: 500-600m Total Area in the D.O.: 6.000 has. Climate: Continental. Hot days/cool nights during growing season. Semi arid. Harvest: From 20th August to the end of September Winemaking: The name tells you all about this wine s origin: this sweet young wine is obtained through drying the Pedro Ximenez grapes on mats in the sun. It is the best way of bringing an intense Andalusian summer sun to your table from a single harvest. Fermentation occurs in stainless-steel and is arrested by the light addition of wine spirits. Grape Varietal: 100% Pedro Ximenez Ageing: The wine is aged in the traditional earthenware jars called tinajas, where it is left for 12 months. Production: 2,000 cases Comments: Its aroma is potent, with many nuances of raisins and dates, with a honey backbone and a slight hint of orange rind.
Page 38 Wine: Pedro Ximenez de Añada Reviews: 2014 erobertparker.com #Special Interim Issue Report Nov 2015 2013 Robert Parker, erobertparker.com, Special Interim Issue, November 2014 2013 Thomas Matthews, Wine Spectator Magazine, April 30th 2015 2011 Michael Schachner, Wine Enthusiast Magazine, Buying Guide, May 2015 2011 Robert Parker, erobertparker.com #1113 Nov 2013 2008 Robert Parker, The Wine Advocate, #203 Oct 2012 2008 Michael Schachner, Wine Enthusiast Magazine, Apr 2012 2008 Thomas Matthews, Wine Spectator Magazine, Aug 2010 2005 Michael Schachner, Wine Enthusiast Magazine, June 2009 2004 Robert Parker, The Wine Advocate, #166 Aug 2006 2004 Michael Schachner, Wine Enthusiast Magazine, Dec 2007 2003 Robert Parker, The Wine Advocate, #159 June 2005 96pts 93pts 90pts 94pts 100pts 93pts 90pts 90pts 91pts 96pts 92pts 94pts
Wine: Pedro Ximenez de Añada 2003 BS, Wine Spectator Magazine, Nov 2005 2000 Robert Parker, The Wine Advocate, #145 Feb 2003 Page 39 91pts 95pts