Toro Albala, Marqués de Poley P.X. Oloroso 0,5 Liter Spanien D.O. Montilla-Moriles. Der Marques de Poley Olorosso wird aus der Pedro Ximénez-Traube gekeltert. Ein Olorosso aus Montilla Moriles gehört zu der Kategorie der Generosos con crianza en flor. Diese Gruppe steht für Likörweine, welche unter einer biologischen Florhefe gereift sind. Bereits die schöne Mahagonifarbe mit ihren bernsteinfarbenen und rotbraunen Reflexen begeistert uns. In der Nase verwöhnt mit Aromen von Haselnüssen, getrockneten Pfirsichen und Karamel. Am Gaumen ist dieser P.X. Cream sehr samtig weich, fein strukturiert und edel. Ein langer Nachhall mit Noten von Kakao, Haselnüssen und auch Dörrobst, getrockneten Pfirsichen, kandierten Orangenschalen und zuletzt eine tolle Balance von salzigen und zartbitteren Anklängen.

Vinifikation: Ein oxidativer Ausbau in Fässern aus amerikanischer Eiche für eine Zeitspanne von mindestens 10 Jahre im Solera-Verfahren.

Bewertung:

The Wine Advocate, Source 208:To finish with their dry wines, all of them offered in half-liter bottles, the NV Oloroso Marques De Poley also produced from Pedro Ximenez grapes (as all these wines from Montilla-Moriles) feels sweeter, lighter and less intense tasted next to the Amontillado . The color is a bright orange, and the youthful nose is redolent of dry apricots, toffee and walnuts. Medium- to full-bodied, velvety, it has the telltale toffee and caramel flavors of an Oloroso. The strong bitter note makes an appearance again in the finish. This is a peculiar winery, a little eccentric and unusual, a family affair created in 1922 although their roots can be traced back to the 19th century. The core of the winery is located inside an old electricity plant in Aguilar de la Frontera, south of Cordoba, in the heart of the Montilla-Moriles appellation and directed by collector, inventor and entrepreneur Antonio Sanchez. They sell 650,000 liters of wine per year, of which 40% is exported and sold in 27 different countries. They are growing in the US, the UK, Australia, and also with increasing interest in Asia, “mainly for the sweet wines,” Antonio Sorgato, the export manager of the firm, tells me. “We are selling sweet wines, but Fino, it’s much more difficult.” This is not something unique to them, as the whole Montilla-Moriles is better known for its sweet, dark, unctuous Pedro Ximenez wines. All the wines they produce are of course fermented from Pedro Ximenez white grapes, but for the sweet wines the grapes are sun-dried, dehydrated into raisins, and the resulting wine is brown in color which gets darker as the wine ages and concentrates in barrel. The oldest examples are an opaque black with an amber rim as dense as motor oil. They have a most impressive collection of single vintage PX wines going back to the time of the Second World War.

Allergene: Sulfite - Alkoholgehalt: 17% - Abfüller: Bodegas Torro Albala, Avda Antonio Sanchez 1, 14920 Aguilar de la Frontera, Córdoba, Spanien - Einführer: AixVinum, Niklas Kudlek, Vaalser Str. 90 A, 52074 Aachen