(2017) The Pedro Ximénez grapes (popularly shortened to 'PX') have been partially dried in the Jerez sun, so the wine is effectively made from raisins rather than freshly picked grapes. That makes it a dark and unctuous liquid, brimming with rum-soaked raisins, chocolate and coffee and walnut aromas, a lick of salt and zest of Seville orange. Very sweet with 400g/l of residual sugar, it is mouth-coating and beautifully balanced by its acidity, making it a great partner for your bitterest dark chocolate desserts. There are more profound examples, but it's very good indeed, well priced, and widely available too.
(2017) A very familiar Wine of the Week, a stalwart of Brown Bros' range and deservedly popular. It blends two grapes, Orange Muscat and Flora (related to Gewurztraminer) which are harvested late for extra ripeness, then the fermentation is stopped at 10.0% alcohol, leaving residual sugar behind. It is definitely sweet, but feather-light and not heavy or cloying: this is a wine to match with fruity desserts, not sticky toffee puddings, where the bright tropical fruit, vivacious acidity and elegant balance comes into its own. Delightful and stuff in half bottles, and widely available. Watch the video for more information and more food-matching ideas.
(2017) An undergrowth and truffle quality, lots of incense like exoticism grip, violet and a touch of rich Manuka honey, a lovely racing acidity and savoury.
(2017) Cool, lightly creamy and oatmeally, with plenty of crisp apple acidity, the oak very deftly handled in a balanced and appealing wine. Rounded and textural, with enough peachy ripeness, but a feeling of natural acid balance.
(2017) Ripe apple and citrus, A weighty and gently creamy character, little yeasty notes. Equally appealing palate, weight without being ponderous and good acids to tension the finish.
(2017) Really attractive spices and florals, light and fleet of foot, cherry and briar and lovely palate, cool and creamy with really fine, fruity cherry character with enough briar and a touch of coffee.
(2017) No added sulphur, quite a delicate character, cherry bright and feels as though it has no oak, a bright juicy Beaujolais-like character, with a lovely texture and soft, easy-drinking palate. Very well done.
(2017) Much more stemmy and briary than the 'no clothes' version, a bit of truffle and sappiness, quite rich red fruit aromas beneath. The palate has a firm acid character, with good spicy finish.
(2017) From 30-year-old vines on the estate. Majority whole bunch, and 30% new oak. A bright and juicy character, with really dry, savoury acidity, buoyant and juicy on the palate, lots of cherry juiciness and tight, chewy tannins to lengthen the finish.
(2017) All whole bunch made in 100% new oak puncheons. Tight and sinewy, so much tannin and acid concentration, the palate very firm and juicy, tight and certainly feels as if it needs some time.