(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.
(2016) In the traditional slim-waisted Provence bottle, with a pale colour and herb-touched raspberry and sweet cherry, there is a hint of sweetness to this, but also fresh lemon and orange acidity, in a stylish, easy summer drinking rosé.
(2016) Pale coloured again with strawberry and cherry, a real brightness to this. Juicy, lemony, not a huge flavour on the palate but then it has food balance and zippy freshness, and is easily recommendable.
