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Region: Jerez de la Frontera (Spain)
Variety: 100% Pedro Ximenez
Capacity 容量: 70cl
Ximenez-Spinola 是在西班牙唯一，也是全世界唯一專門以 Pedro Ximenez 葡萄釀酒的酒莊。
這是產量極少的白蘭地, 因為自1948年後再沒有人再Jerez區為葡萄作蒸餾, 以前傳統Jerez酒廠仍會蒸餾像干邑或雅文邑區般用銅製蒸餾器蒸餾製成傳統西班牙白蘭地.
從1948年到2007年, 酒莊增添了49桶合共52桶可作陳年白蘭地用的木桶. 平均1公噸新鮮提子最終經釀造,蒸餾和陳年後只剩90升的最終成品. 可知製作成本高昂所以一直只供自己家庭成員享用, 並不發售和出口. 直至2008年現任莊主Dr. Jose Luis Zarzana Palma, 經深思熟慮後首次允許兒子入樽發售這珍品, 但酒莊嚴格規定每年不能超過2100升(3000瓶), 而且平均每瓶陳年不能少於25年, 所以每瓶也彌足珍貴和配額發售.
深琥珀, 紅褐桃花木色, 經短暫醒酒後入口幼滑和感覺到提子乾氣息, 高級木和果香陳香隨後散發, 及後在鼻後散發悠長的回甘, 令人陶醉!
This brandy is exceptional, not only because of the quality of the product, but also because of it’s origin. It has been, and still is customary amongst the bodega owners of Jerez, to distil wines from certain casks in order to obtain “wine from fine copper stills”, that can produce an authentic “Brandy distilled from pure wine”. However, until 1948, when this solera was created with three 250 litres casks, none of the vine-growers who produced Pedro Ximénez had done anything of the kind, and to this day this solera is the only one of its type that is known in Spain.
Between 1948 and 2007, the Solera grew with the addition of 49 casks, reaching the total of 52 casks that it holds today. These contain a wine distilled to the very “highest level” which means that, when all the processes have been carried out, the return per 1000 kg of fresh grapes, will be less than 90 litres of the final product. Because of the high cost, this product was strictly reserved for family consumption for many years. But in 2008, after serious deliberation, D. José Luis Zarzana Palma, President of the Board of Directors of Bodegas Ximénez-Spínola and owner of the 52 existing casks, allowed his son to bottle this “gem”, on condition that he would produce no more than 2100 litres per year (3000 bottles), with certification that the average age for each ‘saca’ (wine extraction) should be not less than 25 years.
In appearance, it ranges from dark amber to pale mahogany. On the nose, the high alcohol level which is to be expected from its 40º, becomes apparent after a few seconds of oxygenation, and is smoothly balanced by notes of sun-dried grape, and hints of noble wood, ebony and the depths of an aged solera.
In the mouth, the wine is rounded, pleasant, very velvety and has a subtle sweetness redolent not only of the original vine, but also of the casks in which it has been aged. The retronasal phase is full of vitality, with a prolonged intense aftertaste which is quite unforgettable.