Ximenez-Spinola Old Harvest Solera 1964 (500ml)


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。

自 1729 年,這個葡萄種植的家族,已通過了釀造成功甜酒的三大要求:時間、耐性和自我批判,而最重要的自我批判精神,是身為釀酒師可以把一升又一升的酒丟掉的重要原因。

西班牙 Jerez de la Frontera


甜酒 (Solera)

Pedro Ximenez

此混釀些利酒是 1918 (Pedro Ximenez 葡萄乾) 和 1964 (Pedro Ximenez 氧化陳年) 的兩個solera 細心組合而成。

Solera 1918:


Solera 1964:

100% Pedro Ximenez 酒進行氧化陳年,白葡萄的演變有如乾白酒,與經典的 Palo Cortado 和 Olorosso 相似。




Ximenez-Spinola is the only cellar in Spain and in the world specialises in grapes from the variety 'Pedro Ximenez'.

Since 1729, this viticultures family had cleared three ingredients to make their sweet wines. They are 'time, patience and self-criticism'. Being the most important one the self criticism spirit which makes an oenologist capable to waste litres and litres of wine when he is not satisfied.

Thanks to this selective process, this company began to distil the wines that did not get the highest standard of quality and Ximenez-Spinola started its double identity as a producer of wines and spirits. Since then, that philosphy has been passed from generation to generation to lead on Jose Antonio Zarzana, follower of a modest company in quantity but big in quality.

Jerez de la Frontera, Spain

Country of Origin:

Dessert Wine (Solera)

Grape Variety:
Pedro Ximenez

The blend of sherry is the result of a careful combination of the 1918 (Pedro Ximenez from raisins) and 1964 (Pedro Ximenez from oxidative ageing) soleras.

Solera 1918:

Natural dehydration from the 'sun-drying' process and approximately 200 litres of true raisin must. Ageing process of at least 15 years in American oak casks.

Solera 1964:

100% Pedro Ximenez wine with oxidative ageing. White variety which behaves like a dry wine. Similar notes to the classic Palo Cortado and Olorosso.

The two wines are blended one year before it is bottled.

Tasting Notes:
Dark amber, clean, bright. Glyceric and steely with an appealing density. On the nose, intense with aromas of a carpenter's shop. In the mouth, full bodied, rounded and balanced with a smooth aftertaste of natural sweetness. A high level of acidity characteristic of its age, intense without being heavy. Hints of dry figs. Oakiness and smooth high roast coffee.

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