WTN: 1995 Gravonia, 1981 Prado Enea, 1971 Don PX
Posted: Fri Jul 07, 2006 12:54 pm
1995 R. López de Heredia Viña Gravonia Crianza (Rioja)
100% viura. 12% abv. Decanted 3 hours.
This is the current release of Gravonia. Aged in old oak for 4 years and then bottle aged for another 6 prior to release. How many white wines get a treatment like this? This wine sure is intriguing. Bright golden color and a wonderful sherried toffee nose. Good acidity, subtle flavors of honey, wax, and some peach, old oak tannins, and a very dry finish. The body is noticeably thin right now and I think some more bottle aging might do this well. (With a day of airtime, the body is filling out really well and the nose is greatly enhanced. Great finesse!).
1981 Muga Prado Enea (Rioja)
12.5%abv. Bottle# 014556. Pop and pour.
The fruit has faded and what is left is a gorgeous blend of dried flowers and licorice aroma. I could very happily just keep inhaling this wine. The taste is wonderful with some fruit and some acid but what is most evident is the elegantly integrated body of the wine. This wine is at it’s peak but should hold for a good 5 years. Note that the cork was within 1/8 inch of being fully saturated. Last time I had this wine, the cork in that particular bottle was only ¼ saturated. Same source.
1971 Bodegas Toro Albalá Don PX Pedro Ximenez Gran Reserva (Montilla Moriles)
17% abv.
This is the current release of Don PX (even though 1975 and 1972 were released in the past). After two finesse wines, this one just whaps us upside the head. Dark as soy sauce with the viscocity of warmed maple syrup. This wine is lively and extremely tasty with enormous flavors of molasses, raisin, and a wonderful tangerine and orange acidic undercurrent. Not cloying but very sweet. This has a finish that goes on and on. Not just a dessert wine, but dessert in of itself.
100% viura. 12% abv. Decanted 3 hours.
This is the current release of Gravonia. Aged in old oak for 4 years and then bottle aged for another 6 prior to release. How many white wines get a treatment like this? This wine sure is intriguing. Bright golden color and a wonderful sherried toffee nose. Good acidity, subtle flavors of honey, wax, and some peach, old oak tannins, and a very dry finish. The body is noticeably thin right now and I think some more bottle aging might do this well. (With a day of airtime, the body is filling out really well and the nose is greatly enhanced. Great finesse!).
1981 Muga Prado Enea (Rioja)
12.5%abv. Bottle# 014556. Pop and pour.
The fruit has faded and what is left is a gorgeous blend of dried flowers and licorice aroma. I could very happily just keep inhaling this wine. The taste is wonderful with some fruit and some acid but what is most evident is the elegantly integrated body of the wine. This wine is at it’s peak but should hold for a good 5 years. Note that the cork was within 1/8 inch of being fully saturated. Last time I had this wine, the cork in that particular bottle was only ¼ saturated. Same source.
1971 Bodegas Toro Albalá Don PX Pedro Ximenez Gran Reserva (Montilla Moriles)
17% abv.
This is the current release of Don PX (even though 1975 and 1972 were released in the past). After two finesse wines, this one just whaps us upside the head. Dark as soy sauce with the viscocity of warmed maple syrup. This wine is lively and extremely tasty with enormous flavors of molasses, raisin, and a wonderful tangerine and orange acidic undercurrent. Not cloying but very sweet. This has a finish that goes on and on. Not just a dessert wine, but dessert in of itself.