The oldest of the sweet wines I tried this time was the 1958 Don PX Convento Selección, a very complex and nuanced wine with notes of charred wood, tar, coal, bitter dark chocolate, licorice, roasted coffee beans and aromatic herbs. The palate is compact with no fissures and a bitterness that compensates the sweetness (it has 350 grams of sugar, so it's not a surprise that it doesn't feel as sweet as others). It's relatively dense, complex, rare and unique. They expect to produce 14,200 bottles of this elixir.
Bodegas Toro Albala plays an important role in the history of sherry. Being the first producer to commercialize Pedro Ximenez as a single variety wine, the winery expanded drastically and quickly and now makes a range of high-end wines. It all began in the countryside of Cordoba, Spain in 1922 when a farmer by the name of Jose Maria Toro Albala began aging wines. Until the 1930s, Fino wines were the most popular among Andalusian workers at the local bars. The winery was located on what used to be a power plant and the workers would joke that the wine possessed electricity, giving the famous nickname “Electrico” to the fino wines. By the 1960s, winemaker and nephew of Jose, Antonio Sanchez, took over and began giving his own identity to the brand. With steady quality and a standard flavor profile, his specialties have become the aromatic amontillados and unrivaled Don Pedro Ximénez wines.
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