Bodegas Toro Albalá
Don PX – 1999
Region: Spain - Andulucia
Bodegas Toro Albalá
This prestigious family estate was founded in 1844 in Aguilar de la Frontera, located in the P.O.D Montilla-Moriles zone, by the great-grandfather of current owner Antonio Sánchez. It’s part of one of the largest Andalusian viticulture zones, known for the production of Fino, the cultivation of Pedro Ximénez grape and the considerable presence of albariza soils.
In 1922, José María Toro Albalá moved to the current location in Aguilar’s old power station, introducing updated technologies and establishing Toro Albalá as a leader in Montilla. Toro Albalá became the first Montilla producer to bottle Dessert Pedro Ximénez in 1970, a product historically sold in bulk to producers and shippers in D.O. Jerez-Xérès-Sherry for aging and blending.
Toro Albalá is recognized as one of the greatest producers of Vintage Don PX, with the Gran Reserva spending a minimum of 25 years in barrel before release.
The Wine
Vineyard Profile
Vineyards in the Sierra de Montilla and Moriles Altos zones of D.O. Montilla-Moriles.
- Soils: Chalky white Albariza
- Climate: Hot, dry summers
Harvest Notes
- Grapes harvested in mid-August
- Dried under the sun for 7 -9 high temperature days
- Pressed, sweet must fortified with neutral grape spirits and left to rest over a year
- Aged in American oak butts for 22 years, topping with wine from the same vintage
Winemaker's Notes
Don PX are our signature. Each one of them is taken care of with exclusivity, from the harvest to the raisining, obtaining a unique personality. Dark mahogony with beautiful movement in the glass. Aromas of raisined dates, plums and peaches with memories of liquorice, roasted coffee and an orange citrus hint. Sweet entry to the palate with a touch of light bitterness, keeping the impression fresh despite its age and sweetness.
Wine Summary
100% Pedro Ximénez; alcohol: 17%; vineyards in Sierra de Montilla and Moriles Altos zones of D.O. Montilla-Moriles; chalky white albariza soils; grapes harvested mid-August; dried for 7 – 9 days in the hot August sun to raisin; pressed and sweet must fortified with neutral grape spirits; wine rested for 12 months; aged in American oak butts for 22 years, topping with wine from same vintage.
Technical Information
- 100% Pedro Ximénez
- Alcohol: 17%
Reviews
93 Points
Curiously enough, the 1999 Don PX, which has 17% alcohol and 402 grams of sugar, feels lighter and less concentrated than the 2002 I tasted next to it. And the wine seems more perfumed, even with a floral touch that at times reminded me of Moscatel, and it has some sweet spices, vanilla and cinnamon. It’s tasty, showy and easy to drink, velvety and seamless, with a soft texture. 12,000 bottles and 20,000 half bottles were filled at different times, but these wines evolve at a very slow pace and there should be no difference between bottlings. 2022 – 2028
© Wine Advocate, September, 2022
General Info
| COUNTRY | SPAIN |
| REGION | ANDULUCIA |
| APPELLATION | D.O. Montilla-Moriles |
| PROPRIETORS | Antonio Sanchez Romero |
| FOUNDED | 1844 |
| WINEMAKER | Francisco Capote |
| ANNUAL PRODUCTION | 8,333 9L cases sweet wine; 16,666 9L cases dry wine |
| FARMING (SUSTAINABLE, ORGANIC, BIODYNAMIC) | No chemicals are used, all vineyards are dry farmed. |
