Peter van den Besselaar

9.6

Vintage 2003 | My gosh, I love this. — 19 days ago

romo

9.2

Accidental perfect pairing w hazelnuts, farro, dill, chickpea, arugula and cinnamon. Tension and lift sustains on finish. — 9 months ago

Daniel Bloom

9.0

N: Big acetone, oranges, varnish. This isn’t a seaside fino, as it’s Pedro Ximinez from Montilla-Moriles. Inland. The salinity is less so than in the Jerez models.
P: Nuts , oranges,like a dry marmalade,lots of fruit. Almonds.
Really nice on a hot day.
Thanks@Enramistas. — 3 years ago

Enrique

9.0

Blanco turbio muy sabroso, muy refrescante, muchamanzana, una delicia — 22 days ago

Conrad Green

9.6

Dark and oily. Fig and molasses. Earthy flavors with treacle. Coffee and wine. So complex and savory. Gorgeous — 5 months ago

with Matt and David

Conrad Green

9.2

Nutty with caramel and toast notes. Dry and long. Complex. — 3 years ago

with Gregg

Christian Borges

10

OMG! Absolutely the best!!!
— 3 years ago

romo

9.1

Balsamic-y butterscotch toffee and some coffee notes. Medium-minus body makes this fun. — 5 months ago

Benjamin Hickey

9.6

Next level syrupy but with just the right amount of acid. So good. — 6 months ago

Delectable Wine

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9.6

In the world of wine, some are commonplace while others are truly unique. The NV Solera 1830 is firmly in the latter category. This 100% Pedro Ximénez has been aging since the 19th century, resulting in a concentration and richness that command full attention. With a syrupy texture, this rich and sweet wine delivers nuanced, clean aromas of herbs and spices, accompanied by creamy caramel notes. Complex and long-lasting, its umami-driven palate is best experienced firsthand. (Joaquín Hidalgo, Vinous, September 2024)
— 2 years ago