Pérez Barquero, Amontillado Montilla-Moriles NV

Original price was: £27.50.Current price is: £21.00. (75cl)

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About the wine



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100% Pedro Ximénez, aged in a solera system of American oak barrels in a two-step process that takes a minimum of 15 years. In the first stage, the Fino wine sits under a veil of flor which imparts a distinctive lemony and floral note to the bouquet. During the second stage of the process, after the flor dies, the flor-less Fino is added to an ongoing solera of Amontillado wines to take on the ‘rancio’ notes so typical of the style.

Tasting note

If amontillado is the pinnacle of traditional generoso wines, our Gran Barquero embodies definition and finesse with its rich, gourmet and unique character. The perfect amontillado of our time, combining elegance and complexity, sensory appeal and a sense of place.

About the producer

Pérez Barquero was established back in 1905 within the historic town of Montilla, south of Córdoba and in 1985 the winery was purchased by Rafael Córdoba. Montilla-Moriles is a Spanish DO located in the south of the province of Córdoba and is bounded by the rivers Genil to the east, Guadajoz to the west, and Guadalquivir to the north, and the Subbetic Range of mountains to the south.

Pérez Barquero own almost 100 hectares of vineyards all located in the highest quality zones of the Sierra de Montilla and Moriles Alto, on chalky soils. The majority of plantings are Pedro Ximénez (PX), indigenous to the Rin valley. The pressing house is located near the vineyards; as the ambient temperature can reach almost 38°C during harvest, maintaining freshness in the grapes is key. It is traditional in Montilla-Moriles to use 6000L amphoras called tinajas, and Pérez Barquero use cement tinajas. Fermentation begins in stainless steel tanks, but there is still about 5% residual sugar when the wine is moved to the tinajas. It is here that the wine finishes its alcoholic and malolactic fermentation, and where a layer of flor first develops.

Pérez Barquero’s 350 tinajas are stored in a large two storey room with high ceilings and open windows to control the temperatures. The wine ferments on indigenous yeasts; very important in order to fully ferment these high sugar/ high alcohol wines. These natural yeasts develop into the flor which gives these wines their particular character whereafter they continue to ferment naturally to 15- 16% ABV. The wine then rests in tinajas for one year, from September through to September. After one year the wines are moved to 500L double tapered American oak barrels known as sherry butts. Fino is raised in a solera system in a cooler temperaturecontrolled cellar than other wines. Oloroso and PX are also raised in a solera system but aged in warmer cellars with a great deal of air contact.

Jancis Robinson (Purple Pages

The produce of an aged solera of fino made from the local grape Pedro Ximénez, The pride of this major exporter from Andalucia's 'other' fortified wine region. The wine is aged for at least 10 years under flor and then a further five years. The average age of the wine is at least 25 years. The producers assured us that the wine has 'powerful retro nasality'. RS <5 g/l, pH 3.15, TA 6.5 g/l, VA 1.2 g/l. Deep coppery gold. Heady and slightly raisiny on the nose. Lovely broad refreshing green vegy flavours. Tangy and pungent. Not quite the depths of the Fernndo Castilla Amontilado but very good, and perhaps VGV. Points: 17.5

Robert Parker Wine Advocate (

The NV Amontillado Gran Barquero is an impressive 25-30 years old. It wears a dark amber robe and a subtle, elegant and focused nose. It’s an Amontillado of finesse, with biological, salty notes and roasted almonds, close to the Fino character. The palate shows a medium-bodied wine of a velvety texture, fine acidity and clean, focused flavors, It represents superb value for the quality it delivers. Drink 2013-2019.( Luis Gutiérrez) Points: 95. Issue Date: 29/08/2013

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