Pérez Barquero, Pedro Ximenez de Cosecha Montilla-Moriles 2016

Original price was: £16.00.Current price is: £13.75. (50cl)

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About the wine



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100% Pedro Ximénez, from a single vintage. The Pedro Ximénez de Cosecha is produced from raisined grapes that have been sun dried. The concept is to offer a lighter, ‘joven’ style in a clear bottle (similar to the wines of Tokaji), to show the colour and express the pure fruit character at 15% ABV and approx 450g/L of residual sugar. Spends several months in a combination of vats and tinajas. No ageing in butts or passage through solera.

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.

Robert Parker Wine Advocate (

I also tasted the young and unoaked sweet 2016 Pedro Ximénez de Cosecha produced with sun-dried Pedro Ximénez grapes fortified to 15% alcohol, retaining 428 grams of residual sugar. It has aromas of raisins and dried apricots with a minty touch. The palate is very, very sweet and syrupy, like liquid honey. One to be sipped in very small doses. 2,000 500-milliliter bottles were filled in June 2017.(Luis Gutiérrez) Points: 88. Issue Date: 29/12/2017

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