Bodegas Toro Albala Marques de Poley Cream 10 Anos

Sip it slow and enjoy

Pedro Ximénez

$66.00

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Preserved Fruit, Mineral, Black Fruit, and Tropical Fruit, Toasted, Reductive & Oxidative Nuttiness, and Creamy / Buttery

BODY: Full
DRYNESS: Sweet
ACIDITY: Medium
TANNIN: Medium
ALCOHOL (%): High (More than 14%)

Origin: Andalucia (Montilla-Moriles & More), Spain

Grape Varietals:

Pedro Ximénez

Winemaking:

Fortification

Maturation: Solera Aging

Awards:

WESTERN FOOD PAIRING
Foie gras, Paté, semi-cured cheeses, chocolate, Italian ice cream

ASIAN FOOD PAIRING
Japanese fruit tarts or cheesecake, mango pomelo sago

Bodegas Toro Albalá

Toro Albalá is a family winery with a centennial history, where the pass of years and the know-how had the last said. Time, silence, vintage wines that express each harvest’s essence like unique artisanal gems. Today, Antonio Sánchez is the head

Description

Bodegas Toro Albalá Marques de Poley Cream Solera 10

Pedro Ximénez. Bodegas Toro Albalá creates wines with 30% of grapes from their own vineyards and 70% coming from partner growers in Montilla-Moriles.

Taste profile: Marques de Poley Cream is a cream sherry. Mahogany colour with amber glints. Rich and strong bouquet of raisins in chocolate, toasted walnuts and caramel. Creamy thick on the palate with a texture of freshly harvested honey. Sweet yet delicate flavours of salted caramel and nuts carry far into the finish.

Winemaking process: The fruit is made into Oloroso sherry and blended over 10 years in a solera system, a method that adds fresh wine to old wine and builds complexity in flavour and aroma.

Lush & Balanced Desserts

Many of these wines often have been touched by botrytis, and have a beautiful balance between fruit & acidity. Despite being lush, they often have some brightness or mineraility to them, and are not as thick textured as some other dessert styles. Classic notes would be honey, botrytis, apricot, peach and other stonefruit, marmalade, spice

Fortification

Fortified wines are wines which have alcohol added to them, usually in the form of a neutral grape spirit like brandy. This was originally done to extend the longevity of wines, for the purpose of long journeys such as a the sailing routes of the East India Company

These styles are often sweeter as the fortification arrests fermentation early.