Don PX Convento Selección 1958

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Toro Albalá Albala

Toro Albalá
Don PX Convento Selección 1958

Elaborated with 100% Pedro Ximénez raisined grape clusters. This wine proceeds from the old tradition which is still preserved today: to store at least one butt of the wine elaborated in special years, leaving it for a long, static ageing and waiting for the optimal bottling moment. This extraordinary Don PX Convento Selección 1958 is qualified with 98 Robert Parker points and awarded with the Grand Gold Mundus Vini.

The bottling system is called “Convento Selección” in honour to the Cistercian monk system in which the wine is classified in their own series. The entire elaboration is handmade, following San Benito’s Recula Rule: “Living off the work of our hands.”

Older doesn't make it better. But when great age and great wine meet, there is little better in the wine world. This is a very sweet (500 g/l RS), very rare PX from Montilla. Whole bunches of PX were dried 8-10 days on mats, with 90 percent of the bunches flipped half way through. The bunches are pressed within pancakes of rusks to release their thick syrup. In the port-wine-style, distillate from the marc of the property is added to the fermenting must to bring it up to 18 degrees alcohol and killing off the remaining yeast, which rights the sugar levels as they are. The wine is left to settle in concrete for two years, after which it goes into 50-150 year old American oak barrels until just prior to bottling and release.

"The oldest of the sweet wines I tried this time was the 1958 Don PX Convento Selección, a very complex and nuanced wine with notes of charred wood, tar, coal, bitter dark chocolate, licorice, roasted coffee beans and aromatic herbs. The palate is compact with no fissures and a bitterness that compensates the sweetness (it has 350 grams of sugar, so it's not a surprise that it doesn't feel as sweet as others). It's relatively dense, complex, rare and unique. They expect to produce 14,200 bottles of this elixir. Drink 2017-2030.” - (97-98) points, Luis Guitiérrez, Wine Advocate, December 29, 2017