Sandeman Jerez, `Royal Ambrosante` Pedro Ximénez
Vintage: NV
| Vintage | Product Code | Format | Closure | Availability |
|---|---|---|---|---|
| NV | SA138FNV | 6 x 50 | Natural Cork | Available |
Producer
Although primarily associated with Port, Sandeman have been fully committed to Sherry ever since George Sandeman first set up an office in Cádiz, Andalucia in 1809. Today, Sandeman concentrates its Jerez production on a handful of premium, old solera sherries.
The ‘Sandeman Don’ is one of the most iconic images of the world of wine. Painted in 1928 by George Massiot Brown, it reflects the house’s dual dedication to Portugal and Spain. The cape was modelled on the attire worn by university students in Porto, while the sombrero was a nod to the family’s presence in Jerez.
Aged biologically under flor, for a minimum of five years, Sandeman’s ‘Don’ Fino is bracingly dry, fresh and tangy on the palate. The ‘Character’ Medium Dry Amontillado has a lovely nutty complexity balanced by a touch of sweetness from the 5% Pedro Ximénez in the blend. The ‘Armada’ Superior Cream Sherry spends more than ten years ageing oxidatively as an Oloroso in the solera system. Sweetened with 10% Pedro Ximénez, this Cream Sherry is bursting with aromas of dried fruits and roasted walnuts and is wonderfully smooth and velvety on the palate. The ‘Royal Ambrosante’ is a sumptuously sweet 20-year-old Pedro Ximénez drawn from an old solera established in 1894. The ‘Imperial’ Brandy de Jerez is aged for one year in Sherry casks, it boasts aromas of dried fruits, butterscotch and vanilla and a smooth and lingering finish.
Vineyards
The Pedro Ximénez grapes are sourced from the Montilla-Moriles region, just to the south of Córdoba, which is hotter and less humid than Jerez. After the harvest, the grapes are raisined in the sun before they are vinified. The evaporation of water from the grapes concentrates the sugars, acids and flavours. When these raisins are pressed, an intense and concentrated juice is yielded which can take many months to ferment given the high sugar content.
Vinification
After having been raisined in the sun, the Pedro Ximénez grapes are gently pressed and a very concentrated and sugary must is fermented. Given the high sugar content, the yeasts struggle, the ferment is slow and the alcohol content reached is around 4 to 6% before fermentation stops naturally. The PX is then fortified to 17% using grape spirit and is fed into a Solera system in Jerez which was first established in 1894. The final wine has an average age of 20 years.
Tasting Notes & Technical Details
Dark mahogany in colour, the Royal Ambrosante is pronounced on the nose with complex aromas of dried fruits, raisins, toffee, coffee and spice. Full and luscious on the palate, it is smooth and sweet with a sumptuous and lingering finish.
Alcohol (ABV)
17%
Acidity
4.5 g/l
Residual Sugar
380 g/l
pH
3.1
Other wines from this producer
Producer | Wine | Product Code | Features | Style | |
|---|---|---|---|---|---|
| Sandeman Jerez | Imperial Brandy | SA103 | S | Factsheet | |
| `Don` Fino | SA133 | Sh | Factsheet | ||
| `Character` Medium Dry Amontillado | SA134 | Sh | Factsheet | ||
| `Armada` Superior Cream Sherry | SA135 | Sh | Factsheet |