Made using the incredible solera ageing method, this is a deeply golden, sweet, silky-smooth drop, bursting with toffee, apricots, raisins and roasted hazelnuts. The blend from a few years ago was awarded 97 points in the Halliday Wine Companion… and some say this current blend is even better!
On the popularity of this incredible wine Millbrook Winemaker Emma Gillespie said: “The latest blend of the Millbrook Pedro Ximénez is an expressive fortified wine, exhibiting rich aromas of raisins and toffee. The wine has a luscious, generous palate of caramel, creamed honey, dried fruits and chocolate pastry.
"This is a highly anticipated wine each year. Loved equally by the winery crew and customers, with the limited stock allowing us to make the most of blending small, cellar-aged fractions from our 'solera' barrels.”
Exhibits ripe fruit aromas including toffee, apricot, raisins and roasted nut.
The palate is sweet and silky smooth, displaying an array of concentrated flavours with extraordinary richness and intensity.
Drink now or cellar for many years!
Picked at 20–24 Baume from select Western Australian vineyards dating up to 80 years old, the juice was fortified on skins, left for seven days and then pressed. The fortification process meant that the wine did not undergo fermentation and was allowed to settle in tank for six months before being filtered to a seasoned oak ‘solera’ system. A solera system is used for ageing as it allows fractional blending over time. This results in wines of consistency and quality every year.
The final wine is drawn for bottling in small quantities from barrels at the bottom end of the solera. Those barrels are then "topped off" with wine from the middle set in the system. The barrels at the very top of the solera are “topped off” with new wine, filtered straight from the tank.
Millbrook’s solera system is well established and now in its 18th year with the current blend taken from the 17th year of the solera. The system yields a wine that has complex and mature flavours (from the older wines) and a fresh crispness (from the younger wines).
Pedro Ximénez 100%
- Alcohol: 18.5%
- pH: 3.75
- Residual sugar: 300 g/L
- TA: 4.7 g/L
Blue cheese, quince, and sourdough bread.
Swan Valley Wine Show 2023