" We don't sell the wine without touching the vine "
Patricia Amontillado
No longer available.
| Country: | Spain |
| Region: | Sherry |
| Winery: | Patricia |
| Grape Type: | Pedro Ximenez |
| Vintage: | NV |
| Bottle Size: | 750 ml |
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The animals shown on the label are dogs. The breed is called Borzoi, also called "Russian Wolfhound", which means "fast" in Russian. Patricia and Alain are proud owners of 2 Borzois and they designed this label so that the dogs will be guardian of the vaulted ageing cellar inside their house.
The wine is produced from 100% Pinot Noir grapes grown on gravel and silt soils, aged in French oak barrels. Medium to full bodied, earthy, fruity and mineral. Structure and tannin on the finish. The wine pairs well with any hearty red meats and cheeses.
Harvest by hand. Traditional vinification in thermoregulated stainless steel. Pre-fermentation – temperature controlled cold maceration during 10 days. Long fermentation during which pigeages and pumping over are performed. Post-fermentation - maceration at 30°C for 5 days. Aged in oak barrels for 18 months.
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Patricia Raquin Chablis Vieilles Vignes is made from 100 percent Chardonnay.
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HARVEST: Harvest by hand.
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VINEYARD: Gravel and Silt
HARVEST: Harvest by hand.
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AGEING: Aged in new French oak barrels for 16 months.
Roast lamb - Rib steaks - duck
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Product Description
Patricia Amontillado is named after the town of Montilla, aged up to 20 years, first as a "fino" under "flor" then followed by a long stretch of normal (oxidative) barrel ageing in Aragón's "soleras", Particia Amontillado has a bright coppery amber color. On the nose, it shows the classic characteristics of the two-stage amontillado process: dried fruits and nuts, toasty caramel and orange peel. On the palate it's dry with toasty and dried fruit flavors.
"Pale medium orange amber. Nose of orange marmalade and carmelized pecans, and cognac notes. Very complex flavors of dried fruit, tobacco, orange zest, and vanilla. A first rate Amontillado."
- International Wine Review (Nov 2008), 93 pts
Winery: Patricia
The Patricia Estate
The company Aragón y Cía. was founded in 1946, but the winery itself has been in operation since at least 1877. A prize awarded at the Córdoba wine exhibition of that year documents that the winery was producing wine at that date, and it's more than likely that the installations were in operation well before 1877. Situated in Lucena in the province of Córdoba, the Aragón cellars hold some 2,500 "botas" (500 liter oak barrels) using the "solera" system to convert fresh white wine from Pedro Ximénez grapes into the typical "finos", "amontillados" and "olorosos" of Montilla-Moriles.
The Patricia Vineyards
As is the case with most Montilla-Moriles producers, Aragón is an ageing cellar and does not own vineyards. The vineyards of the region are mainly Pedro Ximénez (PX) grapes (over 80%). The region's dry hot climate allows the naturally high sugar PX grapes to attain up to 17º alcohol potential. This means the wines produced here do not generally require the addition of alcohol (fortification), which is necessary for sherries. Aragón's expert tasters carefully select fresh, recently fermented PX wines, which are then transferred to the cellars for long periods of "solera" ageing.
Montilla-Moriles in the province of Cordoba, in Andalucía. The D.O spreads over 10,200 hectares (25,194 acres) of vines planted on limestone soils, at 300-600 meters above seal level.
Kysela Pere et Fils, LTD imports three styles of their Patricia sherry: Fino, Amontillado and Cream (the Cream is more like a P.X. Reserve).
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Traditional method. Manually picked. Harvest carefully sorted and 100% destemed. Maceration with skins during 20 days in cement vats. Large work of pump over to push the cap.
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