Wow! Dried grapes are fermented as far as possible (this has 387g/litre of residual sugar) then lightly fortified and freshened up with some Amontillado before ageing for 28 years in old US oak butts. Complex, rich walnuts, spiced rye, dried fruit, iodine, coffee, liquorice and treacle. Try with dark chocolate or pour over ice cream.
93pts Robert Parker's Wine Advocate
The 1990 Don PX Gran Reserva has unusually high sugar, close to 400 grams (when this range is usually less than 360). Compared with the rest of wines, this feels like a very good value. These wines mature in old 550-liter American oak casks for decades, and the wines have great concentration. It felt unusually perfumed, a little spirity and with notes that made me think of Moscatel—notes of orange peel and flowers, and of course the raisin and dry dates and figs from these wines made with raisins. It's sweet and dense like motor oil and leaves a combination of raisins and chocolate in the spicy and faintly warm finish. This was bottled in early 2019.
Select lots of Pedro Ximénez (PX) are destined for oak botas, which are subsequently kept topped up with wine from the same vintage. After a minimum of 25 years and a dramatic loss to evaporation, vintages are selected for bottling only upon having attained classic vintage character: opaque, black mahogany color with a notably bitter and balanced complexity.