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| HOME | STORY | WINES | LABELS | CONTACT | AWARDS | PX CASA DEL INCA 2005 & 2006 saca of January 2007 & 2008 D.O. Montilla-Moriles 15% alc. Limited releases: 1,332 bottles (75 cl.) Bodega: Pérez Barquero, Montilla
The thin skin of the variety pedro ximénez favors the fast dehydration of the grapes during the asoleo (‘sundrying’) process, which makes this the perfect variety for the production of raisiny sweet wines. The drying facilities of the Montilla-Moriles region (more specifically, in Montalbán, Montemayor, and Puente Genil) produce nowadays most of the PX musts that will later be aged in the different Andalusian winemaking areas. The Casa del Inca, in Montilla, is the old residence of the Inca Garcilaso de la Vega, where he wrote a large part of his literary production. After its restoration, it is nowadays linked to the city’s winemaking tradition. They key elements in the production of top-quality musts are very ripe grapes, prolonged sun exposure at the end of the summer, and careful extraction at different pressures using powerful hydraulic presses. Another determining factor is the later fortification with the best wine-distilled alcohol available. Finally, for these younger PX that do not undergo oak ageing, the last task is performed by time: several months—even better, one year—resting in the traditional conic vessels used in Montilla-Moriles for centuries. In close collaboration with Pérez Barquero, the expert tasters of Equipo Navazos have selected the best possible young PX for Coalla Gourmet: CASA DEL INCA 2006, a fresh and delicate vintage PX of surprising complexity and structure in spite of its young copper hues. Following identical principles, 1,332 bottles of PX CASA DEL INCA 2005—now sold out—were released one year before. This wine, though selected by Equipo Navazos, is an initiative of Coalla Gourmet and therefore stands as a parallel project to the series ‘La Bota de’. TASTING NOTE (by Paco Higón – www.verema.com) “Bright amber color, clean, dense-looking, with long slow tears down the glass wall. The nose is intense, expressive, hedonistic, very sweet, marked by upfront sultana notes plus some acorn, dense notes of dried fruits (especially dates), burnt sugar, and exotic spices. The attack is also intense, with good acidity that does not overpower the sweetness—and which again brings dates to the mind. The mouthfeel is harmonious, very unctuous, long and with a lovely saffron-like evocation in the aftertaste. Sheer velvet. Youthful but also full of character.” REVIEWS AND RATINGS JancisRobinson.com (December 2007): 18 pt “Glorious reddish gold. Super-intense pure apricots and caramelised white peaches on the nose then pure thick, alcohol infused barley sugar on the palate. Heavenly concentration and sweetness without being at all cloying. Dense and viscous but much brighter than most PX wines, probably because it is a vintage wine and not had a long solera development. Not an iota of raisining here."
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