WINE ADVOCATE 100 POINTS - "The 1946 Don PX Convento Seleccion produced with Pedro Ximenez grapes dehydrated under the sun at the time of the Second World War, was only bottled in September 2011. This is an extreme wine, my first descriptor was ultra-mega-super concentrated. It is unbelievably powerful, both in the nose and the palate, full of umami, with sweet cinnamon, Christmas cake, camphor, petrol, lemongrass, Belgian chocolate and butter. Incredibly complex and rich, sweet, balanced and smooth in the palate, it is both very sweet and somehow salty, and with time it develops a black olive note. It combines the texture of the 1962 and the elegance of the 1949. It is as decadent as it gets. 825 bottles were produced. This wine will survive all of us. These wines are kept for generations and offered in very small quantities, but it's amazing that you can still buy and drink something so old, and I’m even tempted to say that it might represent good value for what it is. A real tour de force sweet wine. Drink it if you ever have the privilege to do so from 2013-2060." Luis Gutierrez.
The story of Toro Albala begins back in 1922 in the sun baked Andalusian country side some thirty miles south of Cordoba. It was then when a small farmer named Jose Maria Toro Albala had the audacious idea of saving his best barrels of sweet Pedro Ximenez wine for generations yet unborn. In the 1960's the torch was passed to Jose's nephew, Antonio Sanchez, who decided to start releasing his family's vinous time capsules to the world. All of Toro Albala's wines start with ripe white Pedro Ximenez grapes, but for these dessert wines the grapes are laid out and sun-dried on mats to further concentrate the sugars. The resulting wine has a brownish cast which gets darker and darker as the years pass by. The awesome single vintage examples below are virtually black, viscous as motor oil and packed to the gills with flavor. We were able to snag a few cases of the 1946 Don PX Convento Seleccion a few years ago (which was an instant sell out) but we were always looking to obtain a broader selection from the Toro Albala treasury to better understand these immortal wines. After years of patient hunting our treasure ship has finally come in. Naturally supplies are very limited, so we urge you to get these "bucket list" nectars while the getting is good. Note that all these wines are bottled directly from the oak cask and have not been subjected to any finning additives or filtration techniques. The presence of fine lees in these natural wines doesn't devalue the product nor compromise their enjoyment. Also, there is virtually no time limit for wine storage as theses ambrosias only improve with age even after they have been uncorked.
The story of Toro Albala begins back in 1922 in the sun baked Andalusian country side some thirty miles south of Cordoba. It was then when a small farmer named Jose Maria Toro Albala had the audacious idea of saving his best barrels of sweet Pedro Ximenez wine for generations yet unborn. In the 1960's the torch was passed to Jose's nephew, Antonio Sanchez, who decided to start releasing his family's vinous time capsules to the world. All of Toro Albala's wines start with ripe white Pedro Ximenez grapes, but for these dessert wines the grapes are laid out and sun-dried on mats to further concentrate the sugars. The resulting wine has a brownish cast which gets darker and darker as the years pass by. The awesome single vintage examples below are virtually black, viscous as motor oil and packed to the gills with flavor. We were able to snag a few cases of the 1946 Don PX Convento Seleccion a few years ago (which was an instant sell out) but we were always looking to obtain a broader selection from the Toro Albala treasury to better understand these immortal wines. After years of patient hunting our treasure ship has finally come in. Naturally supplies are very limited, so we urge you to get these "bucket list" nectars while the getting is good. Note that all these wines are bottled directly from the oak cask and have not been subjected to any finning additives or filtration techniques. The presence of fine lees in these natural wines doesn't devalue the product nor compromise their enjoyment. Also, there is virtually no time limit for wine storage as theses ambrosias only improve with age even after they have been uncorked.
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