£43.58
Noe VORS 30 Year Pedro Ximenez Sherry is a premium fortified wine from Spain. Intensely honeyed and velvety, it offers complex notes of raisins, figs, and dark chocolate. Enjoy it as a dessert wine or paired with chocolate and ice cream.
- Aged for 30 years in solera for exceptional richness and depth.
- Made from Pedro Ximénez grapes dried in the sun for concentrated sweetness.
- Gold award-winning at the International Wine Challenge and Spirits Competition.
- Suitable for vegetarians and vegans, with no animal products used.
- Perfect with chocolate, ice cream, and fine patisserie for a luxurious dessert experience.
- £43.58
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Description
xThis product is not for sale to people under the ages: 18 years (UK and EU), 21 years (USA) etc. By placing an order, you confirm that you meet the legal drinking age requirement in your country. To confirm that the recipient meets the legal drinking age to purchase alcohol, a valid photographic ID with his/her date of birth is required prior to delivery. If this identification is not provided, the alcohol will be returned at your expense. See our Shipping Policy and Terms of Service for further information.
A dessert in itself, this intense, honeyed wine is elegant and velvety - a wine that lasts forever on the palate.
Gold at the International Wine Challenge.
Gold at the International Wine and Spirits Competition.
Country of origin: Spain.
Package type: Glass.
Contains Sulphites.
Suitable for Vegetarians and Vegans.
Grape variety: Pedro Ximénez.
Tasting notes: One of the world's oldest and rarest dessert wines, Noe has a powerful bouquet, oozing heady aromas of concentrated raisins, figs, coffee and Christmas spices. In this wine you will find prunes, figs, dates, raisins, but also more complex notes like dark chocolate, liquorice, tobacco. Has a slight bitterness due to the long ageing.
Serving suggestions: To be enjoyed and savoured. Perfect with chocolate, ice cream and fine patisserie.
Vinification details: The Pedro Ximenez grapes are harvested, and then laid on straw mats in the vineyards to dry out in the sun. The resulting shrivelled, almost raisin like grapes are pressed, releasing a very sweet concentrated must. This must can only partially ferment due to the incredibly high sugar level, it is then fortified to 15.5% and enters the Noe solera where it will remain for 30 years.
