Structure

Bodyfull
Tanninlow
Aciditylow
Sweetnesssweet
Oakoak aged

Drinking window

Best 0 to 20 years from bottling.
bottling0 yrs20 yrs22 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.

In the glass

Full-bodiedLow tanninLow aciditySweetViscous And Enduring With A Spice Warmth finish

Aroma: concentrated raisins, dark coffee, leather, dried tobacco

Palate: tar, black figs, treacle, salted caramel

VORS PX from a solera over 30 years average age. Opaque near-black with extreme concentration: tar, treacle, dried tobacco and an extraordinary viscous finish.

What it pairs with

  • Stilton or Gorgonzola
    The extreme sweetness and raisin intensity of VORS PX cuts through potent blue cheese fat.
  • Espresso ice cream
    Coffee notes in the wine amplify the espresso and dairy chill combination.
  • Mince pies or Christmas pudding
    The dried-fruit intensity of aged PX pairs naturally with rich Christmas spice confections.

How to serve Noé Pedro Ximénez VORS

Allow 5 minutes from open to pour.

  1. Open and pour. Open and pour directly. No decanting required for this style.
  2. Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a Sherry copita: the bowl shape rewards the wine's structure.
  4. Pair with. Stilton or Gorgonzola, Espresso ice cream, Mince pies or Christmas pudding. Match the wine's structure to the dish's fat and salt.

History

Named after the biblical Noah, who first cultivated vines after the flood. The Noé solera has been maintained at González Byass since the early 19th century, producing the most aged PX in the house's portfolio. VORS status certified by the Consejo Regulador confirms minimum 30 years average age.

  1. 1830: Noé PX solera founded at González Byass
  2. 2000: Noé certified under VORS scheme at launch of the classification

Facts

Producer
González Byass · visiting guide
Grapes
Pedro Ximénez
Classification
DO Jerez-Xérès-Sherry
Oak
American oak butts; VORS certified minimum 30 years average age in oxidative solera
ABV
15.5%
Price
€50-80 at retail
Drinking window
0-20 from bottling
First vintage
1830

Frequently asked about Noé Pedro Ximénez VORS

What does Noé Pedro Ximénez VORS taste like?

On the nose, concentrated raisins, dark coffee, leather, dried tobacco. On the palate, tar, black figs, treacle, salted caramel. Structurally full-bodied, low tannins, low acidity with a viscous and enduring with a spice warmth finish. VORS PX from a solera over 30 years average age. Opaque near-black with extreme concentration: tar, treacle, dried tobacco and an extraordinary viscous finish.

When should I drink Noé Pedro Ximénez VORS?

Drink 0-20 from bottling. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Noé Pedro Ximénez VORS?

Stilton or Gorgonzola is the canonical pairing. Other strong matches include Espresso ice cream and Mince pies or Christmas pudding. The extreme sweetness and raisin intensity of VORS PX cuts through potent blue cheese fat.

What grapes are in Noé Pedro Ximénez VORS?

The blend is Pedro Ximénez. The wine is classified as DO Jerez-Xérès-Sherry.

Tags

cellar worthy fortified sherry full body iconic library release low acid low tannin mood contemplative occasion cellar occasion gift occasion special old world pairs with blue cheese pairs with chocolate pairs with digestif pairs with fruit desserts pedro xim nez price premium sweet

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