In the glass
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.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a Sherry copita: the bowl shape rewards the wine's structure.
- 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.
- 1830 — Noé PX solera founded at González Byass
- 2000 — Noé certified under VORS scheme at launch of the classification
Facts
- Producer
- González Byass
- 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.