★★ Great Wine “Exactly what good PX should be! Raisin coloured and sticky textured but surprisingly moreish with every sip. Full of prunes, cloves and vanilla.”
Varietal Pedro Ximinez sherry. Aged for a 5 years in bota (barrel) with 15.0% abv. The Diatomists concept focuses on grower sherries, with the fruit for this wine grown in Pagos around Jerez de la Frontera before maturing in the Bodegas El Maestro Sierra.
Grown in: Jerez, SPAIN.
Lots of folks say pour your PX over ice-cream, but for sherry this good I would savour it by the glass with the best creamy blue cheese. Alternatively, try it with a raisin and cinnamon pastry pud.
About the Producer
Diatomists is one of the more exciting ventures I’ve come across. Founded by the trio Antonio from Jerez, George from Oxford, and Tommy from Barcelona, who all have an enviable passion for Jerez and its sherries. They say they select more “floral, fresh and fruit driven wines” than what you might traditionally expect from sherry, and I’ve certainly found their sherries approachable without missing out on complexity and vibrancy. The brand focuses on growers and terroir, especially soil and single sites, and is making a case for quality sherry. A welcome initiative as the category fights against price spiralling in the multiple retailers.