Brassy gold with some depth and noticeable legs.
Delightfully fruity nose, very fresh, very PX with attractive aromas of quince jelly, apricot jam on toast (the latter presumably from the wood) and gentle overripe notes. There is an attractive lushness.
Fairly low acidity so soft and sweet and with a voluptuous texture but bursting with flavour with a great presence. There is lots of fruit and a trace of caramel towards the end which does not cloy.
This is not technically Sherry as it is not 15%. In fact it is really a sweet table wine made from 100% PX grapes and fermented naturally in butts to 12% and 200g/l residual sugar by the inveterate and very talented young winemaker and consultant Ramiro Ibáñez. A typical Sherry PX would have approaching double this sugar content. The grapes come from the La Panesa vineyard in the Pago Carrascal and are picked slightly overripe and then sunned for 10 days. The wine ages for one year in the same butts it was fermented in. This is the first release of this wine which is intended to show the characteristics of the vineyard and the vintage, not really possible with solera systems. Incidentally, Pandorga is the Sanlúcar word for a kite.
About 20 euros per 50cl bottle, from Cuatrogatos, Coalla..