Leonor is described as the wild child of Jerez. Due to its mysterious ageing process this sherry could be described as similar to an amontillado on the nose and similar to an oloroso on the mouth.
The grapes destined for Leonor are pressed using pneumatic Wilmes presses therefore obtaining the highest quality must. Only the ‘mosto yema’ the free run and first press must is used for this wine, considered the most delicate and elegant. Leonor remains in the American oak casks following the traditional Solera system for an average of 12 years.
Colour: Light mahogany colour with golden tones and slightly orange rim.
Nose: Intense and complex with typical amontillado notes such as hazelnuts perfectly balanced with other aromas such as bitter orange and mature oak.
Palate: Powerful and intense with toasted notes yet smooth and silky.
Grape Varieties: 100% Palomino Fino
Ageing: An average of 12 years in American oak casks following the traditional Solera system.
History of González Byass
González Byass was created in 1835 by Manuel Maria González and remains in family hands today, now in the fifth and sixth generation.
Founded in Jerez de la Frontera, Andalusia, in the heart of Sherry country, it is dedicated to the production of high quality sherries. The Sherry triangle, made up of Jerez de la Frontera, El Puerto de Santa Maria and Sanlucar de Barrameda, has a unique microclimate influenced by the surrounding Atlantic Ocean and Guadalquivir and Guadalete rivers. Production is dominated by the Palomino variety, and vines are planted in the white Albariza soil, with high chalk content which is excellent for retaining moisture. These soil conditions, combined with over 3,000 hours of annual sunshine, fresh, humid breezes from the west (poniente) and warm, dry breezes from the east (levante) have formed the perfect marriage with the Palomino variety to produce an array of sherry styles.
All sherries are aged following the traditional Solera system where the wines are blended in 600 litre American oak casks. Many styles are produced with distinctive characters depending on whether they have been aged under the influence of the flor (a layer of natural yeast) or as an oloroso (in contact with oxygen).
Today the Gonzalez Byass portfolio includes a wide range of sherries including Tio Pepe, the Superior Range and the VORS range, enological gems aged for over 30 years.