González Byass Nectar Pedro Ximénez is a sweet, silky and unctuous sherry wine.
The Pedro Ximenez grape undergoes a strong press due to its dry state similar to olive oil production. The must then begins to ferment although stops at around 7% alcohol due to sugar stress. At this time the wine is fortified to 15% alcohol and then enters into the Nectar solera. The wine remains in cask for an average of 8 years following the traditional Solera system.
Colour: An intense ebony colour with iodine tones and intense legs due to high sugar content.
Nose: Rich aromas of fruits such as raisins, figs and dates accompanied by honey, syrup and fruit preserve.
Palate: Velvety and smooth with good acidity which alleviates the sweetness. Long and flavourful finish.
Grape Varieties: 100% Pedro Ximenez
Ageing: An average of 8 years 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.