The Palomino must destined for Solera 1847 comes from the first press of the continuous presses so as to obtain slightly more structure and body. The Pedro Ximenez grape undergoes a strong press 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 Pedro Ximenez solera. After ageing separately for more or less 4 years the two grapes varieties are blended, 75% Palomino and 25% Pedro Ximenez. The blend then enters into the Solera 1847 solera where is will spend a further 4 years.
Colour: A dark intense mahogany colour due to the addition of Pedro Ximenez.
Nose: Aromas of raisins, vanilla, oak and slight hints of hazelnuts.
Palate: A delicate wine with a smooth reminder of dates and raisins finishing with touches of caramel and oak and a subtle note of nuts.
Grape Varieties: 75% Palomino Fino and 25% Pedro Ximenez
Ageing: Average 8 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.